Jake Bruton

speaker

371 appearances 1 recordings 1 series first heard Jul 2025 last heard Jul 2025

Jake Bruton’s voice in public audio — every appearance, attributed to the second.

Trend

recordings per month · last 12 months

No recordings in the last 12 months.Older appearances are listed below; set an alert to hear about the next one.

Appearances

newest first · ▶ plays the moment

Builders, Budgets, and Beers · The True Cost of Fixed Fee vs Cost Plus Models · 23 Jul 2025 podcast

And so that's why the majority of our business is on that side.

We are a cost plus business, which means whatever your job costs, we add our profit and overhead too.

And then that's how we make our money rather than a fixed fee.

I love that.

We were for a very long time.

And we actually moved to the cost plus model because it made us more cost effective in the long run.

It is more work.

It's a lot more like work on our part because we have to track every penny.

rather than just guess at the end on whether or not we made money.

Although we were basically tracking every penny when we were fixed fee too, because we had to know whether or not we were making money.

But we just lumped a big chunk on the end of every job to make sure that we were going to make money when we were fixed fee.

And that worked well for us for a very long time.

I mean, we were fixed fee from 1983 until 2015.

Wow.

dang good run a very long time uh and then i figured out that it was going to be easier for us to be uh cost plus and it's been uh great for our firm um dude i love it so i do i want to i want to give you kudos for you know a lot of people it's like what does cost plus actually mean right it's cost plus a markup

Um, which is, which is also a really good point is that like in our, in our industry, if you say, well, we put 20, 20% is our markup.

People will look at you.

And even if they realize that not all of that is your margin,

They have a hard time then processing that if you were a waiter, that would be a really piss poor tip.

Like that wouldn't be a great tip if you took part of the business, the kitchen's money out of it and the restaurant's money out of it.

Showing 41–60 of 371 · page 3 of 19