Menu your way to increased rib profits through branding is as easy as 1,
How to Menu Specific Slab Sizes Using Brands to Grow Your Profits Let Us Pick Up the Tab-Menu Contracts Why Chicago Meat Authority速
Strategies to Maximize Value: When to menu by the pound, by the slab or by the bone count matters to your bottom line… Things to remember 1. Smaller rib sizes typically have a higher per pound price than larger rib sizes. 2. If you go with a larger rib size your per pound cost may be lower but be sure to examine your portion cost. 3. Consider your portion costs depending on the way you menu ribs.
Are you using the right rib size to maximize your profits? -Determining which portion cost strategy is best for you. Choose from these three menu strategies in order to maximize your profit margin... 1. Menu ribs by the Pound 2. Menu ribs by the Bone Count 3. Menu Ribs by the Slab
1. Menu Ribs by the Pound (very profitable with the right purchasing strategy) -Most Cost Effective: Larger Sizes • CMA 2.25&UP Back Ribs • CMA 2.50&UP St. Louis Ribs.
-Cost per pound will be lowest using these larger sizes and you will maximize potential margin. -Make sure to weigh the portions appropriately and consider the visual appearance of the portion. *Buyer’s Insight: Larger sizes will have heavier bone weights, which means you’ll have less bones for any half pound or full pound portion. The average weight of a single bone on a 2.50&UP St. Louis Rib is 3.8 oz, and a full pound portion may only have 4 bones.
2. Menu Ribs by the Bone (under-utilized with lots of profit potential) -Most Cost Effective: Smaller Sizes • CMA 1.25&DN • CMA 1.50&DN Back Ribs • CMA 1.75&DN St. Louis Ribs.
-Cost per bone will be lowest using these smaller sizes. -Make sure to menu the ribs in tiered bone counts [4 count, 8 count, 12 count] to maximize margins. *Buyer’s insight: Smaller sizes will yield lighter bone weights. The average weight of a single bone on a CMA 1.50&DN Back Rib Slab is 2 oz (or 1/8th of a pound).
3. Menu Ribs by the Slab (the most popular menu strategy) Most Cost Effective: Smaller Sizes • CMA 1.25&DN Back Ribs • CMA 1.50&DN Back Ribs • CMA 1.75&DN St. Louis Ribs
-Portion cost per slab will be lowest using smaller sizes. -Make sure to calculate your slab cost for any given box of ribs. If a box doesn’t have a guaranteed slab count on it like ours, chances are the slab count varies on a week to week basis and you may be getting shorted on product. (typical of commodity type packers) *Buyer’s insight: Smaller sizes typically cover less plate area. Listen to your customers, depending on their preference it may make sense to go to a larger size if the volume is there.
Using brands to grow your pro1its Lower marketing costs and differentiate your product mix..here’s how.
Three keys to build your brand: 1. Create brand awareness 2. Develop favorable associations with the brand 3. Reinforce the image of the brand
1. Creating brand awareness: â€˘Use a menu mention to showcase the significance of your brand.
â€˘Menu mentions let your customers know that you only use the highest quality product on the market. This increases the overall quality and character of the dining experience and promotes customer loyalty.
2. Develop favorable associations with the brand: •Companies invest lots of time and energy in the quality and consistency of their product. Let the brands premium quality and marketing work for you. •Having a branded item on your menu is a perfect way to differentiate your food service establishment and turn your operation into a destination dining experience. •Brands fulfill expectations that customers can count on.
3. Reinforce the image of the brand: •Beyond the wow factor of premium quality and plate presentation, table cards, banners, menu mentions and merchandise are all great ways to capitalize on using the power of a brands image to increase profits.
Let Us Pick Up the Tab If you are featuring Chicago Meat Authority ribs and want to strengthen your brand image, contact us at: email@example.com for table cards, merchandise and to discuss how we can pick up the tab for some of our menu mention printing contracts.
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Why Chicago Meat Authority Ribs? • Chicago Meat Authority back and st. louis style ribs only come from fresh, never frozen, butcher quality loins and spare ribs. This ensures a top quality eating experience that will keep your customers coming back for more. • Slab counts are guaranteed and listed on the label for every case of Chicago Meat Authority ribs. • Every slab is individually poly-sleeved for ease of handling and no-mess defrosting. • Chicago Meat Authority guarantees an 11-bone minimum per slab, regardless of the size, to make sure operators know their costs and customers know what to expect every rib, every case, every time. -
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