Firehouse Brisket

[Texman]

Although we are not in the fast food business, nor have a grasp of the economics – we did find the below interesting from a monetary point of view.

Firehouse Subs is selling a ¼ pound brisket sandwich for $5.79, which equates to $23.16 per pound for brisket. Of course it includes a toasted bun, melted cheese and sauce, which we assume is not included in the total weight sale price.

We’re just trying to get a little analysis input from forum members on this that may have knowledge. Certainly, or we assume there is a franchise fee, location costs, equipment, normal overhead, paying a company to produce the brisket for Firehouse etc. and of course store volume translates to decreased or increased cost of operation.

But darn isn’t $23 an lb a lot for brisket?


Brisket becomes a permanent fixture at Firehouse Subs
Source: http://www.meatingplace.com/MembersOnly/webNews/details.aspx?item=12416

The Smokehouse Beef & Cheddar Brisket sub has performed so well that Firehouse Subs made its latest limited-time-offer a permanent fixture, marking the first menu addition in nearly 10 years.

The sandwich features a quarter pound of USDA Choice beef brisket smoked and topped with melted cheddar cheese and a special combination of sauces, including Sweet Baby Ray's Gourmet BBQ sauce, served hot on a toasted sub roll. The average price is $5.79 for a medium-size sub and $7.94 for a large.

"We are big fans of BBQ in general and wanted to find a way to incorporate that love into one of our subs," co-founder Robin Sorensen said in a statement. "We don't mess around when it comes to our menu, and after many rounds of testing different combinations we feel that nothing comes close to the taste of our smokehouse brisket."

Jacksonville, Fla.-based Firehouse Subs has 366 locations.

[marvsbbq]

Quizno's tried that (at least here) and it didn't last long before they took it off their menu. Even our local Costco quit selling fresh brisket (flats) because they said they were throwing too much out....like they throw out anything..

[skunked]

I can pickup briskets at my local costco anytime :shrug:
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[Pit Boss]

I'm not sure there's as much of a problem. I'd be real close to $6 (+) for that sandwich if I was using two slices of "good" cheese and a nice sub roll. From a professional standpoint (or my opinion...whichever comes first) I don't see a pricing problem.
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Somewhere in Kenya...a village is missing their idiot.

[4LittlePigs]

I sell a jumbo brisket sandwich for $4.99. It's a 1/4 - 1/3 lb of brisket with a side of sam diggity sauce on a 5" round bun. Sell em like crazy! My brisket is becoming almost as popular as my pulled pork! Most folks in my area have never had real quality Texas style brisket.
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Sam Diggity's BBQ
MEAT, FIRE, GOOD!!!!!
Home of "Sam Diggity's Ribs & Sauce"

[Pit Boss]

And I could sell a 4oz brisket sandwich on a regular 5" bun with a bit of sauce for about ~$4.50...but the original question wasn't about a sandwich. When I add in the cost for a nice sub roll and two slices of good cheese the price goes way up.
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Somewhere in Kenya...a village is missing their idiot.

[PorkQPine]

Where do I start? Product needs to be bought, inventoried, prepared and served and in the case of some products, not every ounce of product is sold. Then we have overhead, taxes, workers' comp., insurance, and at the end of the day we might even earn a profit so we can pay our mortgages etc. If you ever wonder why some restaurants charge more than the cost of the product you need to join in the fun. My guess is that you will end up thinking that brisket sandwich was sold too cheap!!

[BBQMAN]

Firehouse subs are a bit more $$$ across the board Texman.

And, IMHO they are worth it!

However, that being said, it's a 2 for $2.00 BOGO free world out there right now in the raunt business.

There's a reason McDogshizzle sales are up an average of 7% even in today's economy.

When I want a first rate sub I go to Firehouse or Publix.

When I want a cheap sub I go to Subway ($5.00 foot long yeehaw), or make one at home!
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[pafisher]

wow,,,, i wish i could get 23 bucks a pound for my brisket .....
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ole hickory SSE

[4LittlePigs]

Guys it is all about marketing. I can't sell a piece of my cobbler or cheesecake for $4.99 but put it on a nice little china plate, drizzle some raspberry cooly over it and BAM, you've got the same thing at a chain for $4.99 or $5.99. I am learning this big time! It is perception!
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Sam Diggity's BBQ
MEAT, FIRE, GOOD!!!!!
Home of "Sam Diggity's Ribs & Sauce"

[wnkt]

[Pit Boss]

It's a legitimate question to ask, but when you're not in this business and you get good answers from those who are...and you still are astonished as to the "price per pound"...it's a little silly.

The price per pound ($23) you all seem to be concerned about IS NOT the price per pound you're paying for the brisket in the sandwich. As the OP mentioned, the sandwich consists of other ingredients besides the brisket. There's profit to be made on those ingredients as well. It is ludicrous to think the price you pay can somehow be translated into a price per pound for just the brisket.

If you used that concept of thinking when looking at pulled pork sandwiches, you'd be just as mad as you are with that brisket from Firehouse. Say an average pork sammy has 6oz of meat in it and costs $5.50...using the logic we see in this thread you could say that you're paying a whopping $14.66 per pound for pulled pork. Well we all know that you can go and find shoulders for $.99-$1.20 with no problem. So where's the outrage for spending $14 per pound at some restaurant somewhere?

Come on guys. You can NOT use this type logic in this situation. Sorry.
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Somewhere in Kenya...a village is missing their idiot.

[BBQMAN]

[PorkQPine]

You really can't compare vending or catering with a sit down restaurant when it comes to the cost to put a product on the plate. I am in the final stages of opening a resturant in a building that was built in 1882. 14' hood with ansul fire control system, a power vent that goes up three stories, a 1800 gallon grease trap and you quickly come to the conclusion that anything under $100 a sammy is cheap!!

Just kidding, but the costs are unbelievable. Industry averages for food on the plate pricing is 3x the cost of the product. Not just the protein but the bun and the side dishes that are included make up the food costs for each plate. If your plate cost is $2 then you need to sell it for $6 to cover all your costs and have a little left over for profit. Some items you can get more, some less. Ribs cost more to put on the plate but you can't get the price for it so you make it up with pulled pork pricing.

[marvsbbq]