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  1. swood97

    Menu Costing (newbe here)

    Need help costing out my menu for my business plan,wanted to know what software are you using. If you're not using a software, what formula are you using to get the selling price on your meats? Per ounce/pounds, sides etc Thanks J
  2. swood97

    Menu Costing (newbe here)

    Need help costing out my menu for my business plan,wanted to know what software are you using. If you're not using a software, what formula are you using to get the selling price on your meats? Thanks
  3. swood97

    Menu Costing (newbe here)

    Wanted to know what software are you using to cost out your recipe and menu. If you're not using a software, what formula are you using to cost out the per pound/ounce of meat on your menu. Thanks J
  4. swood97

    costing out a menu

    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
  5. swood97

    costing out a menu

    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...
  6. swood97

    Frozen vs Fresh

    I will thanks
  7. swood97

    Frozen vs Fresh

    Hey thanks for everyone, i really do appreciate it. I have look and a few farms here in San Diego, and its crazy how high their prices are for fresh. The new port meat rep I spoke with said that they have to get their meat from Idaho and Kansas. Because there isn't enough fresh pork to go around...
  8. swood97

    Frozen vs Fresh

    Ok thanks welshararebit. I have a list from new port meats, ill seat down with him next week.
  9. swood97

    Frozen vs Fresh

    I read how most good bbq restaurant in texas, Kansas,the Carolina, use fresh pork. Really dont know,if that is true or not. I guys meat prices would be a lot cheaper in those parts compared to California.
  10. swood97

    Frozen vs Fresh

    Yes i have been writing the business place for the past 2 months now. I have even been in a mentor program with our small business administration. Here are some of the sites I looked at in san diego. www.da-le-ranch.com and www.cookpigs.com
  11. swood97

    Frozen vs Fresh

    Ok thanks. I'm leaning towards the frozen, because i cant see spending $10-$15lb for fresh spare ribs here in san diego.
  12. swood97

    Frozen vs Fresh

    Ok guys i have a question concerning fresh and frozen ribs. I plan on opening a bbq restaurant soon, and looking for meat purveyors. I live in "San Diego, Ca and was told by New Port meat, (which is own by Sysco) that most of the pork that comes into CA is frozen. I have done some research...
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