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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-24-2009, 01:43 PM   #16
barbefunkoramaque
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Quote:
Originally Posted by jazzspot View Post

Fark me that is brilliant~! Farking brilliant. Works too. Muther farking son of a byatch thats farking brilliant.

I love this farking thing!

This should be a free gift to every paying member.
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Unread 04-24-2009, 04:39 PM   #17
Arlin_MacRae
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I can't seem to get to the calculator; the link always comes up broken. It might be the Freewebs site.

If this is stable and not just a problem for ME I'll be glad to sticky it up in the Catering forum.
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Unread 04-25-2009, 06:55 AM   #18
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I'm right downtown on W. Broadway.
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Unread 03-22-2010, 01:49 AM   #19
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Old thread I know but.....

I can't get this to open in anything but READ ONLY using OpenOffice.

What am I doing wrong?

Thanks
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Unread 03-22-2010, 02:25 AM   #20
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Try the catering one it opens for me. It does the meat calculations and is much more complex... you can figure your profit margins with it... it is fantastic. Thanks, man...
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Unread 03-22-2010, 02:50 AM   #21
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Wow! Awesome tool! Thanks Ron and SoEzzy!
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Unread 03-22-2010, 12:35 PM   #22
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Great tool! I don't do big crowds very often and always struggle with quantities-this is fantastic!
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Unread 06-03-2010, 11:52 PM   #23
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Love this calculator! Thank you very much.
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Unread 06-04-2010, 07:42 AM   #24
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Thanks for sharing these calculators. Great time savers.
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Unread 09-28-2010, 01:04 AM   #25
trza
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Quote:
Originally Posted by SoEzzy View Post
Zip File

.xls File

Open Office File

Here's a copy of my catering planner, I think it may be around here somewhere already first one's a zip file, (.zip), second an excel file, (.xls), third a Open Office calc file, (.ods).
I'm confused. If I read the spreadsheet correctly (ODS version), the cost to purchase sides is always more than the cost that they are being sold to the customer. That should lead to a loss, but the numbers always show a profit. Were the formulas built backwards?
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Unread 09-28-2010, 10:49 AM   #26
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Quote:
Originally Posted by trza View Post
I'm confused. If I read the spreadsheet correctly (ODS version), the cost to purchase sides is always more than the cost that they are being sold to the customer. That should lead to a loss, but the numbers always show a profit. Were the formulas built backwards?
Hmm, I had only used the meat calc part of it and it's right on, but you're right, there's something funny about the sides & sauces calc part...

You can change the "your cost" and "sell price" fields and watch the totaled end price to the customer change, but it shows like a 400% profit if you sell it for the same price per lb that you bought it for...

Since the cells are locked, there's no way of checking to see what the formula's are for those cells either.

I see there are several "email me" links in the sheet, I'd fire off a msg to him asking for clarification!

Hopefully he'll post his reply here so that we can all see it!

Ry
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Unread 07-22-2011, 10:46 PM   #27
zupnorth
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Thanks guys! i think i have this figured out.... I am BBQing for 75 serious meat eaters. I am planning on smoking about 40lbs of pulled pork, 3 brisket flats, 3 brisket points (for burnt ends) and 6 racks of ribs. I am also having 3 sides (beans, slaw and pasta salad). If I'm ready the spreadsheets correctly, I should have enough meat. Can any of the experts validate that I should have enough meat?
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Unread 09-25-2011, 05:02 AM   #28
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Quote:
Originally Posted by KnucklHed BBQ View Post
Hmm, I had only used the meat calc part of it and it's right on, but you're right, there's something funny about the sides & sauces calc part...

You can change the "your cost" and "sell price" fields and watch the totaled end price to the customer change, but it shows like a 400% profit if you sell it for the same price per lb that you bought it for...

Ry
Sorry I missed this one, it appears that folks are not reading the amounts that the sides come packaged in, they appear next to the item description.

e.g.
Potato Salad 80 Oz tub cost $3.42 for 80 Oz, that's 5lbs for those that were counting, so if you sell it at 3 cents per lb more you will sell those 5 lbs that cost $3.42 for $17.25, so cost to customer $17.25 - $3.42 initial cost = $13.83, and this profit divide by $3.42, (initial cost) = 404% profit.

If you read each side description they have the weight in the package, not the cost per lb.

I hope that helps out.

The email links should still work, I check that account every couple of days so if you have a question you can ask them.
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Unread 09-25-2011, 06:03 AM   #29
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What am I doing wrong? I'm trying to open in excel 2007 & getting a bunch of code.
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Unread 09-25-2011, 10:31 AM   #30
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Thanks for the link, however my computer is so old that I cannot open ms office documents. Is there any chance you could post the original pdf link?
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