BBQ- The New "Affordable" Catering Option.........

[BBQMAN]

for today's times?

Jerk Pit mentioned "high end BBQ" as being his focus, so I thought we could start a new thread.

In today's economy, we have all been trying to find new ways to keep ourselves busy.

I have always offered "affordable" (not cheap, but affordable) options to my main menu.

Why? Competition and other factors dictate how much I can charge for a plate of BBQ.

No it's not as simple as busting out the calculator, and multiplying by 3 or 3.75. Pricing in my area is dictated by what the market will bear- disclaimer YMMV due to YOUR location.

That's not to say I have not provided upscale menu's, because I have. Lobster bakes on the beach, steak dinners with deluxe sides.

But we have concentrated on good quality BBQ at affordable prices and it has served us well.

With the economy being what it is, I'm guessing that affordable is more relevant today than it was in the past.........................
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[Ridge View BBQ]

One of my friends in the BBQ business runs radio ads stating he offers BBQ Catering for $3. a person and up. When the perspective client calls and inquires he explains that,that is for "pick-up" by-the-lb.pulled pork. He does a good bit of catering and gets a lot of calls with those ads,,I have considered doing the same... Jim
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www.ridgeviewbbq.com
http://www.facebook.com/RidgeViewBBQ
Lang 108
Wells Cargo 20' Concession Trailer w/porch 24"

[BBQMAN]

[Ranucci's Big Butt]

So for all the guys who raised their prices last year due to the increase in food item cost, will you now lower your prices since pork is under $1lb and most every other bbq item has been lowered including gas prices?
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Alex

Ranucci's Big Butt BBQ
www.ranuccis.com
www.bigbuttbbq.com

[BBQMAN]

Good question Alex!

I have not raised my prices since spring of 2007.
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[valleypigs]

Price is apparently the main interest with clients this season. I had a potential wedding gig for 150 for this summer. Typical whole pig and beef menu...beans, potato salad, slaw and fresh mixed fruit salad. I got an email today stating my $13.50 was WAY more expensive than some local caterers....but they are NOT cooked on-site BBQ caterers....

So I reply with a request to know who was bidding and their prices so I can stay competitive. The only one that was remotely a BBQ caterer has a restaurant 40 miles away and will deliver panned pork and sides.....for $10/plate. They cook on a direct heat charcoal grill...allbeit a big one! The others were local but I know them and their "BBQ" will be oven cooked, or maybe grilled at best, off-site and delivered.

I tried to sell myself as being ON-SITE and fresh cooked right off the pit, but the client replied that the others are on-site too....without sounding like a whiner, how do you tell people that other caterers who say "on-site" really mean delivery and setup....which is not the same as cooked "on-site".

Anyway...I was considered WAY over priced and lost the gig...so apparently price, not quality, is the deciding factor this season.

[Harry Nutczak]

[Grnmtn BBQ Chef]

Valley... you aren't going to get every gig that comes down the pike. You are probably fortunate to not be getting this gig as they have the sounds of nickle and diming you to death Bridezilla. Keep your quality and standards high. Better paying and more apprecitive clients will come.


I raised my fee slightly when gas hit 3.00 a gallon with a feul service charge. I did reduce it when it came below 2.00. I charge the cost of food and supplies plus a service fee so my bottom line wasn't affected by rizing prices on the wholesale level. It was straight passed along to the client.
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Eat hearty and live life to the fullest..... Chef Brian

Meadow Creek PR72T modified adding a 2nd Meadow Creek PR 60 this week and 2 well loved Red Rivers going into retirement

[marvsbbq]

I just got off the phone with my butcher (we are friends) and he said that we can "probably" expect the beef and pork prices to stay pretty stable this year.

With feed prcies down, fuel prices down and demand down (due to restaurants down 40%-50%). He also mentioned that our meat exports are off quite a bit as well. Leaving more meat (beef & pork) on the market unsold.

During our conservation, he also mentioned that chicken prices are actually going UP and look to continue going up for the forseeable future.

Will I lower my prices to adjust to the current meat prices....not likely.

The reason being, I have been watching the "other" costs that are associated with operating my catering business and those prices have remained high....if not higher than last year.

Case in point, I use Stoffers Mac & Cheese (with other ingredients added), when I added it as a side option to my menu @ $2.00 per serving, the cost per serving was $.54 the cost (as of this week) on the same item is now $.79. Lettuce is up over last year, dressings are at a higher cost as well as many, many other items I use in my business....not just food.

That is just SOME of the food items, insurance cost more this year than last, minimum wage went up (in my state) to the highest in the nation among many, many other items that cost more now than when I last adusted my pricing structure.

Take diesel (the fuel used by my trucks). Although it is down from what it was a year ago at this time, it is still significantly higher than it was before my last price adjustment.

So, in closing....am I going to lower prices just because the beef and pork prices are stable (for the time being)?, I highly doubt it.

What I will probably do is offer some things that are lower in cost both to me and the client as an alternative (choice) to my current menu.

I may also offer more take out catering to help the "budget minded" clients meet their budget goals.

[Pit Boss]

If, in these times, a bbq caterer can survive solely on on-site cooking gigs, then just stay with that.

If you're seeing a decline in business as people ARE watching how much money they spend, then I might suggest trying to get competitive with your competition. If that means cooking off site, putting the product in a pan, delivering it, and setting up on site...then so be it.

It's a good thing that some caterers market themselves as "on-site" cookers. There's no problem with that at all. But if you're losing business because of it, then you might want to rethink things a bit.

Believe me...as long as you're getting paid...there's no shame in delivering food in pans, setting up, and serving happy customers.
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Somewhere in Kenya...a village is missing their idiot.

[Pit Boss]

I don't think a person that would rather spend $10 instead of $13+ is "nickle and diming you to death". It's just a sign of the times.
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Somewhere in Kenya...a village is missing their idiot.

[OddThomas]

Hi,

So as not to change the focus of Jerks thread I thought I'd respond here.

[BBQMAN]

I knew that Mike, no hard feelings here!

My point is (and was) when it comes to BBQ, affordable IS what most people are thinking.

Particullary from what I'm seeing in the current economy.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[marvsbbq]

[OddThomas]

[Ridge View BBQ]

[Pit Boss]

I know quite a few places that offer "pick-up catering".
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Somewhere in Kenya...a village is missing their idiot.