After some nagging from the boss, I'm going to take a serious look into this catering thing. I've been a long time fan of BBQ, so I started dabbling in it for family and friends. And each cookout we have the amount of "friends and family" have grown. Everyone raves about the pulled pork, my wife has been on my case about selling it. She has an extensive back ground in the restaurant biz, but none in catering. And we both agree a brick and mortar joint is too hard to sustain, but a mobile pit wouldn't be, even though we both agree it will be more work having a mobile pit. So for now, I'm going to collect all the caterers menus around to price my own out. I have a meat supplier lined up and an account for spices for my rubs, just trying to get all the little piggies in a row to make sure I even want to lead them to the slaughter house. Any input would be awesome.