True. Raising prices after getting clients will make them angry.

good info

This is not "trade secrets". This is "restaurant accounting 101" and to show people why brisket is so expensive.

your were buying at retail dude...wtf did you expect.

One rule every home business needs to follow is "always pay yourself", if that means you end up charging more than you think you need then so be it.

Home ec? What timeline are you from that that is still a thing? Do they still have sock hops and dress like a Grease cosplay too?

Careful Ratlips, the Uber libs will call you a misogynistic cave dweller who yearns for a TradWife.

​@KingKong-bn5fh let's just hope no one spikes the punch bowl

@@magnumxlpi that statement alone makes me wanna watch porkys for the 600th time 🤣🤣

I'm all for classes like Home Economics, but this isn't HOME economics here. He's teaching restaurant economics. No one needs to know how to price the food they're serving their family at home.

Based AND basted 😂

put those drippings in your smoked beans. You won't be able to keep the beans in stock.

How much charcoal or wood did you use? How many hours did you put into the effort?

Lol! I think we both are both on the Big Island in the same area above airport and palisades area! Your name is the area! Small world my friend! Wow! 🤙

What happened to the other guy from Hawaii in the comments? Kalaoa flower grower.... Where did you go? I tried to reply but you tube was having problems and it didn't go thru. Now your comment is gone? Hit me up if you see this my friend. Mahalo & Aloha :)

Thank you so much!!!

Perfectly said.

I'm a little ignorant this subject...can u break down how to factor in the trim and other cost such as the wood etc plz and thank u, more videos like this plz

@@peechyman what it essentially is, is yield percentages, he’s breaking down what he paid for vs what he got. if u pay 10$ for 10# it equals 1$ per lb, if u cook it and what is actually servable is 5# when you’re done the yield was 50% (5# lost to trim and fat/liquid during the cook) so the product itself actually cost 10$ and you end up with 5#. 10$ % 5# = 2$ per lb. things like this add up when most people just look at things through a lens of the initial first cost vs the cost actually paid when the product is finished. trim was the leftover that get ground into other products that can be sold. he’s not factoring in the cost/profit of the trim made into other products (which is what most people were asking why not and what i explained above) but factoring in things like how many cords of wood are being used, what’s the cost per cord etc there are so many small moving parts a lot of the time people kind of lump them together in an estimated cost. i don’t know the case here but for instance he could say “i’m not going to go through all of these little random detailed costs so i’ll add on 1$ per dish (or per lb) for what a lot of restaurants would have as a “garnish cost” which is when they add say 2$ to a plate to cover garnishes or small sides. you could take a ribeye and know you’re cost is 20$ on the meat itself so a place would add maybe a 2$ garnish cost for the mashed potatoes and sauce and price accordingly from the dish cost of 22$ and probably sell that dish for around 62-70$ most likely, but costs get tricky and they may see the dish as a loss leader to get people through the door and sell it for 55$ knowing the tables will order beer/wine/cocktails or dishes like pasta that have very low food costs. sorry for long response but it’s a complex subject

@peechyman so I factor my wood in with my expenses (water bill, electric bill) because I buy a cord of wood every 6 weeks. It's consistent for me. My trimmings I use for my sausage and my smash burgers. I know I make it sound like trimmings are "free meat" but it's not. Don't think of your trimmings as free meat. You still paid for it, so if you make something with it, calculate that price you paid for the meat into the item. For instance, I grind my trimmings into hamburger meat for my smash burgers. I paid $3.99 per lb for that meat, and my burgers weigh 1/2 lb, so that hamburger patty cost me, basically $2. I multiply that number by 3 to cover my labor, food cost, and expenses. That gives me a $6 menu price, but I add $1 for my bun, $1 cheese, and $1 for the condiments, which I include my pickles and onions in condiments. That gives me a menu price of $9 for my smash burger. Also, when I calculate my sausage, I calculate it as I paid for the meat to make it because it wasn't free. Basically, just save anywhere you can. I wish I could find other things to use my trimmings for. I have a ton of trimmings. I'm about to start testing some all beef sausage to see if I can get rid of more trimmings than what I currently do with my current sausage recipe.

@@damonsrealtexasbbq yep 100% accurate. also the thing that doesn’t get factored in for us owners is actual time. all the extra time we put into things to keep everything going so employees can have things easier or more consistent. people look or hear prices for costs then say “oh well i could go make that for 10$ why is it 35$?”. all i ask right off the bat is “how much do u make per hour? because sourcing ingredients is an hour or hours out of your day are u not factoring in that time? what about driving to go pick up all the ingredients u need? what about having to actually sit and cook this stuff?” so many layers but it’s the only way for people to not think only from a standpoint of “this is cheap at costco i could go make this for less” it gets them to understand that these ingredients don’t randomly show up and trim and cook themselves etc. chef owners are always getting out through the grinder but we do it in private where the employees don’t realize all the admin crap it takes to keep everything else running as smoothly as possible.

how did you not now this before, your going to be the part of the 85% failure statistic.

That is awesome. Congratulations!!! Now I feel like it was all worth it knowing that at least one person who watched my video is carrying on the tradition of smoking meat. Thank you. You just made my day.

LOL...listen man, stop throwing the word chef around. IF you did not attend a classical french School that teaches ALL of this and more your not a chef. you will always be a cook. simple as that. Go work at a restaurant for about a year....then another ....then another ........then learn what it takes to manage a kitchen, then manage food cost then manage menu design, labor cost ETC then...only then, can you come close to actually being a REAL CHEF after years of doing it. got it? ask me how i know. EDIT: there are a handful of culinary schools that offer degrees but are expensive. I suggest you look them up and attend one to be taken seriously in this field .

@@DigitalCity-sj4es if i may ask, are you a chef? Or what gives you the authority on this subject? Also, i said i am ASPIRING to be a chef. Lastly, i’ve been doing this since about 2015. And i agree, people do throw the word around too losly. One more thing, is that sincere advice? To tell a man in his early 30s to pay all that money and go to culinary school? Thanks for your reply in advance i want to hear what you have to say.

@@Geezuse Yes I am a chef, I have been cooking professionally for 16 years, form a private Chef to restaurants. As for your culinary school question, well,do you want to be a line cook forever? what are your goals? IF your want to take it seriously I suggest school. Most private Chef agencies require a degree. Not all but A lot of clubs want an Executive Chef with a Degree, So i ask again, how serious do you want to be in the industry?

@@DigitalCity-sj4es good point maybe i’m getting the wrong advice from people but i swear everyone else who went to culinary school tells me “ah biggest waste of money now i’m in debt blah blah”. I’d love to have that degree, and mostly have that knowledge. Trust me i can spot someone who went to school and they def have an edge. Its almost not an option for me at this point in my life. I hope i can get somewhere by continuing to learn off my chefs. Its how i support myself. And i do want to be a chef.

​@@DigitalCity-sj4es- In a post made to brag about all your fancy schooling and and to put down a colleague you see as inferior, you should at least be able to show a decent grasp of grammar and word choice.

read my comment. your welcome.

Thank you brother. If you happen to be passing by Wharton on a Thursday or Sunday, stop by. I would love to buy you dinner and get your opinion on a few things.

why would you send this vid lol, do the calculations urself

@@lobotomydiff the point went over ur head mate, lol. I’ll explain but can’t make you understand. If they watch a pro crunch numbers then they can see for themselves why I’d never ask friends & neighbours for $28/lb so ergo I’d never charge them. Lol. 🍺🍺

@@lobotomydiffbecause the video breaks it down. A lot of people scoff at brisket prices when they eat out. They see it at the store for $5.99lb and can’t understand how it jumps to almost $30 at a bbq spot.

@@Bigheadedwon you tell them it costs money for the fuel and hours to cook… no one is watching this lmfao

Right, but he did it totally wrong because those trimmings are not trash, they are used to make sausage so the cost of that trimmings is supposed to be applied to the sausage. So really, his sell price should be about $18.50/lb, otherwise you're paying for the trimmings when you buy the brisket and when you buy the sausage. The trimmings are worth 2x the brisket.

you are totally wrong. If you like to go out and eat, let the establishment make a couple of bucks...@@bobbygetsbanned6049

@@bobbygetsbanned6049he bought it on the side of a dirt road from some sketchy dudes😎🚬

@@bobbygetsbanned6049 Maybe. -If- you can sell all your trimmings (which most butchers/BBQ restaurants can't). Realistically, 33% food cost is actually a bit on the high side as the target really should be 28-35% (28% you're doing good, 35%, you're on the edge). Between those two things it ends up working out to around the 3 times multiplier the video says. I don't think I've ever seen anyone that has half decent brisket selling it at $18.50/lb. That should be one indicator that the math is off...

You're welcome. I hope it helps.

Exactly the same here.

Great video. Thanks.

please tell me that your not a business owner in the food industry.

@@DigitalCity-sj4es nope

A "meal" will have less than a lb, and probably closer to a half a pound. At 28 pp, a nice brisket meal, is going to be in the 20 dollar range with 2 sides and possibly a drink. If you can get brisket at 18 pp, I would speculate its not high quality and the cheapest grades available.

Location does have a degree of play on pricing but im willing to bet that those BBQ places you are talking about and possibly you are not making much money on the item, sure you can cut a deal and instead of making 5 dollars profit (example only) your shorting yourself and taking 3..well how long will you be able to sustain that as food cost DO fluctuate ...probably not long. Sure, you offer a great price but in time that great price will put you out of business. Im sure people have suggested you open a BBQ place and looking at your comment im going to add my 2 cents and say DONT DO IT.

@@DigitalCity-sj4es Don't worry, I'm not about too, especially in this financial environment. But, even if it was great times, a restaurant is not what I need as an after retirement job, waaaaay too much work and worry, especially a start up.

Plenty of places charging $28+ a pound on east coast and NE. You just dont know anything about good BBQ.

seeing things like this kinda make me feel that brisket reeeeeally isn't worth it by the time the work goes into it

@@samxherbert2468 Breaking down and portioning that fairly small 13 lb brisket was a real project. You have to separate the point from other muscles, and trim constantly. I'll look for a higher priced trimmed brisket next time.

3.99 for a coke.... helps a lot

Brisket used to be cheap. Because of the popularity, it’s definitely not the cheapest cut of meat anymore.

@@WarrenPuffet Nope. Even beef cheeks are insane now.

Thank you so much

If you did not have this information before opening a place why the fuck would you go into business. i will be generous and give you 1 year before your shit fails.

Most people don't have the time or dedication to do a proper smoker brisket, I'm talking about wood burning. There's a lot of backyard smokers and they'll use a pellet grill, which is convenient but lacks in flavor.

@SweetHavok All you need is a Weber kettle and coals arranged in a snake around the edges works like a charm!

Nope that is disgusting. You should be ashamed.

I got my smoker after I went to a local BBQ place here where a single rack of baby backs were 55 dollars.