SDSBBQ - FAQ 1 - How Much and or What to Charge For Selling Food

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[@robnonya2481]

I put in my 2 weeks notice in with my work place and I'm opening my Food truck in 2 weeks. These videos have been very helpful. Thank you'

[@richardbohlingsr3490]

Best of luck to you.

[@SDSBBQs]

DUDE THAT IS AWESOME! Where are you going to be setting up shop?

[@robnonya2481]

Easport Maine..

[@SDSBBQs]

So cool, man best of luck!

[@SmileyFBA]

How it going with the food truck..

[@JrSVT]

Don't forget your overhead...the cost of the wood, foil pans, seasonings, gloves, utensils etc etc...it all adds up.

[@SDSBBQs]

Yes indeed it does, that is whee the 3rd for "profit" comes in.

[@cjsbbqmorellc1464]

Although I had to listen to the video a couple of times, I got it. It's a great place to start when I am pricing. Thanks Chris CJ's BBQ & MORE

[@SDSBBQs]

Glad to see you found this. Thanks for watching!

[@mikemaysmusic5519]

I'm in the starting phases of cooking for people and this was my BIG question. THANK YOU!!! This helped tremendously!!! You have a new subscriber and I can't wait to see what all other words of wisdom you have in your other videos!!! Thank you again for this!!! Blessings... Mike

[@SDSBBQs]

Thanks Mike for not only letting me know you watched but also letting me know that it helped. That is my intention with these videos and the comments that tell me that I am/have helped REALLY do spur me on to keep making them. Thank you Sir!

[@lenardstephen]

Great info I need to learn more about this. Much love from Philly!

[@SDSBBQs]

Thanks

[@mdspider]

Awesome video! This is valuable information that I need to incorporate into my business. Thank You.

[@SDSBBQs]

Thanks, glad to be able to help.

[@skoomskaa]

Very helpful information. Thank you. I'm saving this video for future reference.

[@SDSBBQs]

Thanks for watching!

[@CoD_Maj3st1k]

I imagine you can also make up some of the losses from offering sides, keep it simple (combos) or various sizes. Very cheap, for example, 16 oz of candied sweet potatoes could go for 8.99+ depending on the amount of ingredients you use it could yield a decent profit overall to make up the brisket loss.

[@SDSBBQs]

I'm not really into selling sides at the moment. But when and or if I do I will def keep this in mind.

[@richardbohlingsr3490]

That was good information. Sides are usually more profitable that protein. Another thing to check out is what your competition is selling their product for.

[@SDSBBQs]

Thanks for watching! As far as competition I have to do some research.

[@rayniece3652]

I’m starting a BBQ/soul food business in a couple months I loveeee the information you have provided you definitely know your numbers lol Keep uploading

[@SDSBBQs]

Thanks for watching and commenting! Good luck.

[@ShanThurman1978]

Great look inside the art of BBQ business man methodology. Awesome video dash

[@SDSBBQs]

Thank you Sir for watching and commenting!

[@hammer3productions]

Thank you for this info! I was getting excited about starting, then I met "Bessie" and became intimidated :) lol

[@SDSBBQs]

LOL well thanks for watching and commenting... and as far as Bessie, she's a gentle giant. But she has burned me a few times when not giving her my full attention.

[@ontherisewithcandyceevette3037]

Thank you. I appreciate this video! Helped me a lot!

[@SDSBBQs]

Glad I was able to help! thanks for watching and commenting.

[@marcelburton5148]

Great Vid!!!! Just purchased a food trailer, my wife and I are getting into the food business. Thanks for the wisdom!!!! #Respect

[@SDSBBQs]

Congratulations and best of luck!

[@marcelburton5148]

@@SDSBBQs Thanks Brother

[@johngreno6464]

Once again, Thank you Dash for the education and entertainment! however, I bet you will still get the questions on your next live feed......:).

[@SDSBBQs]

I know right... argh LOL oh well.

[@kylee5033]

This video has been helpful. thank you. I am doing cook for hire now as well, have 60lbs worth of orders this weekend. I'm charging $10/lb for pulled chicken and $12/lb for pulled pork.

[@SDSBBQs]

Awesome, Best of Luck!

[@user-vi4zw8ps1c]

Just found ur KZbin. We are doing a fundraiser for the church so glad I found you…

[@SDSBBQs]

Awesome thanks for watching and best of luck for your event!

[@brisketninja]

Great video,keep on pushin

[@SDSBBQs]

Thank you Sir!

[@ke692]

simple and to the point. thanks man!

[@SDSBBQs]

Sure thing thanks for watching and commenting!

[@diegocasarreal676]

Good luck man on the new job but ur truck!!! U r a ROCK STAR ,RIP IT UP !!

[@SDSBBQs]

Thank you Sir!

[@michaelskalin5126]

The wife and I are planning on doing a small bbq business in NS 🇨🇦. I've been trying to figure out prices for my products. The wife says haven't you watched this video yet? I swear she watching more of your videos than me. Your comment back asking me to say thanks to her made her day. Ps. She thinks your daughter is an absolute cutie 🇨🇦🥓🍻

[@SDSBBQs]

BWAH that is too funny! She's paying more attention than you are. I guess one day she'll comment on one or some of my videos *sniff... sniff* I'll let my daughter know what you guys said, thank you both for watching!

[@lou_mat8256]

Really dope video it honestly helps so much, I’ve been thinking about doing catering on the weekends and I want to volunteer at my local bbq joints to see how they operate

[@SDSBBQs]

Glad I could help but not sure how well volunteering just to glean info from you local spot would go over, if you are trying to open up a new spot.

[@lou_mat8256]

SDSBBQ I just want to see how the business side of things it doesn’t hurt to try lol but thanks again for all this info

[@ChileExpatFamily]

Excellent explanation of the costs in BBQ thanks. Jim in Chile South America

[@SDSBBQs]

Sure thing, Thanks for watching.

[@papalarrysbbq9857]

Good info as usual dash.. I know what you mean about less profit in your Brisket. Out here as you know we do Tri-Tip more than Brisket. But Tri-Tip can get up 8bucks a pound for choice or prime. Hard to sell at $24 a lb.. Not include the yield loss... So I try to push another meat like you said or a side like BBQ beans that's cheap to make. Its all a learning process as I go along.. Thans again.

[@SDSBBQs]

Yeah buddy, all a learning experience. It's all about what your customers are willing to pay.

[@michaelsanchez9516]

Thank you brother for sharing... Outstanding

[@SDSBBQs]

Thank YOU so very much for watching and taking the time to comment. Hope to see and here from you in the comments on more of the videos.

[@engritpitts4746]

Thank you for doing this may for me!💗

[@SDSBBQs]

Sure thing thanks for watching and commenting!

[@Dezwrr]

I got the concept Of pricing right at 4 minutes.I appreciate you brotha 💯

[@SDSBBQs]

Thank you Sir for watching and commenting!

[@edwardvanhook2721]

This is exactly what I needed to know Thanks a lot dash

[@SDSBBQs]

But of course! I'd appreciate it if you could tell someone else about the videos and channel!

[@broshadow]

Thanks man. Appreciate the info. ✌️

[@SDSBBQs]

Thank you Sir for watching and commenting

[@tomevans5458]

Was watching Smokin'Joe's Pit BBQ live event on selling BBQ and Catering. Good discussion on price point. T&T BBQ​ said "Get a set price & stick to it so you could be consistent with your prices so whether the market is down or you have the same price. Not the cheapest but the best." Thought this concept was good. For example, in CA prime tri tip can be as low as $4.99 at certain times of the year. Other times it may be $9.99/lbs. If your price keeps adjusting based on meat costs, you may have issues with repeat customers. Just some thoughts! Thanks!

[@SDSBBQs]

Totally agree!

[@CalmMyself]

Thank you so much for this video

[@SDSBBQs]

Thank you so much for watching and commenting!

[@michianabaddriversin4690]

Good info. Thanks

[@SDSBBQs]

Sure thing. Thanks for watching.

[@sheryljohnson9789]

Awesome information ❤️❤️❤️

[@SDSBBQs]

Thank you so very much for watching and commenting. I'm glad you found it helpful!

[@yumyumbbqnwi401]

Good information. I’m just starting up my catering business too.

[@SDSBBQs]

Glad I could be of some help.

[@CuffNStuffBBQ]

You’ll like having splits that close ! Good idea !

[@SDSBBQs]

I think so,too! I usually load up my cart and bring them in the garage out of the weather.

[@johnchamberlain4225]

Hey Buddy this was helpful thanks!

[@SDSBBQs]

Glad it helped! Thanks for watching.

[@blesssjp1]

Dash.. love your videos. When you do pulled smoked chicken, do you do whole chicken or boneless thighs and breast and why? Is it because of the yield, space in smoker, faster to chop? Thanks in advance!

[@SDSBBQs]

Boneless skinless breast and thighs, because of yield.

[@goinsback2africa374]

Really Helpful

[@SDSBBQs]

Thanks, glad you found the information useful!

[@vanq884]

Great tip, thx

[@SDSBBQs]

Not a problem whatsoever, thank you for watching and commenting.

[@BigPhill191]

thanks bro the rule of three is great for me

[@SDSBBQs]

Sure thing... not trying to be a jerk or anything but the FAQs are a great place to start

[@anandalvares]

Thank you awesome information. Greetings from Calgary Ab 🇨🇦

[@SDSBBQs]

Thank you for watching and commenting. So glad you found this information helpful.

[@pat22nasty]

Thank you so much man

[@SDSBBQs]

Sure thing, thanks for watching and commenting.

[@livelovelaugh473]

@BBQ Catering Info By SDSBBQ: Thank you for making and sharing this video. I like your voice and the way you explain things. I have a friendly suggestion for your future videos, please film on a non windy day or indoors. The wind was interfering with the audio quality at times.

[@SDSBBQs]

Filming this video outside was my only option with the time and light I had for this video. But TRUST me I always keep those things in mind.

[@livelovelaugh473]

@@SDSBBQs Oh ok.

[@AKMcCoyInc]

Speaking for the math challenged people, lol I could follow you pretty well except when you say the meat cost $4 in stead of $4 per pound. I figured it out but it thru me for a bit. Thanks for this great video.

[@SDSBBQs]

Thanks for watching and commenting... So basically it boils down to this... While the cost of the meat is $4 per pound, after cooling I loose 50% of the weight so in all actuality the meat really costs me $8 per pound. Sorry if I was unclear

[@enochreynolds7248]

me to. lol

[@SDSBBQs]

Sorry, if you need further explanation let me know.

[@thehovaczech]

I sell steel fabrications used the rule of three, unfortunately, in the era of tariffs it is no longer applicable. Neat to hear it applies to other industries as well.

[@SDSBBQs]

Thanks... yeah sorry to hear. Hopefully it will get better for you soon.

[@thehovaczech]

I'm not complaining, it is what it is. You've got to make what you're given work for you.

[@SDSBBQs]

@@thehovaczech Didn't think you were... but I've been there, salmon prices shot up and haven't gone back down... same for beef prices but they've come back down a little.

[@bluecollarblack1591]

Great math Dash. Rule of three is a good scale to follow. I did a cook & deliver Saturday. I normally charge $28 per rack of ribs the church who I cooked for ordered 20 racks so I adjusted price to $25/rack.They also ordered 40lbs of leg quarters I used the rule of 3 for the cost of that. Sidenote: You know it's still gonna be a few who gonna ask questions lol. You need to do a Ebook then sale it if they want step for step and model every aspect behind your philosophy.

[@SDSBBQs]

Yeah for the baby backs I also have a sliding scale I drop down to $24 once ordering more than6 racks and $23 for 12 racks or more. Again with the book... I will get back into working on it. Stay on me to get it done this summer. Thanks for watching!

[@benjismith593]

@@SDSBBQs Get that book done 😁

[@SDSBBQs]

Lol, I know right

[@OfficialAchazYah]

For real do the Book.

[@SDSBBQs]

I know.... I know...

[@elir9711]

Great video, I get asked to cook brisets for people that want to provide their own proteins. How much should I charge just to cook say 3 briskets ?

[@SDSBBQs]

I don't cook anything I don't buy. Who knows what quality that meat is... ifnthey get sick or there's a problem they will blame YOU. No thanks.

[@elir9711]

I've always said the same thing because they could keep the meat in the car after shopping all day and boom , the meat is bad and how to know

[@poncetorres7110]

great video thank you for posting one question what if you grow your own pig's 🐖🐷 and chicken's 🐣🐥🐤🐓🐔 what kind of profit would that give you 🤔???

[@SDSBBQs]

Not 100% sure... but man how much does it cost to raise a pig over multiple months or years even?

[@derekharris4922]

What formula do you use to price your potato salad, Cole slaw, and the rest of your salads? Thank you.

[@SDSBBQs]

TBH, I buy those things so I charge accordingly to make a profit.

[@webersbbq]

Great videos btw. Do you prefer buying your meat and freezing or buying when you need it?

[@SDSBBQs]

I typically buy it when I need it but there have been times when I'll buy a piece or two extra to take advantage of volume discounts and freeze stuff.

[@GTGrabber]

Im glad I listened till the end for your cost comparison to B&R establishments. I was about to suggest you charge 18+ for brisket as that is the going rate for many of the places here is 18/lb + with the better known places charging 22. I suppose employee, lease, and govt charges all have to be accounted for.

[@SDSBBQs]

Indeed... after talking about this and doing the numbers I actually thought about raising my prices. Thanks for watching.

[@GTGrabber]

But also... in addition to B&R's added expenses, they also get breaks on food and materials costs from buying in bulk. Your 4$ brisket cost them 1$ and 4 cords of wood for 200$... or so I would assume.

[@SDSBBQs]

IDK about a dollar per pound for briskets maybe closer to 2.50/3.00. I know I don't pay 4 bucks I was just providing an even dollar figure. Now as far as wood costs I can't say, cause it would vary depending on location of the country/world.

[@dawnlee6]

I came across your video you did amazing breaking it down, I could imagine how good the food is

[@SDSBBQs]

Well thanks... and the food is decent, lol!

[@dawnlee6]

@@SDSBBQs are you on Facebook I wanted to find you, I'm in Philly nobody doing smoker grilling

[@SDSBBQs]

@@dawnlee6 Instagram is the best way to get at me... I live in Baltimore but am from Philadelphia. Might be able to work out meeting you on 95 somewhere, or shipping if you're serious.

[@dawnlee6]

@@SDSBBQs thanks

[@jonathandecker4850]

13 for Chx 1/4 brined and smoked, 15 for Turkey Ruben sandwich , 17 brisket dinner. Calico, cheezits mac and slaw The new guy who smokes a lot

[@SDSBBQs]

Nice! Thanks for watching and commenting 🙂

[@salazarw123]

awesome vid

[@SDSBBQs]

Thanks for watching and commenting!

[@bekschwitz7481]

Thank you for sharing your experience and knowledge. I am working toward helping my 16 year old grandaughter become a Pit Boss someday - she wants that and I aim to help her achieve it. I have an idea to rent a cabin on a campsite and set up to do a festival the next day. So..smoke at campsite/smoke and grill a t the festival. She wants to have a 4 person crew that travels. Thank you for your help with that! Any knowledge I gain will be to hep her along the way.

[@SDSBBQs]

Wonderful! Glad I could help. Best of luck to you both.

[@robinhoodlum7180]

Thank you

[@SDSBBQs]

For sure, thank you for watching!

[@fat2fitdad758]

THANK YOU!!!

[@SDSBBQs]

No really thank you Sir for watching!

[@stevelewis8919]

Since you prepare these food items in your home, are you inspected by the state? That always seems to be a huge obstacle selling BBQ.

[@SDSBBQs]

No I'm not, but I also am not selling to the general public. All the things I do are private events.

[@gunracksonline]

New to the channel thanks for the info. Do you have a video on how to get the best price on the meats?

[@SDSBBQs]

I don't have a specific video about getting the best prices but maybe I should put one together, soon.

[@gunracksonline]

@@SDSBBQs please do, I have a few more question but going to watch some of the video first before I ask them. You may already of covered them.

[@SDSBBQs]

I like you already... you are already doing better than most by watching more videos as opposed to asking the very questions that I have already answered... Man oh Man!

[@HerbRasta]

myyyy guy! you lost tha kid waaay back at brisket. Keep doing you tho! great vid!

[@SDSBBQs]

Read back into some of the other comments,I may have explained it more throughly.

[@domfaithful9]

Same,

[@TheLJamess]

How much time do you give yourself before you open to actually making sales ? how are you keeping fresh before the customers come. Thank you for the clip it was helpful and understanding.

[@SDSBBQs]

So I don't really do direct sales often, more often than not I am catering events and it may take me 30 minutes to setup

[@TheLJamess]

SDSBBQ thanks for the quick reply. I’m pumped for you seeing you do what you enjoy!!!. I’m on my way to trying to start my smoker business

[@SDSBBQs]

Thanks for watching and commenting! Best of luck to you!

[@markn2904]

I really like the pulling out of a specific topic into a FAQs. I would suggest you setup a special "Playlist" just for these BBQ FAQs. You could have improved this FAQ by showing the Math on screen, either on a whiteboard or digitally on screen. These are your golden nuggets and the video needs to reflect this. Short, clean and concise. Did starting out with an exception really make your strongest point?!?! Would showing the math for the chicken and then exception of brisket been stronger?!?! You understand your "Live" shows are interesting when you are there. Trying to find a five minute nugget of gold, out of a two hour video?!?! Would you go back?!?! Honestly, your live shows are more drinking with your buddies to share stories.

[@SDSBBQs]

Mark... There will be a playlist that will be made, kinda like the lessons learned videos. When I was doing the math I thought about if I wanted to also show the math onscreen. I decided against it but I might have to improve upon this video with your feedback at some point later. Valid point, Live streams are more drinking with my buddies. Never thought about it like that, but so true!

[@markn2904]

Just trying to help you be the best! These FAQs are your "golden nuggets." Sent you email example.

[@SDSBBQs]

Mark N I appreciate your objectiveness and feedback! Thanks again.

[@themeatstall9001]

damn good video brother

[@SDSBBQs]

Thank you Sir!

[@brendasollers9750]

How much should you charge cooking from home selling dinners?

[@SDSBBQs]

That all depends on the costs involved with your ingredients.

[@MRBEAR-qj1ei]

Quick question brotha how much meat would you put on pull pork sandwiches for sale?

[@SDSBBQs]

That depends on you and how much meat you want to put on a bun. That's a decision you'd have to make.

[@flakesandthemchopchopmutha6463]

Thanks 🙏🏾

[@SDSBBQs]

No problem

[@DP-lx1jn]

Great video. How has this market affected your prices??

[@SDSBBQs]

Market price goes up... so has mine.

[@DP-lx1jn]

@@SDSBBQs 😂😂 simple enough. I guess I meant does the rule of three still apply or is that making the prices a little too high. Just asking bc I’m trying to do a couple pop ups in Texas.

[@SDSBBQs]

Yes indeed the rule of three does still apply. People who want good BBQ understand that the prices have gone up and are willing to pay for it.

[@altonfender5168]

What would you charge on smoking turkeys or turkey drumsticks

[@SDSBBQs]

It all depends on the price I was able to get the Turkeys / Legs for. I don't have a "set" price I have been burned in the past and know I need to base the price on the price I pay near the time of the event.

[@chaiveyreid]

I sell brisket by 1/2lb. My issue is when I portion it out for customers it seems as if it’s more lean than fatty. When you portion yours out do you ask what they want or just give them some lean and fatty? Because if I do that I’m thinking they may ask for the fatty side and then the rest of the customers will be stuck with what’s left. Do you have any suggestions on that? Thanks

[@SDSBBQs]

I do 60/40ish split lean to fatty... cause yup you have more lean than fatty. But... I also have a few customers that ask for lean and that helps for me to be able to give others 50/50ish split at times.

[@chaiveyreid]

@@SDSBBQs thanks bro I appreciate that

[@paulcooley515]

Thanks for the tip what bout a whole smoke turkey

[@SDSBBQs]

The Turkey is tricky, one cause of you're good you can buy Turkey for .99 cents a pound around Thanksgiving. But right about now its 4 or 5 times that. Last Thanksgiving I was charging $65 for a 13-15lb bird. But also keep in mind I brined it for 24 hours before I smoked it. So the labor was high with them.

[@victorbenner539]

Good to hear some turkey talk. Turkey is my specialty. I live on ten acres and I'm going to raise 12 double-breasted ( those are what most turkeys are that you get at the grocery store) But I'm also going to raise 12 Red Bourbon turkeys. They are a Heritage breed that sells for about $9.00 lb. That's raw, before cooking. I'll see if there is much difference taste-wise between the two. If things go as planned this summer then I will raise much more next year and kick off the fall of 2020. Should be a great year to smoke turkeys. Also happens to be a election year. Coincidence? Perhaps. 😁

[@pspade552]

Thx buddy

[@SDSBBQs]

No really thank you for watching

[@davidflores6122]

Could you charge per hr to cater? If so, around about how much for a beginner to an expert should charge per hr? Would it be profitable? (Exculding the cost of food.) Thank you!!

[@SDSBBQs]

Not really sure about that and BBQ. Because BBQ takes as ong as it does and there is a decent amount of downtime not sure how many people will want to pay for that. Food service isn't like most other production jobs. The costs associated and charged are based more off the food costs and any premium added on top.

[@crystallee8914]

How much would you charge someone to cook food for them, they purchased their own food for a menu of 1 long pan of lobster Mac, 1 long pan of string beans, 1 long pan of rice, 2 long pans of ribs, 2 long pans of baked leg quarters, 200 devil eggs and 1 long pan of green salad?

[@SDSBBQs]

I replied on IG to you about this?

[@benjismith593]

I get racks for $8 so I charge $20. I make $10 in profit each rack. My biggest profit is in bologna. I get 2 pound chubs for $2.50. I charge $10 for it. It's something I'm known for now. People hit me up for it constantly. I include a sample of it with each order. Now they get it. This video changed my game Dash. I'm finally selling out of food every time I cook.

[@SDSBBQs]

Awesome man thanks for letting me know I helped. Best of luck and continued success my friend.

[@patton357]

I was lost on the brisket part. I am not that smart anyway. I usually charge 11-15.00 a pound for brisket, pre cooked weight.

[@SDSBBQs]

Nice!

[@domonicjohnson7515]

What’s your Throw up temp for a job look like?

[@SDSBBQs]

Did you mean "tent"? I use a 10'x10' Ez-Up canopy.

[@domonicjohnson7515]

@@SDSBBQs sorry I meant like a throw up temporarily restaurants Ont day catering what would your booth look like but that kind of helps 10x10 grills tabel any tabel skerts, sound system etc

[@SDSBBQs]

So for the most part I don't sell to the public and I am usually just cooking onsite for parties preparing food. Here is a video of how things usually get setup. A table or two, coolers to keep the uncooked food cold and the grill part way under the canopy to keep the sun off of me while I am cooking. kzbin.info/www/bejne/Z2qQY5Z-irp8bbM

[@simonmalm7432]

Finally found a good video.

[@SDSBBQs]

So glad to hear that, that video was mine! Feel free to stick around and check out a few more.

[@trevyadig8385]

My people telling me to go for selling bbq , but I don't know how to start it off ....Any suggestions Fam....Thanks..

[@SDSBBQs]

Cook and solicit orders. If the food is good enough it will sell itself.

[@kevinwill8542]

*

[@SDSBBQs]

**

[@alexsbbq1585]

I have friends and family ask what i'd charge for my pulled pork normally I can buy it locally for 1.50/lb so a 10lb butt takes 10hrs to cook to get it right normally, If they dont buy it before hand I charge them for the pork butt, another 5 bucks for my rub and roughly at least 3 times what the product costs, I dont do brisket it is just not enough profit by the time you trim it up you loose 1/8th and you cook it you loose the other to yield as you said 50% of what you started with, chicken I charge roughly the 3 method as well as turkeys ect now if they buy the turkey on sale for .59c per pound that's tricky because they expect the prices to be much lower but if they buy the chicken I just up my 3 rule to more I know I get complaints here and there but 99% of the people I deal with pay the money because they know the product they are getting is perfect you cannot go to a mainstream outlet and expect 100% quality as where us small timers rely on each transaction so we have to make it right you might also want ot include a video on sanitation and the internal temps for customers so they dont get sick ect..

[@SDSBBQs]

Dude.. don't let them buy the meat. period. Firstly, you are almost always undercharging for your time and that is what they would be paying most for if they provide the food. secondly, That removes all control of quality and proper food handling, if you don't buy the meat. Most people if given the chance will buy the cheaper/cheapest option which might not always be the best for your final product. When it comes to price I do not fluctuate up or down if something goes on sale, you can't. That one time you give someone a "sale" price they will expect it to be lower the next time.

[@jeffreykolikof8222]

What if, you did not include yields in your pricing and added the amount of food needed for the amount of people then used your rule of 3...😎

[@SDSBBQs]

Not quite sure I follow that...

[@tremaynemyles8276]

Do you buy your meat directly from a supplier or do you just go to a store like Sam's club or Costco?

[@SDSBBQs]

For the most part I shop at Sam's and the Restaurant Depot. You will need a business license to get into the RD or I have heard that if you are a KCBS or maybe a SCA member you can get in as well.

[@tomchipego]

I just looked at the KCBS Web site and you do get a restaurant Depot day pass.

[@SDSBBQs]

@@tomchipego Once you get a KCBS membership you can then take that to RD and you can get an account.

[@tomchipego]

@@SDSBBQs thanks very much for the information, I had no idea that qualified for RD

[@SDSBBQs]

@@tomchipego Sure thing!

[@NotAJokeLoL]

Profit from selling BBQ comes best from charging $10 for a sandwich that cost you maybe $3 to make.

[@SDSBBQs]

Pretty much.

[@brendasollers9750]

I agree on the sandwich part that sounds like a good idea because I plan on selling dinners 4 times a week with sides cash app or cash

[@jaylopez4163]

Damm ima bout to do that sheesh 818

[@SDSBBQs]

Good luck

[@jessegaronband]

"Food cost" is the cost of a finished items prepared ingredients and ready to serve. Triple that (200%) cost sell at that price then you have a 33% food cost which even in a brick-and-mortar establishment is respectable.. Now for the slingers of pizzA that is a different story. That's why there is a lousy pizza joint on every street corner. Even a respectable Pizza sold commercially has a 10% food cost! (900% mark up!!!)

[@SDSBBQs]

Hmm... I've learned that my original cost estimates are low over the years. Thanks for watching and commenting as well as letting me know where I was wrong.

[@rileemunoz00]

33%!?!? Sorry, all due respect. But 24% in brick and mortar is real. Wow, 33% would kill me! But I'm certaim it varies.

[@SDSBBQs]

That is where the "What your market will bear" part comes in. I'm not always at 33% either.

[@jontezbritt5346]

How can u tell what someone want so u make them want chicken 🐔??

[@SDSBBQs]

I can't tell what someone will want. I can only ask and make suggestions

[@darkorys8012]

Wearing 2 watches, he does not mess around.

[@SDSBBQs]

Lol 😆 nope

[@metaltrucker1166]

So are you charging 3x or 4x? Both examples is 4x your food cost

[@SDSBBQs]

3x is a base and you might have to adjust up or down slightly to make the numbers even. I think in these examples I rounded up so that might be why the numbers are off.

[@metaltrucker1166]

Ok. I don’t wanna argue on your channel but, I’m still failing to see how this is a viable business plan. In your Pork scenario at 4x you’re investing $60 to make $60 profit. What about your time in supplies? Even if you get it cooked in 8 hours you only made $7.50 an hour and that doesn’t include your other operating costs (rub , charcoal etc) are bbq profit margins really this thin?

[@SDSBBQs]

Again... I said that I was rounding and doing the numbers in my head. I know I rounded the cost of the meat up some and again... these numbers might be off as this was meant to be an example. Now... When cooking one piece of meat or a small cook the profit margin can be lower but as with most things the more volume you make the cheaper things get and the more money you can make.

[@metaltrucker1166]

One more question and then I’ll leave it alone. If the goal is 3x the food cost why wouldn’t you charge based off of what you pay ? For example you paid $60 for a 20lb shoulder doesn’t that mean you need to make $180 off of it? So factoring in cook lost that means you would sell a pound of cooked pork for $18. Yes I know it would be insane to charge $18/lb for pulled pork but it’s also insane to pay $3/lb for a shoulder. Thanks for what you do love the content and smoke on

[@SDSBBQs]

@@metaltrucker1166 You are missing the main point that I rounded up on the cost of the food. Which I see has severely thrown the profits in this example off. Trust me in real life I'm making money I just don't always want to disclose every detail of my business.

[@mojkanal212]

ya good said, I personal never charge for time, cuz that is so tricky term (for me) I say for me, just for one reason, I go a lot of FREE time, bored like hell usual if I'am do nothing, so I decide I will build my own smoker, and start, just for me, my family and friends, and usual is free, only I charge for the meat and the wood (if they are not blood related or good friends), okay few beer's also :) but the smokead bbq is like extravaganza where I live EUROPE (FLOTUS birth country) here we got FAST AND HOT BBQ and roasted piglets etc. (you must try that is amazing) but ya know, what is wrong if ya try other way also ? all best for you and family and normal anyone on the channel. EDIT: my free time came with health and old folk's term

[@SDSBBQs]

Well some of us are not as lucky! Maybe one day I'll have more free time and will be willing to cook to cure boredom. But... for now, pay me! LOL. Thanks for watching and commenting!

[@roynoi4662]

But also your calculation of the cooked pork shoulder isn't times 3 of your invest, only twice, just as like the brisket. So neither the brisket nor the pork shoulder is your cash cow. You would have to charge $18 per pound for the pork to achieve $60x3=$180. For the brisket it would mean $24. Or did I get something wrong? No offense, I highly appriciate your content!

[@SDSBBQs]

You are absolutely correct, I am loosing money on brisket but the # was slightly inflated for the pork. But keeping that in mind what I "should" be charging and what I can charge can be 2 different numbers. That is the piece I was talking about what your market will bear. If people in your area can and will pay $35 per pound for brisket... get that $$$ but if they will only be willing to pay $24 then find a middle ground to make some $ and get other higher profit items on the menu. Use the brisket as the draw and then "the insert high profit item here" as the money maker.

[@randolphbrewster2149]

What’s your website address?

[@SDSBBQs]

Www.steeldrumsmokers.com

[@dariandavis9972]

Hey brother keep up the good work ✊🏿I may need some tips from you on Prices because I'm about to start bbq as well

[@SDSBBQs]

I've talked about pricing in a video in the FAQS playlist

[@betterworld7985]

great video, but you do not multiply by 3 you must divide by .33%

[@SDSBBQs]

Maybe I am missing something but... how do you figure that? Explain your math.

[@ronnjackson3098]

Better world, I get what you are saying however, multiplying by 3 is somewhat equivalent to dividing by .33 (33%). Example: $60 × 3 =$180. $60 / .33 = $181.

[@jasoncomeaux4512]

U have license to do this jw?

[@SDSBBQs]

I have a business license and ServeSafe, but not everything I need from the state. That's why I have been focusing on smaller events.

[@jasoncomeaux4512]

Ahhh ok makes sense.. ur food looks awesome btw I’ve been wanting to do something similar to this like set up at events and festivals etc to cook and serve jambalaya pastalaya gumbos etc. just been looking for the right way to do it

[@SDSBBQs]

@@jasoncomeaux4512 Thanks for watching! Best of luck, you'll have to figure out exactly what you will need for your local area.

[@dfworldwide7210]

💯🤙🏾

[@SDSBBQs]

Thanks for watching and commenting!

[@geramx0]

Ok , a baby back ribs cost me 22 bucks at Walmart so do I'm going to seel it to 25 buck for a rack of smoke ribs??! Wtf sorry but there's not profit...

[@SDSBBQs]

This video was filmed YEARS ago when ribs were costing me less than $10 per rack. You will have to figure out just what to charge for current day prices.

[@geramx0]

@@SDSBBQs ohh thanks for clear it up! I forfot about that 😅 have a nice day my man!

[@SDSBBQs]

No worries at all. Checking the upload date isn't always the first thing that people do.

[@JBsBBQ]

Just subscribed to you channel my bro! Lots of great info as I have just been approved for an LLC yesterday!! JB’s BBQ, LLC. I’d like to converse with you my brother hit me up on my email. Great info

[@SDSBBQs]

Thank you Sir for watching and commenting. Best way to get in touch with me is Instagram DM and then I can maybe I can get a # and we can speak. Best of luck!

[@williamrichardson8842]

Get it right bro. You confused the heck out of me

[@SDSBBQs]

LOL... sorry but you might just need to watch/listen again and follow along with a pen and a pad to jot down the numbers and I bet it will make more sense. Let me know if it doesn't and I'll get your contact info and we'll talk.

[@jontezbritt5346]

-_- bruh . U confused me

[@SDSBBQs]

Sorry , maybe try to watch it again?

[@caseyoutdoors3897]

How much do you charge for sides.

[@SDSBBQs]

That's not something that I share here in this public forum, but it's based on what things cost me.

[@micwang7757]

So when the brisket lose half weight, you should charge double and will be 6 times of row meat, that way too high for ppl to consume. You idea is to get more profit from other products and less from the brisket. Got it, thanks for sharing this great idea.

[@SDSBBQs]

EXACTLY! If you REALLY charge what you really want to you will price yourself out of customers