What are you charging for Brisket?
Just curious what others are charging for brisket at vending events and caterings? I usually cater using a pre-set per plate price that depends on the number of meats and sides ordered.
Are you raising prices, lowering the amount served on a bun? Changing nothing at all?
I'm not seeing a lot of profit in Brisket right now, and I'm afraid it is due to get worse.