marubozo
is one Smokin' Farker
I hope this quote is tounge in cheek as you should know EXACTLY how much meat you sold each day.
Lookin to get down there soonly! :thumb:
Hah, yes, I do know. Or will know when I check the meat log.
Speaking of numbers, I sat down and went through the first month and figured out our food costs for everything down to the pickles that go on the plate. I was a bit surprised at how well that was going for just starting.
My food costs for the menu items range between 26-41%, depending on the meat and sides chosen. But most things are right in the 30-35% range. Pulled pork sandwiches/platters being the obvious items with the best margin, and ribs having the lowest.
This also helped identify a few areas with side dishes to bring those costs down a bit and improve numbers even further.