MMMM.. BRISKET..
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Old 06-23-2015, 03:54 PM   #2716
marubozo
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And here's a little sales info for the month. Still blows my mind that brisket makes up two of the top three items. Who would have thought that would be the case up here closer to Canada than Texas.

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Old 06-23-2015, 03:56 PM   #2717
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Old 06-23-2015, 04:00 PM   #2718
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Running out early of the more expensive cuts I'd raise the prices if you can't expand. If its as good as it sounds they'll still come. I'm pretty frugile and a favorite restaurant of mine has raised their prices 2 times in the past 2 years and I still go. And it's the only place I go to pay for food.

But I know nothing about running a business just know what I've seen with others.
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Old 06-23-2015, 04:08 PM   #2719
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Quote:
Originally Posted by CakeM1x View Post
Running out early of the more expensive cuts I'd raise the prices if you can't expand. If its as good as it sounds they'll still come. I'm pretty frugile and a favorite restaurant of mine has raised their prices 2 times in the past 2 years and I still go. And it's the only place I go to pay for food.

But I know nothing about running a business just know what I've seen with others.
That's actually coming in a few weeks. I've got a full staff meeting scheduled for the 7th and a big part of that will be going over the menu overhaul. Prices will be going up across the board, but especially everything brisket. I could only eat the cost increase of beef for so long.

I've also introduced a few new sides that were initially ran as specials, but have taken off so well that they are now regular items. Smoked chicken and sausage gumbo, red beans and rice, green beans, side salads, etc. The great thing about those sides is they take away from some of our more costly sides like mac and cheese, which helps profit margins without even needing to raise those prices much.
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Old 06-23-2015, 04:29 PM   #2720
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Also I don't know about your neck of the woods but beef just keeps going up around here(Wisconsin) and I'm good friends whos parents raise steers and the cost of calfs are like double what they were 2 years ago.

Glad to see you're addressing your menu prices after all this time. Most BBQ people are very generous and you don't want to disgruntle your fan base but you gotta turn a profit to for your work.
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Old 06-23-2015, 04:32 PM   #2721
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I'd love to stop by, but I don't want to make things harder for you. I guess I'll just have to admire you from a distance.
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Old 06-23-2015, 04:58 PM   #2722
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Surprised to see brisket as almost 25% of your sales. But, maybe it's because you make something they aren't used to getting that far north...
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Old 06-23-2015, 07:01 PM   #2723
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doesnt suprise me at all

Brisket is bigger here than you realize.
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Old 06-23-2015, 08:59 PM   #2724
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Quote:
Originally Posted by marubozo View Post
And here's a little sales info for the month. Still blows my mind that brisket makes up two of the top three items. Who would have thought that would be the case up here closer to Canada than Texas.

If you add "brisket by the pound" to those top two brisket items, it looks like brisket makes a full 1/4 of your total sales.

You must make really good brisket!!


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Old 06-23-2015, 09:41 PM   #2725
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Quote:
Originally Posted by marubozo View Post
And here's a little sales info for the month. Still blows my mind that brisket makes up two of the top three items. Who would have thought that would be the case up here closer to Canada than Texas.

What POS system are you using that you are pulling these reports from?
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Old 06-24-2015, 09:38 AM   #2726
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Old 06-24-2015, 10:18 AM   #2727
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Quote:
Originally Posted by marubozo View Post
And here's a little sales info for the month. Still blows my mind that brisket makes up two of the top three items. Who would have thought that would be the case up here closer to Canada than Texas.

The brisket sales do not surprise me at all. It is something they cannot get here in the north done correctly. Whenever I do brisket, it is always the thing I get the most comments on because everyone thinks they can do Pulled Pork in a Crock Pot and someone is always having a rib special.

Smoked Brisket is so unique here in the north!!! People do not know what it is.....where it comes from... and how it is done correctly. All these lead to sales. IN MY OPIONION!!!

Love your post and facebook page. Keep up the good work.
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Old 06-24-2015, 03:15 PM   #2728
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Is most of your business take out? Your drink percentage seems a bit low unless the platters come with a drink included. Drinks are a huge driver of restaurant profit.

Do you do teas? Super high profit margin, and if done well makes people want a drink more than just a coke machine. I know from experience that Sweet Tea sells in Michigan. Just got to push people to try it.

Other than that, it seems like you have a good thing going. Is it worth the hassle? Typically, one off restaurants don't make tons of money unless they sell higher profit margin items. I'd be looking to grow it. Every customer that gets turned away is you literally throwing money away. Heck, maybe it would be worth it to rent some space in an industrial complex to run catering and expand your ability to produce food.
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Old 06-24-2015, 04:57 PM   #2729
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Quote:
Originally Posted by marubozo View Post
That's actually coming in a few weeks. I've got a full staff meeting scheduled for the 7th and a big part of that will be going over the menu overhaul. Prices will be going up across the board, but especially everything brisket. I could only eat the cost increase of beef for so long.

I've also introduced a few new sides that were initially ran as specials, but have taken off so well that they are now regular items. Smoked chicken and sausage gumbo, red beans and rice, green beans, side salads, etc. The great thing about those sides is they take away from some of our more costly sides like mac and cheese, which helps profit margins without even needing to raise those prices much.

I'm still wondering if it's possible to expand your cooking capacity to increase revenue and profit ?
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Old 06-24-2015, 08:48 PM   #2730
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We are currently on vacation and gonna stop by there tomorrow for lunch/dinner. Gonna try it out.
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