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Unread 01-28-2014, 09:47 PM   #3
somebody shut me the fark up.

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Join Date: 06-26-09
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There are various types of pop-ups, pre-selling is one idea, it minimizes your risks, but, will likely result in lower sales. There is always a gamble, I would avoid ribs to begin with, or offer more than one meat, so that you can offer alternates if you run out. I suspect you will have to over-cook some. Do a lot of advertising as well.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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