Quote:
Originally Posted by SoEzzy
Most HD's don't allow cooking at home and serving the public, though if you have a commissary you can often cook at the commissary, (if that's inside the HD regulations), and do other prep, etc.
Do the whole thing straight if that's at all possible.
Better to do it within the rules, and properly from the start, it's way less aggravation than having your pit and vehicle confiscated, which is what they do out here on the second offense.
Keep up realistic insurance too!
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not so bad here but i don't chance... my time is built into the price..i took 5 years off & before now my price was good @$5 a plate- competing against a chain(bill miller's boiled crap)in texas... now i'm rich @ pricing @$12.00 per avg.no i'm not rich but i do it all on site & lose sleep because the bottom line is every good gig brings more.....a simple rule is don't serve what ya won't eat & the work comes back 3 fold....
simple rub w/ just a bit of heat- most customers will drown it in sauce anyway so if there's a beer vender- hook up. it really depends on the venue....cheap benefit or custom wedding....
