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Unread 09-18-2012, 02:28 PM   #1
On the road to being a farker
Join Date: 09-05-11
Location: Wapello, Iowa
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Default 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.
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