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Unread 05-03-2013, 09:12 PM   #32
rgrizzle
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Quote:
Originally Posted by themidniteryder View Post
I am not sure I would of went with the "he will order the meats and suppies for sides and I will pay him back". You lose quality control here. If he orders $1.50/lb brisket vs. $3.50/lb then the quality suffers, yet you are going to be blamed for putting out an inferior product. And it is your reputation on the line. Will he show you the actual invoice to back up the cost claim? By the same token, are you able to show a convincing breakdown of your cost and actual profit? That includes salt down to the last grain, charcoal/wood, your fuel getting to and from the bar, taxes and insurance you may be paying, your time doing the paperwork...lots of things to consider when figuring costs and "profit".
we had a long talk about meat quality before he even said to run some numbers see what I need perctenage wise to make it work for me. i told him That I do not serve low quality meats, I would rather pay a higher price for better meats then sell subpar ribs or brsket.
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