http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30I just got off the phone with someone at the department, and after sending them to a lot of websites they said they would accept it. But wow, trying to spell-out URLs over the phone is not the easiest thing to do but got it done. I reallyhttp://www.roadfood.com/Forums/fb.ashx?m=554338Fri, 20 Nov 2009 15:53:52 GMTWhat is your menu for the event???????? and how did the CHick Cordon Bleu go over...........Billhttp://www.roadfood.com/Forums/fb.ashx?m=554220Fri, 20 Nov 2009 09:04:23 GMThttp://5flagsspeedway.com/ Here it is my big event..Whoa...so Excitedhttp://www.roadfood.com/Forums/fb.ashx?m=554206Fri, 20 Nov 2009 08:08:41 GMT Already exhausted that avenue. I personally know that ETL is a certifying body. It's easy for me to do the digging on the Net - but getting a multi-layerd bureaucracy to actually use the Internet, click on links, andhttp://www.roadfood.com/Forums/fb.ashx?m=554194Fri, 20 Nov 2009 07:30:11 GMTI know this company and have been to their factory in Quincy Illinois right on the Mississippi River. In fact I own two pieces of their equipment that I bought from them at the factory. I had a small problem with the char broiler and they corrected it ahttp://www.roadfood.com/Forums/fb.ashx?m=554192Fri, 20 Nov 2009 07:23:00 GMTA LP Castle Comstock Griddle/burner table top. I contacted Comstock, and they gave a 1 sentence reply to the effect of - It's certified to NSF 8, there should be an EFL sticker on the unit. That was in response to me telling them abouthttp://www.roadfood.com/Forums/fb.ashx?m=554189Fri, 20 Nov 2009 02:54:48 GMTWhat is the equipment??http://www.roadfood.com/Forums/fb.ashx?m=554188Fri, 20 Nov 2009 02:17:23 GMTAlready exhausted that avenue. I personally know that ETL is a certifying body. It's easy for me to do the digging on the Net - but getting a multi-layerd bureaucracy to actually use the Internet, click on links, and do research is another shttp://www.roadfood.com/Forums/fb.ashx?m=554187Fri, 20 Nov 2009 02:09:32 GMTBusiness is growing each day. My customers really make me feel great everyday, And I do enjoy feeding them, taking food, to working folks, always makes for a happy day.. Our Big Event is right around the corner, I woke in fear last night, OH MY GOShttp://www.roadfood.com/Forums/fb.ashx?m=554178Fri, 20 Nov 2009 00:03:13 GMTWhy not do an internet search and build your case from there? Jackhttp://www.roadfood.com/Forums/fb.ashx?m=554175Thu, 19 Nov 2009 23:50:53 GMTJust another good little tid bit of info, found only here. on roadfood.com..really though, I am learning the ropes like I have my entire 44 years, Hands On training. I never would have guessed that one, my menu is that of a deli, with a convient store. Ehttp://www.roadfood.com/Forums/fb.ashx?m=554174Thu, 19 Nov 2009 23:50:14 GMTMy HD is a bit behind in times. They seem to be hesitant about the ETL endorsement. You see, they allow allow "NSF or its equivalent" for equipment. A piece that I am looking at doesn't have the NSF sticker, but has an ETL one. I need to convince thttp://www.roadfood.com/Forums/fb.ashx?m=554170Thu, 19 Nov 2009 23:30:26 GMTMany of the events here limit you to 3 menu items, of which only 2 can be "dangerous" ie uncooked meat, eggs, etc.http://www.roadfood.com/Forums/fb.ashx?m=554166Thu, 19 Nov 2009 23:18:56 GMTAt large busy events I think limited menus is a good idea for everyone. 1) Lines move faster 2) Less menu overlap between vendors 3) Vendor logistics are simplified, resulting in safer and probably better food 4) Less signahttp://www.roadfood.com/Forums/fb.ashx?m=554040Thu, 19 Nov 2009 10:32:33 GMTPlease post some interior pictures as well. Jackhttp://www.roadfood.com/Forums/fb.ashx?m=554007Thu, 19 Nov 2009 08:58:17 GMTBy the way I haven`t found the next picture for my store since it was painted, the whole building is a nice blue now.http://www.roadfood.com/Forums/fb.ashx?m=553960Wed, 18 Nov 2009 22:15:19 GMTI checked Craig's list and Kijiji there were only two steamers listed for all of Southern Ontario, I guess people burn them out or keep them. I bought the one today an APW WYOTT,$180. I put some dogs and buns in and it seems to work good. Quehttp://www.roadfood.com/Forums/fb.ashx?m=553958Wed, 18 Nov 2009 22:11:54 GMTaround here, most say 3 main food items is the limit. that usually doesn't include hot dogs and nachos.http://www.roadfood.com/Forums/fb.ashx?m=553941Wed, 18 Nov 2009 19:20:28 GMTOn the other hand to give encouragement to people who think they would like to do this here's my assessment. 60,000 people, where ever I am located I need to attract 5% minimum. 60000 x .05 = 3000 people. My average ticket is $2.68.&nbsphttp://www.roadfood.com/Forums/fb.ashx?m=553937Wed, 18 Nov 2009 19:14:45 GMTSlammin I'm not sure your correct in that being unusual. It's become much more the norm in the Midwest and west at Art Fair Events. In fact many are limiting vendors to one food item and drinks. It's the mind set that the event promoters dohttp://www.roadfood.com/Forums/fb.ashx?m=553916Wed, 18 Nov 2009 17:20:11 GMTAs far as the Custers Last Stand festival, what size crowd to they predict? The limit to three menu items is unusual.http://www.roadfood.com/Forums/fb.ashx?m=553894Wed, 18 Nov 2009 14:43:58 GMTThat's interesting, but it'll be a complete failure. And the line in the article: "but it will give all fair visitors time to concentrate on what are the most essential and important elements of any and all fairs: ... the community's agri-business ahttp://www.roadfood.com/Forums/fb.ashx?m=553874Wed, 18 Nov 2009 12:55:53 GMTWhat about a fair without food vendors....lame: http://www.slashfood.com/...8/broward-county-fair/ http://www.roadfood.com/Forums/fb.ashx?m=553858Wed, 18 Nov 2009 11:48:23 GMTWho needs to actually have a festval. Its seems everyone is making plenty in fees.http://www.roadfood.com/Forums/fb.ashx?m=553854Wed, 18 Nov 2009 11:37:56 GMTGreat minds work together..........Have fun today........Billhttp://www.roadfood.com/Forums/fb.ashx?m=553844Wed, 18 Nov 2009 10:30:57 GMTYep! You better start scaling back if you show up at an event and its mostly new vendors. Potential vendors see a swarm of people and a swarm of vendors and think its a money bonanza.http://www.roadfood.com/Forums/fb.ashx?m=553830Wed, 18 Nov 2009 09:26:34 GMTMMMMMmmmmm Funny you said that..I was just talking about a cordon blue yesterday..I think I will run that for a special today...http://www.roadfood.com/Forums/fb.ashx?m=553824Wed, 18 Nov 2009 08:56:07 GMTGreat Idea, a picture is worth a 1000 words. In most cases people don't know what they want and a picture helps them decide. I always had pictures in my catering business and found it helps sell a buffet or sit down meal a lot easier when people were ablhttp://www.roadfood.com/Forums/fb.ashx?m=553821Wed, 18 Nov 2009 08:41:26 GMTThe bottom line on this issue came from the FAQ in the hot dog section written by our esteemed leader Pops Dog House : These requirements vary by city, county and state. It is for this reason that members of the Roadfood community cannot answerhttp://www.roadfood.com/Forums/fb.ashx?m=553781Tue, 17 Nov 2009 23:38:40 GMTThat is next on my list, I need to take pictures of all my food..I am going to print them out as 8x10's and put them up for my customers...if I can get them up there nice and neat...http://www.roadfood.com/Forums/fb.ashx?m=553752Tue, 17 Nov 2009 21:15:04 GMT