PigOut cleans up messy business
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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