Yep, for the office changes everything.
When I do a batch of pulled pork, the office buys the materials (everybody chips in and brings sides, but the two main bosses buy the meat). I "donate" my time, but since it's an overnight cook, the day before, they let me "work" from the house. On the smoker by 1-2pm, off at 200-205 internal between 6am and 9am (depending on stall, if any, usually hits the 7:30 to 8AM mark). Double foil wrapped and into a mid size cooler. Still too hot to handle when pulled at the event at 11:30am. I also make a cooked homemade vinegar based sauce which goes about 5x faster than any of the store bought they buy, but they always buy KC original too.
The flip side..... my pit is running on a power draft. If I have fuel, I have fire and the temps are rock solid requiring no real tending. Yes it still takes time to trim, rub and prep the meat, but for the office we just sort of trade it out time wise. I cook up a batch of sauce while the meat is smoking, etc...
We do have another guy who owns a catering service who has a commercial smoking trailer. He does not do the office gig anymore. Says it "costs" too much. I look at it this way, as long as they buy the supplies (especially the meat with today's prices), I'm good with a trade (and it does make you real popular at the office).