How's our prices vs your area?

I'll snap a pic of menu in the morning of the place I walk past everyday going to work. I haven't tried the place yet.

BBQ place nearest to me sells all his meats by the pound. Doesn't matter what meat its the same price. $16.99 per pound - he has a line out the door 80% of the time.

Those prices are in line with the Q in my area. It's all good

Is this for a restaurant, catering, food truck, vending?

Bob

http://www.henrishottsbarbeque.com/menu.html
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Local restaurant sells 1/2 rack and 2 sides for $18

Your prices are about 30% lower than most around here, assuming reasonable meat portions. Out here, most everyone is now listing the weight of meat you are buying. Of course, I live in the San Francisco Bay Area.

This is from a restaurant in Long Island

A little higher than our favorite local spot, Smokey D's. But close.

http://www.smokeydsbbq.com/pdf/secondave.pdf

$23 a pound for pulled pork! WOW!

Here the more expensive place is $14, and most are in the $12 a pound range.

Whitner's BBQ here in Va Beach.

He sells the meat by the pint and quart, not by the pound, so I have no idea if his prices are similar. He charges $17.99-18.49 for quarts of brisket, burnt ends, pulled chicken and pulled pork.

St Louis ribs: 10.99 for half; 20.99 for full slab (bulk, no sides)


http://www.whitnersbbq.com/Whitners Menu 13.pdf

places go with the pint and quart pricing system because in most counties selling by the pound requires a certified scale the people can see and a printable weight receipt.

At my place we sell by small, medium and large. Small being around a 1/3 of a lb, medium over a half, and large right around 3/4lb. our prices are 6, 11, 15 respectively. We also do sandwiches at 10 with a side. 11 with french fries or onion rings.

Looking at the first menu posted, $10.99/lb and $39.95 per whole boston butt. That's LOWWWWW. At least for what I pay for my meat. I'm a high volume purchaser and I still pay right around $2/lb for our boston butts. Just in food cost's i'm at $4/lb after cooking loss and I still haven't factored in cost of the cookers, labor, rent, electricity, rub. I wish I could do it cheaper, but if I want a profitable restaurant and not a total loss, I had to price accordingly.

I think you're a little low on your pricing.