my guess, is your profit margin will be lost to the business selling your stuff. This is a tough one. To sell it there, it needs to be prepped and cooked onsite. Are you, or they set up for that? Do you have a food managers certificate/servsafe certification? What would you really gain by doing this? At the end of the day, the sign on the building isn't yours, so who's business are you really pumping up?
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
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