Instructor $$$

[Dr_KY]

Great idea. We talked about the things they wanted to learn and came up with the pork, lamb and sauces. I would love to put brisket in the mix or even silverside but tat would be more like catering for this deal thus raising the prices even more. Coleslaw is another one they would like to learn and being that I don't make it I'll have to wing it.lol

[txschutte]

Al, have you thoughtabout this as being a new niche for your busines??

It seems that grilling and BBQ are a rare phenomenon in Britain. Could you set up a grilling/BBQ class cooking common peices of meat on a grill? Maybe like a Weber?

How about UDS clinics?

The instructor income may help you out in between festivals, and those long winter months.

[Northwoods Smoke]

I wouldn't sell yourself short. Think of the hundreds if not thousands of hours of BBQ experience you will impart to your students.

You pricing isn't right until your potential customers are slightly uncomfortable: 1) If they feel they are getting a deal you are way too low. 2) If they feel they are getting ripped off, you are too high. 3) You want to be in the range where they will pay your price, but are slightly uncomfortable at first. After they see the presentation though, they will be relieved that their money was well spent and excited about all the new info they have received and can apply.

You are setting a precedent for a relatively unknown commodity. Just be sure to not sell it short. Better to be on the exclusive side price-wise than totally inclusive.

[Jacked UP BBQ]

MY thought......They are not paying on for your time and material, they are paying for your knowledge. There are many people that can cook a shoulder and serve to the women, but what makes your time worth more? If I was to do this I wouldnt touch it for lest then 500 net for the day. It is ton of work and you are sharing knowledge that you have gained over years of work. Thats why cooking classes are so much money, not because the costs, but for what you are getting out of it.

[Dr_KY]

Wanted to drop this and say thank you to the Brethren for the advice, direction and shared knowledge. In my opinion the evening was a great success and I was able to share the love of Q as per the Brethren code.
The home of the host was a huge beautiful spread on a hillside and they were gracious enough to let my do my magic in there beautiful recently overhauled kitchen.

I received several emails this morning and thought I would share one with you all.

Hi Dr S,

Just to thank you very, very much for all the time and trouble you went to for last night. I don't think any of us could have imagined it would have been such an interesting and entertaining evening with quite so much variety of wonderful food demonstrated - and eaten! That corn and cornbread was a revelation to me! Everyone was saying to me how fantastic it was and commented on the nice way you spoke about your family too.

I feel especially bad now for sounding penny-pinching the other day and hope you at least made some profit. Like I said last night, I think that kind of evening for private parties could be quite a hit - especially in houses with nice kitchens!

When I have more time I'll send a couple of the pictures.

Many, many thanks,
------

Hey Funk- The Soul bread was a HUGE hit!!

Everyone- When I read this email it showed that every single one of you that posted in this thread were spot-on from the top to the bottom!!


Dame this place is amazing thanks to it's members.

Doc

[Skip]

Did they bring their spouses? How many people? Sounds like both sides got more then they expected. Bravo to you. I hope it turns into a little side business for you. :)

[Dr_KY]

The total head count was including spouses was about 20 with six of them being men. I got the guys to do some hands on work and they loved every moment of it. At several points we ( guys) huddled around the cookers with drinks in hand working through the why ,what and where just as though I was back home in Cali with the boys. As suspected the men took to it as though it was and is natural to our Neanderthal genes to play with fire and meat.

One of the largest complement I took on the day was not only from those that enjoyed the presentation or the revenue (with a gratuity) but that of the men who now have more confidence and are willing to give BBQ another chance.


I'l be full steam ahead towards expanding this side of business.