PigOuts first time in enter­ing into this esteemed com­pe­ti­tion to pro­duce the best soup for 500 dis­cern­ing patrons paid off with a 2nd place award pre­sented by Chef Jason Par­son from Peller Estate Win­ery. Chef Drew cre­ated a Mex­i­can inspired pork with white bean soup with fresh avo­cado and pico di gaillo. ticket prices included guests choos­ing their own hand­made bowl from which to try the 20 soups pro­vided. This is an amaz­ing fund rais­ing event for Beth­le­hem House help­ing the home­less in the area.

PigOut cleans up messy business

source: http://​www​.fran​chise​times​.com/​J​a​n​u​a​r​y​-​2016​/​P​i​g​O​u​t​-​c​l​e​a​n​s​-​u​p​-​m​e​s​s​y​-​b​u​s​i​n​e​s​s​/

When you run a five-​star cater­ing busi­ness, incor­po­rat­ing a pig roast into the mix is a com­par­a­tively messy busi­ness. There’s the smoke, the grease and that whole head super­vis­ing the oper­a­tion, which can be a turnoff for squea­mish customers.

Anne and Alan Dick­son — recent immi­grants to Canada from Scot­land — decided to search for a visu­ally pleas­ing way to roast pigs at wed­dings and cor­po­rate events for their large-​scale cater­ing busi­ness, City Eats. With a Scotland-​based upscale hos­pi­tal­ity com­pany serv­ing wealth­ier cus­tomers, Alan wanted to diver­sify the fam­ily busi­ness with pig roast­ing to pro­vide a less stuffy, more relaxed and less labor-​intensive din­ing option for guests.

After doing his first roasts with clunky equip­ment that was nei­ther fast nor fetch­ing, Alan fell in love with the the­ater of slow-​cooking pigs for his clients, craft­ing his shtick to become part of the excite­ment of the events he catered. Unsat­is­fied with the roast­ers avail­able on the mar­ket, he pur­chased every vari­ant he could get his hands on, but soon formed plans to design his own pro­pri­etary roast­ing machine.

Every­body cooks pigs on a bar­be­cue or over an open fire, which is no good for cater­ing because you have no idea when it’s going to be cooked,” Anne said.

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There are many ways that peo­ple become finan­cially suc­cess­ful, some launch a suc­cess­ful startup, oth­ers are lucky enough to inherit their for­tune or win the lot­tery but a proven route is to become a fran­chise owner.

A fran­chisee pays an ini­tial fee and ongo­ing roy­al­ties to a fran­chisor; in return, the fran­chisee gains the use of a trade­mark, ongo­ing sup­port from the fran­chisor, and the right to use the franchisor’s already proven sys­tem of doing busi­ness and this gen­er­ally includes the sale of its prod­ucts or services.

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