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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 03-06-2009, 04:17 PM   #16
Michael in PA
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That's a big piece of equipment to lug to festivals. We use Camp Chef stoves and spillage pans. Easier to handle and less expensive.

How's your June gig coming??
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Unread 03-07-2009, 01:07 PM   #17
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Quote:
Originally Posted by Michael in PA View Post
That's a big piece of equipment to lug to festivals. We use Camp Chef stoves and spillage pans. Easier to handle and less expensive.

How's your June gig coming??
June gig is coming, I haven't really put anything together for it yet. But I will keep you updated. Thanks
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Unread 03-07-2009, 10:57 PM   #18
Michael in PA
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To elaborate - we have 5 camp Chef stoves which gives us 15 wells. I suspect the 5 well table won't be much help for yur June thingy. But then, I don't know what your experience has been with high-volume vending.
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Unread 03-08-2009, 08:44 PM   #19
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I was in the restaurant business for a while doing high end weddings and catering events. I have never vending BBQ, but I am pretty confident about it. I was going to use the well at the June event to keep the pulled pork and brisket hot for serving. It will only be used for keeping the food hot. I thougt it would work pretty well, you can keep a lot of pork in a 4 inch hotel pan. For larger events this year I am going to keep it simple and good. Any advice would be great and appreciated.
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Unread 03-08-2009, 08:55 PM   #20
Brian in So Cal
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Did the guys phone ever start working again?
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Unread 03-08-2009, 09:34 PM   #21
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Not the last time I called, A bit annoying. I will ring him off the hook tomorrow.
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Unread 03-10-2009, 09:34 PM   #22
Michael in PA
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Well, I'm not sure if you would consider it advice, but I can give you an example of how we have handled high-volume vending events. We have five lines approaching our counters. Each line is served by a team of an order taker/cashier and a sandwich maker. Each cashier has a cashbox and a cooler full of drinks. Each sandwich maker has three wells in front of him with pork, brisket, burnt endz, home made sausage and pulled chicken. One person works the cooker and breaks down meat. The five service teams are supported by 3 runners supplying meat, drinks and rolls as needed as well as refilling sauce bottles and napkins. We have pushed out 2,400 sammies in 4 hours. Target is 6 ounces but they drift high. That translates to about 900 lbs pork, 500 lbs brisket and about 400 lbs of the other stuff combined.

We also usually put three butts in a 4 inch pan. Sometimes four if they are small. I hope you find this helpful.
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Unread 03-10-2009, 10:05 PM   #23
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Very helpful, I just about have the same set up. I am the grill man and heat man keeping the line full. I have two to three people working the line knocking the food out. Depending on the crowd I plan on three to five lines and two to three food runners. Thanks for confirming my idea could work.
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