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what is everyone charging....

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rgrizzle

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I am working on a special menu for a local bar and grill locally, they want me to come in on Sundays and special event to do bbq. We are going to do a 75% to 25% split of all bbq sales. I don't want to out price myself but I do need to make it worth my time.

I will be doing two meats per Sunday. For example Baby Backs and chicken. or Pulled Pork and chicken, or brisket and chicken. the sides will be baked beans and cole slaw. for ribs I was thinking 1/2 rack platter for $15.00 whole rack platter for $28.00 chicken platter for $10.00. on the pulled pork I am thinking $5.00 sandwhiches $8.50 with fries or sides. pulled pork platter for $12.00. brisket sanwhiches for $6.50,brisket combo fries or sides $9.50 brisket platter for $15.00

The owner is giving me free run of the kitchen on those days and his cook.
any thought or suggestion please HELP!!!!!
 
Normally, I look at 4x food costs for total food price to customer. However, if you give away 25%, then you are looking at 3x food costs. 3x food costs, assuming you are buying at restaurant wholesale is going to return marginal profits to you, and a huge profit to the bar owner. To me, this is a walk away.

I think Bubba is right, and he is a pro, that going with a 25% courtesy fee to the bar owner, who is getting additional draw from you, that is generous. Unless you want to work for free, to build business. Will you get to market and give out your name and materials, sell your catering or party cooking? What would be the upside?
 
I agree with BBQ Bubba.....

Definitely too high of a split with the owner. To adjust your prices to make it profitable for you at that ratio would make you look like a crook charging too much.

Bottom line, the blame will be on you for high prices and no one will consider you for catering.
 
what would you guys suggest on this then. the split be 80% to 20% or 90% to 10% help me out here this is new to me. what about the pricing does is look par for the course. From what I can tell looking at other menus and doing some math I figured I was at least heading in the correct direction. the reason I was looking at the 25% was the bar is going to supply all of the plates and utinsels.
 
I'd go there and drink the beer and let someone else do the barbecue. I'd figure out what you want to make and tell him to pay you that and you will cook for him. Let him assume all the risk.
 
all I have to do is show up fix the meat and baked beans and cole slaw and sit and drink cold beer all day listening to the band. the bar is going to do all the order taking and serving. he is paying all that labor.
 
You're going about this backwards, you cannot succeed in the food business basing on other folks menu prices. You will go broke doing that.

1. Set what you are going to serve. Be complete in this, account for all the food on the plate, from main to sides and condiments.

2. Make an estimate of how much food you expect to sell each day, break it down to the point you know all of the components.

3. Find out where you will be buying the foods.

4. Build a detailed shopping list and find out your hard food costs. From there, you can figure out how much each menu item costs you to produce, include fuel, charcoal, wood, spices, your time. From there, figure out how much you can charge using the rule of 3x or 4x food costs. That will tell you what your profit is. From there, you split profit, not gross.

5. Beware, and I mean, do not enter into, any agreement that has you splitting off a share of your gross. Even a 10% share of gross really can mean you make no money. Do your leg work, estimate profit and let him know what you will share of profit.
 
Sorry I probably should have explained that I have done the leg work and done some math, on food cost and used the 3x and 4x costing. I have a supplier of meats at wholesale, the best prices I can find around here. I what I was meaning is, does the pricing look in line with what everyone else is doing. the plus side is that I would be the only show in town doing bbq.
 
thanks landarc. seeing that your in Cali. Then they should be good. Now to figure out the % thing with the owner. I do know that on a nice sunday, with good weather out, that bar can pack in around 2-300 people. this is a big biker bar here locally. I know that I am not going to be able to retire doing this only on Sundays but hope to atleast make a few bucks :clap2:
 
I'll let the others discuss prices, but from a legal perspective, there are numerous areas that need to be addressed, i.e. are you covered as an Additional Insured under his liability policies, will there be an Indemnity and Hold Harmless Agreement, etc.
Get some legal advice so you don't end up in a big mess for very little profit.
 
landarc said:
You're going about this backwards, you cannot succeed in the food business basing on other folks menu prices. You will go broke doing that.

1. Set what you are going to serve. Be complete in this, account for all the food on the plate, from main to sides and condiments.

2. Make an estimate of how much food you expect to sell each day, break it down to the point you know all of the components.

3. Find out where you will be buying the foods.

4. Build a detailed shopping list and find out your hard food costs. From there, you can figure out how much each menu item costs you to produce, include fuel, charcoal, wood, spices, your time. From there, figure out how much you can charge using the rule of 3x or 4x food costs. That will tell you what your profit is. From there, you split profit, not gross.

5. Beware, and I mean, do not enter into, any agreement that has you splitting off a share of your gross. Even a 10% share of gross really can mean you make no money. Do your leg work, estimate profit and let him know what you will share of profit.
Click to expand...

OUTSTANDING Advice!!!
Thank You for sharing!
 
Cayman1 said:
I'll let the others discuss prices, but from a legal perspective, there are numerous areas that need to be addressed, i.e. are you covered as an Additional Insured under his liability policies, will there be an Indemnity and Hold Harmless Agreement, etc.
Get some legal advice so you don't end up in a big mess for very little profit.
Click to expand...

Might add to this, is your business licensed with the city? Does it need to be? If your business is licensed/approved for one location, can you use "His kitchen" and still be covered by the Health Department?
 
I do something similar for a local bar. We worked hard to cover all of our bases.

I keep all income from the BBQ. It is my baby. I am the top BBQ cook in town, (it's a small town. :-D ) Honestly though, I've built a solid regional reputation that is followed by many of our local and regional BBQ fans. I wouldn't cook for less. HE gets to use my name in his advertising. Much like the bands he hires he gets to use me for a draw to his bar. We will fill the place up, and on a Saturday night that he would normally have a couple dozen pool players and bar sitters, he has a full crowd, buying drinks.
 
cynfulsmokersbbq said:
I do something similar for a local bar. We worked hard to cover all of our bases.

I keep all income from the BBQ. It is my baby. I am the top BBQ cook in town, (it's a small town. :-D ) Honestly though, I've built a solid regional reputation that is followed by many of our local and regional BBQ fans. I wouldn't cook for less. HE gets to use my name in his advertising. Much like the bands he hires he gets to use me for a draw to his bar. We will fill the place up, and on a Saturday night that he would normally have a couple dozen pool players and bar sitters, he has a full crowd, buying drinks.
Click to expand...
I am actually in a similar situation, except ths place will pack in around 200 on Sundays during the spring summer and fall.
 
if anyone else has any suggestions hints or anythng that could help me please post
 
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