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Unread 03-12-2013, 04:57 AM   #35
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Join Date: 11-15-08
Location: Lake View, New York
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the bottom line of advice in my oppinion, is what type of food quaility do YOU want to prepare, put your name on it and sell to the cash buyer. If some nit-wit thinks you can outsmart the customer, let him do it, while you are seeing your lines get bigger. Yes, I have been out-sold by the bigger vendors who bring in thier ribs pre-smoked and so be the end of the day I KNOW that what was sold was real and not just a misconception or deception. Be true to your self and your customers and it will work out..real bbq sometimes does not mean bigger profit, but if you stay real then so will your customers...they can tell..
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..
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