Bill The Grill Guy
Master Chef
- Joined
- Jan 17, 2005
- Messages
- 5,454
Well, I did the local street festival yesterday. Made twice the money I had invested which I guess isn’t too bad. Some of the stuff I bought and is left over is earmarked for the next event. We had a few rushes that my crew handled with flying colors. I have enough beef left over for my wine festival in 2 weeks. The beef was fresh so I have it in the freezer already cubed and marinated. There are a few lessons to be learned here.
1. Chicken kabobs sell 4 to 1 times faster than beef.
2. Rice should be cooked ahead of time and reheated in food saver bags.
3. Tighten up the work are. We were too spread out.
4. Don’t get too far ahead with the kabobs.
5. The steam table is the way to go. Worked fantastic.
6. Trust your instincts, NOT THE WIFES :!: 13 cases of water and I have 11 left, 2 cases of hot dogs, 1 ½ left.
7. Take the camera. :roll:
1. Chicken kabobs sell 4 to 1 times faster than beef.
2. Rice should be cooked ahead of time and reheated in food saver bags.
3. Tighten up the work are. We were too spread out.
4. Don’t get too far ahead with the kabobs.
5. The steam table is the way to go. Worked fantastic.
6. Trust your instincts, NOT THE WIFES :!: 13 cases of water and I have 11 left, 2 cases of hot dogs, 1 ½ left.
7. Take the camera. :roll: