I work on the local Air Force base as a civilian. I've been asked to consider taking on a contractor role cooking one night a week for the swing shift and whomever else. They are conducting a survey to determine possible customer traffic and will also handle advertising. The golf course is providing the kitchen, and facilities. I have thesmoker and a large catering grill. They want me to serve BBQ and sides from 1730-2000hrs. All the golf course wants is 15 % and a clean kitchen. This sounds like a very good opportunity to test the waters without the high initial start-up costs. I'm thinking a buffet as I would serve at my caterings, would be the best way to approach this. Smoked BBQ Chicken, 1/4s, sausage, pulled pork with beans, cornbread and cole slaw. Any thoughts, Todd, Pags, Bueller............Bueller
Keep dancing until it starts raining.
Shady J
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