hello seagrovegirl
just want to say that i am sorry that your jambone experience was unsatisfactory in your view of value. i would like to give a bit of an explanation in an attempt to save you as a loyal customer - because losing a customer is the worst possible case scenario that a restaurateur can face.
we consider our PLATES to be a dinner portion full meal consisting of 8 oz of cooked finished product meat along with two sides. our pork plate is 10.95, chicken 11.95 and brisket 12.95.
our sandwiches are smaller and come with one side and the bun of course and the pork is 7.95, chicken 8.95 and brisket 9.95. these seem like reasonable prices to feed a person for a meal period. these prices were less when i opened and i have since raised them to the level that they are now. as i am sure we all are so intimately aware - the economy is very volatile and the cost of almost everything has risen dramatically. just as the cost of gasoline has doubled, so to has the cost of food today and there is no other way to function as a restaurant and stay in business unless the rising cost are transferred to an increase in selling price. under these circumstances that i doubt will ever change or decrease, i feel that jambone represents and absolute incredible value in the dining marketplace. our pint of bud light draft are 2.50 and 3.00 for the bottles. all od our beer and liquor pricing is in line with or lower than our competition and that has been the philosophy from the onset. we also feature a three hour happy hour from 3-6 m-f where the bar and appetizers are all half off. you can go on our website jambone.net and view our many other nightly promotions like .25 draft on thursday and free wings on sunday among others.
the most important part of what i feel makes jambone a leader in dining value in our area is the fact that we only use steroid/hormone/antibiotic free meats that are raised in a sustainable way under humane growing, feeding, breeding and slaughtering conditions. i actually pay close to double and over double in some cases for these products. all of our packaging is also eco friendly, biodegradable and recycled - we pay nine times more for our plastic cups than what i could pay if i used styrofoam. the final piece of the value puzzle and this is my biased opinion is the quality of the food. i have taken good ol bbq and applied my 29 years of culinary training and experience in which i reached a level of accomplishment that i can only feel totally blessed to have achieved. in this i mean that we make every sauce and dressing from scratch, we grind our burger meat from brisket, chuck and sirloin in our refrigerated butcher room(burger 6.95 including fries!), we actually smoke our meat right out front in the highest tech bbq pit on the market, we drive a truck and trailer to south geargia every three weeks to pick out seasoned split pecan wood and have our lump oak charcoal freighted in each month from texas. it is what i call honest cooking and with that there is no compromise in the methods in which we prepare food. i can only hope that this shows through on the palate and the senses and when finished my guest feel like the got their 7.95 worth or their 12.95 worth. we left our specialty bbq prices the same so they are now the same price as the standard bbq so check out all the cool different sauces if you decide to come back.
our service method is intentional and it is built for super speed and efficiency because at such low price points for food i have to use volume sales to make up for that. we try to make the service fun and boisterous and kinda guest interactive and your gratuity is certainly appreciated by the small staff but it is not expected or required. i would say on average maybe 3 out of 10 guest actually leave a tip, some in cash and some on the credit receipt and that supplement really makes it nice for the crew.
i can only hope that this may clarify for you my pricing structure even though it is only bbq, and that you will return to jambone for another experience and then leave feeling like it was worth your hard earned dollars. or maybe try us for happy hour for sure and kick back and watch some sports on the plasmas or come late night for one of our live band nights.
i sincerely hope to earn back your business seagravegirl!!
scott alderson
just want to say that i am sorry that your jambone experience was unsatisfactory in your view of value. i would like to give a bit of an explanation in an attempt to save you as a loyal customer - because losing a customer is the worst possible case scenario that a restaurateur can face.
we consider our PLATES to be a dinner portion full meal consisting of 8 oz of cooked finished product meat along with two sides. our pork plate is 10.95, chicken 11.95 and brisket 12.95.
our sandwiches are smaller and come with one side and the bun of course and the pork is 7.95, chicken 8.95 and brisket 9.95. these seem like reasonable prices to feed a person for a meal period. these prices were less when i opened and i have since raised them to the level that they are now. as i am sure we all are so intimately aware - the economy is very volatile and the cost of almost everything has risen dramatically. just as the cost of gasoline has doubled, so to has the cost of food today and there is no other way to function as a restaurant and stay in business unless the rising cost are transferred to an increase in selling price. under these circumstances that i doubt will ever change or decrease, i feel that jambone represents and absolute incredible value in the dining marketplace. our pint of bud light draft are 2.50 and 3.00 for the bottles. all od our beer and liquor pricing is in line with or lower than our competition and that has been the philosophy from the onset. we also feature a three hour happy hour from 3-6 m-f where the bar and appetizers are all half off. you can go on our website jambone.net and view our many other nightly promotions like .25 draft on thursday and free wings on sunday among others.
the most important part of what i feel makes jambone a leader in dining value in our area is the fact that we only use steroid/hormone/antibiotic free meats that are raised in a sustainable way under humane growing, feeding, breeding and slaughtering conditions. i actually pay close to double and over double in some cases for these products. all of our packaging is also eco friendly, biodegradable and recycled - we pay nine times more for our plastic cups than what i could pay if i used styrofoam. the final piece of the value puzzle and this is my biased opinion is the quality of the food. i have taken good ol bbq and applied my 29 years of culinary training and experience in which i reached a level of accomplishment that i can only feel totally blessed to have achieved. in this i mean that we make every sauce and dressing from scratch, we grind our burger meat from brisket, chuck and sirloin in our refrigerated butcher room(burger 6.95 including fries!), we actually smoke our meat right out front in the highest tech bbq pit on the market, we drive a truck and trailer to south geargia every three weeks to pick out seasoned split pecan wood and have our lump oak charcoal freighted in each month from texas. it is what i call honest cooking and with that there is no compromise in the methods in which we prepare food. i can only hope that this shows through on the palate and the senses and when finished my guest feel like the got their 7.95 worth or their 12.95 worth. we left our specialty bbq prices the same so they are now the same price as the standard bbq so check out all the cool different sauces if you decide to come back.
our service method is intentional and it is built for super speed and efficiency because at such low price points for food i have to use volume sales to make up for that. we try to make the service fun and boisterous and kinda guest interactive and your gratuity is certainly appreciated by the small staff but it is not expected or required. i would say on average maybe 3 out of 10 guest actually leave a tip, some in cash and some on the credit receipt and that supplement really makes it nice for the crew.
i can only hope that this may clarify for you my pricing structure even though it is only bbq, and that you will return to jambone for another experience and then leave feeling like it was worth your hard earned dollars. or maybe try us for happy hour for sure and kick back and watch some sports on the plasmas or come late night for one of our live band nights.
i sincerely hope to earn back your business seagravegirl!!
scott alderson
I couldn't get a big enough handful at a time! Bdarg's jalape?o slaw was crisp and fresh.