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Unread 05-12-2009, 04:54 PM   #5
On the road to being a farker
Join Date: 09-26-06
Location: Kuna, Idaho
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We do the same thing. However, I present the price as per person to the client based on the number of people they have guaranteed will be there. If they run a little heavy (5-7 plates) I'm good. If it runs more than 10 peeps extra I will stand the chance of running out of food. Frankly, if they have 10 or more people eating than what they told me then they are most likly trying to stiff me. Just my .02
[B]Big Daddy's BBQ[/B]
[B]Concessions and Catering[/B]
[B]Kuna, ID[/B]
Louisiana Grill - Whole Hog
Traeger 150
30x72 Reverse Flow Offset
16ft Wells Cargo Mobile Kitchen
12ft Full service Mobile Kitchen
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