Sales Debate with my wife.

What is the profit margin on each product at those prices? Knowing that will help determine which course of action to take.

If the slider is just as profitable (in terms of margin based on cost) then there's not much harm done in keeping them on the menu unless you can be certain that by offering two sizes that people are flocking to the smaller one when they otherwise would have probably bought the full size if they didn't have a choice.

The problem is that it's hypothetical until you test it. It's true, you can make the argument that your wife has and you're reducing the total number of dollars made if people opt for the small when they otherwise would have paid for the big. At the same time you can make your argument that says if you only have the one large sandwich, people may pass altogether, resulting in no sale at all.

But like you pointed out, you aren't keeping track right now, so it's hard to stay who is right. So I'd start by looking at how profitable each item is and go from there. If the slider has a much smaller margin, then it might make sense to drop it and focus on the one sandwich. Or maybe the slider has higher margins, which could offset the possibility that a few people are choosing that over the full size.

First problem: You are in a debate with your Wife!!! :wink:

Marubozo is spot on with the analysis. Follow his guidance and you will figure out what is most profitable and hence which way to go.

We had a similar issue with offering "full plates" or selling menu items ala carte. We found that our margin was lower on the "plate" price and many people didn't want all of what we were offering on the "plate". So we now sell individual menu items only. YMMV

Would 2 sliders cost you the same as one sandwich? If that is the case, you are making $.50 more on the sliders at the same cost. You have to know what your cost is, that is what we preach in this section. Does you wife know the cost of each?

I am selling sliders for $3.50 at the farmer's markets I do. People like the smaller sandwich. I think if you charge $3 for sliders and $5 for a full sandwich and see what sells better.

$5 for a sammie??? Stop giving away your food bro!

My $0.02 is from the perspective of a buyer. Assuming you do the math and figure our the margins on each product and get your pricing right first, I would rather have the option of buying slider(s). Two points: if I'm not really hungry, I would get a slider just to have a taste but would pass on a larger sandwich; if I am hungry, I would get 2 or 3 different sliders (i.e., pork chicken & brisket) to fill up and get variety.

Bbq Bubba said:

$5 for a sammie??? Stop giving away your food bro!

Click to expand...

So what should a 4 oz. pulled pork sandwich sell for?

Dude, if you are selling out... don't change, but I would add a bag of cheap chips and charge $7.

One of the factors is also sharing.

Out here, many restaurants have embraced sliders as a means of selling the same amount of meat, but, in smaller, more easily shared portions. There are a lot of folks that will pass on a larger sandwich for dietary or appearance reasons, but, will eat a slider readily. Price points to entry are every bit as valid as total price of each sale. In truth if you are charging $2.75 for a single slider, that is 1/2 of a large $5 sandwich, and you are using exactly the same food costs, you are better off selling sliders. That is the math out here.

I've gone back and forth on this as currently, we are set up right outside BBVA Compass Stadium.

My envisioned Que joint is kind of more food truck / trailer right now and people sort of like the "finger food" aspect of a slider.

Girls can share, they don't look at it as a full meal, etc. That being said, slider buns around here add to my COG's. its .05 cents more per slider bun, then a regular bun. So, currently its sandwiches or by the pound.

And $7.00 per 5oz sandwich sells all day long.

I think a 4 oz. sammie is a good deal for you and the customer at 6$. I don't know if 5 is covering your "x3" method. But if it's working for you in your neck of the woods I wouldn't change. I am curious about the sliders. If you do some research and find out if you or her is right will you please let us know how it turned out either way?

We sell 4 oz for $4.50 including tax which exceeds our cost times 3 by $.18 cents each. My Boston butts cost me $1.03 per pound

Man, I want to eat where you guys are serving 4 and 5 dollar sammies. Around here, even 7 bucks at any of the corner BBQ shacks will only get you one of the worst pulled pork sandwiches you've ever put in your mouth.

bizznessman said:

First problem: You are in a debate with your Wife!!!

Click to expand...

They say there are two theories to arguing with a woman.....
... Unfortunately neither one works..

For sandwiches only...

Congers Smoke Shack in San Antonio sells Sandwiches for $6.00
Platter with 2 sides is $9.00

Franklin's in Austin sells Sandwiches for $7.00
Platter with 2 sides is $12.00

They both open for Lunch only and close when sold out, main difference is the smoke shack virtually has no overhead as the trailer is parked under the inner loop overpass, where Franklin's is a building.

IamMadMan said:

For sandwiches only...

Congers Smoke Shack in San Antonio sells Sandwiches for $6.00
Platter with 2 sides is $9.00

Franklin's in Austin sells Sandwiches for $7.00
Platter with 2 sides is $12.00

They both open for Lunch only and close when sold out, main difference is the smoke shack virtually has no overhead as the trailer is parked under the inner loop overpass, where Franklin's is a building.

Click to expand...

Are we talking Pork? Because Brisket at Franklin's and La Barbeque where John Lewis works, these are both $8.00 Sandwiches. My mind processes things different down here in Texas because even as transient as Houston is and as good as I think my pork is, the first and biggest seller is the brisket.

If the sliders are profitable to sell, who cares? A sale is a sale. I'm with you - get people hooked on the food any way you can, they'll pay full price next time. It's not like you are going to have repeat customers who only buy a 2.50 slider. But even if you did, as long as it costs less to make than that (it should) who cares?

If not, you need to adjust your prices so you make money on the slider. It doesn't have to be a huge money maker, but you don't give them away for a loss.

Especially at fests, or anywhere with multiple vendors for that matter - lots of people like to have a small taste of a lot of different places' food. They don't want to have 10 choices and have to settle for just one because nobody sells small sample portions.

Keep them on the menu - it will put your food in more people's mouths, letting more people become customers for next time and that is the key to success.

You say that you don't know how many of each you sell because you are too busy. Here is a very simple way to your counting problem if you do not have a cash register with separate keys for each food item you sell.
Before each shift, count the buns for each sandwich (full size and slider). If you have any waste (less than perfect bun or, God forbid, a returned product), place them in a container to use for bread pudding or something. This is inventory that needs to be counted and not wasted. If you have returned product, put that in a different container so you know the count.
At the end of each shift, count the number of each bun left and subtract any waste you saved. You have your sales on each type of sandwich. Throw away any soiled bun waste and save the good bread for puddin you can sell for additional profit.

If you increase the price of a full sandwich and lower the slider price you'll increase sales on sliders.