View Single Post
11-15-2011, 10:05 PM
Join Date: 08-15-11
Location: Montevallo, Al
Rule of thumb in the food business, take cost add $1 then multiply by 3. This covers everything plus gives you decent profit. I leave slabs whole. That puts mine at $18 a slab.
"If it ain't from Dixie, it ain't real 'Que"
View Public Profile
Find More Posts by SouthernMagicBBQ