I had been steadly bumping up the price of my store made Italian and polish sausages and bratwurst and its still not slowing down. i am hoping to turn that into my big profit maker this summer.
montreal steak spice burgers, 4 per pack 10.99/kg (new srp this year is 11.99/kg) quick and easy value added item, roll lean ground beef into a tube shape, cut 3'4 inch patties and roll outside edge in montreal steak spice
I also seam out mock tenders, make fat little steaks in a long thin boat out of the bigger piece and make big cubes on a stick for some nice kabobs. They don't let us put vegetables on them which is ridiculous but we do whatever we can get away with
do you think putting the spice on the top/bottom will be too strong? were using montreal style seasoning too. hopefully i didnt gak out my customers because they bought alot of them haha...
Seasoned pork ribs, and seasoned chicken parts, I use a cheap dollar isle steak/bbq seasoning with a reddish orange color to it, and sprinkle just enough to cover the top, but there is no need to season the bottom, it will overpower the product. It has a good eye appeal and I'm making a whole lot of profit on my ribs. Soul seasoning or any other red/orange grilling seasoning will work if anyone wants to try it in their market, its best to sample before selling though.
about 18 years ago, a customer asked " do you have any kabobs specifically for kids? - so i showed he the ones we had in the case, and she said my kids wont eat those,
so, with my son being around 3-4 at the time, and liking just about anything with ketchup, i thought what would he eat?
the next day I made some Kiddie-Kabobs, I sliced up skinless (cheap) franks, had meatballs, and chicken nuggets(thawed)
I alternated the hot-dog, nugget and meatball on the kabob skewer and called them kiddie kabobs, and threw in some ketchup packets in the package- i snipped the sharp end of the skewers and placed 2-3 in a 10s tray, they were very light, so i could get a higher price per lb-while still getting an attractive "total price per package"
well, they took off- sold great, the mothers loved em! they said they used tinfoil while grilling, but the kids loved them, because it was "theirs"
my meat supervisor saw them and said...wtf??? as he so often did
he would lecture me-you work for a chain- all the stores have to look the same- at that same time, a customer came up and said "those salsa burgers" were awesome! (I tried some salsa-patties over the weekend)
that was genius Mainemeatman. I might try something like that with some short dated hotdogs around memorial day. I ll run it by the boss first and see what she says.
