Bamabuzzard
is Blowin Smoke!
- Joined
- May 9, 2007
- Location
- Shreveport, LA
At some point my business partner and I will be getting into the vending/catering side of things. We are very conservative type people and try to make it a habit of not spending money we don't have so this venture has been a slow process. However, we're inching closer to it.
One thing I want to ensure we were doing right was establishing correct cost basis per plate. For example, if were were going to sell pulled pork sammie plates, two sides being potato salad and bbq beans, with a canned soft drink in a three compartment plate, with plastic utensils, napkin and BBQ sauce (if they want it). What all would you include in the cost of the plate to establish a base line for mark up?
Do you include price of wood/charcoal, insurance, and other (what I'd call) indirect costs in this basis? I'm sure there are more indirect costs that I didn't name but you get the drift. Any advice is appreciated.
One thing I want to ensure we were doing right was establishing correct cost basis per plate. For example, if were were going to sell pulled pork sammie plates, two sides being potato salad and bbq beans, with a canned soft drink in a three compartment plate, with plastic utensils, napkin and BBQ sauce (if they want it). What all would you include in the cost of the plate to establish a base line for mark up?
Do you include price of wood/charcoal, insurance, and other (what I'd call) indirect costs in this basis? I'm sure there are more indirect costs that I didn't name but you get the drift. Any advice is appreciated.