Farmers' Market Menu?

Jerk Pit Master · Posted: Feb 03 2009 Post subject: Farmers' Market Menu?

Been at the Farmers' Market 5 weeks now and pork is by far the best seller, so much so, that I'm thinking of going 100% pork. Chicken split breast, chicken LQ, and beef really haven't sold well and I thinking of offering these in bulk, pre-order only.

Thoughts?

Here's my proposed new menu:

Island BBQ - $6
Oak-Smoked Jerk Pork on Jamaican Hardo Bread w/CK's Sweet Guava BBQ Sauce

Island BBQ Boat - $8
Oak-Smoked Jerk Pork on a Bed of Coconut Rice & Beans w/CK's Sweet Guava BBQ Sauce

Island BBQ Meal - $10
Oak-Smoked Jerk Pork and two (2) sides w/CK's Sweet Guava BBQ Sauce

Island Sides - $3
(Vegetarian)
Coconut Rice & Beans
Jamaican Callaloo Greens

Beverages
Jamaican Ginger Beer - $2
Spring Water - $1
Coke / Diet Coke - $1

Sauces & Rubs
(Keep Refrigerated)
CK's Sweet Guava BBQ Sauce - $3
CK's Jerk Wet Rub - $4
CK's Sauce & Rub Combo - $6

I started offering the Island BBQ boats last weekend and it has a lot of potential. They are served in the standard picnic trays.
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Jerk Pit Master
"Eat Jerk. Be Happy, Mon!"TM
www.GourmetIslandBBQ.com

Pit Boss · Posted: Feb 04 2009 Post subject:

What kind of bhaaji are you using for your callaloo? The only thing we have around here is regular spinach. Comes out pretty good...but not exactly the same as dasheen.
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Jerk Pit Master · Posted: Feb 04 2009 Post subject:

You can get almost anything in Orlando now, especially at the Caribbean Supercenter, even breadfruit.

I roasted one the other day on my smoker and it came out perfect.
http://en.wikipedia.org/wiki/Breadfruit

Pit Boss · Posted: Feb 04 2009 Post subject:

Oh I wish we could get breadfruit...I'm craving me some Oildown!
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Somewhere in Kenya...a village is missing their idiot.

BBQMAN · Posted: Feb 04 2009 Post subject:

The menu looks good, but most everything you you have offered is above the $5.00 range.

Most of my menu items are $5.00 or less, with the exception of our smoked salmon, jumbo pork sammie, and of course full slabs of ribs.

Our festival prices are also on the low side (for a festival) but I make up the difference in volume.

My experience is that people that want RTE foods also want something that is easy to eat on the go.

Not offering anything but pork will limit your sales to those of us that prefer pork. Many folks want something else due to religious or other diet requirements. While I don't sell a bunch of chicken sammies, I do sell a lot of burgers and all-beef hot dogs

I used to offer Pepsi products and A&W root beer, along with bottled water. I was losing quite a bit of drink sales to the turkey leg guy that also offered Coke products. So now I carry both......................

Every market is different, and you carry some unique products that I myself would certainly buy.

Try it out, and fine tune as needed!
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

Jerk Pit Master · Posted: Feb 05 2009 Post subject:

Thanks!

Yeah, more variety is probably needed from a guest service perspective, even if creates unprofitable hassle for me. I think I may buy a pack of split breast and leg quarters from Sam's rather than buying it in bulk.

My branding is gourmet, so I'll never be the cheapest guy on the block. In addition we sample extensively so people are already blown away with the flavor. It's approx a 6oz (I don't measure) pork open face sandwich so they are still getting a good value.

BBQMan, can one get away with just ketchup, relish and mustard as condiments for the hotdogs?

BBQMAN · Posted: Feb 05 2009 Post subject:

Basic condiments work well for me.

I buy them by the box in portion pack individual packets. Easier to store and less mess.

We also have sauerkraut for the bratwurst, and a jar of sweet pickle chips for those who want them.

On the chicken, I get the 5 oz portions (Blue bag at Sam's) of boneless skinless. I only take a dozen or so, and leave the rest frozen. I butterfly them after grilling (just before serving to keep the juices in), and it makes a nice presenation on the bun (while insuring that they are throughly cooked.

I've also done the Purdue chicken legs from Sam's and have had good results. I'd rather have two of them than a gristly turkey leg any day!
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

I think something that would be cool at a market/fair is a brat on a stick for those that don't want a bun. If you were to use a gormet 1/4 lb. brat (Johnsiville or similar), you could probably get $2.50-$3.00 for it. Then with the packets of condiments, they can just grab a couple of those and walk around to eat it....nice and easy and no mess. Laughing

BBQMAN, Not meaning to laugh at your post (but i did.. Laughing

). I used to offer Pepsi products and A&W root beer, along with bottled water. I was losing quite a bit of drink sales to the turkey leg guy that also offered Coke products. So now I carry both......................

I think most of us would rather be known as "The BBQ guy" than "The Turkey Leg Guy"... Laughing

G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

Brat on a stick goes well, I charge 2.75 to 3 depending on the venue.
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American Royal Invitational 2007-11th place Ribbon Brisket
2nd Place BBQ Sauce-Best On The Mountain Rib Cook-Off-Horizon Casino, South Lake Tahoe-May 2008

OddThomas · Posted: Feb 05 2009 Post subject:

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

I think (for the most part and for most people) the word "barbecue" has a certain stigma to it and most people expect it to be on the cheaper end of the spectrum of the food chain.

Thus far in my catering career I have not had the need (or desire) to add anything "high end". I have stayed plenty busy with just the offering of barbecue.....But I will barbecue just about anything people ask for.. Wink

I always tell potential clients "If you will eat it, I will barbecue it". But if I can't cook it on my smoker, I don't offer it.

Now that the economy is in the crapper, I may have to make those adjustments. When I incorporated my business name, I also added "Marv's Marvlus Catering" as a DBA.

So if I need to make changes to my catering from 100% barbecue, I already have a name established.

BBQMAN · Posted: Feb 05 2009 Post subject:

Mike (OT) I'm with Marv on this one.

It's not so much that we turned up our nose at "high end BBQ" back when you mentioned it, but I believe our response was similar to Marv's- it is "just" BBQ after all!

Now that's not to say that some high(er) end items won't sell- I've eaten Jerk Pits food and would gladly pay the price of admission. It is that dang good!

I actually woke up this morning dreaming of Jerk BBQ!

Of course this thread in about vending at festivals- not catering. People that buy food at festivals usually expect it to be more expensive.

And for those of you that vend at fresh markets, something unique and "high end" is often appropriate- folks are looking for something that is unique and of high quality.

That being said, most folks are on a budget these days.

Also factor in that kids (and most big kids- read "adults") just want a grilled hot-dog even if great BBQ is available.

OT, I sell a lot of those $5.00 Plain Jane sammies "that you can get anywhere" at our market. Wink

The turkey leg guy also sells them, and evidently there is a difference- I out sell him 10-1 (that is an estimate, and probably on the low side). All plain pork sammies are NOT created equal................

Jim Minnion (whom we have not heard from in a while) offers "High End BBQ" Kobe beef, fancy seafood dishes etc. Wonder how he is doing in today's economy? Of course he has a day job and sales, I don't believe he vends.

For me, BBQ is friendly, affordable, and unpretentious.

I leave the high end foo-foo stuff to others....................

Not to hyjack Jerk pits thread, this would make a nice new thread! Wink

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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

Ridge View BBQ · Posted: Feb 05 2009 Post subject:

Jerk Pit Master · Posted: Feb 05 2009 Post subject:

Ridge View BBQ · Posted: Feb 06 2009 Post subject:

Jerk Pit Master · Posted: Feb 09 2009 Post subject:

I added a $5 Island BBQ Boat (Snack Size). Sold quite a few today, but the regular $8 boat outsold it by far.

BBQMAN · Posted: Feb 09 2009 Post subject:

Are your sales picking up any?

We had great weather this weekend, and a good (but not great) day yesterday at our market.

Gasparilla took some of our crowd I'm sure, it was slower than normal.................
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

Jerk Pit Master · Posted: Feb 09 2009 Post subject:

Unfortnately, it hasn't really picked up yet, but remains promising.

I have quite a few regulars and some are big spenders. One purchased $80 worth of food from me last week and another purchased $56 today.

BBQMAN · Posted: Feb 09 2009 Post subject:

Our own market started 7 seasons ago Jerk Pit, and took the better part of three years to become profitable.

As with anything new, getting people to know it's there is important.

I hope your market has some money for advertising, and that your local press has been giving it some print space.

If not, you may want to place a few calls yourself letting them (the papers) know what a great public event the community has started.

Does your market have a cut-off for the summer? Ours runs the beginning of October through memorial weekend.

Hang in there, it sounds promising in the long run.
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

hedgehog · Joined: 04 Nov 2008 Posts: 16

We actually work two different markets located about 7 miles from one another. When we first started in our first market we sold brisket and pork by the pound, ribs by the rack and whole chickens. Didn't have a problem selling out on many weekends. When we added the second market the first thing we noticed was our chickens were not moving, folks were questioning why our whole chickens were 8 bucks and they can get one at Winn Dixie for 4.99. Then we started selling half racks of ribs just so we could move them. Bottom line we realized that although the markets were relatively close the demographics were very much different at least in terms of spending. So we introduced Sandwiches and plate lunches next thing ya know sales are increasing. We found an area (4-8 bucks) that the new market patrons were comfortable with spending their money. Once folks started to "get" the difference in quality then they started buying the bulk items from us and the market has been getting better.

Moral of the story don't assume one market will be just like the other. Buying/spending habits are very different from one area to another. Good Luck.