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re: What is the name of the Hotdog Place on Freret?
Posted on 5/22/12 at 7:41 pm to Lester Earl
Posted on 5/22/12 at 7:41 pm to Lester Earl
quote:
I think some of the others were brats and kielbasa that were "from Germany & Poland" respectively. I always assumed it was just a figure of speech. Do they really import them from there?
Well I'm not the delivery guy so I don't know either but regardless if he's using a top product he's paying more.
He is not serving a Sonic Dog or a cheeseburger dog from Exxon. That's the point I'm trying to make. They have their places too and for the guy that just wants an old southern hot dog that's a good option.
0
Posted on 5/22/12 at 7:41 pm to Lester Earl
Posted on 5/22/12 at 7:49 pm to Martini
actually its not clear that he imports them.
ETA: and thanks for the link. I had read it before, good to get refreshed
ETA: and thanks for the link. I had read it before, good to get refreshed
This post was edited on 5/22/12 at 7:52 pm
Posted on 5/22/12 at 7:53 pm to Lester Earl
He says in the article he worked with a distributor to import these sausages.
Is he just lying?
Is he just lying?
Posted on 5/22/12 at 7:55 pm to Martini
i apologze, I must have missed that the first time.
Why aren't those more than the others?
i don't know, maybe he is lying. or maybe they just mark all dogs up significantly so that it doesnt matter
Why aren't those more than the others?
i don't know, maybe he is lying. or maybe they just mark all dogs up significantly so that it doesnt matter
This post was edited on 5/22/12 at 8:01 pm
Posted on 5/23/12 at 7:50 am to glassman
HEHEHE I know! I ended up busy in the a.m. because we were having people over before the Bayou Boogaloo. Lemmie know another Saturday a.m. when you'll be there and I'll come by! 
Posted on 5/23/12 at 7:52 am to glassman
quote:
Still not the same as a stand alone IMO.
How is it not? You still pay rent. You still pay employees. You still pay taxes. You still pay insurance. Your food costs are no different.
Posted on 5/23/12 at 7:53 am to Winkface
quote:
So there's nothing special about the dogs? They don't make their own?
No, they don't make their own. As far as "special"...I think they are good. I don't think they're worth the mark up that they're putting on them.
Posted on 5/23/12 at 7:56 am to Martini
quote:
Pot kettle
Say what you will...but we MAKE all of our food. That brisket burger starts as a whole brisket, which we grind and then MAKE our own patties. The coleslaw that COMES WITH a lot of our sammiches is MADE by us with blue cheese in it. The fries that COME WITH the burger, are hand cut. Our BBQ sauce is MADE by us. That is the difference. Also, our burgers are huge.
Unless you've gone eat one and can intelligently compare the value and quality, you can't really speak on it IMHO.
This post was edited on 5/23/12 at 9:17 am
Posted on 5/23/12 at 8:28 am to nikinik
I think it's great that you make your own stuff. I make as much as I can myself from scratch and can dig it. But just because you make it and he IMPORTS it isn't really relevant.
Do you import the brisket prior to grinding it or do you buy in bulk from SAMs or Sysco? Are you growing the cabbage and making the bleu cheese?
When I eat foie gras I pay a premium for it because it's a premium product. I've never had a chef tell me "I've been force feeding that duck in the kitchen for a month." he bought it from his supplier who bought it from Hudson Valley Farms and flew it in. And their is a cost associated with that.
I bought a large oyster po boy, cheese fries and a Barqs about six months or so ago from Mahoneys and tax, title and license and tip it came to $25.00.
So twelve beans for a sausage, big arse frie and a drink is a deal.
Do you import the brisket prior to grinding it or do you buy in bulk from SAMs or Sysco? Are you growing the cabbage and making the bleu cheese?
When I eat foie gras I pay a premium for it because it's a premium product. I've never had a chef tell me "I've been force feeding that duck in the kitchen for a month." he bought it from his supplier who bought it from Hudson Valley Farms and flew it in. And their is a cost associated with that.
I bought a large oyster po boy, cheese fries and a Barqs about six months or so ago from Mahoneys and tax, title and license and tip it came to $25.00.
So twelve beans for a sausage, big arse frie and a drink is a deal.
Posted on 5/23/12 at 8:39 am to Martini
quote:
But just because you make it and he IMPORTS it isn't really relevant.
That absolutely makes a difference. When you are coming up with your price point, you figure out your cost of the item and then mark up from there. The cost of the item also includes labor. So normally the price of something that is made by hand, in-house, is going to be more expensive than an item that is simply ordered.
And I'm not arguing the foie gras point. I agree.
The basis of my entire argument isn't simply that he doesn't make his food. The basis of my argument is that his mark up is too high. Period. The reason I brought up making the stuff himself was that if he were making it all himself, then there would be more labor costs involved with the item and it would, therefore, justify a higher price.
Posted on 5/23/12 at 8:48 am to nikinik
quote:
Nikinik
The place is still packed most every day so he is doing something right. I guess he understands economics
I do not really know your situation but I have seen many "pop up" food services places inside other establishments in the city and a question that I have always wondered :
Do you have a separate occupational permit than the actual establishment that you are located in? How do you pay sales taxes?
Just have always been curious about that ...
This post was edited on 5/23/12 at 8:50 am
Posted on 5/23/12 at 8:56 am to nikinik
quote:
The basis of my entire argument isn't simply that he doesn't make his food. The basis of my argument is that his mark up is too high. Period
Unless, you know his cost, I'm not sure how you can say this.
He is running a stand alone operation and probably isn't selling alot of alcohol, which is what helps alot of restaurants make money.
You are paying for a good quality product, so I don't see what the problem is here.
Posted on 5/23/12 at 9:00 am to nikinik
quote:
The basis of my argument is that his mark up is too high. Period.
Isn't it the market's job to determine that? Doesn't seem like it is affecting the business one bit.
Posted on 5/23/12 at 9:00 am to nikinik
I love both Boo Koo and Dat Dog and recommend both to people all the time. However comparing the two overheads is comapring apples to oranges.
Posted on 5/23/12 at 9:04 am to threeputt
quote:
Do you have a separate occupational permit than the actual establishment that you are located in? How do you pay sales taxes?
Yes. We have our own occupational license. We have to have a special events permit when we work off site. We have to have our own insurance. We are inspected separately by the health department. We pay taxes completely separate from the establishment that we're in. It's no different than renting a stand alone space.
Posted on 5/23/12 at 9:07 am to notiger1997
quote:
Unless, you know his cost, I'm not sure how you can say this.
That is why I said it was just my opinion only. I can only go off of my assumptions and go off of what I know about food prices from my distributors and what they offer. And going off of that, I think his mark up is too high.
Just like if you went somewhere and their fries were $10. It would be of your opinion that the mark up on those fries was too high. You don't KNOW what his cost is. Maybe their special fries. Maybe he shipped those potatoes from across the world. But based on what you can assume about the fries and what they cost elsewhere, your opinion would probably be that they are too much.
So I don't "know." I am only basing my opinion on my experience and the knowledge that I do have.
Posted on 5/23/12 at 9:59 am to nikinik
But what you don't know is the cost he is paying his distributor to import his sausages. Or the cost he is incurring when buying a local hademade sausage. Those two premiums can easily cost as much as your extra labor to hand grind a brisket, if not exceed it.
And if you compare his pricing to similar places, Franky's in BR and Doug's in Chicago (link above) he's very much in line with them.
And he's selling them. I'd be hard pressed to give you $9.50 for a roast beef po boy knowing I can get plenty others cheaper but if I like yours better I'll spend the money.
Cook on.
And if you compare his pricing to similar places, Franky's in BR and Doug's in Chicago (link above) he's very much in line with them.
And he's selling them. I'd be hard pressed to give you $9.50 for a roast beef po boy knowing I can get plenty others cheaper but if I like yours better I'll spend the money.
Cook on.
Posted on 5/23/12 at 10:00 am to Martini
im just wondering if he truly imports them, why is a sausage from poland the same price as a sausage from Harahan?
and for whoever asked, im pretty sure Dat Dog sells alcohol
and for whoever asked, im pretty sure Dat Dog sells alcohol
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