Assuming everything is legit , business , liability insurance , prepping and working out of a commercial kitchen , how would you go about pricing pulled pork and ribs that would be sold by a local bar/restaurant for lunch and dinner specials ? A friend of mine has a bar / restaurant and would like me to cook PP and ribs for then a couple times a month. Up until now Ive basically beem hiring myself and the smoker out for party's and neighborhood gatherings Food supplied by the client . I want to take the next step up , not sure what would be fair pricing for me and also for the bar to make some profit. Any advice appreciated .