If you do it take the comments with a grain of salt. On almost every occasion there will be folks who love your food and those that don't.
I think you are wasting your time offering a free dinner for 20 folks as a reward for filling out a questionaire. Either you got it or you don't......
I think I would just ask the hosts for feedback and see where you can improve, heck afterall they are the paying customer not a bunch of freeloader guests.... if you catch my drift?
Sounds like you are catering as a hobby or means of making some extra $ but this year you have a few more jobs than usual and you want to make it grow.
My thoughts are if you enjoy it as a hobby, don't mess with it, do it your way and have fun or it will not be worth doing. If you plan on doing this as a main business then.... talk to Marsha!
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"Grilla in the Pits" "IMAGRILLA"
There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.
Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
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