We own and operate a winery/brewery/distillery/event venue and we've recently added full food service (pizza, wings, salads, chips&dips). The next phase of the kitchen is BBQ. We purchased a SM160 to get things going. We plan to start with pulled pork, tri-tip, and pork ribs as weekend specials and for private events in our venue.
We've found having regular food has definitely helped beverage sales (not just food trucks on the weekend).
I'd like to thank everyone in advance for their contributions to the forum.