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Post by airraider on Jun 29, 2008 11:11:27 GMT -6
Do any of you have any experience in putting on a charbroil/bbq chicken plate sale?
Did you use quarters or halves?
Potato Salad or Coleslaw?
Any idea on portion sizes of the sides?
Price? $5?
How many do you normally sell?
How much is profit margin?
thanks guys..
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Post by brophy on Jun 29, 2008 12:30:52 GMT -6
quarter, slaw, and roll.
Call up Cavalry, they do it every week. Seriously.
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Post by airraider on Jun 29, 2008 17:02:42 GMT -6
quarter, slaw, and roll. Call up Cavalry, they do it every week. Seriously. Dang.. every week??? I guess when you have people.. you got people.. .. |
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Post by brophy on Jun 29, 2008 18:18:56 GMT -6
quarter, slaw, and roll. Call up Cavalry, they do it every week. Seriously. Dang.. every week??? I guess when you have people.. you got people.. .. I don't suppose you're gonna do $300 golf tournament for a fund raiser, eh? |
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Post by airraider on Jun 29, 2008 19:19:43 GMT -6
Dang.. every week??? I guess when you have people.. you got people.. .. I don't suppose you're gonna do $300 golf tournament for a fund raiser, eh? I think we are going to do a shoe toss.. you know.. tossing a tied up pair of shoes up on a powerline.. winner gets $5. |
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Post by amikell on Jun 29, 2008 19:58:36 GMT -6
airraider,
around here, you find someone selling BBQ chicken almost every weekend except during winter. Most I've seen just sell a 1/4 or 1/2 chicken, wrap it in foil, and that's it. Some do sell w/ a roll, though.
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Post by poweriguy on Jun 29, 2008 23:28:18 GMT -6
Chicken BBQ?? Don't you guys do crab/crawfish/shrimp boils?
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nydc
Junior Member
"Give yourself to the Darkside"
Posts: 379
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Post by nydc on Jun 30, 2008 5:54:23 GMT -6
We did and it worked great for us.
The problems we had were not enough cookers (grills not people) and not enough chickens. We started at 8 am and we will start next year at 6 am.
We bought whole chickens and split them in half ourselves.
We sold halves at $5 and dinners at $7:50.
We could not keep the dinners they were gone as soon as we took them off the cooker.
We also sold pre-sale tickets for a dollar less than the day of prices.
When we do this next year we are going to have a specific pick up time for the pre-sale purchasers. That way we don't get stuck at the end selling the last dinners and then having someone show up as we are breaking down the equipment wanting their dinner....
We had salt potatos (cheap-cheap-cheap) Baked beans, coleslaw (also cheap)
We made almost $1500. We may do two next season
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Post by airraider on Jun 30, 2008 7:39:33 GMT -6
Chicken BBQ?? Don't you guys do crab/crawfish/shrimp boils? Yea, that would be ideal.. but more work envolved with that.. and more investment. |
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Post by airraider on Jun 30, 2008 7:40:07 GMT -6
We did and it worked great for us. The problems we had were not enough cookers (grills not people) and not enough chickens. We started at 8 am and we will start next year at 6 am. We bought whole chickens and split them in half ourselves. We sold halves at $5 and dinners at $7:50. We could not keep the dinners they were gone as soon as we took them off the cooker. We also sold pre-sale tickets for a dollar less than the day of prices. When we do this next year we are going to have a specific pick up time for the pre-sale purchasers. That way we don't get stuck at the end selling the last dinners and then having someone show up as we are breaking down the equipment wanting their dinner.... We had salt potatos (cheap-cheap-cheap) Baked beans, coleslaw (also cheap) We made almost $1500. We may do two next season what are salt potatoes?? |
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nydc
Junior Member
"Give yourself to the Darkside"
Posts: 379
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Post by nydc on Jun 30, 2008 9:05:21 GMT -6
We are from Central NY.
I forgot this is not an "out of our area" thing.....
We get baby potatos that are about 1-1.5 inches in diameter and boil them in salt water, about 1 cup of salt per gallon water (maybe more or maybe less depending on how salty you like it) until they are tender.
serve them up with melted butter.
They are a popular summer food around here.
We had ours donated by an area potato farm.
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Post by airraider on Jun 30, 2008 10:25:37 GMT -6
We are from Central NY. I forgot this is not an "out of our area" thing..... We get baby potatos that are about 1-1.5 inches in diameter and boil them in salt water, about 1 cup of salt per gallon water (maybe more or maybe less depending on how salty you like it) until they are tender. serve them up with melted butter. They are a popular summer food around here. We had ours donated by an area potato farm. ahh.. I love boiled "new" potatoes.. we usually boil them in with our crawfish though.. |
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