Originally Posted by CivilWarBBQ
I don't know that that is strictly true Michael.
Well, I did qualify it with three ifs and a most, plus a whole lot of questions above.
At most of the events we do we are one of the top, if not the top vendor.
But your larger point that there are always a ton of variables is a very good one. Heck, our best event of the year was a total rain out this year thanks to Tropical Storm Hannah. Ruined our September.
I don't necessarily agree with the cook, chill, retherm mothod, especially for larger events. I prefer to cook what I think I will need and arrive onsite hot and be prepared to quick-chill extra product. It requires some planning, but it works very well for us. It also requires a series of opportunities to move product.