Bperkins01
Full Fledged Farker
- Joined
- Sep 7, 2013
- Location
- Mass
Yummy
Since I know many of you are interested in some of the details about sales and menu item breakdown, I pulled up last week's stats. This is for the 5 days wed through sunday. Could have done a lot more, but sold out at about 6 on Saturday and at 4 on Sunday.
312 soft drinks/tea/coffee
Here's a picture of the best seller. Rib tips with mac and cheese and potato salad.
Pardon my ignorance, but the rib tips are what's leftover when you cut spares down to St. Louis cut, right? How are you cooking these that they don't end up all chewy (which is what happens when I try to do this)?
Kate Upton. At The Prized Pig? Possibly. The saga continues...
The number of drinks you are selling seems low to me. I was under the impression that drinks are a HIGH profit margin item. Is there a way you can push these? Include with a combo meal?
I might have missed this but where or when can we get a shirt? I live too far away to make the drive, but I'd wear your shirt as a substitute.
Catered the surprise 50th birthday party for her dad two years ago. She is a native of St. Joseph, MI and her parents live here so she is no stranger to the area. If she does stop in, you must ask her if the Q is as good as she had at her dad's birthday party!:biggrin: I'm sure she would say yes.:thumb:
http://www.bbq-brethren.com/forum/showpost.php?p=2874464&postcount=1605No answer to the rib tip question yet? I'm also intrigued by these. What cut are they?
No answer to the rib tip question yet? I'm also intrigued by these. What cut are they?
Wait... I need to find where you are shopping for your meat. I NEED a 10# box of tips...You can also buy rib tips by the case or in 10lb. boxes.
Thanks for the update. This thread has been a huge help to me. This fall I will be opening a Friday-Saturday restaurant that will be located in a new brewery.