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Getting back in the business without barbecue...

 
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cjschuckwagon
BBQ Fan


Joined: 04 Aug 2007
Posts: 258
Location: northwest pa, but my heart is in avery california

PostPosted: Tue Sep 15 15 10:16 pm    Post subject: Getting back in the business without barbecue... Reply with quote

I am prepping for a full season vending next season after being closed for a couple years. I have a decent small trailer and plan on repaint and brand it differently, naming it the "Doghouse" serving dogs and sausages. I will still occassionaly smoke at events, my pp is well received here...i have a 24 " flattop, large roller grill , steamtable and a lifetime of other gear, but want to run it simple until i iron out the wrinkles....any thoughts?....cj
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why see a shrink, bbq therapy...be one with the pig....cj
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Mr Tony's BBQ
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Joined: 01 Aug 2010
Posts: 5062
Location: Fredonia Wi

PostPosted: Wed Sep 16 15 5:20 am    Post subject: Reply with quote

Yep....
I have seen MANY hot dog guy's go under for A: selling too cheap B: people not willing to pay for a hot dog what it takes to make them profitable enough to stay in business!
Its a nasty circle!! Yes, even good hotdogs are reasonably cheap...but selling a $.50 dog for $1.75 [ 3.5x cost - standard 'raunt markup ] is NOT gonna pay the bills....even at $4, you have to sell A LOT of dogs to make it worth while at the end of the day!! I TRULY wish you great success!!
My sausage maker sells his 1/3 pound sausages at festivals for $5.00, I sometimes set up very near him and sell the a similar [ he made for me ] sausage for $6.00, smoked instead of grilled over a gasser...Just this weekend I spoke to him about selling too cheap as he was complaining to every vendor that he wasnt making enough money because there were too many vendors. I was selling his Italians with onion and peppers on a French roll for $8.00!!..I turned enough to buy another good used truck!!....
The product can be awesome, but if you cant get enough overall revenue to make a great profit on small dollar items, it may be a nightmare!
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cjschuckwagon
BBQ Fan


Joined: 04 Aug 2007
Posts: 258
Location: northwest pa, but my heart is in avery california

PostPosted: Wed Sep 16 15 10:53 pm    Post subject: Reply with quote

I appreciate the input. When i was in california, i could get enought for my product. Here in nw pennsylvania you have to be creative. They will pay 5 bucks for a sandwich all day, so if i put out the food they want i think i can get a decent average ticket.
Italian sausage,coney dogs,meatball subs and such plus add ons for lunch and bar food. We have an underserved workforce and the weekend bar scene has no outside food, and has just been opened up for vendors.

Im worried about keeping the line moving for the lunch crowd, planning on experimenting with friendly crowds... Cj
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why see a shrink, bbq therapy...be one with the pig....cj
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