That is the problem. Organizers think we are making money had over fist when we do an event. They don't realize the overhead, labor and logistics that go into doing an event. Do you have to give them a percentage of sales? If not then it might work. Just curious, what is your menu and pricing?
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.
Saddles BBQ Bistro