[hossrocks]

Hey Gang, I have recently opening a small BBQ joint. I'm trying to get my COGS under control. Brief history: I've been catering full time for 6 yrs out of our BBQ trailer and have finally grown into needing a commercial kitchen full time during our season. With the kitchen came 40 seats and frontage to a main road. While catering and vending I have always lived by hard cost x3 to set my prices for meals and sammies. Its keeps me competitive with other caterers.

I have done the same thing with our joint and my cogs are running Between 38-42%. Everything I have read says that I should run 30-35%. With an all protein menu is that even possible? Restaurant owners, am I on the right track?

Any help would be great!!! Thanks Brethren.