View Single Post
Old 12-10-2008, 12:15 PM   #26
is One Chatty Farker
tony76248's Avatar
Join Date: 09-10-06
Location: Fort Worth, TX

being that the question is hypothetical......

I say keep the prices to where you can make a profit, if you can't... shut the doors. This goes for every type of business whether it be in the food industry or in auto parts.

technically you didn't give us much to go on. there might be some instances where the quality would have to be lowered. that said, how much lower can you go than bbq. I mean, brisket and pulled pork what can you subtract from that? maybe less spice or bbq sauce, ok you saved a few nickles there.

The answer is probably lies in changing the products that you serve. I have said it more than once, stay away from ribs, they are time consuming and labor intensive... compared to brisket and pulled pork I mean.

I would probably make the brisket and pp sammies bigger and get a sign that says "Worlds Biggest BBQ Sandwich" and charge accordingly. Hell if that doesn't work slam the doors shut, either you aint cooking good Q or the location sucks...or both.

I believe in marketing and advertising, keep it smart and keep the prices up.
"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
tony76248 is offline   Reply With Quote