What they charge in NYC for Pork Butts

In my case would quit my evening job in a New York minute!

Back home pig pickins are a pretty big thing. They are unheard of down here.

This is a cool way to market a "take home" butt. Might even be able to get Texans to try it.

I think it's the "blizzard" of pickle chips and slices of bread that drive up the cost...

sounds good
but if ya want a real shocker go to the us dept of labor and bring up the average pay for cooks. if that doesn't open up the eyes i don't know what will except for the cost of an apartment!!
jack
ps. and i about blew chunks when i saw what chefs were paid
pps. on a more somber note i am glad i live where i do and will settle for smaller money. as a chef i still think about the sous chef and prep cooks that were lost (count was 45 if i remember right) when windows of the world came down at the trade center. nope i like living right where i do and..............IT'S BIKE WEEK!! ALL THOSE BIKER HONEYS AND NO OLD PEOPLE FOR ONE WEEK!!!!! ( and lord am i sick of the waltz of the dead from the quebec,maine and new york contingent. and the german girls come in about 2 more weeks!!) MAKES IT ALL WORTH WHILE

PC
Kinda off topic, but you SHOULD count your blessings! We got a Sun City development here and, and those old farts don't leave unless they are celestially discharged.
No biker chicks that I know of coming here anytime soon.
As for the good looking German girls, Cen-Tex early inhabitants were Germans. Married one 21 years ago. Pure Texas German. Now where is that git-to-gether at? She loves Fla. Maybe I can talk her into going.

quote:

Originally posted by KCAL56:
[qb] I think it's the "blizzard" of pickle chips and slices of bread that drive up the cost... [/qb]

LOL I think you're right. It must be the Blizzard.

It is expensive here. We have two cooks who work for us and they both make over $40,000 a year.

Our rent is over $100 per square foot and our health dept fines average around $2,000per year.

We are only open 5 hours a day except on the week ends, then we are open 6 hours.

We purchase the wood in Oklahoma. What I am getting at the operating expenses are high.

If the food is fresh and good you should price it to make a profit. To buy our meats takes me 3 hours a week. I go and look at each piece before we buy. We have to make sure it is consistent. New Yorkers have access to the internet and they will blast you on the forums if you are not good.

75% of customers read about us before they come in. The reaseon we call our BBQ Arkansas BBQ is only a few of us have been there so not many people have anthing to compare us to.

If you waould like to check one of these sites go to http://www.chowhound.com/boards/manhat/manhat.html

Come up here and I will treat you to the best Q That Texans say is just as good as down home. Thanks to Cookshack

David

Go to www.menupages.com and click on bbq for nyc and you can compare the prices and menus of most restaurants in Manhattan.

I come from a small town in Arkansas educated at OU and love New York. It is a great place to live and have fun. Mara and I were on the bus coming home last night at 12:30 AM and we debated as to if we wanted to go out or go home. No where else except New Orleans or Las Vegas can you do that.

Hey Jack, are you working any bike-related events? I would think that a good week of that could pay your sous chef (Peggy) for a whole year!

kinsman,
yep we have gotten a little business and this weekend should be great!!!
also a friend turned me on to the daytona website which lists properties that want vendors.
i will start those negotiations this december.
one of the sites listed shows the boot hill saloon having a space next year. i know from doing some research that the really hot spots want in the area of 5 to 7.5k for the site for the week and that is upfront money. since you know we only do business cash on the barrelhead i need about 8 more months of farmer market only income to have the front money and leave enough in for the dodge or chevy 3500 which we would like to get.
on my sous chef--i am the sous chef!!!! i work for peggy as we are set up as a chapter s woman owned business and boy does she own me

on the vending thing my brother offered to let me talk to a guy he knows that does the indy 500 and F1 events up there when we visit him in may.
this year is our big building year so no comps except two of them and it seems to be paying off.


freebird (and boy i still love that nickname)
you have my sympathy. we also have a lot of retirees but only a few of the sun city type things. fortunately housing prices have skyrocketed and have curtailed the building of anymore of those type things. that coupled with the fact that the worst thing that can happen to any county in florida is to attract the elderly (this is due to the service nature of the job and the requirement for low paid workers that depress the local economy) is certainly welcome news as i have had it up to my eyeballs with "things were better in new york,maine,new jersey,ect". last time i heard it i snapped and offered to buy 2 tanks of gas for them and give them road maps so they could go home
and i feel much better now
jack

Dave is opening in Missoula in two days. Full page ad in the local paper. Man are those prices high. We could double our prices and still be competitive. Of course my whole operation cost less than $15,000 and his cost just over 2.3 million. Looks like a lot of added price on each meal just to pay for the asthetics. New York city prices seem to be comparible to our friend Dave. Keep Smokin