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Unread 02-16-2011, 09:36 PM   #9
jbrink01
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Join Date: 08-17-06
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We cater our @sses off. We ARE the best BBQ in our area. We DO earn repeat catering business. We roadside vend 26 days a year. After equipment and facility costs we DON'T clear $1,000 a week. We sell over double that number, but keep far less. Restaurant averages are 10% or less net margin. We do beat 10%, but IF you clear 30%, you'll need to sell $3300 a week. At an $8 average sale you'll need over 400 customers a week.
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