bizznessman
is one Smokin' Farker
At festivals a simple menu is the best. Get the order quick, get it filled quick, get the money quick, on to the next. :grin:
May I ask the pricing for your menu items?
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- Thread starter The Pig's Blanket
- Start date
At festivals a simple menu is the best. Get the order quick, get it filled quick, get the money quick, on to the next. :grin:
May I ask the pricing for your menu items?
The Pig's Blanket
Full Fledged Farker
Pork Sandwich $4
Ribs full rack$20
Ribs Half Rack$12
Ribs 3 bone$6
Dinner - 3 bones, pork, slaw, baked beans and bread with a drink$10
Slaw$1
Beans$1
__________________
None of the prices are set in stone.... Thoughts?
Ribs full rack$20
Ribs Half Rack$12
Ribs 3 bone$6
Dinner - 3 bones, pork, slaw, baked beans and bread with a drink$10
Slaw$1
Beans$1
__________________
None of the prices are set in stone.... Thoughts?
bizznessman
is one Smokin' Farker
This is just my personal opinion, and I realize regional differences in price expectations by customers can drive the final price, but I would increase the PP Sammie to $5 and the Dinner to $12 (that's a LOT of food on that plate and more time expended to plate it up).
I base this on what we charge here. We no longer offer a "Dinner Plate" since people were always wanting to change up the menu item mix on us which slowed down our plating and delivery times. We sell everything separately priced. We will "plate up" their order as a "dinner" but the menu items are charged out individually.
Here are the menu items we offer:
1. PP or Brisket Sammie (approx 6 oz of PP/Brisket) $6
2. Sides (approx 4 oz) $1
3. Drink (can/bottle) $1 (limited selection of canned sodas and 20 oz water)
4. Ribs - your prices are in line with what we charge for catered events, as long as your costs are such that you are making the desired margin at those prices I would say you are okay
We have never had anyone balk at the $6 Sammie price since we are generous with the 6 oz serving size. And most folks don't realize how much 6 oz of meat is until they see it spilling out around the bun. We use 3.5" burger buns so it makes the amount of meat look even LARGER. :-D All Sammies served dry with bottles of sauce available for those who want a wet Sammie.
We keep everything at even dollar amounts for ease of calculating total bill and making change. (that way we don't need coins for making change :grin
You are on the right track. Don't let the details overwhelm you. Be sure to enjoy the experience!!
The Pig's Blanket
Full Fledged Farker
Thank you! It's nice to hear some kind words... I have put a lot of time in it already. Thanks for the help and advice new pp price is five bucks
Willie G
Well-known member
Drinks
So far, the advice I agree with the advice that has been given to you. On this end of the Commonwealth we have a festival that we have worked for ten years now. As far as sides go, we buy them at Sam's.....not enough help or time to make them on our own. Then pre package them like stated earlier.
We used to sell sodas.....at our event we were required to buy them from Pepsi and the event set the price at $1.50 for a 16 OZ. We made a huge mistake our first year and over ordered. We eventually evolved into this....we offer lemonade, sweet, and un-sweet tea. We do still caryy bottled water. The lemonade and tea is made by us and there is a huge profit margin. Think about it.:-o
So far, the advice I agree with the advice that has been given to you. On this end of the Commonwealth we have a festival that we have worked for ten years now. As far as sides go, we buy them at Sam's.....not enough help or time to make them on our own. Then pre package them like stated earlier.
We used to sell sodas.....at our event we were required to buy them from Pepsi and the event set the price at $1.50 for a 16 OZ. We made a huge mistake our first year and over ordered. We eventually evolved into this....we offer lemonade, sweet, and un-sweet tea. We do still caryy bottled water. The lemonade and tea is made by us and there is a huge profit margin. Think about it.:-o
The Pig's Blanket
Full Fledged Farker
Thanks Willie. I am buying my slaw locally so i dont have to try and make it there... I also plan on packing it in small bowls with lids and storing on ice in a couple coolers.... The beans I am going to make on site,Well make is a streach. I just kick up some Bushes baked beans my own way... Again just to try and keep it simple.
They are selling coke cans at the show and I can buy for $8 a case so ill just buy a few at a time. HOWEVER I like your idea with the tea and lemonade! something to think about! Thanks man!! Im gonna test run a case or ribs Saturday so we will see how it goes.
Smoke House Moe
Knows what a fatty is.
Great advice Bizzman!
Smokinwright
Knows what a fatty is.
Good luck. Best advice that I could give you is go with someone to a bigger event, and soak in all the knowledge and how they do things. That is exactly how I got started. Helping out someone who has been doing it for quite a few years. There are many things that you pick up on, that save your butt, that you will never think of.
I have an event the 24 th of August. It will be a smaller event, with around 800-900 people, but I am the only food vender, and all will be coming to me for a meal.
Another thing is, keep things as simple as you can. Is there anyway away from the slaw, being it is your first event, and go to something simple, such as chips? You are going to have your hands full with keeping the meat at right temps, yet keeping the flavor and moisture in it. Unless you do what is stated earlier in the post, is to package the slaw in foam containers prior.
The event I am doing, I am keeping it really simple. Chips, beans, pulled pork. Beans will stay in the warming box of my trailer pit, pork in a roaster after it is pulled off the smoker and pulled, chips are ready to go straight out of the box.
Are you responsible for drinks as well?
Edit: Just saw that you are offering drinks, and I would take the advice of others and do tea and lemonade. That is where your best profit margin is.
I have an event the 24 th of August. It will be a smaller event, with around 800-900 people, but I am the only food vender, and all will be coming to me for a meal.
Another thing is, keep things as simple as you can. Is there anyway away from the slaw, being it is your first event, and go to something simple, such as chips? You are going to have your hands full with keeping the meat at right temps, yet keeping the flavor and moisture in it. Unless you do what is stated earlier in the post, is to package the slaw in foam containers prior.
The event I am doing, I am keeping it really simple. Chips, beans, pulled pork. Beans will stay in the warming box of my trailer pit, pork in a roaster after it is pulled off the smoker and pulled, chips are ready to go straight out of the box.
Are you responsible for drinks as well?
Edit: Just saw that you are offering drinks, and I would take the advice of others and do tea and lemonade. That is where your best profit margin is.
mmcooker
Found some matches.
You may consider a chest freezer vs a fridge....they recover faster. Some HD's will not allow ice coolers for all day events.
