Reply to "NYC BBQ"

Former Member

LOL! If I could get away with selling BBQ sammiches around here for 10.50 and Brisket sammiches for 11.50 I wouldn't even worry about my startup costs on my restaurant!

Being a contractor I'm always for getting as much as you can so long as the customer knows up front. That way they have a phonebook full of people to call if they don't like your pricing. He has his prices right on the menu so more power to him.

3/2/096:13 AM

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