I think we all know BBQ meats outside of pulled pork don't offer a great profit margin.. Especially Ribs and Brisket.. It also brings the challenges of cooking times/holding, along with major preparation.
What are all your opinions on specializing pretty much solely on rib tip plates.
Restaurant Depot normally runs them under 1 dollar a pound for cases.
Haven't run the math, but it sure seems like the Profit margin on them could get you to where you'd like to be especially with the many creative pricing options I think rib tips would offer.
I absolutely love tearing in to rib tips, but I can see where many folks, especially the downtown lunch crowd could find the cartilage and rendered fatty goodness off putting a long with the general messy eating rib tips can be.
Don't have a lot of time ATM today to really go in to all the details as I'd like but I wanted to get it out there or I never will and have been meaning to for a while.
My ideal is dry rubbed - 2,3,or 4 specialty sauces would be offered on the side for dunking or drowning it.
I think rib tips would hold fairly well without losing too much quality compared to some other more expensive cuts that would also benefit from much more expensive holding units that I don't believe rib tips would require especially with the short serving window of around 3 or 4 hr max lunch service.
I believe the more simplicity menu of specializing in rib tip plates could provide the speed needed to push them out the window at a pretty quick rate to keep the line moving at a nice pace. Nothing can be worse to your business I would imagine is a long slow moving line when your target coustomer is on a time restricted lunch hr.
I'll get in to them at a later time when I have more, but I have a few other menu ideals that I think can be incorporated that would still keep the theme as KISS as possible along with profit margins that could be attractive as well as hopefully attractive options to the lunch crowd customer.
Even if the Business Idea and numbers add up half arse on paper, I totally realize the journey is a very long one to legalization and such. I think the best way in to these crazy thoughts for the last ten yrs of food vending and catering is to KISS as possible while still finding your niche and executing it as simple as possible.
Enough rambling.. Now tear in to me like a plate of rib tips and tell me how naive I am to even be thinking about doing this and to keep my crappy day job.
Thanks so much all and have a smoking weekend!
What are all your opinions on specializing pretty much solely on rib tip plates.
Restaurant Depot normally runs them under 1 dollar a pound for cases.
Haven't run the math, but it sure seems like the Profit margin on them could get you to where you'd like to be especially with the many creative pricing options I think rib tips would offer.
I absolutely love tearing in to rib tips, but I can see where many folks, especially the downtown lunch crowd could find the cartilage and rendered fatty goodness off putting a long with the general messy eating rib tips can be.
Don't have a lot of time ATM today to really go in to all the details as I'd like but I wanted to get it out there or I never will and have been meaning to for a while.
My ideal is dry rubbed - 2,3,or 4 specialty sauces would be offered on the side for dunking or drowning it.
I think rib tips would hold fairly well without losing too much quality compared to some other more expensive cuts that would also benefit from much more expensive holding units that I don't believe rib tips would require especially with the short serving window of around 3 or 4 hr max lunch service.
I believe the more simplicity menu of specializing in rib tip plates could provide the speed needed to push them out the window at a pretty quick rate to keep the line moving at a nice pace. Nothing can be worse to your business I would imagine is a long slow moving line when your target coustomer is on a time restricted lunch hr.
I'll get in to them at a later time when I have more, but I have a few other menu ideals that I think can be incorporated that would still keep the theme as KISS as possible along with profit margins that could be attractive as well as hopefully attractive options to the lunch crowd customer.
Even if the Business Idea and numbers add up half arse on paper, I totally realize the journey is a very long one to legalization and such. I think the best way in to these crazy thoughts for the last ten yrs of food vending and catering is to KISS as possible while still finding your niche and executing it as simple as possible.
Enough rambling.. Now tear in to me like a plate of rib tips and tell me how naive I am to even be thinking about doing this and to keep my crappy day job.
Thanks so much all and have a smoking weekend!