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Need help/advice with menu costing
Oh, I wasn't thinking of managing price, but managing margin. So go with a fair price, and one you hope to stick with, knowing that your costs will be abnormally (or likely unsustainably) high as you get out of the gate. Then as you build volume, and can leverage economies of scale and increase...- cmichini
- Post #27
- Forum: Catering & Large Group Gatherings
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Need help/advice with menu costing
If it were me (and I'm contemplating a similar endeavor) I would expect at the outset: Cover costs and have some margin Build brand/reputation Enhance skills, process, etc. Then as the enterprse scales up, expect improved purchasing power to facilitate fatter margins & normalize the financial...- cmichini
- Post #24
- Forum: Catering & Large Group Gatherings
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First Timer - UMAI Dry Sopressata - Need Advice
Great thanks guys. I'll get this started as soon as the 11 lb.s of pork belly are done curing and out of the fridge. I've been itching for some food crafting, and I think my wife is in for it in the near future. Things on the current docket: - Finish off my recent batch o' bacon (freezer is... -
First Timer - UMAI Dry Sopressata - Need Advice
Hi all Mostly a lurker, but I'm about to move into new territory and need some guidance. I live in NC. I currently cure/smoke my own bacon (have for about 10 years now and have 11 lbs. of belly curing right now), and have made fresh sausage in the past. I want to expand my offerings, and... -
Greetings fom NC
Hey: Just joined and thought I’d introduce myself. Live in NC, just purchased a Cabela’s branded Masterbuilt 7 in 1 smoker/grill. My selection was based on the flexibility of fuel as well as the ability to use as a fryer and the cost ($129 on sale ETA: but some gift cards I had made out of...
