- Joined Dec 11, 2014
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.
Forgot about that one, Thanks. That has spread sheats for costing the Meat and some Sides. For meat, it calculates the meat only. For sides and condiments, they are commercially made. Good to use if Meat, Rub, Sauce and Potato Salad all come from the Grocery Store. It is still a good idea to know how to cost a Recipe as well. That way the Do it Yourself folks can figure the actual Cost for 20LB of Pulled Pork, including all the rub ingredients and fuel cost, the Sauce and it's ingredients and any Sides and their ingredients...JJJ there is a spreadsheet in the following thread.
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