KnucklHed BBQ
Babbling Farker
I like the limited menu, I've always thought the same way - quality not quantity.
I'm also a big fan of telling folks "Sorry I ran out" rather than serving ribs that aren't quite there - there's something to be said about short supply of a product thats in demand - Tell folks they need to show up earlier to "get that item" - it can create a buzz that drives people to compete for an item. I'm not saying that you want to run out in the first 1/2 hour of lunch, but you want people to know that there's a chance they just might not get ribs if they show up late...
Some people look at running out as lost sales, I look at it as no lost profit from having to discard unsold product - THAT gets expensive.
Personally if fries are a real option I'd try to shoot for something more like a jo-jo instead of reg shoestring, it's gonna have more of a BBQ feel to it... They do have good margin, but are a pain to manage sometimes - if you're busy, you almost need to have 1 person just running the fryer in order to keep up.
And def chicken - better margin on it than beef. Anytime I do a public market I do drumsticks, they hold well, are nearly fall off the bone like folks like them and parents can almost always talk even the pickiest kid into eating one...
I'd either do half birds or drum/thigh quarters - "no ma'am, you cant just buy the breast"
minimize the prep that goes into them, that can eat up any profit you thought there might have been.
Best wishes to you!
I'm also a big fan of telling folks "Sorry I ran out" rather than serving ribs that aren't quite there - there's something to be said about short supply of a product thats in demand - Tell folks they need to show up earlier to "get that item" - it can create a buzz that drives people to compete for an item. I'm not saying that you want to run out in the first 1/2 hour of lunch, but you want people to know that there's a chance they just might not get ribs if they show up late...
Some people look at running out as lost sales, I look at it as no lost profit from having to discard unsold product - THAT gets expensive.
Personally if fries are a real option I'd try to shoot for something more like a jo-jo instead of reg shoestring, it's gonna have more of a BBQ feel to it... They do have good margin, but are a pain to manage sometimes - if you're busy, you almost need to have 1 person just running the fryer in order to keep up.
And def chicken - better margin on it than beef. Anytime I do a public market I do drumsticks, they hold well, are nearly fall off the bone like folks like them and parents can almost always talk even the pickiest kid into eating one...
I'd either do half birds or drum/thigh quarters - "no ma'am, you cant just buy the breast"
minimize the prep that goes into them, that can eat up any profit you thought there might have been.
Best wishes to you!