Whether you’re a professional caterer, backyard grill master, or simply looking to cover costs for your next cookout, determining how much to charge for barbecue plates is key to your success. With some strategic planning and savvy pricing, you can turn your smoked meats into serious profits.
Introduction
Barbecue plates present a lucrative business opportunity, whether as a side hustle or full-time endeavor. Americans consume over 8 billion pounds of beef and nearly 23 billion pounds of chicken annually, with barbecue among the most popular preparations. Despite high demand, pricing barbecue plates profitably requires careful consideration of your costs, targeted customers, and local competitors. This guide examines key factors impacting BBQ plate pricing, strategies to calculate your overhead and profit margin, and tips to gain a competitive edge with smart value-based pricing. Read on for expert insights on determining ideal price points to turn your smoker into a serious cash generator.
Calculating Your Basic Costs
Setting an appropriate base price for your barbecue plates starts with tallying your core costs:
Meat
As the star ingredient, meat accounts for the biggest cost in BBQ plates. Pricing varies widely based on cut and quality:
- Pork shoulder or butt – $$0.99 – $2.50/lb
- Chicken – $$1.49 – $3.99/lb
- Brisket – $$3.99 – $15.99/lb
- Ribs – $$6 – $12/rack
Factor meat costs per portion, not per pound. Cheaper cuts like shoulder require more pre-cooking weight to yield tender finished meat.
Side Dishes
Typical BBQ plates include 1-2 side dishes like baked beans, coleslaw, potato salad or cornbread. Budget $0.30 – $2 per portion, depending on ingredients. Making sides from scratch is cheaper than pre-made options.
Buns
Sandwich-style BBQ plates require buns, budgeting $0.10 – $0.25 each for hamburger buns. Specialty brioche or pretzel buns run $0.50 or more per bun.
Single-Use Products
For pickup and delivery, include costs for:
- Plates/containers – $0.25 – $0.75 each
- Napkins, utensils – $0.10 – $0.25 per set
- Sauces, seasonings – $0.25 per portion
- Takeout bags – $0.10 – $0.25 each
Labor
Estimate your hands-on labor costs in preparing, cooking, packing and serving plates. Budget $15 – $25 per hour per worker.
Overhead
Factor in costs for kitchen or venue rental, equipment, maintenance, insurance, cleaning supplies and other operating expenses.
Calculating Your Profit Margin
With your costs tallied, it’s time to calculate your profit margin. First, total up your base costs per plate. Next, decide on your profit goals. Caterers typically mark up plates by 2-3X to cover profit and overhead.
For example:
- 1/4lb Brisket Plate w/ 2 Sides
- Meat: $3
- Sides: $1
- Plate & Napkin: $0.50
- Sauce: $0.25
- Bag: $0.10
- Labor: $2
- Total Costs: $6.85
With a 3X markup, you’d price this plate at $20.55 to build in a healthy profit.
Adjust your markup accordingly if you want to beat competitor prices. But avoid compromising too heavily on profits. Price competitively, but never sell at a loss.
Pricing Strategies
Beyond covering basic costs, savvy pricing strategies can grow your BBQ business:
Value-Based Pricing
Consider perceived value, not just costs. Customers pay more for premium meats like brisket versus chicken. Highlight quality ingredients and specialty rubs or sauces to justify higher pricing.
Menu Segmentation
Offer a range of plate options at varied price points – budget-friendly to premium. Upsell add-ons like extra meat, specialty sides or desserts.
Bulk Deals
Offer discounted bulk pricing on party packs, sandwiches/meats by the dozen, or family meal specials. Allure of a bargain packs value.
Dynamic Pricing
Adjust prices based on demand spikes for holidays, events, and weekends. Surge pricing applies basic supply/demand.
Competitor Analysis
Compare menu prices against competitors, especially popular local BBQ joints. Align with or modestly undercut pricing to stay competitive.
Cost-Plus Pricing
Determine costs per portion, then add profit margin on top, as with the 2-3X markup example above. Easy to calculate, but ignores perceived value.
Additional Revenue Streams
Beyond plate sales, consider extra income streams:
- Catering/Events – Markup prices 20-30% over regular menu for events. Factor in service fees.
- Sauces/Rubs – Bottle and sell your signature sauces or spice blends. High perceived value.
- Merchandise – Market branded apparel, cups, hats or other merchandise.
- Concessions – Sell packaged snacks, sweets and drinks. Markup sodas, chips, candy 100% or more.
Diversified offerings beyond just BBQ plates provide additional profit centers to build your business.
Tips for Pricing Your BBQ Plates
Utilize these tips to price your barbecue plates profitably:
- Weigh meats before & after cooking to determine true portion costs.
- Calculate precise per portion measurements for sides to control costs.
- Avoid nickel-and-diming on small ingredients like sauces – round up.
- Don’t forget labor! Many overlook staff costs in pricing.
- Research competitor pricing, but don’t just match – differentiate.
- Display prices prominently – visibility reinforces value perception.
- Offer combo plates for added value over a la carte pricing.
- Adjust prices gradually and sparingly – big swings frustrate guests.
- For events, limit proteins to control costs. Go heavy on cheaper sides.
- Price party packs at 2-2.5X your base costs for big margins.
- Don’t make guests ask about pricing – list it clearly on menus and marketing.
- Weigh ROI on any price promotions – avoid devaluing your product.
In Closing
From backyard cookouts to full-service catering, determining how much to charge for BBQ plates is key to profitability. Carefully calculate your costs, consider pricing and positioning strategies, and reinvest revenues into your business growth. With savvy pricing, your barbecue business can sizzle for years to come. What tips have helped you excel at pricing barbecue plates? Let me know in the comments!
How Much Should I Charge for Different BBQ Meats?
The cost of BBQ meats can vary widely depending on the cut and quality. Here are typical price ranges:
- Pork shoulder or butt – $7 – $12 per pound or $3 – $5 per sandwich-size portion. One of the most budget-friendly smoked meats.
- Pork ribs – $18 – $24 per rack or $9 – $12 per half rack portion. More expensive but offer great value for groups.
- Brisket – $22 – $26 per pound or $8 – $12 per sandwich-size portion. Brisket is a premium cut that commands higher pricing.
- Pulled chicken – $7 – $12 per pound or $3 – $5 per portion. An affordable smoked meat, keeps costs low.
- Chicken wings – $2 – $5 per pound or $0.25 – $1 per wing. Vary pricing by jumbo or standard.
- Sausage/hot links – $3 – $6 per sausage. Can mix premium and budget sausages.
When pricing BBQ meat platters or sandwiches, aim for 2-3X markup over your base meat costs per portion. Don’t forget to account for labor, sides and BBQ sauce or seasoning costs. Bundle meats and sides into combo plates for added value. Offer portion sizes from sampler sizes (4 oz) up to 1 pound or more for big appetites.
What Sides Should I Offer With BBQ Plates?
Classic BBQ plate sides to consider include:
- Baked beans – Smokey, sweet, inexpensive to make in bulk.
- Coleslaw – Crunchy compliment to rich meats.
- Potato salad – Creamy, filling comfort food.
- Mac and cheese – Cheesy counterpoint to smokey meats.
- Cornbread – Quintessential BBQ starch side.
- Corn on the cob – In summer, grill for added flavor.
- Collard greens – Southern-style greens, braised or steamed.
- Fruit salad – Fresh contrast to heavy plates.
- Pasta salad – Chilled pasta brings variety.
- Potato chips – Crunchy, salty accent to plates.
Offer 2-3 side choices. Balance rich and acidic options. Make veggie sides to broaden appeal. Source seasonal produce to control costs. Budget $1-3 per portion for high-quality sides. Make from scratch or high-end prepared products for best value and margins.
What Questions Should I Ask When Pricing Catering?
Key questions when pricing catered BBQ events:
- How many guests? Get a firm headcount.
- What is the menu? Meats, sides and appetizers/desserts?
- Will you provide the venue, or is it client-provided?
- How long will you need to prepare, cook and serve?
- How many staff are needed to service the event?
- What rentals (tables, chairs, tents) are required?
- How far is the event location? Factor in travel time/costs.
- Are there parking, power or cleanup fees?
- Is gratuity included or additional?
- What are payment terms, deposit amount, and cancellation policy?
- Are tasting or coordination meetings required?
Get all details in writing to calculate costs accurately and build profit margins. For weddings, determine if you must remain onsite for late-night snacks. Add at least 20-30% over your plate costs for service-related fees and profit margins. Avoid underbidding catering jobs in the early excitement of booking – know your full costs.
How Can I Make My BBQ Plate Pricing Stand Out?
Making your BBQ plate pricing memorable comes down to conveying quality and value. Consider:
- Spotlight specialty/premium meats – Feature upscale cuts like wagyu brisket or Berkshire pork.
- Tout housemade sides – Play up from-scratch sides and signature recipes.
- Pair with local craft beer – Curate special cans to complement your plates.
- OfferTiered Pricing Levels – Good/Better/Best combos based on premium ingredients.
- Bundle Family Style Packages – Mix proteins and sides in family meal deals.
- Create Themed Plate Specials – BBQ tacos, smoked meat poutine – have fun!
- Lean Into Large Portions – Generous meat helpings reinforce value.
- Limited Time Offers – Build urgency and excitement with monthly specials.
- Free Delivery – Drive local orders by removing delivery fees.
- ** Reward Loyalty** – Deals for return guests drive repeat business.
Unique options, menu diversity, and bold flavors make your BBQ plate pricing more compelling. Offer great value while commanding profitable prices.
What are Some BBQ Plate Pricing Mistakes to Avoid?
When pricing BBQ plates, steer clear of these common mistakes:
- Not calculating precise costs – Know exact portion costs, don’t estimate.
- Minimal markup – Markup less than 2X leaves no profit cushion.
- Matching competitor prices – Differentiate, don’t copy pricing directly.
- Discounting too heavily – Big %-off deals devalue your brand.
- Rising costs, static pricing – Failing to adjust pricing to match inflation.
- dayHidden fees – Drive-off customers with mystery add-on costs at checkout.
- Premium pricing budget ingredients – Inconsistent value perception destroys trust.
- “Nickel and diming” – Seeming cheap on sauces, napkins and extras.
- Giveaways – Freebies like sauce samples erode potential revenue.
- under-pricing events – Get locked into money-losing contracts.
- Complicated menus – Too many options complicate pricing perception.
Price consistently with costs and position. Avoid reactive, random discounts or pricing choices without considering bigger business impact. Analyze pricing frequently.
Conclusion
Determining profitable pricing for barbecue plates requires an understanding of your costs, targeted profit margins, and positioning within the local market. Set pricing at 2-3X your per portion expenses as a baseline, then adjust depending on customer demand, competitor landscape, menu diversity, and pricing strategies that underscore quality and value. From backyards to catering big events, BBQ can be a flavorful and consistent revenue generator with thoughtful pricing approaches. Master these best practices for determining “how much to charge” and your barbecue business can thrive for the long haul.