Hey everyone, good things to think about! That’s why I brought the question to y’all… your experience helps!
I do want to do it legit, so here’s my plan – please shoot holes in it where possible:
I’ll work the event with 1 helper. I will borrow a turkey fryer for the event but will not cook dogs in it. It will be only to boil water and become a reserve of preheated water to refill my pans with. I will run 3 1/3 pans on the cart, 15 dogs per pan. I’ll move consecutively from pan-to-pan and each time the pan is empty I’ll dump 15 more dogs in to start heating. That gives me 45 dogs per cycle of pans. I will also explain the hurdles to the event coordinators and urge them to go with the 8:1 size dogs to ensure I can keep up.
My biggest concern was the water cooling down too much by adding 15 dogs to a pan every 10 minutes or so, which is where the turkey fryer comes in. When my water temp drops I’ll top it off with fresh boiling water. If the temp drops too much I’ll dump most of the water into a bucket and refill with boiling water. This will (hopefully) keep my steam table running hot enough to keep up with demand.
As to the schedule of people, the event runs for only two hours and is a “help yourself” format. They expect a rush in the first 30 minutes as word gets out that there are free hot dogs on campus, but they really don’t know how many people to expect. The original quote was for 200, then they upped it to 400 to make sure they had enough. I’ll go over the logistical concerns with the planners so they’re aware and then just turn-to and serve as many hungry college students as I can.
FoodBMe – you’re right, I do over analyze everything. It drives my girlfriend nuts. haha
RJT, CCinNJ – thanks for the heads up on the HD – that’s exactly the kind of concerns I was having. Last thing I want to do is get shut down right in the middle of my college’s big event. That’d be embarrassing for me and them, not to mention the damage to my business!
Thanks again everyone!