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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 08-11-2013, 04:34 PM   #1
juslearning
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Default Hotdogs and hamburgers for softball tourney

I have been asked to cook hotdogs and hamburgers for a high school softball tourney. When I asked how many I should be prepared for, all she could say is that there will be 6 teams (girls). It will be about 8 hours long, but starts at 9, so most people will eat breakfast. Anyone have any experience on how to estimate the number of each I will need?

This is not a catering gig, only supplying the labor and grill. I don't need to know prices as they will be selling it.
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Unread 08-11-2013, 04:41 PM   #2
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Little League uses the frozen Costco patties for that very reason. You never know how many you will sell and nothing goes to waste.
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Unread 08-11-2013, 05:41 PM   #3
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I agree with HeSmellsLikeSmoke. Use frozen patties and packages of dogs (stored in separate coolers for cross contamination safety issues).
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Unread 08-11-2013, 05:47 PM   #4
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That is what we are using, just wanted to make sure we get enough. Too much ok.
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Unread 08-11-2013, 05:55 PM   #5
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I guess that depends on who is paying for them. If it is not a for profit gig then be sure you have plenty. I am assuming you are being fully reimbursed for all your costs so it is always better not to run out. As for actual quantities it is impossible to give advice on a number without an estimate of how many will be served.
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Unread 08-11-2013, 09:38 PM   #6
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It is for the school so it is to help with expenses for the team. I will be reimbursed so I don't want to run out. I will probably donate 4 butts to make sandwiches too.
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Unread 08-11-2013, 09:50 PM   #7
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One word of caution. Those frozen burger pucks drip some serious fat when they cook -- especially when you cook a bunch of them. Be prepared to deal with some flames. Don't ask me how I know this, just trust me that I know it to be a fact.

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