Need advice on pricing

ricksrealpitbbq · Posted: Jul 01 2011 Post subject: Need advice on pricing

I apologize upfront if this has been covered numerous times, but I can't find it through the search function. I just received permission to set up for vending this Saturday at a 4th of July celebration. This is my proposed pricing but I wanted to see what the experts thought. Am I in the ballpark, too low, too high ? I'm thinking the meat portions would be 4 oz

Sandwiches
Pulled Pork
$5.00
Beef Brisket
$6.00
Smoked Italian Sausage
$4.00

BBQ Plates
Includes sandwich, beans, chips, and drink
Pulled Pork Plate
$8.00
Beef Brisket Plate
$9.00
Sausage Plate
$ 7.00

Drinks $1.00

Also I can get these mini sweet peppers that I was thinking of doing like ABTs and sell for 3 for $ 2.00

I'm open to any advice
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BBQMAN · Posted: Jul 01 2011 Post subject:

Bump your sammie prices by $1.00 and your in the ballpark.

Knowing your area (but not the event) I'd hesitate to charge the higher price though so it's hard to say Rick.

ABTs at that price are not a money maker.

I'd skip doing them altogether.

I also assume you have attended this event yourself in the past?

How many other vendors do they have?

It also depends on timing- I've done 4th of July vending where the majority of the folks showed up after dinner to watch the fireworks and then promptly left.

Is there music and entertainment as well as a draw?

I'm hoping to be in Blue Ridge for the annual Labor Day BBQ this year!
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"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

ricksrealpitbbq · Posted: Jul 01 2011 Post subject:

BBQMAN, this is the annual 4th of July celebration in downtown Blue Ridge. I was there last year selling my spices and sauces as a vendor for the Farmer's Market which benefits the Feed Fannin program a non profit organization. Actually it's what I do every Saturday. Normally I cook free samples every Saturday during the summer as a way to get people to taste my products. Last year I got over whelmed by people wanting to buy food. So this year the committee that runs the organization came to me and asked me to vend. There will be a parade as well as other events during the day and I know the town will have a lot of people. Last year there were no other vendors of food, so I'm guessing it will be the same but I'm not 100% sure on that.

At the very least I'll be the only food vendor where the Farmer's Market is set up across from the court house.
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Not eating meat is a choice, Eating meat is an instinct

Proud member KCBS

BBQMAN · Posted: Jul 01 2011 Post subject:

Sounds like it should be a nice event for you Rick!

Take some pictures- the guys here would love to see your home, and my home away from home

I'm a big fan of Blue Ridge and it's surrounding areas.

See you in August!
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

ricksrealpitbbq · Posted: Jul 01 2011 Post subject:

Jarhead · Posted: Jul 01 2011 Post subject:

Rick, lose the turds. Too time consuming and no profit in them.
What? No coleslaw?
I sell the Bar-S Hot Sausage. Have you thought about that? Cheap, made with chicken lips and pig tails, but it's still good. Very Happy

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KCBS CBJ & HMFIC Debbie's Q Shack

ricksrealpitbbq · Posted: Jul 01 2011 Post subject:

Jarhead · Posted: Jul 02 2011 Post subject:

So do a German Coleslaw. Vinegar based if you are worried. You should still keep it cool, but it won't go bad. Goes great with PP.
If you need a recipe let me know and I will post it. It's my Grandma's recipe and she was 100% died in the wool German.
_________________
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Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

ricksrealpitbbq · Posted: Jul 02 2011 Post subject:

I'd like that Gunny.
_________________
Not eating meat is a choice, Eating meat is an instinct

Proud member KCBS

Jeff T · Posted: Jul 03 2011 Post subject:

Jarhead · Posted: Jul 03 2011 Post subject:

Here ya go Rick and Jeff.
She used white vinegar, but I changed it to cider vinegar. Less bite to it.
I also get 3 - 10 oz bags of tri colored slaw mix, instead of shredding the cabbage. (I think they are 10 oz???)

Grandma Scallorn's Coleslaw

1 medium head cabbage
3 green onions
2 stalks from the celery heart
3/4 cup sugar
3/4 cup cider vinegar or white vinegar
3/4 teaspoons celery seed
1-1/2 teaspoons salt
3/4 cup vegetable oil

Shred cabbage and slice onions thinly. Dice celery. Put them into a large bowl.
Mix sugar, cider vinegar, celery seed and salt in a saucepan. Bring to a boil, over medium heat. Don't burn the sugar.
Add the oil, bring it back to a boil and cook to the sugar disappears.
Cool it til it is just warm, not hot.
Pour over cabbage, mix gently and chill.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

Jeff T · Posted: Jul 04 2011 Post subject:

Looks great Jarhead thanks!

BBQMAN · Posted: Jul 05 2011 Post subject:

How did you do Rick?

Happy 4th of July folks! Cool

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