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-   -   Ribs only - Carryout (https://www.bbq-brethren.com/forum/showthread.php?t=285920)

SirPorkaLot 09-27-2020 06:04 PM

Ribs only - Carryout
 
So we are contemplating opening a ghost kitchen of sorts, selling just ribs, with occasional specials.

This would be a very small concession type set up.

We are already working with local HD to get licensed and we already own a certified kitchen, have insurance and all that jazz.

Ribs would be cooked on smokers we already own and then served for carry out only and only on weekends.

Questions are as follows:

We are looking at serving by the rack and by the bone, no sides, no eat-in facilities.

Has anyone had any success selling just ribs?

By the rack? Half rack? By the bone?

Iíve seen pricing all over the place. I know the 3 X cost formula, Iím more interested in direct feedback from folks that have done this and what price points worked for them on ribs.

Thanks!

poorolddan 09-28-2020 09:03 AM

I tried this a few years ago. Sold a lot of ribs at $22 a slab which was my areas going price. After a while I discovered I was netting about $2.35 an hour as a return. But when I
added sides the profit jumped all the way to $8 an hour. "ain't no money" in ribs only.

kurtsara 09-28-2020 11:36 AM

What is a ghost kitchen?

SirPorkaLot 09-28-2020 01:34 PM

Quote:

Originally Posted by kurtsara (Post 4386484)
What is a ghost kitchen?


From Wikipedia:


A ghost kitchen is a professional food preparation and cooking facility set up for the preparation of delivery-only meals.

A ghost kitchen contains the kitchen equipment and facilities needed for the preparation of restaurant meals but has no dining area for walk-in customers.

Restaurants that use ghost kitchens may have a different physical location for walk-in customers, or may be a delivery-only ghost restaurant.

scilover 09-28-2020 10:52 PM

Quote:

Originally Posted by SirPorkaLot (Post 4386546)
From Wikipedia:


A ghost kitchen is a professional food preparation and cooking facility set up for the preparation of delivery-only meals.

A ghost kitchen contains the kitchen equipment and facilities needed for the preparation of restaurant meals but has no dining area for walk-in customers.

Restaurants that use ghost kitchens may have a different physical location for walk-in customers, or may be a delivery-only ghost restaurant.

does it also like cooking from home?

HBMTN 10-01-2020 06:53 PM

It's hard to make profit on ribs. Even harder to get cost x 3 for them. In the equal cooker space that ribs take up you could cook butts or brisket and literally make TONS more money. Just something to consider.

SirPorkaLot 10-01-2020 07:03 PM

Quote:

Originally Posted by HBMTN (Post 4388043)
It's hard to make profit on ribs. Even harder to get cost x 3 for them. In the equal cooker space that ribs take up you could cook butts or brisket and literally make TONS more money. Just something to consider.


Ribs are what the people seem to want, it just appears itís too tough to charge enough for them to make any $$

I really want a very limited menu.

With pork or brisket I have to have stuff to make sandwiches. Far more than what I want to get into.

Dry rub Ribs are the perfect carry out food. People can stop in, grab a few bones and run. No sauce, no mess. A serving boat, wax paper and some napkins.
Iím not married to the rib idea, but itís replacement needs to be as streamlined

poorolddan 10-02-2020 09:40 AM

Old saying may apply here. Fastest way to become a millionaire is start out with 2 million and sell ribs only...

BBQ Nuts 10-02-2020 04:39 PM

Guy near us does ribs and half chickens. Sells Fri-Sun only. Been there for years.

TravelingJ 10-03-2020 01:38 AM

It seems awfully specific. But, I always say to cook for your audience, so if you have enough people that want dry rub ribs only, then go for it.

HBMTN 10-04-2020 08:16 PM

Quote:

Originally Posted by SirPorkaLot (Post 4388049)
Ribs are what the people seem to want, it just appears itís too tough to charge enough for them to make any $$


With pork or brisket I have to have stuff to make sandwiches. Far more than what I want to get into.


Beleive me, once you deal with commissioner of revenue, zoning, health dept, state and federal taxes, fire marshalls, accountants, suppliers, insurance, trash removal, people asking for donations and many more things, the "stuff to make sandwiches" will be easy. Not trying to talk you out of it but there is a lot to make all the powers that be happy. If you are still set on the quick items then maybe chicken halves, wings and ribs would be a good option.

captndan 10-05-2020 11:54 AM

Two things you must have. A commercial electric rib cooker. A commitment from local restaurants to buy your ribs.. (Ghost kitchen). Look around eastern North Carolina and see how it’s done.

mchar69 10-05-2020 07:53 PM

$35 a slab only, John. You will get far fewer clients,
but profitable ones. Just lay it on the line with the clients.



$25 a slab is almost always a losing proposition - that's why restaurants have drinks.
And sides. Like a pack of gum at checkout is a buck - 90 profit margin.


I'd recommend expanding your Rub network for income,
There are now more home cooks than ever.
Do some You Tube vids with your rubs. We'll help!

If you need investors, I'm sure this board could help.

mchar69 10-05-2020 08:02 PM

How to expand your rub network?
Giveaways on other forums is probably a pretty cheap way.
Weberkettleclub, smoking-meats, then hit
Youtube vids of smokers and post a small competition or have some
beggar ask for your free sample.
You post your info in the comments section, NICELY.

(not sure that's legit anymore)
I have one million ways to market rub.
SEND people a little.

One of my favorites is -

Hot Salt on Soft Yolk fried egg - the flavor - the look before you break the yolk with your fork, man THAT is really nice. Make a Y/T video.

Q-Salt Pork chops is always a winner - pan or grill.


Promote with Justin - BabyBack Maniac - send him some to do a
review on. Never ending ways to promote.

SirPorkaLot 10-05-2020 08:15 PM

Quote:

Originally Posted by mchar69 (Post 4390094)
$35 a slab only, John. You will get far fewer clients,
but profitable ones. Just lay it on the line with the clients.



$25 a slab is almost always a losing proposition - that's why restaurants have drinks.
And sides. Like a pack of gum at checkout is a buck - 90 profit margin.


I'd recommend expanding your Rub network for income,
There are now more home cooks than ever.
Do some You Tube vids with your rubs. We'll help!

If you need investors, I'm sure this board could help.


Yíall are helping now!

$35/rack is more than Iíd pay for a rack...of pork ribs.
I may pivot and take some advice given in here and do a Rib and Wing special...

Iíll have to think that out.

The rub Biz is what allows me to think about this as a possibility.

We already have a certified kitchen we built out for the rub biz. Itís not certified to cook anything though.
Here is rural Ohio itís not that difficult to get a concession kitchen certified with them cooking meats out of a traditional smoker (several in our area do just that)

Iíll get the HD involved to confirm before we actually do anything, but Iíd like to have a plan when I go down that road.

I said all that to say this...
Our overhead is mostly already being paid, both biz would share kitchen thatís in place.

Thatís why I want to keep it very simple.
I also plan on very limited opening hours, to fit my schedule without having to go out and hire help.

This is a retirement hobby, i donít plan on making a ton of cash, but Iíd rather not break even or lose cash either.
If Iím gonna do it, at the end of the day I want to say it was worth it


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