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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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02-21-2010, 01:55 PM | #1 |
Knows what a fatty is.
Join Date: 12-18-09
Location: Belton, Missouri
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Portion sizes for bbq restaurant/deli?
I know this is a general question. Amount of meat on a pit beef sammich? $8.95 Number of ribs per serving. $10.95
Both include 1 4oz size and 1/2 lb fries. thx and I will have more questions as my menu progresses.
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Mike Iron Egg Chef 2007 Champ Oklahoma. Ultimate Rib Throwdown Champ 2008 Springfield |
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02-21-2010, 02:05 PM | #2 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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Re: Portion sizes for bbq restaurant/deli?
Mike, try contacting mike or Amy mills with 17th st BBQ. They teach a class called business of BBQ or something like that. Heard raving reviews from it.
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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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02-21-2010, 02:08 PM | #3 |
Knows what a fatty is.
Join Date: 12-18-09
Location: Belton, Missouri
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They are on here? Thx Dog
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Mike Iron Egg Chef 2007 Champ Oklahoma. Ultimate Rib Throwdown Champ 2008 Springfield |
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02-21-2010, 02:14 PM | #4 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Try starting with 4 and 5 1/3 oz and calculate you cost and then figure out what you want to make and come up with a price. Do the same for sides and fries. If it works out to 8.95 great, if not then different price.
What do other people serve and charge in the area? Ribs depend on spares, st. Louis or BB's. I'd probably do 4 bones plus 2 sides and a drink for 10.95. But I sell spares so 4 bones is a good serving.
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Ford Retired competition cook. BBQ mentor. |
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02-21-2010, 02:14 PM | #5 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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Re: Portion sizes for bbq restaurant/deli?
No. Google their web site. Maybe some others will chime in who have been to that.
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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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02-21-2010, 02:19 PM | #6 | |
Knows what a fatty is.
Join Date: 12-18-09
Location: Belton, Missouri
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Quote:
Thx a bunch.
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Mike Iron Egg Chef 2007 Champ Oklahoma. Ultimate Rib Throwdown Champ 2008 Springfield |
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02-21-2010, 02:37 PM | #7 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Have you considered selling by the pound like they do down in the Central Texas meccas? No problem with portion control that way and people usually buy more than they can eat so that ups the profit.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-21-2010, 02:49 PM | #8 |
Knows what a fatty is.
Join Date: 12-18-09
Location: Belton, Missouri
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I did for buy the lb of course but not for sammwiches.
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Mike Iron Egg Chef 2007 Champ Oklahoma. Ultimate Rib Throwdown Champ 2008 Springfield |
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02-21-2010, 02:55 PM | #9 |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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Potatoes are cheap. If you are using fresh fries, twice fry them and give them a pound! Beans....a 4 oz. portion (#4 dipper). Any side like potato salad or cole slaw would be a #4 also. Mashed potatoes, I used a #8 dipper.
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"Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425 |
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02-21-2010, 02:56 PM | #10 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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i can see sandwiches being more difficult to do. They do sell ribs by the pound though, and that would be easy. just a thought.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-21-2010, 03:06 PM | #11 |
Knows what a fatty is.
Join Date: 12-18-09
Location: Belton, Missouri
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They are going to be fresh, what does twice fry do? I am not setup for mashed taters. This going to more of a deli style. The slaw and salad will be served in 4 oz. cups.
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Mike Iron Egg Chef 2007 Champ Oklahoma. Ultimate Rib Throwdown Champ 2008 Springfield |
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02-21-2010, 04:24 PM | #12 |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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Twice frying is where you drop the batch of fries in the hot oil and let it cook about half way (3-5 minutes basically blanching in the oil), then pull the basket out and let it hang and rest. Drop them again after a few minutes and finish cooking them til golden. This will make them more firm and less soggy. Your oil should be 350-400*F to fry properly. Allow your fryer to reclaim the temp because you will get soggy fries no matter what ,if your oil isn't hot enough. I cooked fresh fries for several years in a pub and this method helps a lot. We also pre-cut potatoes 5 gallons at a time and allowed them to sit in the walk-in (we added Fruit Fresh to make them crisp up). We would drain them in a sink and rinse them to get the starch out as much as possible. Of course you need to shake as much of the water off the fries before you drop them in the fryer or you will have a splattering issue. Remember the the three things that are not oil friendly.....water, salt, and temperature. Oh yea, don't forget to salt them right out of the fryer.
Good Luck!
__________________
"Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425 |
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02-21-2010, 05:53 PM | #13 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Did you say you are paying $5 a pound for st louis???? If so find a better source, that is crazy high.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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02-22-2010, 01:23 PM | #14 |
Knows what a fatty is.
Join Date: 12-18-09
Location: Belton, Missouri
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If I said lb. I am mistaken, it is $5 a slab.
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Mike Iron Egg Chef 2007 Champ Oklahoma. Ultimate Rib Throwdown Champ 2008 Springfield |
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02-22-2010, 08:44 PM | #15 |
Full Fledged Farker
Join Date: 02-10-06
Location: MICHIGAN
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I sell my sandwiches for $7.49. They are 8 oz. sandwiches and come with a half pound of fresh twice fried potato wedges seasoned with bbq rub. I do rib plates that come with 4 bones of spareribs, 2-8oz. sides and 4 oz. bbq sauce for $8.99
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