I cant seem to find the spread sheet, but I did find some totals that I sent to her. The pork costs were very similar to yours. I added in cost for fuel, injections, rubs, foil, plates, and we had a little cost in tater chips...
Final/Total Cost Per Plate:
20 butts, sell 280 sandwiches $ 2.50
18 butts, sell 252 sandwiches $ 2.55
16 butts, sell 224 sandwiches $ 2.65
14 butts, sell 196 sandwiches $ 2.70
12 butts, sell 168 sandwiches $ 2.85
10 butts, sell 140 sandwiches $ 3.00
8 butts, sell 112 sandwiches $ 3.25
6 butts, sell 84 sandwiches $ 3.70
4 butts, sell 56 sandwiches $ 4.50
I had factored in my rub and injection, foil (because I foil them and rest them), fuel for the smoker, ice to ice down the butts in transportation and until we begin the cook. You can tell, with only a few butts the overhead/fixed costs hurt...
A real cost that's not in this is the cost of the left-over unused things. If you have extra buns unsold, and cant sell them tomorrow (for example), that cost gets factored back into the whole. We save and use the extra meat, so there's no costs there... Look to whatever else is like this. Extra un-used sauce perhaps? Spillage? There's costs in this.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Last edited by Lake Dogs; 09-05-2013 at 10:29 AM..