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Unread 05-05-2013, 03:26 AM   #34
BigBellyBBQ
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Join Date: 11-15-08
Location: Lake View, New York
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I did a special event at a night club 2 weeks ago, I did not want any part of projected sales and had them order what they thought the sales would be, let thier kitchen serve it. They ordered brisket and pulled pork, so I set them up with 1/2 tins. If they sold out great, if crowd was small or sales were slow, they paid me for product ordered beforehand. I was there to help promote sales and answer questions from the patrons.
I rather make a little less, and guareentee what I cooked will not be back in the fridge as it cost lots when you have un-sold product.
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