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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 06-04-2011, 05:40 PM   #16
ssbbqguy
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I hope that you don't make the mistake I've seen countless times. Starting off with a great seasoning or flavor profile and a few months later, the so called salesman that handles everything says, hey I can sell you that very same stuff for a dirt cheap price, all the time the owner is thinking save money, says yes and products suffer and customers don't bother coming back. Your flavor profile is what hooks, keeps and grows your core business. Also, there is a very good reason that top rub companies sell tons of the stuff, it's fantastic right out of the package. One can make exellent homeade rubs at home, but personally don't have the time or knowledge to experiment, nor do I want to. Just me. My point is choose the best, based on a wide honest range of critics, not just you, and keep it once you find what you want to serve everyday. Then define which ones work on which products the best or are you going to use just one? More variables than meets the eye. Good luck. Steve.

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Unread 06-14-2011, 10:07 AM   #17
ChicagoSizzlin
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What rub companies are close to Chicago? looking for a supplier closer to me to save on freight charges as well. Pm me if needed.

Thanks!
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Unread 06-14-2011, 11:36 AM   #18
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Quote:
Originally Posted by ChicagoSizzlin View Post
What rub companies are close to Chicago? looking for a supplier closer to me to save on freight charges as well. Pm me if needed.

Thanks!
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