Finished the menu

jbass · BBQ Fan Joined: 06 Jun 2010 Posts: 122 Location: Cairo, GA

Just finished the menu layout. Additions, deletions, comments and suggestions welcome.

Front

Back

ckone · Posted: Apr 04 2013 Post subject:

I like that you have covered "How much for one rib?" for any Chris Rock/ Im gonna get you sucka fans.

Not trying to pick you apart with this just making observations,

I think the "by the pound" on the back might give you some trouble since you start it off with half chicken/whole chicken - Half rack/ full rack. Might call it "Just the Meat" or something.

I'm wondering how big a large tea is if a gallon is only $1.30 more?

How much for a plain dog?

I'd probably skip the inclusion of tea with the sandwich and side combo, what it I want a soda instead? Does that mean I have to pay $8.87 when the soda is only $.10 more than tea? (looking at PP)

I don't get the Porky's revenge thing since TX is know for beef and the sauce is supposed to be TX inspired, I get that the place is Porky's but..... What if you called it Porky's Big Tex or something , IDK just trying to help.
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YardFullOfOak · Posted: Apr 04 2013 Post subject: Spelling

I noticed that the spelling of sandwich and Brunswick stew are wrong. There might be more spelling errors if you review closely.

It will look more professional if you correct them...

BigOrson · Posted: Apr 04 2013 Post subject:

The prices and the portions seem reasonable and it has a good variety while keeping your food cost as low as you can. The spelling errors (and there are a bunch of them) really stood out to me.

How do you get chili, coleslaw, pulled pork and mac 'n cheese all on a hot dog? How do you eat such a thing?

jbass · BBQ Fan Joined: 06 Jun 2010 Posts: 122 Location: Cairo, GA

Thanks for the replies so far. I have fixed the spelling errors, I guess that is what happens when working on something late at night when you have been up for the last 36 hours (wife had some oral surgery so I have been tending to her). Not to mention I am the world's worst speller and Photoshop/In Design do not have spell check.

qfanatic01 · Posted: Apr 05 2013 Post subject:

Check out my menu, I would say 1/3 to 1/2 our sales are combo meals. We also sell 1 lb meals. You can set up things so you have a ton of options already thought out that use your menu items. People like to have you help them put things together. It also makes it easier for the kitchen and who ever is checking and bagging the orders. Our combos have names but I've also seen the combos numbered at other places like a Chinese restaurant or fast food. On weekends we sell a lot of 35-65 dollar combos. We sell 1 to 6, 105 dollar combos a day as well. Help folks spend their money with you and don't limit yourself to dinners for one or bulk quantities. We ask if folks have been here before and always recommend a combo to new customers, gives them a chance to try a variety. Our Challenge has all our meats. I also get raw sausage links at Sam's and smoke them myself for a couple hours, better than a Hot Dog, IMO. How are you heating up the dogs?

I think you can set up your menu on word or note book, with spell check and then copy to your other program. Looking forward to another successful ringer. We have a new menu layout coming out in the next couple of weeks.
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Bbq Bubba · Posted: Apr 11 2013 Post subject:

Your one of the cheaper menu's i have seen.

I just can't take a bbq joint very seriously that has 1/5 of their menu dedicated to hotdogs? Maybe put that on the back and showcase your bbq on the front?

Your sauces come off sounding pretty good but again it takes up almost the whole menu?

Good luck! Very Happy

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Harry Nutczak · Posted: Apr 11 2013 Post subject:

You may want to take a closer look at your pricing, especially with the brisket.

To price this correctly, weigh a raw brisket in the package, then cook it, slice it up, then weigh you usable meat to determine the yield of your finished product .

That will give you your yield, and a better idea of what brisket is actually costing you per finished pound.
You may be unpleasantly surprised.

If you open with those prices, and raise them once you already have customers used to your old price, it may cause some issues.

I also noticed that you did not state what cut of ribs you use, are these back ribs, spares, or St. Louis trim spares?
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82's BBQ · Posted: Apr 12 2013 Post subject:

You make it a point on the back to say "All of our meats are slow smoked over select hardwood", then why is there a need to state specifically that the chicken and turkey sandwiches are smoked and not the pulled pork and beef brisket?

Is there no drink with the dinner plate?
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