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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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02-05-2014, 01:25 PM | #1 |
Found some matches.
Join Date: 01-27-14
Location: Atlanta, Ga
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choosing a meat provider??
Hello everyone, I am wondering how did you guys eventually choose your meat provider? I am leaning towards Smithfield, I like the quality. I am in the process of creating a business plan, and wanted to know how did you guys come up with accurate prices for the meat , and did you go with restaurant depot, sysco, sams, Costco or someone else?! I am going to be doing spare ribs, pork butts, and chicken!!!! Can you get accurate prices on their website or do you have to talk to a sales associate? I am really trying to get as close as I can to the most accurate costs of these products? ! Prices by the case?! Which company is usually the better deal?! Thanks so much for your responses, I really need some you guys expertise! !!
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02-05-2014, 05:34 PM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Prices you get quoted today will be +- 10-30% in 6 months.
Beef is supposed to go thru the roof this spring. Pork changes weekly and seasonly. I would go to Restaurant depot for pricing. They will be closest to wholesale. Once you open you will need a meat provider (Sysco, etc) unless your a very small biz.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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02-05-2014, 10:07 PM | #3 |
Found some matches.
Join Date: 10-23-13
Location: tavernier, florida
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I use several suppliers who carry the products I want. all have their own rules on delivery, ordering time and payment. My main concern is the salesman, is he or she organized, reliable and knowledgeable. I use a lot of specialty items like Kobe and Berkshire but only on occasion so a knowledge of the meat industry is helpful. My second priority is do they deliver six days and when do I have to order it by; one of mine I have to order by 10am the day before and another I can wait till 5am the day of delivery. Third is quality is the product fresh and handled properly. Forth is price, they are all pretty close but in general they all fall into a set order. I can get around price by playing them off one another a bit.
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02-05-2014, 10:20 PM | #4 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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I agree with keysbbq. I met with about six suppliers before opening, from the littlest of companies to the big national chains like Sysco. Ended up finding the sweet spot with a regional company with an awesome rep who will bend over backwards to meet my needs. They didn't have the ribs I wanted, so he made the company establish a new account with a packer so that he could special order just for me. Same with brisket, he got me lined up with a company they don't usually work with just so I could get black angus choice and prime brisket from one place.
Service is the most important thing IMO. I love having people who will go the extra mile to find exactly what I want, and even personally deliver something on say a Sunday night in the event of an emergency. 10 cents a pound more? I don't care, but getting what I need, when I need it, trumps it all. |
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Thanks from: ---> |
02-06-2014, 10:18 PM | #5 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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When I open I started out with Sysco. I knew they had what I wanted and their warehouse was close enough for a will call pick up. I did after a time go back and get bids from other distributors and ended up changing due to price alone. Service is good but if some one is charging you 10% more than you can get from somewhere else they are not doing you any good. I use Reinhart now. The have been very good and are cheaper.
The thing about Smithfield is that they are Chinese owned now. Also Sysco is in the process of aquiring US Foods. As long as you don't need specialty meats Sam's are as good as any for your purpose. Be sure to get the case price. There is a big difference in off the shelf and case.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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02-08-2014, 01:44 PM | #6 |
Found some matches.
Join Date: 01-12-14
Location: Bend Or.
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Have you looked into supporting your local farmer's? Hard to compete with the corporate outfits but I think there is a chance people will be willing to pay the difference if they know its local before were all gone. It is a bit of a hassle and more expensive usually compared to ordering commercial but worth it in the end I think.
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02-08-2014, 03:45 PM | #7 |
Full Fledged Farker
Join Date: 11-10-06
Location: Bakersfield, Ca.
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Beefs already through the roof in my neighborhood.
I'm not a competitive cook but I've had the fortune of hanging with a number of local butchers over the last 35 years or so. They've all hung up their cleavers and look soon what's available today with disdain. But if you have any local butchers left in your area check them out. It probably won't be the most economic but may be the most rewarding. |
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02-08-2014, 03:54 PM | #8 | |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Quote:
__________________
Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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02-09-2014, 12:05 PM | #9 | |
Found some matches.
Join Date: 01-12-14
Location: Bend Or.
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Quote:
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02-14-2014, 02:38 PM | #10 |
Knows what a fatty is.
Join Date: 06-27-09
Location: Hickory NC
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Restaurant Depot is usually the cheapest but you have to go pick it up. They usually carry IBP butts and I have used all of them and IBP are the best I won't use Smithfield unless that's all I can find they have the poorest quality of all of them.
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