With the holiday rush in full swing, local restaurateurs are enjoying the increase in business as residents seek ways to simplify the holiday season."Oh good gracious, it's been so busy you wouldn't believe it," said Vandy's Bar-B-Que owner Tony Sammons. "The Tuesday and Wednesday before Thanksgiving, we smoked more than 100 turkeys for people, in addition to 25 hams."Sammons said customers will bring a thawed turkey to his restaurant location at the corner of Vine and Walnut Streets ready to go on his legendary 65-year-old barbeque pit."Customers have to bring in their turkey or ham ready to be cooked," he said. "The turkey can be no more than 13 pounds, and the ham can be a little larger.