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Unread 07-12-2013, 05:09 PM   #8
Bbq Bubba
somebody shut me the fark up.
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Join Date: 05-03-07
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Originally Posted by Fooskey View Post
How do you guys handle event fees when pricing food? I am finding it difficult to justify adding in the entire fee into the food prices in some cases. For instance, I have two events on the schedule that collect 30% of the gross, one that charges $250 for a three hour sales window, and another that charges $1,000 for the weekend.
Say what???

If your lucky to keep your food cost at say 30%. That means out of every dollar you sell you keep $.70. Now your going to give them $.30 out of your .70 and have a profit of $.40. THEN you have to pay for materials.....

See where im going with this?
Pitmaster @ Lockharts BBQ
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I cook the best brisket north of Dallas. Get over it.
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