MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 03-14-2018, 12:02 AM   #1
BRTLATJGT
Got Wood.

 
Join Date: 10-05-07
Location: Texas
Default Making a profit on BBQ

Many of the better BBQ restaurants are charging about $22 for a pound of prime Angus brisket that they get from Creekstone. A 14-16 pound brisket prime on there website is $130. Factoring in trimming and what you lose cooking it seems you would only break even. I know they are paying less but still seems like pretty slim profit margins.
__________________
Don't go to bed as dumb as you woke up
BRTLATJGT is offline   Reply With Quote




Old 03-14-2018, 12:14 AM   #2
WareZdaBeef
is One Chatty Farker
 
Join Date: 02-25-12
Location: PA
Default

You need to factor in that alot of places just break even on certain items to get customers in the door, and make up on Alcoholic drinks and other more profitable items.
WareZdaBeef is offline   Reply With Quote


Old 03-14-2018, 06:08 AM   #3
bschoen
Full Fledged Farker
 
Join Date: 12-27-17
Location: State of Denial
Name/Nickname : Bruce
Default

The secret to making a small fortune in BBQ, start with a large fortune.
bschoen is offline   Reply With Quote


Old 03-14-2018, 06:38 AM   #4
dgaddis1
Full Fledged Farker
 
Join Date: 11-15-16
Location: Macon
Default

Quote:
Originally Posted by bschoen View Post
The secret to making a small fortune in BBQ, start with a large fortune.
Same in the bicycle business. Best way to make a million dollars is to start with two million!
__________________
Why do people feel the need to list all their cookers in their signature?
dgaddis1 is offline   Reply With Quote


Thanks from:--->
Old 03-14-2018, 06:39 AM   #5
dgaddis1
Full Fledged Farker
 
Join Date: 11-15-16
Location: Macon
Default

Also, you might be surprised at how much less they pay for them than the retail 'street' price.

But it also depends on if they have to go through a distributor or not - every set of hands that touch the product add to the cost.
__________________
Why do people feel the need to list all their cookers in their signature?
dgaddis1 is offline   Reply With Quote


Thanks from:--->
Old 03-14-2018, 08:49 AM   #6
medic92
is one Smokin' Farker

 
medic92's Avatar
 
Join Date: 02-24-16
Location: Mount Sterling, IL
Name/Nickname : Kevin
Default

Our margin on brisket is pretty slim, but it gets people to the window and they also buy sides and other items. A brisket sandwich is about six ounces of brisket, so I get nearly three sandwiches out of a pound of brisket at $7.75 a sandwich. Of course when you factor in the bun, barbecue sauce, containers, etc. the margin gets even slimmer. Our small town market won't bear much higher prices, so that's just the way it goes. We make enough to keep the doors open and pay our bills, and that's all I really ask. I never expected to get rich doing this, I just wanted to be happy with what I was doing and spend more time with my wife. Mission accomplished!
__________________
Peoria Custom Cookers Meat Monster (Internal Firebox)
PCC Charcoal Kettle
22 inch Weber Kettle
medic92 is offline   Reply With Quote


1 members found this post helpful.
Old 03-14-2018, 01:25 PM   #7
Coat
is one Smokin' Farker
 
Coat's Avatar
 
Join Date: 05-07-14
Location: Nashville
Default

What do yo think the labor and overhead cost is per 15lb brisket? I bet you could make 50-75 dollars profit even after you consider shrinkage, labor, overhead, etc.
__________________
"Fort Mercer" (open pit) & PBC Jr.
Coat is offline   Reply With Quote


Old 03-14-2018, 01:59 PM   #8
Divemaster
somebody shut me the fark up.

 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Default

My general rule of thumb is three to four times the base cost of the product (meat, breads, sauces, and other). This generally covers most of the costs and leaves a little left over (but not much).

The best way to make money is to cut costs. To be honest, I don't use prime when doing a long cook like brisket. In fact I've beaten teams that were using prime and even wagyu brisket with a choice cut at a far lower cost. I guess what I'm saying is that you can use a lower cost cut, modify your cook, and end up with a 'Prime' result.
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Thanks from: --->
Old 03-14-2018, 04:18 PM   #9
frognot
somebody shut me the fark up.

 
frognot's Avatar
 
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
Default

Quote:
Originally Posted by Divemaster View Post
My general rule of thumb is three to four times the base cost of the product (meat, breads, sauces, and other). This generally covers most of the costs and leaves a little left over (but not much).

The best way to make money is to cut costs. To be honest, I don't use prime when doing a long cook like brisket. In fact I've beaten teams that were using prime and even wagyu brisket with a choice cut at a far lower cost. I guess what I'm saying is that you can use a lower cost cut, modify your cook, and end up with a 'Prime' result.
Jeff beat me to it. This answer here.
__________________
Texas Bash at Belton Lake Oct 27, 2018 (link)

Pics from 2018 SoCal Bash (link)

Large Big Green Egg

"If you really care about this place, you'll show some respect for it." deguerre

"Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa
frognot is offline   Reply With Quote


Thanks from:--->
Old 03-14-2018, 04:21 PM   #10
Rockinar
is One Chatty Farker
 
Join Date: 07-19-13
Location: Houston, TX
Default

Quote:
Originally Posted by BRTLATJGT View Post
Many of the better BBQ restaurants are charging about $22 for a pound of prime Angus brisket that they get from Creekstone. A 14-16 pound brisket prime on there website is $130. Factoring in trimming and what you lose cooking it seems you would only break even. I know they are paying less but still seems like pretty slim profit margins.

What's funny is the comments of the people in the Franklin videos who do basic math and think Aaron is profiting $50K a day.
Rockinar is offline   Reply With Quote


Old 03-15-2018, 11:39 AM   #11
SmoothBoarBBQ
is one Smokin' Farker

 
SmoothBoarBBQ's Avatar
 
Join Date: 02-25-17
Location: Jacksonville, NC
Default

Sides and drinks are where you make a ton of money. The type of meat you're serving needs to make sense for your area. I live in eastern NC and out here pork is king and also very cheap, usually about $1.50/lb. Not much beef out here on the coast but I can get my hands on CAB Choice brisket for about $3/lb.

Others have also alluded to "wholesale" vs "retail" and it's a massive difference. The price will also be reduced when ordering in larger quantities. So it might say $130 on the website, but I would bet restaurants are getting that same product for probably $60-70, if not cheaper.
__________________
Johnson Smokers Ultimate Chargrill Trailer

Gorilla Fabrications Wood/Propane Hog style smoker
SmoothBoarBBQ is offline   Reply With Quote


Thanks from:--->
Old 03-15-2018, 03:14 PM   #12
Cook
is Blowin Smoke!
 
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
Default

Quote:
Originally Posted by SmoothBoarBBQ View Post
Sides and drinks are where you make a ton of money. The type of meat you're serving needs to make sense for your area. I live in eastern NC and out here pork is king and also very cheap, usually about $1.50/lb. Not much beef out here on the coast but I can get my hands on CAB Choice brisket for about $3/lb.

Others have also alluded to "wholesale" vs "retail" and it's a massive difference. The price will also be reduced when ordering in larger quantities. So it might say $130 on the website, but I would bet restaurants are getting that same product for probably $60-70, if not cheaper.
There can be a difference, but normally it isn't a "massive" difference. I pay about $1.06-$1.12/# for pork butts. That is certainly better than $1.50, but it isn't that much in reality. In my business I do not buy briskets, but I do purchase a fair number of ribeye loins. You would be surprised if I told you that I pay over $12/# for the ribeyes I serve in my restaurant. And yes...it's one of those "get them in the door" items. It is also great beef.
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
Cook is offline   Reply With Quote


Thanks from:--->
Old 03-15-2018, 06:22 PM   #13
SmoothBoarBBQ
is one Smokin' Farker

 
SmoothBoarBBQ's Avatar
 
Join Date: 02-25-17
Location: Jacksonville, NC
Default

Quote:
Originally Posted by Cook View Post
There can be a difference, but normally it isn't a "massive" difference. I pay about $1.06-$1.12/# for pork butts. That is certainly better than $1.50, but it isn't that much in reality. In my business I do not buy briskets, but I do purchase a fair number of ribeye loins. You would be surprised if I told you that I pay over $12/# for the ribeyes I serve in my restaurant. And yes...it's one of those "get them in the door" items. It is also great beef.
Sam's Club in N. Charleston is charging $1.78/lb for pork butt. So you're paying roughly 45% less than retail, and that's actually pretty substantial. Sam's is quasi-wholesale therefore it's going to be cheaper than the actual retail in your area (most of the time).

Sounds like you've got a good thing going and that's good to hear. I was in Mt. Pleasant back in November for a KCBS competition and it's a nice place.
__________________
Johnson Smokers Ultimate Chargrill Trailer

Gorilla Fabrications Wood/Propane Hog style smoker
SmoothBoarBBQ is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:21 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts