[jbrink01]

After 6 years of vending and catering. So far so good! We've made a profit (fully burdened cost, BTW) 3 of the 4 days we've been open with an overall margin that is right on target. Now to see what our sales cycle does. It should ramp up, fall and then ramp back to it's normal operating level. We shall see.

Butts, briskets and turkey gets cooked on one of my FEC500's. Ribs and Pork Steaks on my 3 door tandem Horizon Offset.

Next weekend we will vend AND run the restaurant! In 2 weeks, our LARGEST event ever.....3000 a day x 2.