Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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
Old 11-24-2013, 10:28 AM   #1
little bit of r & r
Knows what a fatty is.
Join Date: 12-27-11
Location: Springville, AL
Default Competing restaurant

I have been running a bbq trailer in a town since April and tomorrow a new bbq restaurant is opening. I went and got a menu yesterday and the prices seem low he is charging $9 Half slab $17 full slab he has a sandwich and 2 sides for $7 am I missing something on pricing because I don't see how he will stay in business. He has 1/2 chicken with 2 sides and bread for $8
little bit of r & r is offline   Reply With Quote

Old 11-24-2013, 10:45 AM   #2
Bbq Bubba
somebody shut me the fark up.
Bbq Bubba's Avatar
Join Date: 05-03-07
Location: New Baltimore, Mi.

Maybe it's not really bbq?
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote

Old 11-24-2013, 10:55 AM   #3
little bit of r & r
Knows what a fatty is.
Join Date: 12-27-11
Location: Springville, AL

That could be the place is smal only has 6 tables or so he has to turn tables over fast in order to make any money
little bit of r & r is offline   Reply With Quote

Old 11-24-2013, 11:03 AM   #4
Knows what a fatty is.
Join Date: 05-01-11
Location: Santa Cruz, Ca.

They won't make any money but they'll make up for it in volume...........LOL!
acguy is offline   Reply With Quote

Old 11-24-2013, 04:41 PM   #5
Pyle's BBQ
Babbling Farker
Pyle's BBQ's Avatar
Join Date: 10-25-06
Location: Madrid, IA

Now you just have to wait for him to close and make an offer on the place. If he is the only one working there. He may be able to make it, but I doubt it. The prices are low, even if he has volume, you cannot make money if you don't charge more than your costs.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is online now   Reply With Quote

Old 11-24-2013, 09:00 PM   #6
is one Smokin' Farker
bizznessman's Avatar
Join Date: 03-20-09
Location: Kansas

Maybe he won the Mega Lottery and needs a total loss for his taxes???
Do I smell SMOKE?????
bizznessman is offline   Reply With Quote

Old 11-24-2013, 11:09 PM   #7
Full Fledged Farker

cgwaite's Avatar
Join Date: 12-03-08
Location: Mishawaka, IN

All you can do is set your prices based on your costs. With a permanent location, I have to believe their costs will be higher, unless they have a connection for supplies and meat, which I doubt. You know your costs and how much you can make at those prices. Keep your prices where they are and focus on a quality product.
1 - Weber Redhead (pre 1979)
1 - 22.5 One Touch Platinum - Brick Red
1 - 22.5 WSM
1 - 18.5 WSM
KCBS Member #52009
Certified MOINK Baller
cgwaite is offline   Reply With Quote

Old 11-25-2013, 11:36 AM   #8
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky

Maybe he not paying much rent and have low overhead. Time will tell
jestridge is offline   Reply With Quote

Old 11-25-2013, 12:37 PM   #9
Knows what a fatty is.
SITM BBQ's Avatar
Join Date: 02-26-13
Location: Fairview, nc

I would suggest eating there and seeing what quality they are serving. Could be a lot of precooked or prepackaged items. If that's the case just keep your quality up and you will retain your customers.
Smoke in the Mountains BBQ Team; Southern Q Limo Elite
SITM BBQ is offline   Reply With Quote

Old 11-25-2013, 01:23 PM   #10
Moderator Emeritus

The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL

I don't know didley squat about restaurants, but I have a friend here in town who owns a Mexican restaurant.
Excellent product and moderate prices for the quality.
A new joint was opened a couple of years ago that had prices so cheap he was obviously not gonna make money.
A mutual friend said he intended to take the business from the original one and force him to close. Then he would jack up his prices as the only game in town.
And, there was quite a few customers who went for the cheapo prices even thought the quality was marginal.

What the new restaurant owner did not count on was the "deep pockets" of the first restaurant's owner.

In about 6 months the new restaurant was "Kaput" and the original one is booming!

Just a side story.

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote

Thanks from:--->
Old 11-25-2013, 02:30 PM   #11
Full Fledged Farker
4uweque's Avatar
Join Date: 02-16-12
Location: Memphis Tenn.

You can't worry too much about the other guy, you have to set your prices based on your costs. If you aren't gonna make money you might as well sit at home and watch TV. Good food will bring business in.
2 UDS's /Backwoods Fatboy/ Orion cooker/ 18.5 WSM/ Weber kettle / Cowboy grill
4uweque is offline   Reply With Quote

Old 11-25-2013, 04:52 PM   #12
is one Smokin' Farker
Join Date: 05-30-11
Location: New England

I agree, quality and consistency and they will come!
JimmyDAL is offline   Reply With Quote

Old 11-26-2013, 10:05 AM   #13
On the road to being a farker

Join Date: 01-01-11
Location: Gretna NE

He's probably doing the lost leader grand opening pricing. Many will try it but when the honeymoon is over most will realize good food is not cheap and you should do even better if your Q is good. Know your costs, your market and your competitors.
poorolddan is offline   Reply With Quote

Old 11-26-2013, 10:29 AM   #14
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

The lost leader game is a big loser, just like giving away product. Any restaurants arc is a tendency to lose money over the first 6 months to a year. You will always get a big flurry of business at the opening. Perceived value is the game, give more than what you charge, but, charge enough to make money. The value is in service, taste and consistency.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

landarc 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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 09:34 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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