Text 33201, 152 rader
Skriven 2015-11-16 07:46:15 av Dave Drum (1:18/200)
     Kommentar till en text av JIM WELLER
Ärende: Re: margins
===================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> If a food store with its slim margins can't generate $10 psf in
 JW> sales per week it goes under [...] turnover.

 DD> the "slim margins" are on the individual turns. Taken in aggregate
 DD> over the course of a season or a year the margins are substantially
 DD> higher

 JW> Actually, the net profits per year are substantially higher than
 JW> unit profits because of high sales volume but the margin remains the
 JW> same.

 JW> Gross margin is sales less the cost of goods sold before the
 JW> deduction of other expenses.

 JW> Profit margin is the net profit expressed as a percentage of sales.

If you take that slender margin - say 1% - on a single sale, replace the goods 
sold (part of the expense) and turn that product 12 times you have made an 
annualised 12% on your initial investment. It's all bookkeeping BS - you 
either make enough dosh to stay in bidness or you deal with the receivers.

I'll never have to fuss with that stuff, though. I've investigated what sort 
of margins one needs in the restaurant bidness. A high volume fine dining 
restaurant can see as much as a 12 to 15% profit margin. A low volume ma-pop 
cafe can see as little as 2%. (my proposed niche). Profit margin has a number 
of cost factors.  The big three are labor, overhead, and cost of goods.  You 
then have to consider pricing.  Pricing is a balancing act where you keep them 
coming back at a price they are willing to pay.

 DD> the high-turn items like beverages, beer, snack foods, deli,
 DD> etc. let them stock lower turn "prestige" and/or specialty items.

 JW> But not unpopular items like boudin and limburger just because you
 JW> and I like them!

I can find limburger in a couple stupormarkups around here. No boudin - blanc 
or noir.

 JW> Not Chili, not Mexican, not Tex-Mex ...
 JW>       Title: Chili Tacos
 JW>     1/2 ts Schwartz Garlic Granules
 JW>   1 1/2 ts Schwartz Hot Chili Powder
 JW>   1 1/2 ts Schwartz Ground Cumin
 JW>     1/4 ts Schwartz Cinnamon
 JW>       2 ts Schwartz Oregano

 DD> If you leave the cinnamon out (or reduce it to just a tiny
 JW>  pinch) you can make a reasonable chilli from the ingredients list

 JW> I would use more garlic, far more chili powder, less oregano and
 JW> cinnamon.

My usual when making chilli is 1 TB chilli spice per pound of meat (subject to 
increase upon tasting)

 JW>       4 oz Old Cheddar cheese - grated

 JW> And different cheese! This was why I said it wasn't Tex-Mex or
 JW> Mexican.

Most non-fish tacos I have had - whether at Taco Sloppo or a real Mexican 
venue have had shredded yellow cheese ..... or none at all.
 
 JW> Schwartz is a Canadian spice company

 DD> Are their products substantially different from the
 DD> McCormick-Schilling or Spice Islands common in the lower 48?

 JW> Very similar. In fact McCormick bought out Schwartz some time ago.

Bv)=

 JW> For a while Canadian stores carried both brands side by side.
 JW> McCormick was always slightly more expensive (implying higher
 JW> quality but in fact identical). But eventually the Schwartz name
 JW> was phased out. McCormick also bought out Canadian Club House
 JW> Spices; that brand name still exists (and is also cheaper than the
 JW> McCormick label.)

 JW> Coming up: authentic Mexican tacos with syrup from real Mexican
 JW> maple trees! [g]

I reiterate again "anything in a folded tortilla can be considered a taco" he 
said redundantly.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moose Cheek Tacos
 Categories: Game, Chilies, Breads, Herbs, Citrus
      Yield: 10 Servings
 
  2 1/2 lb Moose cheeks
      4 cl Garlic
      1 tb Natural peanut butter
      1    Ancho chile; stemmed, seeded
      1 ts Instant espresso
      2 tb Olive oil; + 2 tb more for
           - cooking
      1 tb Honey
      2 ts Ground cumin
      1 ts Smoked sweet paprika
      1    Handful fresh cilantro
      1 ts Salt
      1 c  Broth; beef or chicken
      3    Limes
      1    Avocado
           Corn tortillas
           Fresh cilantro
 
  Clean and trim the cheeks. Put them in a container to
  marinate them.
  
  Remove the stem and seeds from the ancho, cut it up into
  chunks and rehydrate in a little water (stick it in a
  ramekin and microwave for 30 seconds)
  
  Peel and chop the garlic. Put everything from the garlic to
  the salt in the food processor (including the water from the
  chile) and blend into a paste. Toss the paste with the
  cheeks and marinate for several hours or better yet over
  night.
  
  When it is time to cook, heat the oven to 275øF/135øC, and
  heat 2 tbs olive oil in a dutch oven. Brown the cheeks on
  both sides. Use the broth to rinse the rest of the marinade
  into the dutch oven, then squeeze the juice of 3 limes in.
  
  Bake at 275øF/135øC for 3 1/2 hours - turn the cheeks over
  once or twice while they cook and if the liquid dries up add
  a bit more broth
  
  When the cheeks are fall-apart tender, take the pan out of
  the oven. Using 2 forks, pull the meat apart in the pan so
  that it mixes in with all of that fatty juicy goodness.
  
  To serve - heat 2 tortillas (you might like to double wrap
  the taco as they are juicy). Fill with cheek meat, a slice
  of avocado, some pickled onions and fresh cilantro.
  
  Serve and enjoy!!!
  
  From: http://www.food52.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A loaf of bread, a jug of wine and <occupant>.
--- MultiMail/Win32
 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)