tomrip
Well-known member
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.