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Side dishes
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Bailey Q
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Joined: 26 Apr 2010
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PostPosted: Mon May 03 10 1:12 am    Post subject: Side dishes Reply with quote

I am going to try to do some competitions and vend as well. I have seen some recipes on one forum or another for non-mayo based cole slaw. My question is: are mayo based foods (cole slaw/ potato salad) allowed for vending? I was assuming that as long as temperature requirements were met, they would be OK, but I am new at this so tell me your thoughts.

Next: does anyone use tabletop kitchen roasters to keep foods warm? If so, what are the positives and negatives?

Q
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kurtsara
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PostPosted: Mon May 03 10 1:48 am    Post subject: Re: Side dishes Reply with quote

Bailey Q wrote:
I am going to try to do some competitions and vend as well. I have seen some recipes on one forum or another for non-mayo based cole slaw. My question is: are mayo based foods (cole slaw/ potato salad) allowed for vending? I was assuming that as long as temperature requirements were met, they would be OK, but I am new at this so tell me your thoughts.

Next: does anyone use tabletop kitchen roasters to keep foods warm? If so, what are the positives and negatives?

Q


In Minnesota if they are NSF you can use them, so no you can't use them in Mn
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Jeff Hughes
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PostPosted: Mon May 03 10 2:15 am    Post subject: Re: Side dishes Reply with quote

Bailey Q wrote:
I am going to try to do some competitions and vend as well. I have seen some recipes on one forum or another for non-mayo based cole slaw. My question is: are mayo based foods (cole slaw/ potato salad) allowed for vending? I was assuming that as long as temperature requirements were met, they would be OK, but I am new at this so tell me your thoughts.



Q


The problem with slaw and potato salad for vending is the cost of packaging.

The cost of packaging individual servings can be almost equal to your food cost.
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Bailey Q
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PostPosted: Mon May 03 10 2:49 am    Post subject: Reply with quote

I was going to scoop the product out of the plastic container onto the serving plates. No serving size containers.
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Jeff Hughes
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PostPosted: Mon May 03 10 3:40 am    Post subject: Reply with quote

Bailey Q wrote:
I was going to scoop the product out of the plastic container onto the serving plates. No serving size containers.


While that works well for catering, it is time consuming in a vending situation, and you have to keep the product cold.
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tonyg
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PostPosted: Mon May 03 10 7:26 am    Post subject: Re: Side dishes Reply with quote

kurtsara wrote:
Bailey Q wrote:
I am going to try to do some competitions and vend as well. I have seen some recipes on one forum or another for non-mayo based cole slaw. My question is: are mayo based foods (cole slaw/ potato salad) allowed for vending? I was assuming that as long as temperature requirements were met, they would be OK, but I am new at this so tell me your thoughts.

Next: does anyone use tabletop kitchen roasters to keep foods warm? If so, what are the positives and negatives?

Q


In Minnesota if they are NSF you can use them, so no you can't use them in Mn

Actually Kurt, yes you can - as long as you are only using/requesting a seasonal permit(that 3 event permit the state issues). The NSF issues come into play as soon as you start talking about a mobile vending unit or whatever they are calling it this week. Laughing I see people use them all the time when we are out vending, and we have used them many times. They work great, especially for pulled pork, turds and beans. Our ribs come off the smoker and into a 2 tier cambro.

tony


Last edited by tonyg on Mon May 03 10 9:31 am; edited 1 time in total
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Bailey Q
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PostPosted: Mon May 03 10 9:26 am    Post subject: Reply with quote

What percentage of vendors scoop out servings as opposed to prepackaging them?
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kurtsara
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Location: Princeton, Minnesota

PostPosted: Mon May 03 10 9:33 am    Post subject: Re: Side dishes Reply with quote

tonyg wrote:
kurtsara wrote:
Bailey Q wrote:
I am going to try to do some competitions and vend as well. I have seen some recipes on one forum or another for non-mayo based cole slaw. My question is: are mayo based foods (cole slaw/ potato salad) allowed for vending? I was assuming that as long as temperature requirements were met, they would be OK, but I am new at this so tell me your thoughts.

Next: does anyone use tabletop kitchen roasters to keep foods warm? If so, what are the positives and negatives?

Q


In Minnesota if they are NSF you can use them, so no you can't use them in Mn

Actually Kurt, yes you can - as long as you are only using/requesting a seasonal permit(that 3 event permit the state issues). The NSF issues come into play as soon as you start talking about a mobile vending unit or whatever they are calling it this week. Laughing I see people use them all the time when we are out vending, and we have used them many times. They work great, especially for pulled pork, turds and beans. Our ribs come off the smoker and into a 2 tier cambro.

tony


Good to no
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daddywoofdawg
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PostPosted: Mon May 03 10 12:27 pm    Post subject: Reply with quote

You can do mayo based but to me I feel safer using a vinegar based dressing because 1.safer if it gets a little over temp,2.some people have allergies to egg products3.cheaper to make.
kurtsara:Who do you talk to to get the three time permit?and does it still require NSF equitment?I've been offered a couple of vending gigs over there, but the NSF smoker has stopped me.
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Louie3
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PostPosted: Mon May 03 10 6:45 pm    Post subject: Reply with quote

Bailey Q wrote:
What percentage of vendors scoop out servings as opposed to prepackaging them?


We always dish out servings, can't see prepackaging and holding.
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kurtsara
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PostPosted: Mon May 03 10 8:15 pm    Post subject: Reply with quote

daddywoofdawg wrote:
You can do mayo based but to me I feel safer using a vinegar based dressing because 1.safer if it gets a little over temp,2.some people have allergies to egg products3.cheaper to make.
kurtsara:Who do you talk to to get the three time permit?and does it still require NSF equitment?I've been offered a couple of vending gigs over there, but the NSF smoker has stopped me.


http://www.health.state.mn.us/divs/eh/food/license/specevent.html

http://www.health.state.mn.us/divs/eh/food/license/specialeventfoodstandfactsheet.pdf

I just called the number on the sheet and they gave me the persons number for where I live to contact and that person sent me the application
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Bailey Q
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PostPosted: Mon May 03 10 9:35 pm    Post subject: Reply with quote

We are going to try to hit 2 or 3 events to see how others do it. BBQ class is mid-May and then hopefully we can join the fun in late June/Early July.

Q
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daddywoofdawg
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PostPosted: Tue May 04 10 9:48 am    Post subject: Reply with quote

Bailey Q wrote:
We are going to try to hit 2 or 3 events to see how others do it. BBQ class is mid-May and then hopefully we can join the fun in late June/Early July.

Q

Most events have already picked their vendors for their events this year.You need to start sending in your apps for most in jan-feb of the year,That's what I did and am hearing back now.
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Jeff Hughes
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PostPosted: Tue May 04 10 11:39 am    Post subject: Reply with quote

Southern Smoke wrote:


We always dish out servings, can't see prepackaging and holding.


In a high volume situation, prepackaging saves tons of time and makes for very smooth service...

I'd rather prepackage than pay an extra helper...
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daddywoofdawg
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PostPosted: Tue May 04 10 11:46 am    Post subject: Reply with quote

I'm curious, What do you mean pre-package?how do you do that and with what?I always just scoop and serve.But always interested in a new way.
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Jeff Hughes
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PostPosted: Tue May 04 10 1:35 pm    Post subject: Reply with quote

The morning before the event I prepack slaw and potato salad in plastic containers. I then store them in the fridge in our trailer. When I get an order, it takes less than a minute to build a sandwich, grab the prepacked side, sack them, then grab a drink from the cooler and take the money.

I price even dollars to include tax.

I am very fast, I'm not sure you could count on an employee to pull off what I do, but for an owner operator, this is a great way to go...
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daddywoofdawg
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PostPosted: Tue May 04 10 3:01 pm    Post subject: Reply with quote

Jeff Hughes wrote:
The morning before the event I prepack slaw and potato salad in plastic containers. I then store them in the fridge in our trailer. When I get an order, it takes less than a minute to build a sandwich, grab the prepacked side, sack them, then grab a drink from the cooler and take the money.

I price even dollars to include tax.

I am very fast, I'm not sure you could count on an employee to pull off what I do, but for an owner operator, this is a great way to go...

Do you wrap your sandwich?bag-it,or.....
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Louie3
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PostPosted: Tue May 04 10 7:18 pm    Post subject: Reply with quote

Jeff Hughes wrote:
The morning before the event I prepack slaw and potato salad in plastic containers. I then store them in the fridge in our trailer. When I get an order, it takes less than a minute to build a sandwich, grab the prepacked side, sack them, then grab a drink from the cooler and take the money.

I price even dollars to include tax.

I am very fast, I'm not sure you could count on an employee to pull off what I do, but for an owner operator, this is a great way to go...


Hey Jeff, how's it goin?
I see your point with high vol's, we don't sell a lot of individual sides, some mind you, most are included in a platter type tray, as with a "hot" side we use compartment type trays.
We put the sandwich in, scoop in usually two sides and serve. I don't use a bag unless it's a multiple order of course. We round up to the dollar too, save's time making change.
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Bbq Bubba
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PostPosted: Tue May 04 10 10:50 pm    Post subject: Reply with quote

I pre package my slaw and potato salad. Like Jeff said, its in the fridge ready to go and just works better as a 1 man crew.

Do you other guys just scoop out of a tray thats in the fridge?
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Louie3
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PostPosted: Wed May 05 10 12:23 am    Post subject: Reply with quote

Bbq Bubba wrote:
I pre package my slaw and potato salad. Like Jeff said, its in the fridge ready to go and just works better as a 1 man crew.

Do you other guys just scoop out of a tray thats in the fridge?


Hey Bubba How's biz?

To answer your question there, we used a chafer packed with ice for the slaw, (cold enough still we don't need ice)...LOL, we don't vend potato salad.
So your hungry starvin marvin customer leaves with a container of slaw, a container of potato salad, a container of beans, a container of ribs, a sandwich in a container, a fork & knife in a bag, and a can of pop.

Thats a lot of containment.. Twisted Evil Laughing Laughing Wink
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