tmcmaster
is Blowin Smoke!
Here is a bit of an odd one... Not looking for specifics, but what should be my expected markup for a single rack/baked tater/corn bread 'to-go' plate that I am selling to the staff at my employer? I am looking to do a 'blue plate' deal with the majority of second and third shifts twice a month with varying meats... Just looking for some thoughts as to what you guys might mark them up.
Thanks!
T
Thanks!
T