Originally Posted by HBMTN
Just curious when setting your road side vending prices do you go by cost x3 or x4, also when figuring this up to get your pricing what all do you include in cost? In other words to you figure say bun, sauce, pork, rub times 3 or 4. Or do you add things like foil, charcoal, styro containers, utensil packs for meals, etc.
Every nickel you spend to start up and conduct your business is a cost. Whether it's a case of ribs, the gas and mileage spent to pick up supplies, or the file folders you stash copies of invoices and receipts in, they are all costs associated with doing business.
Knowing these costs and keeping them in check is everything; both to establish your pricing as well as to be able to accurately measure your profits. Even though your greatest recurring costs will be commodities (meats) that fluctuate in price almost daily, you do your best to take that into account so you don't have to constantly adjust your prices.
Like most things in life, the devil is in the details. Learn to keep very accurate records from the outset and soon you'll be able to quickly assess how well you're doing and where you can improve. Detailed and organized records are also invaluable at tax time.