vending

Hello All, I have been a long time reader on this site, but never an active poster. I just finished up my first BBQ Concession events over the past couple months and I am now ready to move on from the borrowed trailer, to my own. This is where you come in. I need some help/advice with the set...

I have a location for my first roadside vending that is on a major road. This will be the first time setting up for roadside vending. What quantities of pork, brisket and chicken would be a good starting point? Thinking of beans, green beans and possibly mac and cheese for sides.

This past May I pulled a temporary vending permit from my HD and event insurance to "test the waters" selling PP sandwiches at our local hardware supply. Sold out two hours early the first day and an hour early the second. Now I'm looking at getting my permanent health permit and liability...

Hi Gang, We have been vending in our area for several months now with excellent success. Serving very fresh brisket and pork is one reason for the success but on occasion (competition weekends primarily) we have found the need to cook, refrigerate, and reheat our vending meats a day in...

Lets start with a little background. My wife started a small cupcake/candy venture and it took off like a rocket. I have fixed bbq for family/friends/coworkers for years and think I can do ok as a vendor. We are looking at expanding this under my wifes company as she alsready has an...

Ok first of all I have to say I think I have read every post in this forum before I dove in. I also have to say after all of that reading You folks know your business and state your opinions without the flame wars that take place on a lot of the forums I read. So hear is where I am at...

My wife and I have contemplated vending for several months. I don't want to pull numbers from my a$$ like somebody else (Don't worry Mrs. Mista, I want say names :-D)! but I would like to keep it in line with the current market. So what do you all charge? PP Sandwiches Brisket Sausage Ribs...

Well our first week vending went very well. We did two days last week and three this week and already ticked off two restaurant owners and a roach coach operator. Our lunch menu is pulled pork,pulled beef,pulled chicken,man beans:mrgreen:, pulled pork nachos ,salads,smoked chicken salad wraps...

What should one charge for bbq ribs if you sold them per rib or maybe 2 ribs or any suggestion other price suggestion you might have. Thanks