Vending and Catering are quite different. In catgering, you can control things such as amount of food to prep and cook a lot more tightly. Vending, you are at the whim of the market. In essence, you already know how many you are serving and when with catering. With vending, you have no idea and profit can be a harder chase.
I agree with no injecting for large cooks, just a real pain. Other things, competing is so different from vending or catering, the flavors are much more about the meat in mass cooking. You are not looking for one bite knockout flavors, you are looking for that flavor that wants for more bites.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."