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Unread 11-02-2008, 01:23 AM   #12
hossrocks
On the road to being a farker
 
Join Date: 09-26-06
Location: Kuna, Idaho
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I currently have a small stand set up outside a very popular country bar. Brisket, Pulled pork sammies, burgers, dogs and chorizos. My kitchen is on site 24/7. We had to jump through several hoops with the city prior to opening up. We pay 10% of gross sales each week to the property/bar owner. We have been there for the last two months and it seems to be wrking out. Not huge money but we are getting the product/name out to the masses.
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