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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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 Posted: Sep 11 2008 Post subject: |
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| browe wrote: | | marvsbbq wrote: | On the baked potato, I wouldn't do the "potato bar" as in let them fix their own potato. Have the "fixin's" on a list so they can pick and choose what they want and you charge for each and every topping seperatly.
Sort of like this:
Baked potato with butter $2.00
ADD...cheese...........$.25
ADD sour cream.......$.25
ADD chili..................$.25
ADD bacon bits.........$.25
ADD onion................$.25
ADD chives...............$.25.....and so on. Let your imagination run wild. People put anything and everything on baked potatoes but you need to charge them for it.. I would charge more for certain items (meat for one) 
....and yes, pulled pork would be good on them too!! |
Marv...my cost on the 60 count potatoes is $.58 and $.88 on the 40 count potatoes. To me, you need a big potato when you are considering adding all this stuff. |
$.88 seems like a LOT for cost on a potato. I get (from Cash & Carry/Smart & Final) 90 count for $.13 each. But I do agree that you would want a bigger spud
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Often imitated but never duplicated |
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OddThomas
BBQ Super Pro
Joined: 07 Mar 2007
Posts: 2010
Location: North Carolina
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| Posted: Sep 11 2008 Post subject: |
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I went to a local festival last year and this one guy was vending grilled cabbage in little foil pouches. He'd take a pouch stick it in one of those paper boats for serving. It required a fork to eat and of course both hands. Nevertheless, it was friggin awesome -- probably the best cabbage I've ever had. He was selling them so fast he couldn't keep up the first day and he ran out. So while simple might work best in most cases, sometimes trying new and different things can also work well.
The “Cowboy Cocktail” is a great example of that concept and of course many people here have stated they sell “plates with sides” with great success. I think the idea of selling pork “sammies” and a bag of chips is safe will work, but it's not necessarily the only thing that can work. |
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waterdog
Newbie
Joined: 16 Oct 2007
Posts: 66
Location: Tallahassee, FL
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| Posted: Sep 17 2008 Post subject: |
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browe,
Have you participated in Downtown Getdown yet? If so how did it go? |
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Florida Farmer
Newbie
Joined: 17 Dec 2005
Posts: 52
Location: Northwest Florida
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| Posted: Sep 20 2008 Post subject: |
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| waterdog wrote: | browe,
Have you participated in Downtown Getdown yet? If so how did it go? |
Chuck...I seen ya'lls name on the Tallahassee list....stop by and see me there. |
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blue ox
BBQ Fan
Joined: 20 Dec 2005
Posts: 128
Location: Stockton, CA
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| Posted: Sep 29 2008 Post subject: |
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| browe wrote: | | marvsbbq wrote: | No on the plate but what about BBQ spaghetti in a CUP??? Could have 2-3 different sizes..
BBQ spaghetti: pulled pork, spaghetti (cooked in boiling water), and BBQ sauce...could even offer different sauces...mild, hot...etc.
Bet no one is offering THAT one.. |
That picture is shredded cheese, sour cream, chives, pulled chicken, and somewhere in there a buried baked potato.
BBQ spaghetti? Have you had it? Wasn't there a Seinfeld episode about foods served in cups?
Come on Mike...you know you want some!  |
I remember in "The Jerk" Steve Martin had pizza in a cup. |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Sep 29 2008 Post subject: |
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How about an update Brian?
What's been selling, whats not?
I'd be interested in how your vending menu evolves over time and experience.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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