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Unread 10-27-2008, 03:25 PM   #4
Bbq Bubba
somebody shut me the fark up.
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Join Date: 05-03-07
Location: New Baltimore, Mi.
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Great question!

Theres a flat rate to use as a percentage of customers you can expect to serve, just can't remember it.........

Maybe start with 10% and adjust from there?

I'd ALWAYS rather sell out than have leftovers any day!
Makes everyone think that your food must be the best!
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
BBQ Person of the Year 2013
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