food cost in general is going to be around 30-40% depending on what you're doing. this is why the better you are at making sausage and figuring out ways to use trim the better the profit. brisket or anything else that's long cooked is going to have a much lower yield percentage. but if you're charging someone 100$ for a meal typically the breakdown would be 30%/30%/30% 10% profit, thats about the norm for restaurants. its a hell of a low margin. you're better off grinding up your brisket and making burgers hahaha. you cook the burgers less thus can get more bang for your buck weight wise. lots of bbq spots make their money on sausage, burgers, and other odds and ends. things like ribs and brisket if you're using quality meat its not cheap by any means, and only getting more expensive.
Great advice! Seldom do I find that big events are worth it. We’ve made our money watching our food and labor costs plus being open every single day. Early on in our career we used to get excited about large one off events and finally realized they just distracted from the core business.
The next post like could be about BBQ smoker food management and the time lines of cooking either roadside or at events. How much food to cook Per head costing Examples of portions etc etc etc
I was thinking that for the backyard grillmaster, maybe offer your services to a work event, like a recognition event, or team building, etc. Maybe make a deal with the work management to throw you some money towards it, but even if you absorb most of the cost, it's to see if you can actually make it happen. It's the old cliche, the first one is free, you have to pay to get more lol This is to see how you handle a larger crowd than your normal back yard bash. I am not talking feeding lots of people, maybe 25-50, to learn your logistics and cooking schedules. Whether to offer more than one or two meats, things like that. If the event isn't a 100% smash, the people didn't pay anything, so they shouldn't be too upset. They will be happy to get fed from the company for free and not be too critical. But YOU get the learnings from it to help you decide if this is viable with you and whatever support staff you have and you can get an idea of how many servings you can provide vs. the amount of food purchased.
good idea,de paso busca Associacion de Parrilleros Mexicanos.O en otro orden,el google te llevara alli cualquier modo.E visto videos onde hacen barbacoa low n slow o estilo Americano en su FB.Mucho exito.
Thanks for posting you opinions relating to your experiences in the food circuit. I had been thinking along those same lines and it is nice to get the validation. Viiva La local business. I work on several local events in our small town and as frustrating as the weather can be, the return is usually better on the good days.
So how about this as an analogy, the california gold rush, you ever heard of James W. Marshall or do you know the name of Levi Strauss? James discovered the gold, Levi sold equipment and sturdy pants. Guess who ended up wealthy? Same in barbecue. Suppliers make the money. Meat, paper products, pits, equipment, spices. The people who supply these products are not losing money.
New here so pardon me if this has been answered. Let’s say I go to an event that will have adequate foot traffic , load down the smoker with various meats. Have you ever flopped and not sell much and waste ridiculous amounts of food at an event?
Screw events....I do the trailer and a little catering, and I already work harder than I ever wanted to. I get invited to events, but I don't pay for entry....you want me or you don't. I can stay home.
Would you use these types of events to start your own place? I don't have my own BBQ joint, but have wanted my own place for a long freakin time...like 20+ years. We can talk about how sad that is later...I have a good product (I know, all newbies say that - but 30+ years of cooking and countless hundreds telling me i have a good product tend to make me think that). Just wondering if outdoor type venues are the way to build a reputation for your own place.
Yea I would like to hear his thoughts on this too. Me and my partner have done a couple of outdoor events and I don't really see any down side to it(outside of the large fee to be there). If a person is doing a festival/concert to bring people back to their own brick a mortar then I don't think that's the best idea. But if your business plan is to do outdoor events then I would say go for it...but I've only been doing this for 2 years and most gigs have been catering.
Can you please do a video on food costs vs. profit for events?
food cost in general is going to be around 30-40% depending on what you're doing. this is why the better you are at making sausage and figuring out ways to use trim the better the profit. brisket or anything else that's long cooked is going to have a much lower yield percentage. but if you're charging someone 100$ for a meal typically the breakdown would be 30%/30%/30% 10% profit, thats about the norm for restaurants. its a hell of a low margin. you're better off grinding up your brisket and making burgers hahaha. you cook the burgers less thus can get more bang for your buck weight wise. lots of bbq spots make their money on sausage, burgers, and other odds and ends. things like ribs and brisket if you're using quality meat its not cheap by any means, and only getting more expensive.
Great advice!
Seldom do I find that big events are worth it. We’ve made our money watching our food and labor costs plus being open every single day.
Early on in our career we used to get excited about large one off events and finally realized they just distracted from the core business.
Opening statement is so true! My summer kick off BBQ's have grown to end of summer and hitting the 50+ person range for both. I love it!
The next post like could be about BBQ smoker food management and the time lines of cooking either roadside or at events.
How much food to cook
Per head costing
Examples of portions etc etc etc
I was thinking that for the backyard grillmaster, maybe offer your services to a work event, like a recognition event, or team building, etc. Maybe make a deal with the work management to throw you some money towards it, but even if you absorb most of the cost, it's to see if you can actually make it happen. It's the old cliche, the first one is free, you have to pay to get more lol
This is to see how you handle a larger crowd than your normal back yard bash. I am not talking feeding lots of people, maybe 25-50, to learn your logistics and cooking schedules. Whether to offer more than one or two meats, things like that. If the event isn't a 100% smash, the people didn't pay anything, so they shouldn't be too upset. They will be happy to get fed from the company for free and not be too critical. But YOU get the learnings from it to help you decide if this is viable with you and whatever support staff you have and you can get an idea of how many servings you can provide vs. the amount of food purchased.
Good information.
My Goal its to have a BBQ Joint in my city in Mexico.
Thanks for the video.
good idea,de paso busca Associacion de Parrilleros Mexicanos.O en otro orden,el google te llevara alli cualquier modo.E visto videos onde hacen barbacoa low n slow o estilo Americano en su FB.Mucho exito.
Buena suerte carnal, hace falta más restaurantes de BBQ en México, por lo menos algunos buenos. Saludos desde Chihuahua
Hope you manage to get a business up and running soon..👍
Good luck..
En donde compa? Yo manufacturo parillas en GDL , www.alwindustrias.com
Thanks for posting you opinions relating to your experiences in the food circuit. I had been thinking along those same lines and it is nice to get the validation. Viiva La local business. I work on several local events in our small town and as frustrating as the weather can be, the return is usually better on the good days.
Thanks Jake! I learned the hard way after giving 10-15 national events a chance to win me over. LOL
I'm glad I found your channel. Lots of great info that you really don't think about.
So how about this as an analogy, the california gold rush, you ever heard of James W. Marshall or do you know the name of Levi Strauss? James discovered the gold, Levi sold equipment and sturdy pants. Guess who ended up wealthy? Same in barbecue. Suppliers make the money. Meat, paper products, pits, equipment, spices. The people who supply these products are not losing money.
Thank you, lots of info there I hadn't thought of!
Thanks for this one J.D. love the vid and the channel! Looking forward to seeing more vids and the channel’s growth!!
Thanks Martin!
Thank you.. Great video, I always learn something new from your videos. Thanks, once again.
thank you!
I completely agree with you on this topic 100%.
Thanks for the pro tips! A lot of things here to consider that most amateurs don't think about.
Super helpful!! I needed this!
Like the video. It was very helpful in learning about different events
New here so pardon me if this has been answered. Let’s say I go to an event that will have adequate foot traffic , load down the smoker with various meats. Have you ever flopped and not sell much and waste ridiculous amounts of food at an event?
Screw events....I do the trailer and a little catering, and I already work harder than I ever wanted to. I get invited to events, but I don't pay for entry....you want me or you don't. I can stay home.
Great info, thanks for sharing.
Any advice on starting a bbq food truck?
Would you use these types of events to start your own place? I don't have my own BBQ joint, but have wanted my own place for a long freakin time...like 20+ years. We can talk about how sad that is later...I have a good product (I know, all newbies say that - but 30+ years of cooking and countless hundreds telling me i have a good product tend to make me think that). Just wondering if outdoor type venues are the way to build a reputation for your own place.
Yea I would like to hear his thoughts on this too. Me and my partner have done a couple of outdoor events and I don't really see any down side to it(outside of the large fee to be there). If a person is doing a festival/concert to bring people back to their own brick a mortar then I don't think that's the best idea. But if your business plan is to do outdoor events then I would say go for it...but I've only been doing this for 2 years and most gigs have been catering.
very informative thanks brother
Thanks, great insight.
Haha I run a BBQ food truck and work at events...paying 35% commissions is my life... fml