The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-14-2007, 04:00 PM   #1
Sir Smoke A Lot
Full Fledged Farker
 
Join Date: 05-10-07
Location: Centuria, WI
Downloads: 0
Uploads: 0
Default Menu prices

Ok Guys...I have my first vending gig this weekend. It is at a winery in St. Croix Falls, WI. It is an art fair and there will be food vendors - I am the only BBQ guy. As this is my first time selling my product, I am wondering if I could level set with some of you more experienced guys. I am keeping my menu pretty simple to start with. Here is what I am thinking for prices - I would just like to know if it is "in line" with what you might be charging.

Pulled pork sandwich = $4.00
Ribs - 2 bones for $4.00; 4 bones for $7.00; 8 bones for $11.00
Chicken breast sandwich = $4.00

Add a bag of chips and a can of pop for $1.00

I am open to any and all advice regarding this vending deal. Thanks as always for the input!!
__________________
[FONT=Book Antiqua]Trust the Gorton's Fisherman....[/FONT]
Sir Smoke A Lot is offline   Reply With Quote


Unread 06-14-2007, 04:07 PM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Seems to me your prices are a bit low, but then what do I know?

I would seriously consider selling by weight. They will get exactly what they pay for and you won't be tempted to pile it on and lose money. (You will need a legal scale to do this.)

Anyone have experience vending like this?
__________________
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
HeSmellsLikeSmoke is online now   Reply With Quote


Unread 06-14-2007, 04:15 PM   #3
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

Wrong forum!!!
bbqjoe is offline   Reply With Quote


Unread 06-14-2007, 04:32 PM   #4
Sir Smoke A Lot
Full Fledged Farker
 
Join Date: 05-10-07
Location: Centuria, WI
Downloads: 0
Uploads: 0
Default

I'm sorry, bbqjoe. If I could delete the thread, I would. Would it be appropriate in the general discussion?
__________________
[FONT=Book Antiqua]Trust the Gorton's Fisherman....[/FONT]
Sir Smoke A Lot is offline   Reply With Quote


Unread 06-14-2007, 04:37 PM   #5
biffleg
is One Chatty Farker
 
biffleg's Avatar
 
Join Date: 12-16-05
Location: North Carolina
Downloads: 0
Uploads: 0
Default

I'm guessing he'd have to handle it to vend and he's trying to be aware of his pricing ... so Food Handling and Awareness works for me

<Edit: moved to Q-talk>

Sorry - can't help you with the pricing - never vended before.

<Edit: agree with Tim - $1 for chips and soda sounds low. $1 each - or $1.50 for both?>
__________________
Transplanted Texan now
living in North Cakalacky

GOSM w/ SFB mod
UDS Smoker
22.5" Weber Kettle

/usr/bbq

Last edited by biffleg; 06-14-2007 at 07:22 PM..
biffleg is offline   Reply With Quote


Unread 06-14-2007, 05:02 PM   #6
timzcardz
Babbling Farker

 
timzcardz's Avatar
 
Join Date: 07-22-05
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

I've never vended, unless you want to count the hundreds of hours that I have put in at the local youth soccer club concession, but I certainly have bought enough BBQ to give advice on pricing. (Just ask Willie B.)

At the prices you listed, why bother? You are shortchanging yourself.

Soda and chips for $1?
Minimum: soda $1 and chips $0.50

Pork or chicken sandwich, I would put in the $6-8 range.

Ribs, I would figure at $18-20/rack for baby backs, and up it a little for lesser quantities. Go a little less for spares.

Just my opinion. Take it FWIW.

I'm sure that others will chime in.

Good Luck!
__________________
GRIM REAPER SMOKERS - "BBQ To Die For"
"Founders Club" Operation BBQ Relief
Weber Smokey Mountain x 2
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." ©
timzcardz is online now   Reply With Quote


Unread 06-14-2007, 05:42 PM   #7
Papa Tom
On the road to being a farker
 
Join Date: 05-27-07
Location: Peters Colony Texas
Downloads: 0
Uploads: 0
Default

You're OK Sir for starters if you are spending very little for your spot. You can make money at these prices and it is a good starter for you. Of course a whole lot depends on the competition and what they are charging. Sodas should be at least $1 and chips .50.
Make yourself a checklist so you remember all the things you need.
__________________
[FONT=Arial Black]Papa Tom[/FONT]
Papa Tom is offline   Reply With Quote


Unread 06-14-2007, 07:07 PM   #8
Scottyj13
Got Wood.
 
Join Date: 06-12-07
Location: San Francisco, CA
Downloads: 0
Uploads: 0
Default

I would also suggest raising your prices a bit. Keep in mind, people go to these festivals and bring money, more specifically cash. They expect to spend on the food, arts & crafts, and whatever other goods are being sold. Also, consider the target market...it's at a winery, not your usual street-fest.

Good luck!!
Scottyj13 is offline   Reply With Quote


Unread 06-14-2007, 07:46 PM   #9
C Rocke
is One Chatty Farker
 
C Rocke's Avatar
 
Join Date: 01-29-07
Location: Garden Grove, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sir Smoke A Lot View Post
Ok Guys...I have my first vending gig this weekend. It is at a winery in St. Croix Falls, WI. It is an art fair and there will be food vendors - I am the only BBQ guy. As this is my first time selling my product, I am wondering if I could level set with some of you more experienced guys. I am keeping my menu pretty simple to start with. Here is what I am thinking for prices - I would just like to know if it is "in line" with what you might be charging.

Pulled pork sandwich = $4.00
Ribs - 2 bones for $4.00; 4 bones for $7.00; 8 bones for $11.00
Chicken breast sandwich = $4.00

Add a bag of chips and a can of pop for $1.00

I am open to any and all advice regarding this vending deal. Thanks as always for the input!!
What's the expected attendance? Expect 10-15% of that to eat.

If not much seating, items that can be consumed walking around the event will be important. Given is an art/winery gig, messy finger food (ribs) might not go as well as chix and pork sandwiches (maybe a teriyaki and a BBQ chicken choice). If no children planned to attend, I would ditch the chips and soda and go more towards bottled water and fruit salad (Or at least a more gourmet chip).

If the winery is a big part of the draw, display/merchandise your ribs with a wine choice or two from the winery to encourage sales. Good Luck!
__________________
Rancho To Go BBQ Catering
Spicewine BBQs - West (Left) Coast
Large Spicewine - Ol' Blue
Twitter - @ranchoagogo @ranchotogobbq
www.ranchotogobbq.com
C Rocke is offline   Reply With Quote


Unread 06-14-2007, 08:22 PM   #10
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

I will also get on board with those who say you're selling yourself short.
Unless of course your bbq sucks.

bbqjoe is offline   Reply With Quote


Unread 06-14-2007, 08:52 PM   #11
we'll smoke u
is Blowin Smoke!

 
we'll smoke u's Avatar
 
Join Date: 07-21-06
Location: Valley, Nebraska
Downloads: 0
Uploads: 0
Default

That mint be alittle outa line there Joe.
__________________
Scott Burke
www.wellsmokeubbq.com
www.operationbbqmw.org

KCBS MEMBER #24303
COUNTRY SMOKER 570 PELLET FEEDER
ONE SMALL HOME MADE VERTICAL
WEBER KETTLE GOLD 221/2
WEBER BABYQ
we'll smoke u is offline   Reply With Quote


Unread 06-14-2007, 10:12 PM   #12
SoEzzy
Full Fledged Farker
 
SoEzzy's Avatar
 
Join Date: 12-02-06
Location: SLC, UT
Downloads: 0
Uploads: 0
Default

$5.00 - $6.00 for a 3 servings to the lb (5.33 Oz) pulled pork sammie.

Ribs 2 bones = $4.75, 4 bones = $7.50, 8 bones = $13.00, 12 bones (1 rack) = $18.00.

Chicken breast sammie $5.00 - $6.00.

Bag of pops and a chip = $1.50.
__________________
"There is no such thing as a little garlic." A.Baer
SoEzzy is offline   Reply With Quote


Unread 06-14-2007, 10:20 PM   #13
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by we'll smoke u View Post
That mint be alittle outa line there Joe.
Yeah - but you know - it's not.

I've experienced people selling their BBQ and I think to myself 'BBQ from my back yard is way better that this'. (No, not you Todd.)

So, yeah, I'll agree with Joe - if your BBQ sucks then it might be a little high.

If it's decent then your prices are a little low and if it's awesome you're way low . . .
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Unread 06-14-2007, 10:55 PM   #14
Sir Smoke A Lot
Full Fledged Farker
 
Join Date: 05-10-07
Location: Centuria, WI
Downloads: 0
Uploads: 0
Default

Thanks so much for all the input! And no...my BBQ does NOT suck!!! I think I will bump things up a bit for Saturday and see how it goes!!! It will certainly be a learning experience! I will post some pics and let you know how it went on Sunday!
__________________
[FONT=Book Antiqua]Trust the Gorton's Fisherman....[/FONT]
Sir Smoke A Lot is offline   Reply With Quote


Unread 06-15-2007, 09:52 AM   #15
RIX
Knows what a fatty is.
 
Join Date: 04-04-07
Location: Duluth, MN
Downloads: 0
Uploads: 0
Default

We look forward to the pics, I'm sure you'll do good and at the very least you get so good some Q and learn some stuff about vending. Not that I know anything about it. :)
__________________
Weber kettle
Weber Silver B Gasser
Weber go anywhere grill
RIX is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Menu help dukes bone Catering, Vending and Cooking For The Masses. 2 02-16-2012 07:03 AM
menu help dukes bone Catering, Food Handling and Awareness 3 01-14-2012 01:07 AM
On the menu tonight... PatioDaddio Q-talk 14 09-12-2010 11:35 AM
Menu help please Yakfishingfool Q-talk 26 09-09-2008 06:58 PM

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

Loading



All times are GMT -5. The time now is 01:09 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