![kewl :kewl:](./images/smilies/kewl.gif)
I could wear you out with this topicMo Smoke wrote:I keep hearing there is a lot of money in BBQ. I do it for the love, but right about now I could use the money too! Can anybody tell me some real deal info and answer some questions for me about the business of BBQ?
Actually, just cost of product, labor, and other costs of goods sold. The other 60% left over will cover overhead and profitMo Smoke wrote:Frank... does that rule of 3rds account for labor and profit? (cost x 3 equals retail)
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Right so we can take the $10/ slab and make an assumption that our overhead and required profit to get the business bills paid we would need to sell for close to $30 each. Next you need to decide what your local market would bear. Using the x3 method will cover you for sure but you also need to be competitive. Full slabs might be easier on labor since you don't need to cut them up and package them individually so you might be able to cut that price back some especially if you aren't running a full blown business and bills are minimal.Mo Smoke wrote:Ok Frank..back to step 1. I'm confused especially about the 60% part.
Let's take a case of ribs for example at $80 for the case of 8 slabs . That's $10 per slab cost... take it from there.
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Rodcrafter wrote:Either that or your price would be too high for the market base you have.
jm2cw
Making memories!
Feel free to laugh at my ignorance Squiggle, but my guess is that a sambo is Aussie for sammich.Squiggle wrote:... you'll get about 20-30 sambos off a 10lb butt & with sides that's a tidy profit margin.