Thanks everyone, useful advise, of course tents must be secured at all times. We have been using concrete blocks to stabilize the corners and this has worked well so far. Just place the corners poles inside the blocks.
The season is sadly coming to a rapid close, next question, how do you mentally get through the down time ?
Concession work is by far the most appealing to me, too bad our summer's are so short ( approx 3 months only )
Keep dreaming up new menu items that are very new and gimmicky, would love to get a banana thing happening with the same batter as the corn dogs, yummy, but oh so hard to handle, they don't skewer well and are gooing to do by hand. Once again, everything is great deep fried.
Not always the healthy choice, but it's not like your eating these menu items every day - they are definitely a treat.
The Elephant Ear thing did well but the storage is tricky when you don't have the proper refrigeration. (frozen 7" pizza shells) We had a few cases expand on us this past weekend (as I feared) Held them in proofing carts with ice, but they only kept max 2 days, on the third day the cases were like a 300 pound sloppy red neck stuffed into his 2 yr old daughters blouse.
I like the idea of velcro signage, change up is easy and sticky velcro is cheap. Got to have the big letters for the bigger sales.
Can't believe it's almost over already, feels like it just started.
I guess I'll just have to pack up and head to Mexico for the winter, and wait for another season next year.
Great forum, it feels like home, and everyone feels like family.
All the best in the food world.