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 how much

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roadhash

  • Total Posts: 4
  • Joined: 1/3/2012
  • Location: dyersburg, TN
how much Tue, 02/7/12 5:53 PM (permalink)
Been given a rare opportunity and have a few questions.Have been given a chance to be the sole food vendor at  5 outdoor events that are expected to draw 20000 persons or more in a 3 or 4 day event. Plan on setting up 2 food tents at each event.Spent twenty years in white table cloth establishments as chef/manager,but this is new to me.Don't want to run out of food but  don't want to overstock either. I know there are alot of variables but I don't type well enough to list them.Food quantities are my main concern.Any ideas?thanks rick
 
#1
    lornaschinske

    • Total Posts: 1610
    • Joined: 3/4/2009
    • Location: Roswell, NM until we leave for another place
    Re:how much Tue, 02/7/12 6:29 PM (permalink)
    You can push out only X amount of product per hour. Matters not how many are there. That's your max.
     
    #2
      KurtSara

      • Total Posts: 181
      • Joined: 5/6/2010
      • Location: Central MN
      Re:how much Tue, 02/7/12 8:12 PM (permalink)
      I don't think I would want to be the only food vendor with 20000 people
       
      #3
        Dr of BBQ

        • Total Posts: 3716
        • Joined: 10/11/2004
        • Location: Springfield, IL
        • Roadfood Insider
        Re:how much Tue, 02/7/12 8:18 PM (permalink)
        Kurt your comment made me smile and I'm with you.
        You'd sure make a lot of people mad. One vendor for
        that number is silly.
         
        #4
          pnwchef

          • Total Posts: 2251
          • Joined: 3/16/2011
          • Location: Kennewick, WA
          Re:how much Tue, 02/7/12 9:51 PM (permalink)
          Hi Rick, welcome to Roadfood. If someone was hiring me for this large of an event, they would be hiring my company to provide multiple food booth locations offering an array of different food varieties. Is this the case, or are you a one man band ???? if the event coordinator is hiring one person/ booth to handle this, then they are wrong in doing so. I would find someone who attended this event last year and get the low down on what went on. I would also talk with the event person in charge and ask a lot of questions. .............Take care...............pnwc
           
          #5
            chewingthefat

            • Total Posts: 6103
            • Joined: 11/22/2007
            • Location: Emmitsburg, Md.
            Re:how much Wed, 02/8/12 5:49 PM (permalink)
            What are you planning on serving? You get this event done right, your future is unlimited, good luck to you, and please post your menu ideas.
             
            #6
              roadhash

              • Total Posts: 4
              • Joined: 1/3/2012
              • Location: dyersburg, TN
              Re:how much Thu, 02/9/12 8:39 AM (permalink)
              thanks for your feedback.Not crazy enough to try this alone.I have a hardworking crew of six.If i had the people and cash I think being the only company at the event would be marvelous.As it stands what I shall probably do is operate one location serving phillies,sausage,wings ,and a couple of other common staples.I still have control of what comes in for competition
               
              #7
                lornaschinske

                • Total Posts: 1610
                • Joined: 3/4/2009
                • Location: Roswell, NM until we leave for another place
                Re:how much Thu, 02/9/12 11:38 AM (permalink)
                Let us not forget the #1 rule (#2 & #3) of Events.... Event promoters lie.
                 
                #8
                  crepeflipper

                  • Total Posts: 18
                  • Joined: 2/12/2012
                  • Location: Salem, OR
                  Re:how much Sun, 02/12/12 10:46 PM (permalink)
                  Last years was our first year with our food cart.  We went to an event that told us to prepare to feed 2,000 at our crepe cart.  That can't be done in one day for the two of us, so we scales way back.  Another cart drank the koolaid and bought pasta for 2,000, made the sauce etc.  Pouring rain, we barely made our rent plus a bit.  The other cart lost their shirt.  Also  first year cart.
                  What we learned:
                  1) how many of last years vendors are coming back - if few - that tells you something
                  2) If the event coordinator is not planning for a lot of food what else don't they know?  Permits? Portapotties? Power Getting associated with a bad event is not a good thing.
                  3) talk with the health department about their needs, any temp licenses, setups, etc.
                  4) talk with your insurance company.
                   
                  Sometimes somethign too good to be true often is.
                   
                  #9
                    roadhash

                    • Total Posts: 4
                    • Joined: 1/3/2012
                    • Location: dyersburg, TN
                    Re:how much Fri, 02/17/12 6:03 AM (permalink)
                    thanks for the advice.been talking to heath dept in 5 states.In speaking with the event coordinator I've found I have questions he hasn't yet considered.Making me a little apprehensive.The owner of the venue always seems to pull things off and draws a good crowd.Caution is the watchword.
                     
                    #10
                      RodBangkok

                      • Total Posts: 385
                      • Joined: 10/12/2008
                      • Location: Bangkok Thailand, XX
                      Re:how much Fri, 02/17/12 7:39 AM (permalink)
                      A multi day event gives you some room with regards to stock.  You can be a bit agressive on your quantities first day, as long as your cooking on site.  Be conservative on what you pre prep the first day, but be ready to work long after event hours the first day if you need to up your next day prep.  Have a runner available and have pre chosen locations for supplies if they are needed in a hurry.  You might have a good opportunity if you have complete control of F&B for the event.  We do all beverages and ice exclusively.  Hire a good variety of others for complimenting food items.  We use only coupons here.  Its very common, and allows you to have complete financial control.  We pay out in cash same day of the event on redeemed coupons to the other vendors.  We provide the covered eating area table busing for that area, and covered areas for the other vendors.  Soft drinks and water are usually thru a distributor here that we contract with, and they bring all the necessary fountain equipment and if the event is big enough an on location truck for ice.  All the other vendors can get ice for their own use also.
                      roadhash
                       
                      I still have control of what comes in for competition 
                       
                      I'm mentioning all this as we stumbled into an opportunity like this some years back and it worked out quite well when we took the bull by the horns and did the whole thing ourselves, also got us more business with the venue and others thru the bev distributor.
                       
                      #11
                        roadhash

                        • Total Posts: 4
                        • Joined: 1/3/2012
                        • Location: dyersburg, TN
                        Re:how much Fri, 02/17/12 12:45 PM (permalink)
                        If these 5 events go well this year there'll be 18 to 20 next year.A very good friend is the event coordinator so I do have control of f&b.Friend or not if it doesn't go smoothly and customers are not properly served and happy I'll have wasted time ,money,and effort.The worst part would be the reflection on my friend who's sticking his neck out .Consequently I'll be bringing in a few other vendors at least for the first two events.First event is in Indianapolis third week in may.Great input, gotta run.
                         
                        #12
                          apul

                          • Total Posts: 6
                          • Joined: 2/21/2012
                          • Location: Toronto, XX
                          Re:how much Tue, 02/21/12 6:26 AM (permalink)
                          The first person I would call is the the person who had the contract before or who has worked with the organizer before. You want references from them.
                           
                          #13
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