Setting your vending prices
Just curious when setting your road side vending prices do you go by cost x3 or x4, also when figuring this up to get your pricing what all do you include in cost? In other words to you figure say bun, sauce, pork, rub times 3 or 4. Or do you add things like foil, charcoal, styro containers, utensil packs for meals, etc.
FEC 120, Lang 84, Custom Off Set