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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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07-11-2013, 07:06 PM | #1 |
Is lookin for wood to cook with.
Join Date: 07-04-13
Location: Chatsworth, GA
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$$$$ Question from New vendor
I'm brand new to vending and have no idea what to charge. I did do a July 4th event(my 1st) and had pulled pork, chicken, and rib plates. Plates included the meat, chips, beans, and a drink. Prices were as follows:
Pork Sandwich=$3 Pork=$6 Chicken=$6 Ribs=$10 I didn't cook many ribs and chicken and sold out of them. I had about 30# of pork left that I vacuum sealed and froze. Not bad since the fireworks got rained out and I was the only vendor that showed up. Anyway, I cooked it all "semi" competition style which as you all know is more work and cost. I think I sold it all too cheap but it may have been worth it to get my name out there. I would love to hear from some of you seasoned veterans. I'll take any tips or criticism you can give me on any subject on vending at events and festivals. Thanks in advanced for the help! |
07-11-2013, 07:18 PM | #2 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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The usual rule of thumb is food cost x 3. That being said, $3 bucks for a sandwich seems way too cheap, especially for a vending environment.
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________________ Outlaw 2860 Porch Model Lang 84 Deluxe Yoder YS640 Savannah, GA Yes, Dear BBQ on Facebook Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store |
07-11-2013, 10:19 PM | #3 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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Yes cost x 3 gets you in the ball park, sandwich should be at least in the $4-$5 range. I'd be loosing money selling ribs at $10 I get $23 for a full rack.
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07-11-2013, 10:33 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Definitely prices are too low, cost times 3 is the best way to go.
I always question whether getting your name out there, by offering foods well below cost is a good strategy, as when you raise your prices, then people will judge more harshly.
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07-11-2013, 10:56 PM | #5 |
Got Wood.
Join Date: 04-18-13
Location: MD
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How do you guys handle event fees when pricing food? I am finding it difficult to justify adding in the entire fee into the food prices in some cases. For instance, I have two events on the schedule that collect 30% of the gross, one that charges $250 for a three hour sales window, and another that charges $1,000 for the weekend.
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07-11-2013, 11:09 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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You have to add it into the food. Of course, that means you have to have enough experience to know about how much you will sell. I take the amount, add it into food cost.
Thus if I have $1500 of food cost, I add in the $250 and then add on 30% and now you know why food costs so much at most festivals and shows. Makes a $6 sandwich into a $10 sandwich
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
07-12-2013, 02:58 AM | #7 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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7 for a pulled pork...8 for brisket...combo w/ side 10
ribs 13 / 23
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07-12-2013, 05:09 PM | #8 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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If your lucky to keep your food cost at say 30%. That means out of every dollar you sell you keep $.70. Now your going to give them $.30 out of your .70 and have a profit of $.40. THEN you have to pay for materials..... See where im going with this?
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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07-12-2013, 05:29 PM | #9 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Quote:
I want to be known for awesome food, great service, and a fun atmosphere. I use the best stuff, and take great pride in what I do, and my attitude shines through to my members who agree. Just my opinion, and I am sure there are some guys out there who do well being the cheap guy working on huge volume.
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Thanks from: ---> |
07-12-2013, 05:31 PM | #10 |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Yup, the numbers don't lie, you have to break it down on paper in black and white.
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07-12-2013, 06:18 PM | #11 | |
Got Wood.
Join Date: 04-18-13
Location: MD
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Quote:
Then again, I am just a newbie trying to figure it all out. |
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07-12-2013, 07:00 PM | #12 | |
is One Chatty Farker
Join Date: 01-29-07
Location: Fountain Hills, AZ
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LOl... Most all of the Gourmet trucks here rarely do an event that charges more than 10% of Gross Sales (Less Sales Tax). Too many events, too much hype, and the promoter needs to share the risk. We stay away from set fee events, or one where folks have to buy tickets to purchase food (Charity type events). We focus on certain types of events where the crowd will eat BBQ - Music, beer, etc, etc. We try not to "price up" more than 10% for these events to avoid sticker shock.
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Just me, the Wife, and the Dogs |
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07-12-2013, 09:03 PM | #13 | |
Got Wood.
Join Date: 04-18-13
Location: MD
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Quote:
I am just a zero trying to becoming a one. :p |
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07-12-2013, 09:04 PM | #14 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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I'd walk away from any event charging those kind of fees. I personally won't do any events where the event wants to take a percentage of my sales. Others here may do it and say it is worth it but to me if someone wants a percentage of my sales they can take that equally in the cost/risk and night duties on our cook site.
I am small time compared to many but $100-$200 per day would be the max I would pay and it would have to be great to exceed that. |
07-13-2013, 02:56 AM | #15 | |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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Quote:
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