quote:
Originally posted by Chaplain Bill:
I took some of our Certified Tamworth (USDA inspected) chops to a local high-end restaurant and the guy never called me back. When I called him, he said they were extremely good, but He could not survive the 6.00 pp price point. How do you guys do it in the restaurant business?
It all depends on the food cost target. A "white tablecloth" FC target normally ranges 28% - 34%. In my case, it's 28. At $6 pp, a 12 oz chop costs $4.50. Unless the menu is strictly priced a la carte, one needs to recover the cost of salad, dressing, bread, butter, veggies, sauce, etc. This is referred to a Q-factor. Let's attribute $1.25 towards Q. The total cost is now $5.75. Given a 30% FC goal, the mark-up formula is 100/30 = 3.33 x $5.75 = $19.16...rounded down to $19. Given today's prices, $19 for a farm to table Heritage pork chop is IMHO, very reasonable.
Another approach would be to price the chop as a special. In this case the mark-up is applied to the entrée cost and the Q is added to the sum. $4.50 x 3.33 = $15 + Q ($1.25) = $16.25
btw....I would buy your Tamworth chops at $6 pp all day long
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