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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

    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...
  5. 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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