ynotfehc
Full Fledged Farker
- Joined
- Jul 3, 2013
- Location
- St Paul, MN
Sooooo, I've been invited to vend at a people's choice bbq competition at a brewery/taproom in March. Rules are simple, no rules. We can pick our own menu, portion size, pricing, etc. There are only 3 vendors, and they are expecting a crowd of 2000+. They also have bands playing all day. Looking for input and thoughts on how others would approach this event. Portion sizes, quantity to prepare, etc.
Here's what I have in mind: Brisket, Pulled Pork, Chicken Thighs, Mac and Cheese and Slaw. 4oz portions of meat, I usually sell 6oz sandwiches, slightly smaller bun as well. Around 1,000 portions of meat, 300 on the mac and 20lbs of slaw, made in small batches. Thoughts/feedback?
Here's what I have in mind: Brisket, Pulled Pork, Chicken Thighs, Mac and Cheese and Slaw. 4oz portions of meat, I usually sell 6oz sandwiches, slightly smaller bun as well. Around 1,000 portions of meat, 300 on the mac and 20lbs of slaw, made in small batches. Thoughts/feedback?