Pricing help

Manny69 · Jan 11, 2011

Ok guys heres the deal. We are new to the business and our menu is set up for 1 meat, buns, 2 sides, table ware and serving trays, sauce, pickles for $7.50 a person. I just had a request for an extra meat and was curious how to price it? Do I just add a little extra or what? Please help.

C Rocke · Jan 11, 2011

Redneck Firehouse BBQ said:
Ok guys heres the deal. We are new to the business and our menu is set up for 1 meat, buns, 2 sides, table ware and serving trays, sauce, pickles for $7.50 a person. I just had a request for an extra meat and was curious how to price it? Do I just add a little extra or what? Please help.

We base it on the per person price. We would add between $1.50 and 3.00 depending on what the choice is. Ribs = Most expensive, and work down from there. Best of luck.

alejay · Jan 25, 2011

I would do a standard $2.50 - $3.00 al le cart. This will give you the ability to raise or lower your pricing.

Cook · Jan 25, 2011

LOL

That's "a la carte".

Just tryin' to help a brotha out.

HBMTN · Jan 25, 2011

C Rocke said:
We base it on the per person price. We would add between $1.50 and 3.00 depending on what the choice is. Ribs = Most expensive, and work down from there. Best of luck.

How would you figure the portions for the 2nd meat though? Would this price be for a full portion size for every quest? What would you figure portion size for the 1st and 2nd meats when they would like multiple meats?

bbq.tom · Jan 28, 2011

In our catering business, we charge $7.50 for what you provide, and then $10.00 per person for two meats. (We don't do ribs for catering - too expensive and much more difficult (time consuming) to prepare and serve to the masses!)

Bbq Bubba · Jan 29, 2011

HBMTN said:
How would you figure the portions for the 2nd meat though? Would this price be for a full portion size for every quest? What would you figure portion size for the 1st and 2nd meats when they would like multiple meats?

What's your serving size for the 1meat?
Usually you want your combos to all equal the same serving size.

Example...
1meat meal = 8oz.
2 meat = 4oz each meat
3 = 3 etc.
Adjust these numbers as you wish but you should already have this spelled out in your menu.

HBMTN · Jan 29, 2011

Bubba I have been figuring 5oz of pulled pork plus 10% when catering. So far I have not come close to running out. So if they want a second meat you would recomend dropping say pulled pork to 4oz pp and doing 4oz of say brisket pp?

Also when figuring this way is it acceptable to run out of pulled pork so long as there is of brisket left for guests?

chromestacks · Jan 29, 2011

Looking at this, I can see I don't charge enough!

Pricing help

Manny69

Guest

C Rocke

is Blowin Smoke!

alejay

MemberGot rid of the matchlight.

Cook

Babbling Farker

HBMTN

is One Chatty Farker

bbq.tom

is Blowin Smoke!

Bbq Bubba

somebody shut me the fark up.

HBMTN

is One Chatty Farker

chromestacks

Full Fledged Farker

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