Am I the only one who had a catering gig go from a total disaster to a huge win in one day?

We lost our main protein delivery for a 200-person wedding in Asheville, but the local butcher pulled through with a last-minute special on ribeyes. What's the closest you've come to a complete kitchen meltdown that you managed to save?

3 comments

3 Comments

brian_rivera5913d ago

Tell me about the butcher's markup.

evan_wilson1813d ago

Actually depends a lot on what you're buying. The cheap ground beef has a tiny margin, but they make it up on the fancy dry-aged steaks. That's where the real profit is.

-1

riley_schmidt5d agoMost Upvoted

Ever wonder why the fancy cuts cost so much? I used to think it was just about quality, but the profit thing makes sense now. They gotta make money somewhere.