Vending v. Catering. What's different?

Bigmista said:

Sausages are also good sellers. And nothing is wrong with a brisket sammie, sliced or chopped. Don't put it on your menu as brisket though. You'd be surprised how many people don't know what it is. List it as sliced or chopped BBQ beef. You'll sell more.

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Truer words could not be spoken.

ThomEmery said:

Iced Tea has a similar mark up
You could do Arnold Palmers then also

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This is the way to go. Choices are always best

txschutte said:

OK, I''l bite. Whats an "Arnold Palmer"?

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Not a golf fan are you. Half Lemonade and Half Iced Tea.

Midnight hit it on the head. Check with your local health board - get the skinny on what's acceptable for hand washing station. They let us use wipes. Three deep tupperware containers qualified for the washing station. If you want to keep it simple, the bottled water is a great simple - alternative to messing with the others.

You can also try something we came up - Meat in a cup. Serving is about the same as a sandwich. I charge a little less for that.

Depending on turnout and traffic we get those little cups and put out samples.

Sauces I kept it simple - Cattlemen's mustard and cattleman's traditional. Put them in yellow and red bottles.

Keep us posted. I think vending is easier than catering. It's just meat.

Palmers are hugly popular here in So Cal
I dont play Golf myself