Minor brand Stock BaseDee Randall you coulda bought a whole chicken for that price For the freshest stock... just go buy a live chicken and a large black garbage bag. bring him home, and boil a big...
Dirty Harry
Either method of portioning will work, Harry. Ribs are sold to you by the pound, and so it is the simplest way to calculate your selling price. However, selling by a fraction of slab or rack (quarter slab, half slab) is something that many folks are familiar with.
Either way, make up individual portion packets ahead of time so that it is easy for you to grab a portion, heat it up, and get it to the customer. It is amazing how much time you will save. In addition to good food, a customer really appreciates fast service. To you, fast service means more customers you are able to service, which means more money in your pocket.
Be sure to do as many practice runs as you can prepping and cooking your ribs PRIOR to getting into the commercial kitchen. You want to make sure that you have the consistency of your product down pat so that you aren't wasting valuable kitchen rental time trying to figger things out.
Typically, you will want to price your food 3x what the cost of goods is to you. And I'm sure you've already learned that most festivals not only charge an entry fee, but also a percentage of your gross sales; that is why fair or festival food costs the customer so much. -- Dave www.davebbq.com
