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Unread 09-13-2013, 02:12 PM   #19
toadhunter911
is one Smokin' Farker
 
Join Date: 06-22-09
Location: Eastpointe, Mi
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Quote:
Originally Posted by PanamaExpat View Post
Jeff...
Jump in with both feet if you plan to do this. Not having the proper gear to meet the volume is a sure fire way to end before you get started. Don't fast cook.... Like was said... QUALITY product.. You serve chewy greasy product you won't get gigs. Also ... 2 pulled pork for a buck.... that sounds like a recipe for disaster... to your wallet. Don't sell too cheap... try starting at FC of 25% and work down to 35 to 33% if you need to to be competitive... People don't mind paying a bit more for a superior sandwich.
This seems to be the hardest concept for alot of folks starting out to understand. What everyone else charges only plays a small role in what you should charge. Do your math, pay yourself, and make a superior product. You'll have a better shot at success, and ultimately making money...
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Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS)
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