With this type of business proposal there a many variables to examine.
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What type of agreement will be made with the current food vendor for use of their facility?
What will the current food vendor want out of the agreement?
How will sales be recorded/tracked (affects sales tax and income tax reporting as well as calculating net profit)?
Do their business/food/tax licenses and insurance cover you?
How is the kitchen to be shared for use in food storage/prep?
Will you use their equipment to produce the BBQ or your own and if your own do they have space for it and is it NSF approved? (almost, if not all states, require a licensed kitchen/commissary for food produced for sale to the public, i.e cannot be cooked in a home kitchen)
These are some of the basic hurdles you must address to see if the proposal is viable. Once these are covered you can then begin calculating margins on menu items.
EDIT: ooops, Landarc covered a lot of these already, guess I should read the full thread before posting?
