SirPorkaLot
somebody shut me the fark up.
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?
I’ve seen pricing all over the place. I know the 3 X cost formula, I’m more interested in direct feedback from folks that have done this and what price points worked for them on ribs.
Thanks!
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?
I’ve seen pricing all over the place. I know the 3 X cost formula, I’m more interested in direct feedback from folks that have done this and what price points worked for them on ribs.
Thanks!