Need Some Menu Help

So I am in final stages of getting set up with the local health department to be able to publicly sling my BBQ.

I am also in final discussions with a local brewery to join their rotation of food trucks.

So with that said, I need some help to finalize my menu. I plan on offering the following:

- Pulled pork
- Brisket
- Burnt ends
- Smoked Italian sausage
- Baby backs
- Cole slaw
- Baked Beans
- Mac & Cheese

Serving sizes of proteins and sides will be approx. 4 oz of each.

Plan on offering the following choices:

- 2 meats, 1 side
- 2 meats, 2 sides
- 1/4, 1/2, full rack size of ribs with one or 2 sides
- 3 meats, 2 sides
- 1 meat 1 side for kids
- 3 pulled pork sliders, cole slaw, and 1 add'l side

There are a couple BBQ places nearby so I am using their pricing as a guideline, but also figuring in my unit cost.

Does this menu seem reasonable for just getting started? I plan to add chicken next year after I have had the time to develop a recipe and perfect the technique.

I could also use a good recipe for the Mac and cheese. I have one, but it uses 5 different cheeses, is time consuming, and expensive.

Thanks in advance for any and all help.

Thanks for the feedback, I really appreciate it. I will simplify the menu.

Anyone have a good mac and cheese recipe they are willing to share?

cmanning08 said:

This is very popular in my restaurant.
Mac and Cheese

3 packages uncooked penne
1 cup butter, cubed
1 cup all-purpose flour
1 ½ cup chicken broth
5 cups whole milk
1 cup (8 ounces) sour cream
5 cups block American cheese, cubed or grated
4 cups grated cheddar
1/4 cup grated Parmesan cheese
1 tablespoon salt
2 teaspoon ground mustard
1 teaspoon pepper

Cook pasta al dente.

In a large saucepan, melt butter. Stir in flour until smooth. Make light golden roux, gradually add chicken broth and milk. Bring to a boil; cook and stir 4-6 minutes or until thickened. Reduce heat; stir in the sour cream, (add cheese in three stages, making sure it melts in each stage), salt, mustard and pepper until smooth and cheese is melted.

Toss pasta lightly with olive oil. Stir in cheese sauce. Put on warmer.

Click to expand...

Thanks for the help. Have you figured out your unit cost per serving, and what kind of margin are you getting? 4 oz servings?

cmanning08 said:

You'll need to figure it out based on the cost of the cheeses you purchase. Good luck.

Click to expand...

Agreed. I guess what I was really looking for was your profit margin?

cmanning08 said:

This is very popular in my restaurant.
Mac and Cheese

3 packages uncooked penne
1 cup butter, cubed
1 cup all-purpose flour
1 ½ cup chicken broth
5 cups whole milk
1 cup (8 ounces) sour cream
5 cups block American cheese, cubed or grated
4 cups grated cheddar
1/4 cup grated Parmesan cheese
1 tablespoon salt
2 teaspoon ground mustard
1 teaspoon pepper

Cook pasta al dente.

In a large saucepan, melt butter. Stir in flour until smooth. Make light golden roux, gradually add chicken broth and milk. Bring to a boil; cook and stir 4-6 minutes or until thickened. Reduce heat; stir in the sour cream, (add cheese in three stages, making sure it melts in each stage), salt, mustard and pepper until smooth and cheese is melted.

Toss pasta lightly with olive oil. Stir in cheese sauce. Put on warmer.

Click to expand...

How many 4 oz servings would this recipe yield?