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In Reply to: Vending posted by tubavol on October 21, 2014 at 07:32:51:
You have to factor how many servings, approximately, you may sell. You don't want to get stuck with a lot of left overs. Do you have the ability to cook and hold at a safe temperature, so you don't run short on servings? Prople don't want to wait around.
Chicken legs/wings would be easy and good for profit, as would pulled pork. I don't see why there can't be two pulled pork vendors. You can do a variation of pulled pork, such as pulled pork tacos to be diffrent.
Ribs take time and cost you a fair amount to produce, so you'd have to have a price to cover costs and still make a profit. That price may be too much money for people to pay at your type of event.
You really need to figure out your cooking capabilites such as amounts you can cook and safely hold to stay ahead. Remember, your in it to make a profit. If a food doesn't allow for a decent profit, pass on it, no matter how good it sounds.
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