1. JON FROHLING HECLA,SD FROHLING MEATS, INC. SCOTT PEC, USA Are you Charging Enough ? FIGURING COST OF PROCESSING/PRODUCTION

2. WHAT BASIC INFORMATION DO I NEED TO KNOW? 1.COST OF GOODS Not Last Year’s Prices!!! Not Last Week’s Prices!!! 2.LABOR PER HOUR Don’t forget all of the OT hours Don’t forget the payroll taxes 3.BASIC OVERHEAD PER HOUR? Do you know what the definition of overhead is? Your Overhead per hour is based on your hours in Production Only!

3. WHAT ARE OVERHEAD EXPENSES? In business, overhead or overhead expense refers to an ongoing expense of operating a business Overhead expenses are all costs on the income statement except for direct labor, direct materials, and direct expenses. The national average of a small business is aprox $60/hr RENT UTILITIES INSURANCE REPAIRS/MAINTENANCE REPAIRS AND MAINTENANCE OFFICE/CLEANING SUPPLIES TRAVEL EXPENDITURES AUTOMOBILE EXPENSES DUES/SUBSCRIPTIONS Ours is $73.84

4. HOW DO I FIGURE HOURLY COST OF LABOR?

5. HOW DO I FIGURE HOURLY COST OF LABOR/OVERHEAD? HOW MANY HOURS ARE YOU IN PRODUCTION? Total Hours Worked Per Day * Days Worked Per Week * Weeks in a Year 9 hours times 6 days worked 52 weeks per year ------------- 2808 hrs in Production TOTAL OVERHEAD LAST YEAR DIVIDED BY TOTAL PRODUCTIVE HOURS LAST YEAR TOTAL LABOR LAST YEAR DIVIDED BY TOTAL PRODUCTIVE HOURS LAST YEAR IF YOU CAN SEPARATE THESE INTO DEPARTMENTS IT IS EVEN BETTER (CUSTOM—SAUSAGE—FRESH MEAT CUTTING FOR RETAIL—ETC.)

6. CUSTOM PROCESSING

7. SNACK STICKS LIST ALL OF YOUR INGREDIENTS

8. JERKY LIST ALL OF YOUR INGREDIENTS

9. CATERING LIST ALL OF YOUR INGREDIENTS

10. QUESTIONS QUESTIONS? ARE THERE ANY QUESTIONS?