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Old 11-21-2012, 01:39 AM   #3
On the road to being a farker
Join Date: 09-26-06
Location: Kuna, Idaho

Originally Posted by Pyle's BBQ View Post
Are you doing other things from scratch? I am making every thing from scratch and my COGS is running around 45%. What are your other costs? Like labor, supplies and fixed costs? How precise is your inventory when you figure your COGS? I am currently going through the same thing and these are the question I have to answer.

PM me if you have questions.
My accountant helps me keep inventory and shrinkage pretty tight. All of our meat and most of our sides are from scratch. Our menu is pretty small. Mac and cheese, beans, slaw, potato salad, garlic smashed potatoes and fries. Meats are Brisket, pork, sausage and pulled chicken. Tri tip and turkey for specials.
My labor is terrible, but getting better as we grow. Fixed cost are low as I own everything but the POS system and the sign on the front of the building.
[B]Big Daddy's BBQ[/B]
[B]Concessions and Catering[/B]
[B]Kuna, ID[/B]
Louisiana Grill - Whole Hog
Traeger 150
30x72 Reverse Flow Offset
16ft Wells Cargo Mobile Kitchen
12ft Full service Mobile Kitchen
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