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Unread 09-07-2009, 01:53 PM   #2
C Rocke
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Join Date: 01-29-07
Location: Garden Grove, CA
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Best way to take out some of the guesswork and or waste is to run them one or two days a week as a special. Limits your chances for having extra product down to one or two days until you get a clientele built.

Allow customers to pre order for your "rib days", and cook a little less than you think - Quality over quantity. Nothing wrong with running out of a good thing, and creating a little scarcity. It's a good marketing ploy, and folks will get there early next time to make sure they get their ribs.
Rancho To Go BBQ Catering
Spicewine BBQs - West (Left) Coast
Large Spicewine - Ol' Blue
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