To sauce or not To sauce

[BobbyT]

I know I have started a tough business in a tough time and I am trying to get over the humps without making too many drastict changes but... I have had people walk out because I serve all my meats with sauce on the side. Should I offer it either way and if so do I just get a grill and slap some sauce on my ribs and carmelize or just let them go elsewhere?

[Teleking]

I would say you need to cater to the regional BBQ style unless you’re trying to represent a style from another part of the country.

Does the menu specifically state the sauce is on the side? Personally I would want the sauce on the side?
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[marvsbbq]

I say when they place their order, have the cashier ASK them if they want it on the side or on the meat.

Most BBQ restaurants I have eaten at just pour some sauce over the top AFTER it is plated.. I always ask when ordering to have sauce "on the side" and NOT on the meat 'cause I like to taste it first and then decide if it indeeds needs sauce.

[Harry Nutczak]

How much business have you lost to the people that wanted it sauced when cooked?
if your local customer base demands you sauce before serving, I would think about giving them what they want. This is a business where we need to cater to the customers wants instead of our wants.

Lets say a guy comes in and wants his 16 choice ribeye cooked well-done, would you tell him "No-Way, go to hell! I am not ruining a wonderful steak by doing it that way!" or would you cook it the way he wanted and just call him an idiot behind his back while collecting his money.


I had people get concerned because we did not sauce our meats and that is what they expect in this area because other places boil their meat and drown it with SBR's sauce and call it BBQ. But while checking their table the usual comment was "this is so good it does not need sauce"
I explained to customers that we offer 3 distinct sauces, and I like to let it up to the customer to choose. My feelings are "what if the customer does not like my sauce, I just ruined their dinner by slopping a condiment on it.

I find it odd that people would leave because you do not sauce, did they even ask if you could sauce the meat before serving? if they did, what did your server tell them to make them leave?

In your case, I would give them an option, and possibly a price differential to make up for them grating on your nerves with them wanting you drowning your wonderfully cooked meat in sauce before even tasting it.

IE:
Hooters wings; they flour their wings before cooking, I prefer wings cooked straight without a flour coating, they offer an option for naked wings and everyone is happy. Give them a choice
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[T00lman]

I agree with harry I,m not in the food service business put I did stay at a holiday inn last night no just kidding .

I do own my own business (auto tools ) give the people what they want there the ones who pay the bills but take a good close look is that the only reason get a outside opion sometimes when your looking at a proplem all day ya overlook it .

good luck hope it works out keep us posted
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[BobbyT]

I don't think I have lost alot because of not saucing but I have had a few of the customers say that they like their sauce cooked on. I don't know for sure that the people walked out for that reason but I do know one lady asked if I sauced and when I told her no she turned and walked out. On my sign it says smokehouse BBQ and a guy walked in and asked if all my meats were smoked.???? when I said yes sir he just turned and walked out. I had a sign on my back door that said"all hippies must use back door" she ordered then saw the sign and said "You've got to be kidding, I'll never come here again!" she stompped out and we all just kind of starred at each other.(Then busted out laughing) All of my old hippie friends always got a kick out of it.We took the sign down anyway. Anyway I think I will offer the sauce cooked on and am thinking of selling Baby backs.

[4LittlePigs]

On my meats such as pulled pork and brisket I don't sauce. I brush a light glaze of my sauce on the ribs right before I sear them on a broiler. My customers are VERY happy because they are used to getting bbq that has been doused with sauce. I've even got people asking me if I am actually from Texas because my brisket is so good! I have a bottle of my Sam Diggity sauce on each table. Most are now putting it about everything.
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[Herman]

Bobby

You need to find out quickly what is expected of a bbq restaurant in your area. The expectations of customers is very different from area to area. For example in my area "real bbq"is defined as
1-just a hint of wood smoke
2-maybe some charcoal flavor
3-absolutely no smoke ring
4-chopped pork with vinegar based sauce added
5-skin very crunchy
6-whole hog caters has to be flat on the grill (no racer style)

as you can see the above requirements are very different from other areas of the country. All of the different types of "real bbq" are delicious to me but from a viable restaurant standpoint I would suggest that you make your bbq offerings conform to your area norm.

I get quite a chuckle reading posts on this site that says they are going to teach customers what "real bbq is". It is actually the other way around in that the customers are going to teach you what "real bbq" is

Just my .02 based on many years of successful restaurant operation

Herman

[SoEzzy]

[favre1]

The only thing that we sell with sauce already on it is chopped brisket, cooked in sweet sauce. Our thought is that you can always add the sauce that you want but can't take it off if you don't want it. We get more positive feedback about that because they can go with the sweet sauce or the spicy, light or heavy, or none at all. My 2 cents worth.

[BobbyT]

I definetly don't try to force my tastes on anyone. I try to stick to some of my beliefs but have gone from strictly BBQ to whatever will bring them in.I sure hope the summer brings in better numbers.

[marvsbbq]

[Harry Nutczak]

[quote="BobbyT"] I had a sign on my back door that said"all hippies must use back door" she ordered then saw the sign and said "You've got to be kidding, I'll never come here again!" quote]

That is too funny!! did the door hit her hippie-ass on the way out?

or did she take the term "Hippie" the wrong way and thought you were trying to insult her wide stance? (junk in the trunk)
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[CarolinaQ]

When we cater ribs I sauce them the last few hours of the cook and let the sauce caramelize, never had any complaints or request to be cooked another way. our pulled pork and brisket is served with the sauce on the side.
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[Pit Boss]

I don't consider ribs or chicken that have had the sauce cook in to be "sauced". When I think of sauced I think of food that has had the stuff painted on just before it hits the plate. I "sauce" my chickens at least 30 minutes before taking it from the pit. When it comes off it's dry, but has that added layer of flavor.
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