That's exactly what I did starting about a month ago - I've got enough on hand to last about a month (most of that is committed to catering jobs that already have a set price - so my forecasting is much easier but if I didn't lock in the price I would have to eat the difference).
As long as they are safely handled I've found no quality difference at all when freezing stuff that is cryo-vaced. More often than not it has already been frozen at least once before it gets to me.
I don't ever sell anything that has been re-heated after cooking though. You can also do that with little to no quality loss but I try to position myself as a premium brand so everything is 'cooked to order'. There are also a lot more food safety concerns (cooing it fast enough, re-heating it fast enough, etc.) that I don't want to worry about. I vacuum seal cooked BBQ at home and it's just as good as fresh but you can't do that in a commercial setting without special permits that aren't available to food trucks (at least not in my area).
As long as they are safely handled I've found no quality difference at all when freezing stuff that is cryo-vaced. More often than not it has already been frozen at least once before it gets to me.
I don't ever sell anything that has been re-heated after cooking though. You can also do that with little to no quality loss but I try to position myself as a premium brand so everything is 'cooked to order'. There are also a lot more food safety concerns (cooing it fast enough, re-heating it fast enough, etc.) that I don't want to worry about. I vacuum seal cooked BBQ at home and it's just as good as fresh but you can't do that in a commercial setting without special permits that aren't available to food trucks (at least not in my area).