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-   -   Individual meal pricing question... (http://www.bbq-brethren.com/forum/showthread.php?t=73645)

tmcmaster 12-04-2009 04:25 AM

Individual meal pricing question...
 
Here is a bit of an odd one... Not looking for specifics, but what should be my expected markup for a single rack/baked tater/corn bread 'to-go' plate that I am selling to the staff at my employer? I am looking to do a 'blue plate' deal with the majority of second and third shifts twice a month with varying meats... Just looking for some thoughts as to what you guys might mark them up.

Thanks!

T

C Rocke 12-04-2009 10:14 AM

Minimum of 3x your costs if it was me.

daddywoofdawg 12-08-2009 03:05 AM

33% over cost

Ford 12-08-2009 07:22 AM

ribs are a tough one to use the 4x formula as they are expensive. Still a full rack of St Louis for a meal I'd like to see $20-22. It's ex[ensive but it's ribs. I much prefer other pork meals and it's easy to use the 4x multiplier.

tmcmaster 12-09-2009 01:28 AM

Quote:

Originally Posted by Ford (Post 1106114)
ribs are a tough one to use the 4x formula as they are expensive. Still a full rack of St Louis for a meal I'd like to see $20-22. It's ex[ensive but it's ribs. I much prefer other pork meals and it's easy to use the 4x multiplier.

Thanks! I went with 15 for it, since it is going to be (initially) for the crew I work with and it will probably lead to some actual catering gigs with them after the holidays, and a Super Bowl (or is it "Big Game?) party or two...


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