I've done something close to this before I opened the restaurant. I didn't have the silly requirements he has. But cooking and reheating is the way to go.
As an aside. You wonder why there are fewer food vendors? Crap like this I would walk away.
Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro