from a business point of view you menu is too much. you are at a venue where you want to push people through the line as fast as you can. limiting the menu will help in this area as well as in the inventory and storage areas. i would nix the cold salads and eliminate the need to keep things cold. operationally it eliminates energy or ice cost as well as health code risks and are 2 less things to buy,store, and deal with.......stick with fries. i would also nix the peppers and onions......have you seen the cost of peppers right now? instead, serve the smoked sausage on a thick skewer like they use for candied apples in a boat or basket with fries. now all you are buying is pork, buns, fries, sausages, and chicken fingers with the other items eliminated there is more room to store more of these items and less tasks to do for the 3-4 people and the lines will move faster. another thing to think of is less choices for people to debate over and again the line will move faster. i worked for a guy who specializes in this sort of thing, he does festivals for 100,000 people all the time and the key to a successful gig is to MOVE THE LINE! if your line is not moving they will decide on something else even if they wanted your product..........just my 2 cents. good luck!
