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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 06-16-2009, 01:59 PM   #16
musicmanryann
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About how much time from prep to clean did it take? How many sammies did you sell? Just curious. Thanks Don!
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Unread 06-16-2009, 03:03 PM   #17
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Originally Posted by musicmanryann View Post
About how much time from prep to clean did it take? How many sammies did you sell? Just curious. Thanks Don!
Prep time on butts doesn't take long. I trim off the false fat cap and the stringy fat beween the two large muscles. rub and toss in the cooker. I got up once during the night to wrap and once to take them out of the smoker. into a metal pan and cover with foil, put in the holding cooler and pulled them as I needed them. Clean up was easy, roasting pan, tongs, spatula, sauce bottles and the metal pans. Most of went in the dishwasher. I went through 26 dozen buns with the pork and burgers and sold another 15lbs of pork by itself. Each day I had less then two lbs left at the end of the day. I cooked a case of butts each night(Fri and Sat) next time I'll do them all at the same time.
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Unread 06-16-2009, 07:13 PM   #18
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You won't last long Rob giving food away.
i wouldn't call it "giving it away". i don't weigh out a sammie- it's an ice cream scoop full, i have a deal w/ the bakery (1doz burger buns for $1),iced tea or lemonade in my 6 gal cambros is very cheap & well, we can discuss breakdowns but i figger labor & ttl. materials i'm out maybe $1.50 per meal for $6.00. plain sammie in wrapper $3.50
now caterings are different because the service & setup is different.
this is walk up concession @ a moto-x track or side of road.
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