JDM46
is one Smokin' Farker
- Joined
- Jan 7, 2014
- Location
- Cavalier...
What formula do you use for pricing pulled pork, brisket and pulled beef shoulder by the pound?
Thank you for your input.
Thank you for your input.
This seems to be a good way to do the pricing. I've looked at what my area vendors sell for and use that as part of my pricing considerations, too. I don't want to over price a product but I also don't want to be well under what the market sells the same product for.A quick way to come up with pricing is to multiply your costs by 3, this will give you a 33% food costs which is pretty standard.
So, you will need to calculate the yield on each of those meats you listed by dividing (what you actually paid for the meat) by (how many pounds you have after it is cooked.)
If you paid $45 for a 15 pound brisket ($3/pound) but only have 8 pounds of usable meat after it is cooked then your yield cost is $5.63/pound ($45/8 lbs). $5.63*3 = ~$16.88/lb sales price.
If you wanted a different food cost, simply divide your total cost by that percentage.
30%= $5.63/.3 = $18.77 selling price.
Hope that helps!
JHood forgot to add in the other cost like fuel, rub and misc then take times 3. But if you only want to be competitive charge what others in your area are charging.
Fuel, rub and misc all come out of the remaining 70%. They should not be considered part of your food cost.