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Unread 10-09-2013, 04:47 AM   #9
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Join Date: 11-15-08
Location: Lake View, New York
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BBQ Bubba is right on (as always) however if you only have two people serving, the menu and options have to be reduced. Platers, with this with out that will drive you nuts..meats and options of one or two sides, now you have bread, suasage, beans, cole slaw, pot salad...
pot salad has to be chilled..
just offer a meat samie with....if you have two items then put both on...that would be your combo..
This weekend I am only offering during the day
brisket or pulled pork samies
mac n cheese
cole slaw
combo will be only sammie with mac
later hours the ribs will end, due to alcohol confussion, they never can decide if they want 2 bone a or 1/2 rack and profit on ribs is low
if you will only have a 2 deep line then the time to make platters is justified
however at a festivall too many choice confusses the customer and me trying to remember what goes where, I have to keep it simple for me..
all vending all meat should be ready to heat / serve
by reducung options, will save space for you warmers and reduce the amount tryinig to hold then waste
and the line will move faster..and they will spend the same amount
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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