MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
 
Thread Tools
Old 12-14-2017, 07:28 PM   #1
tomrip
Is lookin for wood to cook with.
 
Join Date: 01-11-11
Location: richmond, indiana
Default Selling food to my second restaurant?

Hey all. I have had a bbq restaurant for 3 years. I just opened one up 15 miles away. We are smoking the brisket and pork, and making sides at the original location. We have 2 large smokers and several cinvection ovens, so we saved a bunch by doing this. I have another family member running this spot. So they are saving on electrical bill and staffing. I have just completed a complete cost analysis on wverything we make. What percentage should i raise the cost to charge to them. We have a couple of people asking about franchise, and we discussed selling the rubs and sauces, but trying to figure out a price where i can make money, and so can they. Thanks in advance.
tomrip is offline   Reply With Quote


Old 12-15-2017, 05:53 AM   #2
ynotfehc
Full Fledged Farker
 
Join Date: 07-03-13
Location: St Paul, MN
Default

If you have 2 locations, one is acting as a commissary, I wouldn't think you would upcharge it. If I owned 2 locations, i wouldn't be trying to make a profit off myself.
ynotfehc is offline   Reply With Quote
Thanks from:--->
Old 12-15-2017, 08:08 AM   #3
Beentown
is One Chatty Farker

 
Beentown's Avatar
 
Join Date: 02-14-14
Location: Central OH
Default

Quote:
Originally Posted by ynotfehc View Post
If you have 2 locations, one is acting as a commissary, I wouldn't think you would upcharge it. If I owned 2 locations, i wouldn't be trying to make a profit off myself.
I concur.

If someone else is responsible for that location financially then I'd do a cost analysis and then charge them what your comfortable for profit on top of that cost.

COS + profit you want = amount you charge.

If your Cost of Sales is $1,000 (food cost, labor cost, fuel, etc...) and you need to be at 25% profit then charge $1,250

Sent from my SM-G950U using Tapatalk
__________________
Weber 22.5" x 3
UDS with IQ 110
Shirley Fabrication Cabinet Model 24x60 trailer
Molon Labe!
Beentown is offline   Reply With Quote
Old 12-15-2017, 09:28 AM   #4
Cook
is Blowin Smoke!
 
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
Default

So you don't actually own the second spot. If you're selling product to them, it seems to be their restaurant. If it actually is your restaurant, why on earth would you sell yourself product? Are you simply trying to pass the cost of goods from A to B...since A made all the purchases, but B will be selling to the consumer? If so, then your vendor can solve that problem in billing.

Otherwise, if you are stuck on billing them, charge them cost for what they get. Labor is up to you.
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
Cook is offline   Reply With Quote
Old 12-15-2017, 07:27 PM   #5
HBMTN
is One Chatty Farker
 
Join Date: 10-16-08
Location: Virginia
Default

Quote:
Originally Posted by tomrip View Post
trying to figure out a price where i can make money, and so can they. Thanks in advance.
Hard enough for one to make money like this much less two.
__________________
FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:07 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts