Setting your vending prices - Page 2

HandsomeSwede · 12-01-2010, 12:06 PM

One of the advantages we laid out in the plan is that our General Partners all have experience in either professional kitchens or business finance. Thus we have a competitive advantage against most other caterers/vendors who are essentially weekend warriors who recognize a market but do not plan and calculate in order to effectively sell to that market. After inquiring in this thread I feel secure in that assertion.

For example, how does setting a price based purely on what customers seem to want to pay reduce food cost %? Selling at 3x rather than 4x does not result in a reduction of costs.

PCDoctor_1979 · 12-01-2010, 12:37 PM

*Alert to the Mods *At the risk of this going the direction of the infamous turkey thread, are you referring to us as "weekend warriors" who don't know what we are doing? Many of us may find that remark somewhat demeaning.

FYI, selling at 4x food costs vs. 3x reduces the food cost percentage since you are dividing food costs by a larger denominator at 4x rather than 3x.

HandsomeSwede · 12-01-2010, 02:00 PM

I know that. If you look at my comment that is pretty much what I said. My point is that BBQBubba seemed to be saying the opposite and I wanted to clarify.

I would say a weekend warrior is someone who does not make their primary income from BBQ, rather they do it part time when they can, like ... on weekends.

Grabnabber · 12-01-2010, 04:59 PM

HS-

What do you plan to sell from the truck and at what type of locations do you plan to set up?

HandsomeSwede · 12-01-2010, 05:25 PM

Various sandwiches/sliders (beef, pork, chicken), with a variety of toppings (slaw, sauce, etc.) at a very low price point. Tennessee Taco. And the area of NY I am from (Rochester) has one culinary claim to fame (besides being a growing hotbed of BBQ activity) - the Garbage Plate. Places exist simply to churn these things out to college students at 2:30am. We are doing a BBQ equivalent.

During the Fall/Winter our kitchen has store frontage with seating right next to the college campus so we set up there, send the truck out on campus as well and the bars late night, and pick up any stray catering that comes our way. Spring/Summer hit the road for events and festivals on weekends we are not catering, light lunch and dinner crowd during the week.

Grabnabber · 12-01-2010, 05:29 PM

Gotcha. Always curious what folks are doing out there. Thank you.

12-01-2010, 12:37 PM	#17
PCDoctor_1979 Full Fledged Farker Join Date: 11-01-09 Location: West Des Moines, IA Downloads: 0 Uploads: 0	Alert to the Mods At the risk of this going the direction of the infamous turkey thread, are you referring to us as "weekend warriors" who don't know what we are doing? Many of us may find that remark somewhat demeaning. FYI, selling at 4x food costs vs. 3x reduces the food cost percentage since you are dividing food costs by a larger denominator at 4x rather than 3x. __________________ Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law

12-01-2010, 04:59 PM	#19
Grabnabber is one Smokin' Farker Join Date: 02-25-10 Location: Chicago IL Downloads: 0 Uploads: 0	HS- What do you plan to sell from the truck and at what type of locations do you plan to set up? __________________ Tom Weber OTG Cast Iron Hibachi Large BGE

12-01-2010, 05:25 PM	#20
HandsomeSwede Full Fledged Farker Join Date: 03-12-09 Location: Genesee Valley, NY Downloads: 0 Uploads: 0	Various sandwiches/sliders (beef, pork, chicken), with a variety of toppings (slaw, sauce, etc.) at a very low price point. Tennessee Taco. And the area of NY I am from (Rochester) has one culinary claim to fame (besides being a growing hotbed of BBQ activity) - the Garbage Plate. Places exist simply to churn these things out to college students at 2:30am. We are doing a BBQ equivalent. During the Fall/Winter our kitchen has store frontage with seating right next to the college campus so we set up there, send the truck out on campus as well and the bars late night, and pick up any stray catering that comes our way. Spring/Summer hit the road for events and festivals on weekends we are not catering, light lunch and dinner crowd during the week. __________________ HandsomeSwede fettsvinbbq.com

12-01-2010, 05:29 PM	#21
Grabnabber is one Smokin' Farker Join Date: 02-25-10 Location: Chicago IL Downloads: 0 Uploads: 0	Gotcha. Always curious what folks are doing out there. Thank you. __________________ Tom Weber OTG Cast Iron Hibachi Large BGE

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Vending Prices: What do you charge?	Rightstuff	Catering, Vending and Cooking For The Masses.	20	10-27-2008 07:51 PM

12-01-2010, 12:06 PM	#16
HandsomeSwede Full Fledged Farker Join Date: 03-12-09 Location: Genesee Valley, NY Downloads: 0 Uploads: 0	One of the advantages we laid out in the plan is that our General Partners all have experience in either professional kitchens or business finance. Thus we have a competitive advantage against most other caterers/vendors who are essentially weekend warriors who recognize a market but do not plan and calculate in order to effectively sell to that market. After inquiring in this thread I feel secure in that assertion. For example, how does setting a price based purely on what customers seem to want to pay reduce food cost %? Selling at 3x rather than 4x does not result in a reduction of costs.

12-01-2010, 02:00 PM	#18
HandsomeSwede Full Fledged Farker Join Date: 03-12-09 Location: Genesee Valley, NY Downloads: 0 Uploads: 0	I know that. If you look at my comment that is pretty much what I said. My point is that BBQBubba seemed to be saying the opposite and I wanted to clarify. I would say a weekend warrior is someone who does not make their primary income from BBQ, rather they do it part time when they can, like ... on weekends.