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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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10-31-2008, 03:06 AM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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How much would you charge?
How much would you charge for an armadillo egg stuffed with cheddar cheese and jalapeno? I say $6 per. MrsMista says that's too high.
What do you say and why?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
10-31-2008, 06:33 AM | #2 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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What size (weight) are you planning for each person?
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10-31-2008, 07:02 AM | #3 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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I know prices are higher in CA, and I haven't been there for a couple years. From a consumer angle, I think I would pay $4 here and maybe $5 in CA.
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10-31-2008, 07:15 AM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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What's it going to cost you in sausage, cheese and japs to produce said Armadillo Egg?
I think it's much more practical to just figure out what your acceptable profit margin is and calculate everything that way than trying to figure out how much someone would be willing to pay. It's much better, in my book, to have a reasonable margin and sell lots of them than have a really high margin and take the chance of not selling them. Example: Yesterday my wife and I drove up to "Apple Hill" for our annual trip for apple products. It's a nice leisurely drive and a chance to relax. Stopped at one place and they had some bbq glazes. They looked really good. A bunch of different flavors. But at $8.00 for a 12 oz bottle it just didn't make sense to try. Knowing these are "bulk" made and not really their recipes. Just bought bottles and then slap their labels on, I knew they had a fairly decent margin. But instead of making a reasonable profit on them they were trying to hit a homerun. At $6.00 a bottle I would have bought all six flavors at $8.00 a bottle I bought none.
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10-31-2008, 07:31 AM | #5 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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I talked with Jimmy Brod about this when he was snarfing down on my Slow Burn pig candy at the Royal. He wanted to buy some and asked me how much? I said I'm not sure. He said to figure your expenses and multiply times 4.
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10-31-2008, 07:35 AM | #6 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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FYI Jimmy's waiting on his shipment and is very disappointed that he hasn't received it yet
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10-31-2008, 07:46 AM | #7 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Neil, how much different are armadillo eggs compared to ABT's?
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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 |
10-31-2008, 07:56 AM | #8 |
On the road to being a farker
Join Date: 02-05-07
Location: Fort Worth Texas
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$3 unless they are really big. That's just Texas for you.
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10-31-2008, 09:13 AM | #9 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Farmer John 12oz sausage stuffed with cheese and japs. Sausage costs $2 each.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
10-31-2008, 09:22 AM | #10 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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$6 is about right for 3/4# of meat.
Hell, what is a half pounder at In/Out or Fatburger, like $8 or so? I'd even go $7.50 if you then batter it, throw it on a stick, and deep fry it.
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle Last edited by Bill-Chicago; 10-31-2008 at 09:56 AM.. Reason: bad math |
10-31-2008, 09:30 AM | #11 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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I'd pay six bucks for that!
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10-31-2008, 10:13 AM | #12 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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I was picturing an actual egg sized piece of meat. For 12oz, $6 is definitely reasonable. $7.50 might even be.
I'm with Bill...deep fry that sucker and I'd fly across the states for it.
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10-31-2008, 10:14 AM | #13 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I think six bucks is a winner for this product. 12 oz. sausage and japs that winds being about $2.50.
Tell Mrs. Mista you got this price from somewhere other than your arse!
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10-31-2008, 10:20 AM | #14 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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To start with, I would definitely make it worth my while or not do it. Unless you are making a bunch of them and selling a bunch of them, what is the profit margin? What is your hourly wage during the week where you currently work? If the food is being processed/cooked on the weekend and should that hourly wage be greater?
I have thought that armadillo eggs were smaller than 12oz. The ones I make are no bigger than a chicken egg. Sounds like you are referring to fatties that I make. All that said, a pound of brisket/pork/turkey at most of our local BBQ joints runs about $10 or more per pound, therefore $6-$8 sounds fair. But remember that these places depend on volume and that needs to be considered. You might even consider slicing them up and making three sammies (4oz meat each) which will sell for $6 each.
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10-31-2008, 10:38 AM | #15 |
Full Fledged Farker
Join Date: 01-12-08
Location: carlyle, illinois
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somebody post a picture of one. they sound great.
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