Using firm tofu is almost like making a totally different dish. There's not much you can get into the tofu as far as flavor is concerned. To me the dish is a blend of silky tofu with highly seasoned bits of hot and spicy pork.
Your menu looks like it would be cost prohibitive. At places with eight meats on the menu there is always a line. I mean always. I just got home from Kansas City and ate at three BBQ places. There was always a line, and I mean 10-20 people at minimum.
Your place seats a hundred. I would cut it down to two smoked items, brisket and pork, and then do your regular burgers and things.
Well something has changed.
First of all, we cannot guess your ability, experience, or recipe. If you need help you need to provide a recipe.
Are you cooking by time or by feel? You need to cook the choux paste properly. Then when incorporating the eggs you need to make sure they are not cooked. My guess is the choux paste may be cooking the eggs. Of the two technique steps I just mentioned, this is more likely to be the cause of your choux not rising.