- Dec 11, 2014
- 12
- 10
I have a question for those who have their own bbq restaurant. For someone who is trying to open his own, how do u go about costing out the menu? I'm looking for details, are you using ounces, pounds etc. When you have plated items on your menu(with two sides), are you giving them 6oz of brisket or 8oz. Thanks to all