I have often come upon these forums while browsing for one thing or another, but never posted. I have recently taken the helm of a very large non chain family restaurant, which during the summer seats more than 400 and reliably flips that 3 times at dinner. The owners of my restaurant have recently expressed their interest to me in having an "all you can eat ribs" night. My training was mainly in Mediterranean and modern fine dining, so I have never encountered anything like this before. I have been using a St. Louis rib for our standard menu ribs, which I'm purchasing @ 40-44's for $2.46 a pound.
I have started mathing this out, and there are local restaurants that offer similar specials for $15-18, though I haven't investigated the rib they are using. However, with my current rib, I can't see that being feasible at all at a price-point that is comparable. Having never done any sort of buffet or all you can eat like this before, I am really just not sure what sort of food requirements to estimate, or Food cost point to shoot for. If I am still trying to aim for a FC of under 35, I don't know how these places do it.
Any advice would be appreciated.