I am thinking of providing three different soups..one vegan/organic, one just plain healthy and one lush/pure comfort food for the typical Buffalonian..(Buffalo, New Yorkers love their wings and beef on weck)
I would need to provide at least 7 qts. of each soup, would be cooking Sunday, Tuesday and Thursdays.
I am thinking that the shelf life of soup is two days..am I correct?
Is there a way for me to make a decent profit doing this?
Thank you for your advice...much appreciated!