Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness


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.

Thread Tools
Unread 10-15-2013, 07:53 AM   #1
Found some matches.
Join Date: 08-13-13
Location: taylorville Illinois
Downloads: 0
Uploads: 0
Default Meat prices

For a road side vending what is the going price for pulled pork sandwich, brisket and ribs per bone , half or full rack.
bigworm0u812 is offline   Reply With Quote

Unread 10-15-2013, 11:25 AM   #2
On the road to being a farker
Join Date: 09-05-11
Location: Wapello, Iowa
Downloads: 0
Uploads: 0

WE do 6.00 for a chicken, pulled pork sandwich, we do 7.00 for a brisket.

The way we have found to the greatest profit when vending or roadside, is to offer a
"Meal Deal" So we will offer a pulled pork, or chicken sandwhich with side and drink for $7.00. We aren't making as much on the sides or drink as we would selling them individually, but we have increased the # of people we sell to. I guess you would call this a volume increase.
cynfulsmokersbbq is offline   Reply With Quote

Unread 10-23-2013, 08:58 AM   #3
Wandering around with a bag of matchlight, looking for a match.
Join Date: 10-20-13
Location: seminole, oklahoma
Downloads: 0
Uploads: 0

We also do a "Meal Deal" with a chopped beef sandwich, drink and chips for $6. We don't make much on the sides, but then again, they aren't coming to us for slaw and beans. They are there for the smoked meats. Our sides are a 4oz. serving and go for $1. We are a fairly new bbq trailer ( opened last April) and check the local prices of the competition before we price anything. Our customers are increasing and we live in a fairly small town, (population around 8,000).
lastchance is offline   Reply With Quote

Unread 10-23-2013, 09:10 AM   #4
Pyle's BBQ
Babbling Farker
Pyle's BBQ's Avatar
Join Date: 10-25-06
Location: Des Moines, IA
Downloads: 0
Uploads: 0

What are your costs? You should know those before you price anything. That way you don't have to raise prices once you figure out you are not charging enough. When you find out your food cost, the rule of thumb is 3x your cost.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 07:31 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts