Selling Que on the street

Once winter hit this year I wanted to keep smoking delicious BBQ. I talked to my butcher (who is also my commisary) about setting up on his store front to sell. We came to an agreement to set up on Fridays and Saturdays. He sells me the meat at cost along with any other ingedients that I might need. We buy serving containers and utensils through one of his vendors. Again we get this at cost. A typical dinner is a meat, 2 sides, and a bread. No drinks are sold. Meat portions are 1/2 lb and sides are 4 oz. A good exmple is PP. dinner roll, salt potatoes, and beans retail at $7.50 ea dinner. cost on ea dinner broke down is PP=.70 per half lb, dinner roll=.17, salt potatoes=.15, beans =.07 container=.13, untensil packet=.10. this gives a total of $1.32 cost not figguring in rubs, sauces, charcoal/wood. I would think I could get another .50 in these cost per serving. Bringing the total cost to $1.82 which should equal $5.46 retail. But atlas I have not put any labor in the equation. Is the labor figured in the 3x cost? Or is that something I should add in with the cost? I think my retail prices are fair as we usually sell out. The general goal was to keep it so 2 people can eat fo >$20.00. I know I have rambeled a lot. Am I in line with my pricing or going to cheap? I should also mention I am splitting the profit 70/30 with the butcher we consider this as rent for the space. I get the 70%.

Thanks porkQpine. I am using cooked weight when calculating the cost. You say net 2.55 per dinner but, cost per dinner is $1.82. I am charging 7.50 so wouldnt my net be $5.68 per dinner? ($7.50-$1.82 = $5.68 )That is how I figgure it any way. $5.68 x 50 = $284.00 which is about where it usually comes out. I would get $198.80 of that at 70%. Plus I am looking at the exposure for my catering (booked 2 future events last month alone) and almost $200.00 a day for wages comes out to $13.30 per hour. (15 hour day) Did I also mention how much I love to Que? Just trying to explain more details here.