MMMM.. BRISKET..
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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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Old 08-06-2018, 03:44 PM   #1
Bulldog316
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Join Date: 03-20-16
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Default Just curious on restaurant's usage

I'm just curious of those who do this full time how much meat do you guys typically go through? I unfortunately still have a 9-5 job but I got my licenses to do catering and I have a roadside stand where I'm open basically every other weekend. I typically cook 12 briskets and about 16 pork shoulders and some sides and we sell out most weekends. I'm out of space so I can't cook anymore anyway but I'm just curious how this compares to the pro's that do this day in and day out. I feel like it's a lot of BBQ to sell but who knows
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Old 08-06-2018, 08:44 PM   #2
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Some bbq joints only cook 6 packers a day.


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Old 08-07-2018, 07:24 AM   #3
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That's crazy. I don't know how they stay open like that.
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Old 08-07-2018, 02:23 PM   #4
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Quote:
Originally Posted by Bulldog316 View Post
I'm just curious of those who do this full time how much meat do you guys typically go through? I unfortunately still have a 9-5 job but I got my licenses to do catering and I have a roadside stand where I'm open basically every other weekend. I typically cook 12 briskets and about 16 pork shoulders and some sides and we sell out most weekends. I'm out of space so I can't cook anymore anyway but I'm just curious how this compares to the pro's that do this day in and day out. I feel like it's a lot of BBQ to sell but who knows
That's for 2 days?

A typical Saturday and Sunday would be about 500# of brisket and 400# of pork.
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Old 09-24-2018, 09:36 PM   #5
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At my place we had 27 seats and shot for 13 butts, 4 brisket, 15 chickens and 10 ribs. Usually had to throw more ribs on at noon for night shift. That was pretty much our typical weekday.

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Old 09-25-2018, 12:24 AM   #6
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Sounds like you got a nice weekend bonus money bro. same boat here, i do 9-5 and more.. But haven't thought about vending yet. too much paperwork and they want you to go to the commissary. What if they check the commissary logs and weren't there? lol But still, an every other weekend gig is sweet. Congrats Whatcha doing with all that money?
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Old 09-25-2018, 07:57 AM   #7
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No restaurant here, just a trailer in a town of 1900. On our typical day we'll do three briskets, four pork butts, six racks of ribs and 20 lbs. of chicken. On Saturday we go to Rushville (population 3100) and I'll do four briskets, six butts, twelve racks of ribs and 20 lbs. of chicken. We generally sell out in less than three hours in Rushville. At home we're open 11-6 and usually make it to closing without selling out completely. The brisket and ribs are usually gone and we'll have just a little left over chicken and pork.
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Old 09-25-2018, 11:57 AM   #8
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Sounds like you've got good demand for your BBQ! Great job and good luck to you in the future!

Here's what my 2-1/2 year old joint does - I'm a 50 seater in a town with 65,000 population.

Typical weekday cook - 18-20 brisket, 8 butts, 18 racks spareribs, 10 lbs. Turkey, 15 lbs. house made sausage.

Typical weekend cook - 28-30 brisket, 12 butts, 24 racks spareribs, 20 lbs. Turkey, 30 lbs. house made sausage.

Specials

Wednesdays - 35 lbs. Smoked Prime Rib
Fridays - 35 lbs. Smoked Pork Belly
Saturdays and Sundays - Beef plate ribs - 10 racks Saturdays, 6 racks Sundays.

Hope this info helps you some.

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Old 09-25-2018, 12:44 PM   #9
Jousting Pigs
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YNOT2K are you splitting those numbers between lunch and dinner?
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Old 09-25-2018, 04:56 PM   #10
Bulldog316
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Thanks. I'd love to bank that money towards opening a restaurant but given how good we do now I might just keep it the way it is. Almost no overhead.
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Old 09-26-2018, 07:15 AM   #11
RuBBQCo
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12 briskets and 16 pork shoulders is impressive volume for a roadside stand. Congrats!

We just recently started opening our vending trailer every other Sunday. We've opened twice thus far. selling out both times. Grand opening we did 4 butts, 10 slabs of ribs, and sides. Most recent opening we did 8 butts and 30 chicken halves and sides. I, too, still work a 9-5 but like the extra income that this provides and as Bulldog said, the overhead is quite low.
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Old 09-26-2018, 08:56 PM   #12
PaulstheRibList
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Quote:
Originally Posted by YNOT2K View Post
Sounds like you've got good demand for your BBQ! Great job and good luck to you in the future!

Here's what my 2-1/2 year old joint does - I'm a 50 seater in a town with 65,000 population.

Typical weekday cook - 18-20 brisket, 8 butts, 18 racks spareribs, 10 lbs. Turkey, 15 lbs. house made sausage.

Typical weekend cook - 28-30 brisket, 12 butts, 24 racks spareribs, 20 lbs. Turkey, 30 lbs. house made sausage.
That's a good bit of food!

We've been doing 10 briskets, 10 butts, 30 racks of st louis cut, 20 pounds of turkey, 10 pounds of sausage, sometimes 80 chicken legs, per day for the past couple of weekends. Sold out of all but the pork and some chicken. When we had catering gigs of about that same size on each day, it was a full pits fiesta!
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Old 09-27-2018, 10:08 AM   #13
YNOT2K
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Quote:
Originally Posted by Jousting Pigs View Post
YNOT2K are you splitting those numbers between lunch and dinner?
We seldom have much left after lunch rush, and normally sell out early afternoon, 5-6pm, during the "early" dinner rush. So, yes, this is for all day, until sold out.
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Old 09-29-2018, 06:40 PM   #14
kurtsara
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So some of you guys are making $5-10 thousand dollars a week?
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Old 10-09-2018, 02:07 PM   #15
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So some of you guys are making $5-10 thousand dollars a week?
I ran a BBQ restaurant. Average sales were $40,000 a week.
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