Greendriver
is Blowin Smoke!
I have no previous experience in catering or the restaurant business but can't get the urge to try it out of my system and may have stumbled upon a chance to try it without much cash outlay. A guy built a putt putt golf place between my office and home (only live about 5 miles from work) and has a small kitchen already certified and is willing to let me move in and take charge of the kitchen area while he continues with his putt putt deal. Wife says I should not spend any mula on this venture trying to do everything "right" but rather work for profitability right from the start by starting small and cheap. How does this menu sound for a one man show?
Sandwiches - Pulled Pork, Pulled Chicken
(all sandwiches come with chips and pickle spear)
Plates - Pulled Pork, St Louis Spares, Pulled Chicken or Chicken Halves
(all plates come with side of slaw, white beans, loaf bread, pickle spear)
By the Lb BBQ including rib tips.
Know it all wife says just having 3 meats will help a lot on meeting the goal but I wonder if I should have brisket or clod too and also wonder if the sides should be priced separately or not?
Sandwiches - Pulled Pork, Pulled Chicken
(all sandwiches come with chips and pickle spear)
Plates - Pulled Pork, St Louis Spares, Pulled Chicken or Chicken Halves
(all plates come with side of slaw, white beans, loaf bread, pickle spear)
By the Lb BBQ including rib tips.
Know it all wife says just having 3 meats will help a lot on meeting the goal but I wonder if I should have brisket or clod too and also wonder if the sides should be priced separately or not?