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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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Old 09-30-2018, 12:05 PM   #16
is One Chatty Farker
Join Date: 10-16-08
Location: Virginia

So last Saturday we made some small changes 1) We put all drinks in a cooler outside and let customers reach in and get their own drinks. 2) We set a front load hotbox up and the counter with ice in it and out 2oz and 4oz coleslaw in this box. These two things eliminated us constantly having to open the refrigerator which is in the way of the person building sandwiches. 3) We had one person building sandwiches and one doing the sides with one more person handing out orders and doing the odd jobs of refilling sauce bottles, etc and the 4th person as a cashier. 4) Reduced our menu because it was a large festival.

All of these changes were suggestions from you all and helped our flow to the point that we could keep up getting food out as fast as the cashier could take orders. It appears that we were able to increase our sales average from $650 per hour to around $1000 per hour. I say appears because shortly after 1pm the rain moved in and sales dropped tremendously. I have another large event this coming weekend and hopefully this will prove to be better flow as well.
FEC 120, Lang 84, Custom Off Set
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