I opened M thru F, 10 to 5. Saturdays were for catering and Sunday's were market vending.
I set myself a modest goal of $500 in sales a day. Took me 3 weeks to hit those numbers. My market spot was a guaranteed sellout. My weekly spot went up and down with the weather with absolutely NO consistency.
At the end of the season I showed a profit.
I loved this job & wish you all the luck. Gladly answer any questions ya have.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR