A couple of good points in the last two posts.....I assume your not going to be serving the average Joe, but, the average Jose'. Assuming your going to be serving construction crews in large cities, which as luck would have it, are
for the large part hispanic, specifically Mexico, Guatemala, Salvador, Nicaragua......in the South anyway...you need to identify what foods you will offer by finding out where most of these people are from...for example...in Atlanta...you might find an abundance of people form Guerrero....St. Marcos, Acapulco, and the surrounding areas....their preferences will differ from, say, someone from the more northern states....San Luis, Laredo, etc. I still say...prepare one thing per day really well and cycle through them...perhaps 5 or 6 things...they will come to expect them each day, and the clear winners will surface quickly.....good luck |