Bigmista, for folks interested in getting into vending at Farmers markets What do the logistics look like for your operation.
1.) Licensed Kitchen use or onsite methods
2.) Meat cooked in Kitchen and transferred to Markets.
3.) Or is Meat prepped in Kitchen, transferred to smoker and cooked in route?
Wife and I are considering markets/catering, we have talked to some kitchens but none of the managers have any suggestions other than those discussed (Vaccum packed, ect.)
Thanks for any help