Figuring The True Cost And Selling Price is generally obtained through Retail Meat Formulas
An Old Meat Profit Adage…
More SHARP Pencil—Less SHARP Cleaver
All the meat cutting skill in the world will not assure a profitable operation unless the accurate TRUE cost is computed and proper pricing procedures are in place.
For the retail meat operator, it will mean allocating the necessary time and having the necessary tools
(Spreadsheets)to project and track movement of product to assure accurate numbers and consistent profits.
I appreciate it!
Please Buy A Subscription For Only $15 per Year I appreciate it!
You will be directed to members area immediately after payment at PayPal!
Please contact me if you have if you have a problem>> tg at meatnplace dot net