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Re: menu costing


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Posted by FK on January 25, 2016 at 08:41:43:

In Reply to: menu costing posted by Jay on January 24, 2016 at 21:53:08:

you have to be careful here. of course you have to use net weight. when dealing with pork butts you have your total cost of the meat divided by the net weight after cooking. i think most guys will tell you a 50% waste is normal. thus, the cost you use is double the price you paid again divided by 16 oz per lb. brisket is about the same. ribs are different. you generally get about 12 St. Louis ribs per case in the 2.75 lb and down category. thus, just divide the number of slabs per case to get your cost. i do the same for chicken and wings. then most business models say multiply that cost times 3 or 3.5 to get retail price. don't forget to factor in the cost of the sides. gallon of beans gives you approx 33 4 oz servings. you have to do this with everything you sell.

hope it helps



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