Ribs only - Carryout

[SirPorkaLot]

So we are contemplating opening a ghost kitchen of sorts, selling just ribs, with occasional specials.

This would be a very small concession type set up.

We are already working with local HD to get licensed and we already own a certified kitchen, have insurance and all that jazz.

Ribs would be cooked on smokers we already own and then served for carry out only and only on weekends.

Questions are as follows:

We are looking at serving by the rack and by the bone, no sides, no eat-in facilities.

Has anyone had any success selling just ribs?

By the rack? Half rack? By the bone?

I’ve seen pricing all over the place. I know the 3 X cost formula, I’m more interested in direct feedback from folks that have done this and what price points worked for them on ribs.

Thanks!

[poorolddan]

I tried this a few years ago. Sold a lot of ribs at $22 a slab which was my areas going price. After a while I discovered I was netting about $2.35 an hour as a return. But when I
added sides the profit jumped all the way to $8 an hour. "ain't no money" in ribs only.

[kurtsara]

What is a ghost kitchen?

[SirPorkaLot]

Originally Posted by kurtsara

What is a ghost kitchen?

From Wikipedia:


A ghost kitchen is a professional food preparation and cooking facility set up for the preparation of delivery-only meals.

A ghost kitchen contains the kitchen equipment and facilities needed for the preparation of restaurant meals but has no dining area for walk-in customers.

Restaurants that use ghost kitchens may have a different physical location for walk-in customers, or may be a delivery-only ghost restaurant.

[scilover]

Originally Posted by SirPorkaLot

From Wikipedia:


A ghost kitchen is a professional food preparation and cooking facility set up for the preparation of delivery-only meals.

A ghost kitchen contains the kitchen equipment and facilities needed for the preparation of restaurant meals but has no dining area for walk-in customers.

Restaurants that use ghost kitchens may have a different physical location for walk-in customers, or may be a delivery-only ghost restaurant.

does it also like cooking from home?

[HBMTN]

It's hard to make profit on ribs. Even harder to get cost x 3 for them. In the equal cooker space that ribs take up you could cook butts or brisket and literally make TONS more money. Just something to consider.

[SirPorkaLot]

Originally Posted by HBMTN

It's hard to make profit on ribs. Even harder to get cost x 3 for them. In the equal cooker space that ribs take up you could cook butts or brisket and literally make TONS more money. Just something to consider.

Ribs are what the people seem to want, it just appears it’s too tough to charge enough for them to make any $$

I really want a very limited menu.

With pork or brisket I have to have stuff to make sandwiches. Far more than what I want to get into.

Dry rub Ribs are the perfect carry out food. People can stop in, grab a few bones and run. No sauce, no mess. A serving boat, wax paper and some napkins.
I’m not married to the rib idea, but it’s replacement needs to be as streamlined

[poorolddan]

Old saying may apply here. Fastest way to become a millionaire is start out with 2 million and sell ribs only...

[BBQ Nuts]

Guy near us does ribs and half chickens. Sells Fri-Sun only. Been there for years.

[TravelingJ]

It seems awfully specific. But, I always say to cook for your audience, so if you have enough people that want dry rub ribs only, then go for it.

[HBMTN]

Originally Posted by SirPorkaLot

Ribs are what the people seem to want, it just appears it’s too tough to charge enough for them to make any $$


With pork or brisket I have to have stuff to make sandwiches. Far more than what I want to get into.

Beleive me, once you deal with commissioner of revenue, zoning, health dept, state and federal taxes, fire marshalls, accountants, suppliers, insurance, trash removal, people asking for donations and many more things, the "stuff to make sandwiches" will be easy. Not trying to talk you out of it but there is a lot to make all the powers that be happy. If you are still set on the quick items then maybe chicken halves, wings and ribs would be a good option.

[captndan]

Two things you must have. A commercial electric rib cooker. A commitment from local restaurants to buy your ribs.. (Ghost kitchen). Look around eastern North Carolina and see how it’s done.

[mchar69]

$35 a slab only, John. You will get far fewer clients,
but profitable ones. Just lay it on the line with the clients.



$25 a slab is almost always a losing proposition - that's why restaurants have drinks.
And sides. Like a pack of gum at checkout is a buck - 90 profit margin.


I'd recommend expanding your Rub network for income,
There are now more home cooks than ever.
Do some You Tube vids with your rubs. We'll help!

If you need investors, I'm sure this board could help.

[mchar69]

How to expand your rub network?
Giveaways on other forums is probably a pretty cheap way.
Weberkettleclub, smoking-meats, then hit
Youtube vids of smokers and post a small competition or have some
beggar ask for your free sample.
You post your info in the comments section, NICELY.

(not sure that's legit anymore)
I have one million ways to market rub.
SEND people a little.

One of my favorites is -

Hot Salt on Soft Yolk fried egg - the flavor - the look before you break the yolk with your fork, man THAT is really nice. Make a Y/T video.

Q-Salt Pork chops is always a winner - pan or grill.


Promote with Justin - BabyBack Maniac - send him some to do a
review on. Never ending ways to promote.

[SirPorkaLot]

Originally Posted by mchar69

$35 a slab only, John. You will get far fewer clients,
but profitable ones. Just lay it on the line with the clients.



$25 a slab is almost always a losing proposition - that's why restaurants have drinks.
And sides. Like a pack of gum at checkout is a buck - 90 profit margin.


I'd recommend expanding your Rub network for income,
There are now more home cooks than ever.
Do some You Tube vids with your rubs. We'll help!

If you need investors, I'm sure this board could help.

Y’all are helping now!

$35/rack is more than I’d pay for a rack...of pork ribs.
I may pivot and take some advice given in here and do a Rib and Wing special...

I’ll have to think that out.

The rub Biz is what allows me to think about this as a possibility.

We already have a certified kitchen we built out for the rub biz. It’s not certified to cook anything though.
Here is rural Ohio it’s not that difficult to get a concession kitchen certified with them cooking meats out of a traditional smoker (several in our area do just that)

I’ll get the HD involved to confirm before we actually do anything, but I’d like to have a plan when I go down that road.

I said all that to say this...
Our overhead is mostly already being paid, both biz would share kitchen that’s in place.

That’s why I want to keep it very simple.
I also plan on very limited opening hours, to fit my schedule without having to go out and hire help.

This is a retirement hobby, i don’t plan on making a ton of cash, but I’d rather not break even or lose cash either.
If I’m gonna do it, at the end of the day I want to say it was worth it