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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. |
View Poll Results: Times are hard. You have no other choices. Would you...? | |||
Sell a lower quality product. | 1 | 3.33% | |
Raise your prices. | 29 | 96.67% | |
Voters: 30. You may not vote on this poll |
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12-04-2008, 06:00 PM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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What would you change?
Times are hard and lots of businesses are struggling. If you had tried every other option and had no other choice would you sell a lower quality product or raise your prices?
Please state your reasons.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
12-04-2008, 06:02 PM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I'd raise my prices and increase the customer service level.
I firmly believe the thing that will get you through a bad economy in a service industry is customer service. I might not necessarily lower my prices on the food, but I might increase what they get as far as service.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
12-04-2008, 06:04 PM | #3 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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The other option is to sell smaller portions of the top quality product which is, in effect, raising prices.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
12-04-2008, 06:12 PM | #4 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Even though I put in bold that you had NO OTHER OPTIONS!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
12-04-2008, 06:18 PM | #5 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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I would raise my prices. Quality is what got me here in the first place. If I backslide, then, I'm just another slop counter.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
12-04-2008, 06:21 PM | #6 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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At least I got around to that in the end - raising prices, and I voted that way.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
12-04-2008, 06:21 PM | #7 |
Got Wood.
Join Date: 05-18-08
Location: Donnellson, IA
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My last year and half of business as a restaurant went like this...
Prices stayed the same Portions remained as they always were Quality was the same as day 1 Unfortunately the doors are closed. Good news is catering is up and pricing isn't as much of an issue. Yeehaa!
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www.thewoodenpig.com |
12-04-2008, 06:23 PM | #8 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Never ever lessen the qualiy you serve. Cost of food is pretty much down, so that should not be an issue.
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
12-04-2008, 06:35 PM | #9 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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I have to agree with Steph. Quality will always shine through...
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
12-04-2008, 06:48 PM | #10 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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is there anything cheaper than select briskets?
Lets see... baked beans, nope has to be bushes or i will start from dried. It would have to be raise prices... when you look at BBQ in the past... well... it was always about turning cheap cuts of meat into something special. OKAY NOW MY BABBLING I would first turn to my paper prod... oh chit, I use Butcher paper so I can't get any cheaper there look at stuff that takes other stuff to sell it... eg when you have a side that is hitting the trash... so is the fork and container it goes in. I would also look at stuff to NOT make first. A restaurant near me copied my Collards recipe. I let them... I mean I came in and taught them. http://www.youtube.com/watch?v=c6u_owUBXxc Went real well for them... but its labor intensive. But then... he cheapened it.... started macerating it in a freakin food processor or something. Ruined it. So he invited me to see what was up. As he was arguing with me about the bottom line I am chomping on his brisket. Very good Brisket from an electric cookshack... if there is such a thing, anyway I am watching his kitchen staff... four of them, pulling his pork.(the kind you eat) Now those four farks took the ENTIRE MEAL of mine pulling and BSing. I asked, whats your least popular BBQ. He said the Pulled Pork. I added "because its too dry?" He turned around to look at what I am looking at... I said you have four people picking through your pulled pork and pulling out every STITCH of fat. Bark too... I said...they have pulled 3 butts in 18 minutes. I said get a set of Bear Claws (he likes his pork in Big Chunks like I do... Maybe its because if you don't do it in large chunks your wrong, as opposed to right..which is my way), use those claws to pull, then remove only the fat thats not attached to the bark, and only let one person do it, now you do that and have two to go back to making your sides like collards better. Plus, another body, I said, somebody to clear the tables for the customers and make note of what THEY throw away and either nix it of fix it. Once it goes in the self serve trash can you lose the impression of what people do not like. You have to really watch what happens AFTER you get in the swing of things. Loss of revenue will bury you as well as rising costs. And in the example of those collards... there's a huge difference in the taste of dumping collards in a broth thats made from simmering a hock or irregular FIRST and dropping them in water and adding that same Hock and simmering. Its like the deli I had serving my Brisket and Pork that didn't understand why it took off at first then slowed down... I came in and where they used to keep it hot in a bath (where everyone can smell it) they simply Nuked it to order. Can you imagine asking someone to pay 5 bucks for popcorn at a movie theatre while holding a bag of unpopped microwave corn. You have to look at everything. EVERYTHING. Not just price and cost. You must find the WHY.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
12-04-2008, 07:00 PM | #11 |
Babbling Farker
Join Date: 07-22-05
Location: Long Island, NY
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Raise the price.
You can get customers back with prices, but once your reputation is gone, it is gone forever.
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GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." © |
12-04-2008, 07:07 PM | #12 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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This was just a hypothetical.
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
12-04-2008, 07:54 PM | #13 |
is One Chatty Farker
Join Date: 08-11-03
Location: Coldwater, MS (just south of Memphis)
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My sentiments exactly.
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Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver |
12-04-2008, 09:17 PM | #14 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'm sure someone already covered this, but in case they didn't....
NEVER, NEVER, NEVER change your product, EVER!!! Here's a couple reasons to get you started.... The "New" Coke vs. the original recipe. KC Masterpiece sauce before Clorox bought it vs. after they bought it. People come back to you for your product. They expect the same thing. Consistency is important for a reason. If oyu change it, your regulars will simply ask if they can pay more for the "older, better stuff", and then your new customers will never realize you were as good as you were. Your old customers who know how good your product are will eventually leave out of simple attrition reasons, so you need to keep attracting new customers.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
12-04-2008, 09:24 PM | #15 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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A reputation is at stake. You couldn't lower quality at your level of cooking. I don't think you'd be happy cooking that way. Just look for bigger jobs and be choosy.
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