Vending Menu Help

So I met with the GM of an extremely popular brewery last night, and they are incredibly anxious for me to complete the permitting process so I can start slinging que.

With that in mind, I am thinking about keeping the menu simple:

- 1 sammie and two sides.
- sammiches would be choice of pulled pork, pulled chicken, or PSB
- sides would be cole slaw and chipotle baked beans.

Are all simple enough and fairly inexpensive to make. They make a golden mocha stout at the brewery and the GM told me that if I want to incorporate one of their brews into a recipe, they would provide it to me. Can't argue with that, and I think some coffee undertones in PSB would go very well.

I am leaning towards starting out with sammies to gauge sales and go from there.

Thoughts?

I didn't find the right solution from the Internet.

-References
-http://www.bbq-brethren.com/forum/showthread.php?t=246421

-Utility Management Video

 

Can anyone suggest a some places in the Southern Adirondacks where I might be able to find trout on the menu?