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Upcoming Inventory, more on Gross Margins

Well, my store's owners decided that the perfect time to do inventory was this Thursday. As in right before the biggest 3 Day weekend for a meat dept. all year. Also the day we get our last truck before the 4th of July. So I'm going to be extremely long on most of my product to get us through the weekend, and I have to inventory all of it. This will also obvioulsy effect our numbers.

On the margin side of things, I reintroduced some old practices from past jobs with seemingly good success so far.

First was Beef Kabobs and Chicken Kabobs; always a money maker. Firstly, I use Sirloin Tip for the beef, which keeps my margins high since it's significantly cheaper wholesale than Top Butt/Sirloin. Secondly, I use fesh/frozen chicken breasts for the chicken, which I usually retail at below $3 a pound and I charge the same per pound for them as I do the beef: $4/lbs. This already had me doubling my GM on chicken, and staying even on my beef. Then we add value. Load those things full of veggies. The heavier the better. Not only are the colorful and eye-catching, they all have a signifcantly lower cost than my meat and I get to charge $4/lbs for Red Onion, white mushrooms, green peppers and Cherry tomatoes. In all, I raise my Gm by 50% with my beef, and am makeing over 100% GM on my chicken. Cha-Ching.

Next was bringing in pectoral meat. This is basically triangular trim peices that come from the top of the brisket. My cost is a little higher ($1.84) than a lost of my whole meats, but they are fully trimmed, so there is zero waste and next to no grind trim off of it. I cut strips across the grain for Country Style Beef ribs, cube and tenderize (or not) for extra lean stew meat, chunk and tenderize for Cube/Minute steaks, and in a pinch, can grind a bag for some quick 95% lean ground beef (which I usually don't ever carry). I'm amking 70% margins on my ribs and stew meat, raised my cube steak margins by 10% (was just cutting them off whatever subprimals I had on sale that week) and have a wider range of selections in the case.

Similar to the last one was cutting pork cutlets from boneless pork sirloin. Again, a bit higher of a cost, but zero trim and a nicer final product. I was cutting these off the shoulder trim before sausage making which produced a tougher, fattier and uglier cutlet. Sure I have a bit more pork trim, but that leads me to my next increase

As soon as I get my new sausage horn adapter for my grinder, we'll go from bulk sausage at as little as 5% GM to linked bratwurst, etc. at whopping 78% GM. Cha-Ching.

And I have another little trick up my sleeve that I'm mulling over that I will comment on once I have the logistics figures out.
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