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Old 12-19-2017, 07:21 AM   #6
ynotfehc
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Join Date: 07-03-13
Location: St Paul, MN
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Just wanted to make sure you were accounting for yield. There is no magic number for food cost and calculating a sales price. What matters at the end of the day is did you pay your bills and did you make enough money to make it worth your while. 30% is starting point not an end point. If you have high labor costs, then you need low food cost, and vice versa. I've worked at places that budgeted 42-45% food cost, because we didn't pay anything for rent, utilities or maintenance. And I've worked at places with 15% because it was very labor intensive.
I don't know the market in NZ, but here usually if you are advertising a premium product like locally produced/all natural/free range/grass fed/organic/heritage breeds, then you can usually charge at a higher price point and people will be willing to pay. So going the opposite direction you're going. But that's all about the customer base and what they value, and I'm sure you have an idea of where you need to be.
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