Biggest Butcher Packer Order To Date

[solaryellow]

Is there a 12 step program for this addiction? I feel sorry for the UPS guy.

Order Confirmation from Butcher and Packer

Joel

Thanks for shopping with us today!
The following are the details of your order.
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Order Number: 45069
Date Ordered: Wednesday 24 August, 2011
Detailed Invoice:


Products
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3 x Hog Casing for Fresh Pork, Fresh Polish, Knockwurst (35/38mm) (HC2S)  =
$60.24
2 x Garlic Powder (1 lb.) (GARLIC)  = $14.76
3 x Onion Powder (1 lb.) (ONION)  = $12.45
6 x Butchers Grind Black Peppercorns (1 lb.) (BUTCHERSGRIND)  = $52.80
1 x Ground Marjoram (1 lb.) (GRDMARJORAM)  = $5.23
1 x Ground Allspice (1 lb.) (GRDALLSPICE)  = $8.63
20 x Soy Protein Concentrate (1 lb.) (ARCONF)  = $59.00
2 x DQ Curing Salt - 1 lb.  (aka DC Curing Salt) (DQCURE)  = $7.00
5 x Ground Paprika (1 lb.) (DPAPRIKA)  = $23.50
2 x Whole Mustard Seed (1 lb.) (WMUSTARD)  = $5.26
1 x Chipolte Powder (1 lb.) (CHIPOTLE)  = $9.27
1 x Ground Red Pepper - 60,000 Scoville units (1 lb.) (GRDRED)  = $5.53
1 x Whole Dill Weed (1 lb.) (WDILLWEED)  = $12.48
1 x Ground Celery Seed (1 lb.) (GRDCELERY)  = $5.08
1 x Whole Oregano (1 lb.) (WOREGANO)  = $5.88
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Sub-Total: $287.11
Table Rate (Best Way): $26.00
Total: $313.11

 

[pineywoods]

That should last you a day or two I've placed some good sized orders with them but haven't spent that much at once so far.

 

[bmudd14474]

Dang Joel that should be enough to keep you busy for a day or 2.

 

[tjohnson]

WOW!

TJ

 

[jjwdiver]

jeesh, you might want to consider buying in bulk to save money!  lol!!!!  

  Can't hardly imaging what the meat bill will be to use up all that stuff...and we can't wait to see all the Qview!

John

 

[boykjo]

May I  borrow a cup of chipolte  powder please.........................................

 

[solaryellow]

I am getting ready for the festival that is now less than one month away. I will pick up the liquids, fresh garlic, kosher salt, sugar, and brown sugar locally where it will cost a little less. I can't do any better pricewise locally and frankly I have always been impressed with the spices I have purchased from Butcher Packer.

As for the meat, this will be enough ingredients for 200 lbs of homemade kielbasa, the rub for 300 lbs of pork shoulder, rub for 100 lbs of brisket, rub for 100 lbs of chicken, ingredients for 200 lbs of baked beans, and ingredients for 200 lbs of coleslaw. The meat bill I am not looking forward to at all but will post it.

This is my first foray into trying to make money at this hobby and I have not found a whole lot of information on what to expect with the costs other than general advice on what to do and what not to do. I should have some wholesale pricing on the meat in a few days. The latest estimates for the festival are 2500 people if it doesn't rain. We are expecting to serve 1/4 of those with a two meat plate with two sides. If we break even I will consider it a success.

 

[Bearcarver]

That should last awhile!!!

Bear

 

[solaryellow]

That should last awhile!!!

Bear

I wish that were the case. Should be mostly gone by Sept. 25th. If it isn't, I am very deficient at estimating. lol

 

[tjohnson]

DAMN YOU JOEL!

You Just Cost me $62 at Butcher-Packer!

1 x Butchers Twine - 1/2# Ball (POLISHEDTWINE)  = $5.86

1 x Encapsulated Citric Acid (1 lb) (1-1062)  = $8.50

1 x Whole Coriander (1 lb.) (WCORIANDER)  = $3.65

1 x Whole Fennel Seed (1 lb.) (WFENNEL)  = $3.88

1 x Whole Caraway (1 lb.) (WCARAWAY)  = $5.80

1 x Ground Allspice (1 lb.) (GRDALLSPICE)  = $8.63

1 x High Temp Diced Pepper Jack Cheese - 1 lb. (HIGHTEMP-1 1LB)  = $7.00

1 x High Temp Diced Cheddar Cheese - 1 lb (HIGHTEMP-1LB)  = $7.00

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Sub-Total: $50.32

Table Rate (Best Way): $11.75

Total: $62.07

Todd

 

[chef jimmyj]

Did you ever calculate your Food cost, Participation cost, if any, Fuel cost, Paper Products cost and such?   This type of food should sustain a 30% food cost. Not that I need to tell you this but,  Divide your Food Cost by .3 to determine your Menu Price. This will take the rest of the costs into concideration and still give you a good Profit after expenses. 

If any of the Q Selling Veterans determines Menu price differently, I would be interested in how You do it...JJ

 

[solaryellow]

DAMN YOU JOEL!

You Just Cost me $62 at Butcher-Packer!

1 x Butchers Twine - 1/2# Ball (POLISHEDTWINE)  = $5.86

1 x Encapsulated Citric Acid (1 lb) (1-1062)  = $8.50

1 x Whole Coriander (1 lb.) (WCORIANDER)  = $3.65

1 x Whole Fennel Seed (1 lb.) (WFENNEL)  = $3.88

1 x Whole Caraway (1 lb.) (WCARAWAY)  = $5.80

1 x Ground Allspice (1 lb.) (GRDALLSPICE)  = $8.63

1 x High Temp Diced Pepper Jack Cheese - 1 lb. (HIGHTEMP-1 1LB)  = $7.00

1 x High Temp Diced Cheddar Cheese - 1 lb (HIGHTEMP-1LB)  = $7.00

------------------------------------------------------

Sub-Total: $50.32

Table Rate (Best Way): $11.75

Total: $62.07

Todd

Don't worry, I have the same problem. I can't visit that website without ordering something. And then in my head I tell myself it will be cheaper on shipping costs if I order some stuff that I will use even if I don't have a use for it at the moment. From there I start adding stuff I would like to try and then click on my cart. At that point I nervously look at my wife and then think I shouldn't have to ask for permission. Then I start deleting stuff out of my cart until I know I won't have to justify what I am about to spend. Rinse and repeat.

Did you ever calculate your Food cost, Participation cost, if any, Fuel cost, Paper Products cost and such?   This type of food should sustain a 30% food cost. Not that I need to tell you this but,  Divide your Food Cost by .3 to determine your Menu Price. This will take the rest of the costs into concideration and still give you a good Profit after expenses. 

If any of the Q Selling Veterans determines Menu price differently, I would be interested in how You do it...JJ

I can't say I have done that exactly. I actually worked it backwards by thinking about what I would think would be a reasonable price if I were to pay for what we are going to vend. From there I went through my recipes and calculated the food costs to serve the expected number of people and came up with the hard cost of each serving of each item. I took my retail price minus costs and divided by retail i.e. 5 - 2 / 5 to figure out my margin. If the margin wasn't where I wanted it I was prepared to bow out. I then started adding the costs of the supplies i.e. plastic ware, paper plates, napkins, condiments, etc to make sure we were still going to make an acceptable margin. The only real worry I have at this point is portion control.

Participation cost was factored in but not fuel yet. Thanks for the benefit of your experience! I definitely am looking for pointers from the veterans such as yourself.

 

[SmokinAl]

Holy Cow!

 

[tjohnson]

Repeat After Me.......

HONEY, I LOVE YOU!

and I just spent $300 at Butcher-Packer

OR......

HONEY, I Just Saved You "$200" By Buying My Supplies From Butcher-Packer

Either way, you WIN!

TJ

 

[solaryellow]

I Just Saved You "$200" By Buying My Supplies From Butcher-Packer
Either way, you WIN!

TJ

That is what the label should say on the outside of the box when UPS delivers it. As my wife always tells me, it isn't how much she spent so much as how much she saved. lol

 

[solaryellow]

Sweet! Almost 60 lbs!

This message was sent to you at the request of BUTCHER & PACK SUPPLY to notify you that the electronic shipment information below has been transmitted to UPS. The physical package(s) may or may not have actually been tendered to UPS for shipment. To verify the actual transit status of your shipment, click on the tracking link below or contact BUTCHER & PACK SUPPLY directly.

Important Delivery Information

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Scheduled Delivery: 30-August-2011

Shipment Detail

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Ship To:
JOEL

US

Number of Packages:	1
UPS Service:	GROUND
Weight:	56.6 LBS

 

[chef jimmyj]

Solar, If you have time Calculate both ways and post the results...30% Food Cost, in the Restaurant biz, even takes Rent or Mortgage into the mix. Since you don't have these, your Profit will be higher. 30% is an average...a Pasta dish can sustain 15-20% but Shrimp might be 40-45%.  I use to take a small loss on Whole Steamed Lobster, a Loss Leader, But made it up on Pasta, Wine and Beer...What ever it takes to get them in the DOOR!...JJ

 

[solaryellow]

Solar, If you have time Calculate both ways and post the results...30% Food Cost, in the Restaurant biz, even takes Rent or Mortgage into the mix. Since you don't have these, your Profit will be higher. 30% is an average...a Pasta dish can sustain 15-20% but Shrimp might be 40-45%.  I use to take a small loss on Whole Steamed Lobster, a Loss Leader, But made it up on Pasta, Wine and Beer...What ever it takes to get them in the DOOR!...JJ

I will use my highest and lowest margin menu items for this. Using my original method:

Pulled pork sandwich. 4 oz of pulled pork on a 4 oz bun. Retail $5. Costs: pulled pork $1.05, hamburger bun $.21, utensils w/ napkin $.09, paper plate $.11 for a grand total of $1.46. $5 - $1.46 / $5 = 70% margin or 30% food cost.

Two meat plate. Pulled pork sandwich + 6oz kielbasa + 4oz coleslaw + 4oz baked beans. Retail $10. Costs: pulled pork $1.05, bun $.21, sausage $1.10, baked beans $.58, coleslaw $.53, utensils w/ napkin $.09, paper plate $.11 for a grand total of $3.67. $10 - $3.67 / $10 = 63.3% margin or 36.7% food cost.

Your method:

Pulled pork sandwich: $1.46 / .3 = $4.87

2 meat plate: $3.67 / .3 = $12.23

One area where I am selling myself short is in the prep of the sides and making of the sausage. The coleslaw isn't too labor intensive but the baked beans (from scratch of course) and kielbasa are. Unless I owned a crazy busy restaurant, I would be out of business quickly serving these two items in their present form.

 

[chef jimmyj]

Cool Bro, You just "Back Door It", coming up with the Menu price then seeing if you will make anything...See Great Minds DO think alike...Different paths, same result!  You can get $12 for the Combo...That's a lot of GOOD EAT'S!

I wish I lived closer!...JJ

 

[solaryellow]

Tonight I made:

10 lbs of pork rub
5 pounds of beef rub
5 pounds of dill poultry rub
5 pounds of kielbasa seasoning

All set for Saturday.