Jacked UP BBQ
Babbling Farker
rI'm higher than cost x3 at $5
that is not even possible unless you are selling sliders for 5
rI'm higher than cost x3 at $5
r
that is not even possible unless you are selling sliders for 5
Very possible here
Pork cost me $1.29lb x 2 at 50% yield $2.58lb cooked that is $0.86 for a 1/3lb, bun costs me $0.19 So I have $1.05 in a 1/3lb pork sandwich not counting the minor cost in rub or sauce.
Yes bizznessman just for a sandwich $5
Very possible here
Pork cost me $1.29lb x 2 at 50% yield $2.58lb cooked that is $0.86 for a 1/3lb, bun costs me $0.19 So I have $1.05 in a 1/3lb pork sandwich not counting the minor cost in rub or sauce.
Yes bizznessman just for a sandwich $5
You have to think also about how much time it takes to:
1)purchase your food
2) prep your food
3)cook your food, wood, tins, cooker repairs
4)clean up costs, time-cleaners,soaps,towels, water
5)fuel to get to event
6)insurance cost
7)sales tax from the 5 bucks or is it plus tax?
8)incidental break downs, a blown trailer tire will cost you 175
(9) and every other thing that costs!!!!
5 bucks a sammie is toooo cheap..you have alot more into than 1.05
I have read is that the food cost (food ingredients only) should be 25-33% of the cost of the meal and cost x 3 gets you in the ball park. If this is incorrect or an outdated formula, is there another that you all use that is better?
The 3x or 25-33% food cost formula is a baseline number to ensure you're profitable, not how you come up with your maximum sale price. If you can keep food costs at around 30% or lower, you're almost sure to make money at the end of the day. But that in no way should be used as a cap for how much you charge. You should charge what the market will pay.
Now if your market can only sustain a $5 sandwich, then that's what you should charge. But without testing, or knowing the market, who knows, maybe you could sell just as many at 6 or 7?