Yeah had heard about that
Fajita use to be $4 and its not $8-$12. Crazy
The writer needs to take a course at the Hilton College.
Back in the day, we had world class textbook author Dr. Douglas Keister.
1/3rd Food Cost - 33% - you are out of business.
And # 1 rule in restaurant pricing - No Loss Leaders.
You can pull that trick at a grocery store or supermarket but not in a restaurant. It has been tried by the greatest. It never works. It has cost CEOs their jobs.
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I used to run a bbq catering business back in the day.
We got a 38% yield on 22-24 pound briskets. At $5/lb that equals $13 cooked.
Look out $40 per pound!
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Wow, look at Mid Tex auction numbers; High of $4.20 for small calves.
S ale Date: February 15, 2024
Number of Receipts: 1135
Steers Avg.-High
200#-300# : $3.39 - $4.20
300#-400# : $2.99 - $3.70
400#-500# : $2.87 - $3.55
500#-600# : $2.64 - $3.08
600#-700# : $2.58 - $2.89
700#-UP : $ 2.51 - $2.60
Heifers Avg.-H ig h
200#-300# : $2.77 - $4.05
300#-400# : $2.51 - $3.42
400#-500# : $2.53 - $3.31
500#-600# : $2.28 - $3.01
600#-700# : $2.18 - $2.56
700#-UP : $1.74 - $2.24