Back in the day, when we left the cap on the ribs, there was a huge difference between small end and large end standing ribs. Now, with the cap off, not so much. Yet our meat directors want us (demand!) we get $1.25 more a pound on the small end. Needless to say we're already backing up on the small ends, while the large ends are blowing out.
Not sure what they're thinking. We don't differentiate between large end and small end ribeye steaks, why roasts? How does everyone else do it? How do you upsell the small end when there's such a difference?
We sell them at the same price. Some ask for small end and even a few want large end. Mostly they don't ask.
On boneless steaks, we do charge more for small end.
One thing we try to do is not take any orders for 6 rib roasts. We take a few hundred orders. You can't really sell that single rib for a roast very easily. And it creates too many steaks. If for example we have a huge amount of 3 rib roasts ordered, then we put up the 4 rib orders and the left over 4 ribbers go in the counter. same with 5 and 2. If a customer wants to feed 12 people, we'll recommend a 5 rib roast and give them a big one. If they have big eaters, we'll recommend a 7 and get them a small one. It's not real hard to limit the 6 rib roasts, if you handle it right.
Larry, that's a sane policy. What's it like working for a company that has common sense?
Our ad is a debacle. We're selling large ends at a ridiculous price--$3.75. They are tempered and are of terrible quality. Then they want us to tell customers the large ends are four rib only. If they want more than four ribs its a whole rib price which is more. If they want less its small end price. They want us to push the other three ribs as small end roasts and steaks. But there's only so much to do with three ribs. Like you said, if you make the popular two rib roast what do you do with the other rib?
To make matters worse, we've already blown through the two pallets of ribs we've carefully been thawing out for the past two weeks. The new pallet that came in yesterday is frozen rock solid. How do you bone out a frozen rib?
Its really discouraging working for idiots. We're just coming off a 99 cent pork loin ad and my hands are ripped up, I'm sore and frazzled. Now this. And I just get the sense that the corporate people couldn't give a **** if we collapse or not. Christmas bonus? Never seen one in 28 years...
Sorry, I just had to unload on someone! Thanks for listening...
Larry, that's a sane policy. What's it like working for a company that has common sense?
Our ad is a debacle. We're selling large ends at a ridiculous price--$3.75. They are tempered and are of terrible quality. Then they want us to tell customers the large ends are four rib only. If they want more than four ribs its a whole rib price which is more. If they want less its small end price. They want us to push the other three ribs as small end roasts and steaks. But there's only so much to do with three ribs. Like you said, if you make the popular two rib roast what do you do with the other rib?
To make matters worse, we've already blown through the two pallets of ribs we've carefully been thawing out for the past two weeks. The new pallet that came in yesterday is frozen rock solid. How do you bone out a frozen rib?
Its really discouraging working for idiots. We're just coming off a 99 cent pork loin ad and my hands are ripped up, I'm sore and frazzled. Now this. And I just get the sense that the corporate people couldn't give a **** if we collapse or not. Christmas bonus? Never seen one in 28 years...
Sorry, I just had to unload on someone! Thanks for listening...
In order to get rid of the extra small ends, could you just accidentally label them large end? I mean it's better than losing them or reworking then 3 times before selling them. Still have a few small ends labeled correctly. Some people will buy them at the highest cost. They don't know.
-- Edited by Burgermeister on Saturday 17th of December 2011 08:08:28 PM
put a sign on the case, little end rib roast at the right price, then weigh them at the big end price, customer thinking they getting a chance to shrew you and will run with them
-- Edited by littlebit_of_pleasure on Saturday 17th of December 2011 11:33:52 AM
we only get lip-off B.I. Ribeye- no lifter= no large end. all are just called rib roast. actually it is kind of nice cuz no feather bones to mess with and no lifter cap to deal with, straight from bag to roast. unless they want it cut and tied. no biggie...when you have to cut a pallet of these everyday this time of year I really do enjoy boxed beef!
Sad to say, we aren't even running b.I rib roasts in the ad. They will be regular price of $11.89 per pound. Bnls rib rsts are $8.99 lb. Bnls shldr roasts are bogo. @ 5.69 per pound who wants that garbage. The company would rather sell ham portions. I'm ready to jump ship and look elsewhere. Anyone hiring in n.w Ohio?
braker, you work for Kroger? We're running the same crap ad in SE Ohio. Even bogo bottoms that they seem to run once a month made much more sense. Clods? Not so much.
I was actually talking about it with our coordinator. Fortunately, he was actually a cutter a couple years back. We were talkin about that and the hams. He said that merchandising swears up and down they make more by doing it this way. Apparently they don't have to deal with infuriated customers.
We label the large end as a Rib Roast and the small end as Prime Rib Roast. The Rib Steaks are now cap on or cap off. Funny thing is that the two cuts are the same price. We just started doing this as before all were labeled as Rib Roast or Rib Steak
