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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 02-20-2009, 01:04 PM   #16
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Problem i see with that is, at your market, people won't be able to stand by your pit and look at food.
The HD is gonna make you keep your pit seperate from where you vend and the Fire Inspector is gonna make you keep the pit barricaded from the public.

YMMV
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Unread 02-20-2009, 01:11 PM   #17
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Quote:
Originally Posted by Bbq Bubba View Post
Problem i see with that is, at your market, people won't be able to stand by your pit and look at food.
The HD is gonna make you keep your pit seperate from where you vend and the Fire Inspector is gonna make you keep the pit barricaded from the public.

YMMV
I was assuming the pit would be behind me , but in sight of the customer and I would be behind a serving table. They would say brisket and I would pull it out and slice it in front of them and wrap it in butcher paper like they do at Kreuz's.

Good point to check out just what they will let me do.
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Unread 02-20-2009, 01:11 PM   #18
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Quote:
Originally Posted by Bbq Bubba View Post
Problem i see with that is, at your market, people won't be able to stand by your pit and look at food.
The HD is gonna make you keep your pit seperate from where you vend and the Fire Inspector is gonna make you keep the pit barricaded from the public.

YMMV
I totally agree about seeing the food. Customers are constantly trying to look over each others shoulder when we pull a rack to cut or pull something from the smoker behind us.
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Unread 02-20-2009, 01:19 PM   #19
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Here is the serving counter at Kreuz's. One person is the cashier, and the others are cutting, weighing and wrapping meat.

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Unread 02-20-2009, 02:39 PM   #20
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Here is one of our setups:



And at another market...

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Unread 02-20-2009, 04:00 PM   #21
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[QUOTE=Bigmista;857582]Here is one of our setups:


And at another market...


Thanks for sharing those pictures Neil. Now that I am trying to plan a setup, i can see much more in them that I would have before.
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Unread 02-21-2009, 02:44 PM   #22
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Great discussion guys! I've got a couple of questions that would help me out incredibly.

How big of an area are you guys vending in? I've been putting together a plan and most often I'm seeing a 10' x 10' area as the dimension with upgrades.

Is the smoke an issue with other vendors? I'm trying to avoid this one if at all possible.
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Unread 02-21-2009, 04:45 PM   #23
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The space we have here is 10' x 10'.
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Unread 02-21-2009, 05:21 PM   #24
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10X20 is the minimum here for food vendors. Different for famrers and artisans. Talk to your market manager for details. There is no way to do 10x10 unless you show up with your meat already cooked.
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Unread 02-22-2009, 01:16 PM   #25
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we could never get away with this down here on LI
BOH would have a feild day
Good luck and i hope it all works out
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Unread 02-22-2009, 01:19 PM   #26
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Quote:
Originally Posted by rbsnwngs View Post
we could never get away with this down here on LI
BOH would have a feild day
Good luck and i hope it all works out
It isn't clear that I can do it here in Vermont either. Meeting with the health department next to see how far I can take the concept.
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Unread 02-22-2009, 02:16 PM   #27
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
The space we have here is 10' x 10'.
Quote:
Originally Posted by Bigmista View Post
10X20 is the minimum here for food vendors. Different for famrers and artisans. Talk to your market manager for details. There is no way to do 10x10 unless you show up with your meat already cooked.

I agree, food handling and serving has to be under your tent (10x10) so you'd have no room for a smoker.
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Unread 02-22-2009, 02:16 PM   #28
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Quote:
Originally Posted by rbsnwngs View Post
we could never get away with this down here on LI
BOH would have a feild day
Good luck and i hope it all works out
Just curious Will, what are they not allowing there?
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Unread 02-22-2009, 02:19 PM   #29
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Quote:
Originally Posted by Bbq Bubba View Post
I agree, food handling and serving has to be under your tent (10x10) so you'd have no room for a smoker.
As I talked about early in the thread. I might go for a second, adjacent, space of the same size. They charge $450 per space for the season.
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Unread 02-22-2009, 03:01 PM   #30
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
As I talked about early in the thread. I might go for a second, adjacent, space of the same size. They charge $450 per space for the season.
What is the "season" up there? April to October?
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