M
MCQZBBQ
Guest
Hello everybody,
I'm a newbie in this field of pricing out dishes and need some advice on how to do this? What or how do you calculate a plate of food per person, I was told you charge 1/2 pound pp is that true and if so how do you do this?
Meats that I cook are Brisket, Pulled Pork & St. Louis Ribs with 2 sides normally smoked beans & coleslaw.
One more question I live the LA area does anybody know where I can get any used restaurant equipment? I'm looking for a Southern Pride Smoker.
Thank you
I'm a newbie in this field of pricing out dishes and need some advice on how to do this? What or how do you calculate a plate of food per person, I was told you charge 1/2 pound pp is that true and if so how do you do this?
Meats that I cook are Brisket, Pulled Pork & St. Louis Ribs with 2 sides normally smoked beans & coleslaw.
One more question I live the LA area does anybody know where I can get any used restaurant equipment? I'm looking for a Southern Pride Smoker.
Thank you