www.sausagemaking.org

by **BriCan** » Wed Jun 15, 2011 8:30 am

welsh wizard wrote:Hi

Are you selling the rolls or giving them away as part of the ticket price? I ask as it will make a HUGE difference in your catering quantities.

Selling, you know what them Northern lads are like, eat you out ov owse and ome if they gut a chance. :lol:

You will need excellent holding facilities.

As said to kimgary, we will have a very large catering truck to work from plus our own refrigerated van

Unless you have agreed to do BP and sausage give it some thought the addition of those two componenrs will make your catering three times as hard !

I am trying to keep things simple as on this venture as it is my first time on this one so I really do no know what to expect. Sliced sausage as well as sliced haggis along with the bacon on flat tops should be all right.

by **welsh wizard** » Wed Jun 15, 2011 8:31 am

Hi Brican

Are you selling or givng the food away as part of the ticket price (or whatever)?

Cheers WW

by **Ruralidle** » Wed Jun 15, 2011 9:31 am

Hello BriCan

I think the comment about the bacon portion was that 52g was on the stingy side!

I can't easily relate to weights of cooked bacon but I think that you would need to serve at least 2 decent sized rashers of back bacon and maybe 3 if it is small rashers of middle bacon. Surely you can still recall the good value for money that bacon butties were when you were in the Black Country?

by **welsh wizard** » Wed Jun 15, 2011 10:08 am

Hi Brican

If you are selling it is a whole different ball game regarding quantities. When we do shows, and I now do a lot of them the three most improtant things that you have to put into the quantity mix as it were are: Price, Competition and numbers.

Depending on how many people are going and how many other vendors are there will determine your amout of expected sales. Although it is not a precise science the last thing you want to do is go home with 100's of rolls which take up too much space in the freezer and bacon / sausage / BP that will have you eating it for a year!

All things being equal I work on the basis that 60% of attendies will eat (3,600, a lot dont eat or bring their own) and if say there was one other catering site you would get 50% of the 3,600 so I would work on 1800 rolls. However if you were much better value than the competition you could take anything up to another 5%. However as I said before this is only my opinion and what works for me. There may be a lot of factors with you that change the mix.

Time suckers at that size of operation (apart from cokking) is seperating napkins, refilling sauce bottles, cutting rolls and emptying your bins.

Cheers and very good luck WW

by **kimgary** » Fri Jun 17, 2011 10:20 am

Hi Brican,

350 lb. ground beef
10 lb. fresh chopped green
onions
10 lb. ground celery
3 doz. eggs
5 lb. chopped green peppers
4 (No. 10) cans (12 qt.)
tomato puree
12 to 15 lb. bread crumbs
3 c. salt
6 to 8 oz. pepper
1/2 c. Worcestershire sauce
---

Gently mix all ingredients in 4 even batches (at least!). Divide
into approximately 70 loaf pans or pans. Bake at 350 degrees for 1 1/2 to
1 3/4 hours with a watchful eye. Makes 1,000 servings.

Can't remember where I got this from but it is a recipe for meatloaf for a 1000.

Judging by the amount its prob a US one anyhow.

Regards Gazza.

by **BriCan** » Mon Jun 20, 2011 7:13 am

welsh wizard wrote:Hi Brican

Are you selling or givng the food away as part of the ticket price (or whatever)?

Selling

by **BriCan** » Mon Jun 20, 2011 7:21 am

Ruralidle wrote:Hello BriCan

I think the comment about the bacon portion was that 52g was on the stingy side!

I can't easily relate to weights of cooked bacon but I think that you would need to serve at least 2 decent sized rashers of back bacon and maybe 3 if it is small rashers of middle bacon.

I do that all the time --- Value for money I sez.

Surely you can still recall the good value for money that bacon butties were when you were in the Black Country?

Never ad any :cry:

Only ad roast pork wiv stuffing --- lead sinkers I call um. :roll:

by **BriCan** » Mon Jun 20, 2011 7:47 am

welsh wizard wrote:Hi Brican

If you are selling it is a whole different ball game regarding quantities. When we do shows, and I now do a lot of them the three most important things that you have to put into the quantity mix as it were are: Price, Competition and numbers.

Price,$5 Competition, some one selling hot dogs on a bun. Numbers. 8500+

Depending on how many people are going and how many other vendors are there will determine your amout of expected sales. Although it is not a precise science the last thing you want to do is go home with 100's of rolls which take up too much space in the freezer and bacon / sausage / BP that will have you eating it for a year!

I hear you.

All things being equal I work on the basis that 60% of attendees will eat (3,600, a lot don't eat or bring their own) and if say there was one other catering site you would get 50% of the 3,600 so I would work on 1800 rolls. However if you were much better value than the competition you could take anything up to another 5%. However as I said before this is only my opinion and what works for me. There may be a lot of factors with you that change the mix.

8500 x 60% = 5100 / 2 = 2500 x 5% (I'm sure) = 2678

How dose that look ??

Time suckers at that size of operation (apart from cooking) is seperating napkins, refilling sauce bottles, cutting rolls and emptying your bins.

---- did I mention that we are right next to the beer tent !!! :shock:

by **BriCan** » Mon Jun 20, 2011 7:56 am

kimgary wrote:Hi Brican,

350 lb. ground beef
10 lb. fresh chopped green
onions
10 lb. ground celery
3 doz. eggs
5 lb. chopped green peppers
4 (No. 10) cans (12 qt.)
tomato puree
12 to 15 lb. bread crumbs
3 c. salt
6 to 8 oz. pepper
1/2 c. Worcestershire sauce
---

Gently mix all ingredients in 4 even batches (at least!). Divide
into approximately 70 loaf pans or pans. Bake at 350 degrees for 1 1/2 to
1 3/4 hours with a watchful eye. Makes 1,000 servings.

Thanks for that but I think I would stick with my Steak & Bacon Burgers, as of yet an't seen anything that comes close :lol:

by **welsh wizard** » Mon Jun 27, 2011 11:07 am

HI Brican, sorry for late reply but I have been fetstivalising this week, christ my ears hurt, all that bloody noise!

anyway 8500 x 60% = 5100 / 2 = 2500 x 5% (I'm sure) = 2678 looks good to me. But if you are really confidet push it a bit higher.

the main rule is "you will never win". If you take stuff home you kick yourself for over production and if you run out too quickly you kick yourself for under production. After attending 30+ festivals I have only been sold out once with 5m to go, at full price. What I tend to do is work out the cost of each product. I then slightly over cater and with half an hour to go before the festival closes hawk the remaining stock at just 50% above cost. So for example if a steak burger costs me 80p to produce, bread roll 20p, 10p for sauce, onions and gas for cooking, 25p for staff, 20p for pitch fee I have a total burger cost price of £1.65. I would then sell for £3.50 and bring this down to £2.50 at the end of the day. As long as you make more than your costs you are fine.

cheers WW

by **saucisson** » Tue Jun 28, 2011 5:29 pm

Were you at Glastonbury then WW?

by **welsh wizard** » Tue Jun 28, 2011 5:45 pm

No sorry, I did not mean to give that impression although reading it back through I can see why you thought that!

No I was at a local three day function sited next to the town band - nearly Glastonbury

Cheers WW