bbq for restaurant

here is one thought.
since you want to make a profit on everything you might try this;
wood and charcoal-take your cost for these items and add 30%.
next add whatever you feel is appropriate for your labor per hour.
you didn't say if you had to tow to get there. if you do then add your mileage both to and from the location and figure that at 37.5 cents per mile.
add all that up and that is the cost to charge.
labor costs are going to be your biggest problem.

there is another way to figure it but it would require that you know what your customer is going to charge their patrons. most places try to hit a 30% or less food cost. example would be the down and dirty method of multiplying by a factor of 3 (ex. item cost is 2.00 x 3 = 6.00 sales price)

what you also might consider is charging based off of the weight of raw,not cooked, meat.
it is ez to figure and takes into account any growth.
what we do is this;
raw weight 100 pounds
cooked weight 50 pounds (this is our consistant shrinkage in both an sm150 and fec100)
we take the raw weight and multiply that by $5.00 and that is the cost although due to gas prices we will have to increase this in the near future. if your customer wants it (like ours does) put into 1 pound bags and frozen we add $1.50 to the per pound price.

so there's 3 ways of doing it. a 4th way would be to find out what his highest paid worker makes and add 2 bucks an hour to that and then just figure your hours.

hope it helps some
jack

Jack,
Thanks for the suggestions. That helps alot. Gives me a few options to consider. We live in a small town and travel isn't a problem (5 miles) and we also know the people who own the restaurant pretty well so we should be able to work something out.
Zoske