Many thanks guys!! We are sticking to a rather odd business model and so far - so good. That model is pretty simple for the store;
Destination Location (under 30 minute scenic ride / drive from heavy population density) + Limited Hours (train your customers when you'll be there - think Weekends Only Furniture) + Cheap Lease. I may get all wet, but nothing ventured = nothing gained.
Vending big is easy if you keep it simple. Pulled pork on 4" bun & fresh chips (buy locally) in a paper food boat and a bottle of water. Pre-cook the meat and reheat in FEC500 as needed. 4 people. Cambro Serving kiosk. 1 does meat and bun, 1 does chips, 1 does money, 1 maintains pit, fills sauces, serves water.
BTW - You can also lose big, but you can't win if you dont play.
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