Need help with roadside vendor menu!
OK. Really been thinking and planning on how to open up a BBQ roadside Vendor site. I have already discussed permits, hardships, and reasons for failure. This time I would like opinions on what to prepare for sale. I will try to have two spots. 1. is a parling lot corner with good traffic and businesses. The other is a tavern which has two type of crowds ( a during the day crowd of laborers, drinkers, and bikers: and an after 10pm crowd the hip-hop folks)
I was thinking start out with ribs at both places at noon and another ribs at 5:00pm.
maybe some turkey legs, or some pulled pork. what would be on your venue for your roadside menu just starting out?