[Divemaster]

My general rule of thumb is three to four times the base cost of the product (meat, breads, sauces, and other). This generally covers most of the costs and leaves a little left over (but not much).

The best way to make money is to cut costs. To be honest, I don't use prime when doing a long cook like brisket. In fact I've beaten teams that were using prime and even wagyu brisket with a choice cut at a far lower cost. I guess what I'm saying is that you can use a lower cost cut, modify your cook, and end up with a 'Prime' result.