costing out a menu

swood97

Newbie

Original poster

Dec 11, 2014

12

10

• Jan 19, 2015

• #1

I have a question for those who have their own bbq restaurant. For someone who is trying to open his own, how do u go about costing out the menu? I'm looking for details, are you using ounces, pounds etc. When you have plated items on your menu(with two sides), are you giving them 6oz of brisket or 8oz. Thanks to all

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jan 19, 2015

• #2

I don't have a BBQ restaurant. However I was in restaurant management years ago. It doesn't matter it it is a 8oz portion or a .5 LB portion it is all the same. As for portion size the norm for brisket would be 4oz for a regular plate and you could have a large or any size you want. Remember their is going to be a lot of waste in BBQ. Figure a 50% or so lose do to shrinkage and bones. Find something that sets you out from the rest and then be able to repeat it every time.

Good luck!

Happy smoken.

david

 

wimpy69

Smoking Fanatic

Aug 4, 2014

976

205

Lower Bucks,PA / Surf City, LBI NJ

• Jan 19, 2015

• #3

This is a basic outline to start with;
http://m.free-online-calculator-use.com/restaurant-food-cost-calculator.html

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jan 20, 2015

• #4

I too was in the food business many many years ago. Food cost is always something you have to stay on top of. You can get as detailed at you want when it comes to food cost.

Gary

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Jan 20, 2015

• #5

Also look at what your local competition is charging and what you get for that cost. You want to be competitive while still making a profit. The other hard part is figuring the cost of all the other little fiddly bits - fuel, all the non-food supplies, your time and effort, insurance, etc. etc. A poorly managed restaurant is a fast way to go broke, no matter how good the food is.

 

bmaddox

Master of the Pit

Jan 5, 2015

1,705

144

Central FL

• Jan 20, 2015

• #6

JIRodriguez said:

 
 A poorly managed restaurant is a fast way to go broke, no matter how good the food is.

Click to expand...

I have seen people go down that path before and it is not pretty.

 

swood97

Newbie

Original poster

Thread starter

Dec 11, 2014

12

10

• Jan 24, 2016

• #7

Are you guys using any software, to calculate your menu, if so which one,if not what formula are you guys using to get cost out your meat and sides?

Thanks