Eddie's Portable Pig Out
c/o Eddie Zuckerman
28 Shawger Road
Denville, NJ 07834
(973) 627-2722 (H)
Email: eddie@eddiesportablepigout.com
Please Leave Voicemail w/Proposed Date(s),
Headcount, Location and Nature of your event. Thanks!
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Eddie's Portable Pig Out c/o Eddie Zuckerman 28 Shawger Road Denville, NJ 07834 (973) 627-2722 (H) Email: eddie@eddiesportablepigout.com Please Leave Voicemail w/Proposed Date(s), Headcount, Location and Nature of your event. Thanks!
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EDDIE'S PORTABLE PIG-OUT:
GRILLED MENU FREQUENTLY ASKED QUESTIONS (FAQ) PAGE
05/19/2011
My event is later today, I never once read your website, I never wrote down anything you told me, I've forgotten all prior conversations...and I don't have the time to wade thru all of this BS. What do I need to know???!!! Click "Here" for a list of last minute essentials (Written for pig roasts, but it's similar). .
So, what can I expect if I hire you for a Grilled Menu package?
Most of your questions are answered below, but if you click over to the Grilled Menu Page, you'll get a good visual representation. I've also created a specific page which pertains to the logistics necessary to perform your services. Please click Here.
OK, Cut right thru the BS, What's it cost? What kind of other charges will you rape us with??
Several factors normally influence event pricing: Headcount/Menu Package, Your Location, Unusual Onsite Logistics, Inclement Weather, Event timing, and Holiday Upcharges. Commonly requested Grilled menu packages/pricing are found on this page, and can be used as a departure point to build custom quotes. Pricing is based on jobs performed within 45 minutes of Denville NJ, greater distances force additional charges. Out-of-state fees apply for all jobs outside of NJ. We do all services within 50' of the truck/trailer, and if we're separated by any significant distances, "Unusual Logistics" charges apply due to the need for more manpower. We require hosts to email digital images of the event location so we know what we're dealing with, otherwise we'll charge $25 minimum for a site survey. We require hosts to provide tentage or coverage for the food serving line if inclement weather is expected, or we'll charge additional if our own tents are used. (In-depth discussions and images relating to Onsite Logistics and Inclement Weather can be found "here", including images of the physical "footprint" of each package). We pay crew members $50/person additional on all Holiday Weekends. The "free" window for the 3 hours "all-you-can-eat" service is between 1pm and 7pm, surcharges may apply for "earlier/later" times. These charges are discussed in depth elsewhere on the website, but mostly on this page.
Do you grill everything onsite?
Yes. No meats are precooked. Everything's grilled fresh at your event
What kind of Grills do you have?
We own 2 Propane Big John grills, and one 5' Charcoal Big John Grill. It's likely your event will be supported by the propane grill, but we frequently pull out the charcoal one for extra grillspace, depending on the size of the headcount.
What brand of Charcoal do you use? We primarily use Kingsford, simply due to it's widespread availability, periodic sales, and consistent acceptable results.
Do you Rent Grills? No!!! Not anymore! As of the '07 Season, I've decided to eliminate the entire rental aspect of the operation! Several factors led to this decision. Mainly, my time is more valuable as a caterer than as a rental manager. For every rental, two huge chunks of time were expended: The handoff, and the return/cleaning. The handoff seemed to require too much time dedicated to training amateurs....time better spent on preparing for my next catering job. And the returns would sometimes come back damaged, filthy, abused, or missing components. Another annoyance was the rental clients couldn't ever seem to be on time for pickups/returns. Sitting in parking lots twiddling my thumbs for $100 on a Thursday night, got old. Also, due to storage issues, my rentable equipment was difficult to access. Also, there were trust issues as well, prompting more and more paperwork, policies, legal reviews, higher deposits, and the need to establish Credit card acceptance, etc. The annoyance factor far outweighed any profit, so I've decided to stop playing games. Rentals are History for the time being. This may change in the future, but I'll have to make some facility changes before I pick up this headache again.
How Are Payments Handled?:
(more on this in the policies pages, but here's the thumbnail sketch..)
-$200 "Non Refundable Booking Fee" (NRBF) must be made within 5 days of your verbal "OK". This holds the day open, and identifies you as a serious client. (You’d be surprised at how many people “talk me to death”, but their event does not materialize.) Your date is considered OPEN for other bookings until your NRBF is received.
-Receipt of the NRBF initiates the contract process...which I'm classically slow with. (Know any good administrative assistants?).
-21 Calendar days before the event, signed contracts and a second check should be remitted. This amount (along with your NRBF) is 50% of the final price.
-Day of the event: The other 50% of the total price (plus any adjustments) .
Some other related info:
-We reserve the right to request 100% of the payment in advance.
-Charges Stemming from Rain Charges and Unusual Logistics charges may apply, and will be added to the final payment.
-Please make all checks payable to "Eddie's Portable Pig Out" or "EPPO" Also, Tax is charged in NJ.
-If the host cancels between 21 days and 5 days of the event, All payments to date will be forfeited.
-If the hosts cancels within 5 days of the event, billing is 100%,
Are Gratuities Included? Gratuities are NOT included, but are Graciously Accepted. As a person who goes out to eat from time to time, the practice of including a gratuity in the bill always rubbed me the wrong way.. A forced gratuity, isn't a "gratuity". It's a bill!
Who Should we make Checks payable to?
"Eddie's Portable Pig Out" or "EPPO".
Where do we Mail Checks To?
"Eddie's Portable Pig Out" or "EPPO" or "Edward Zuckerman"
28 Shawger Road
Denville, NJ 07834
[***HEADCOUNT APPROXIMATIONS vs POUNDAGE: Estimating the headcount that can be fed from our grilled menu packages is basically a big guess! All headcount serving estimates are APPROXIMATIONS, based on years of experience of performing events to various sized crowds.. There are absolutely no guarantees whatsoever about how many people can be fed. The headcount numbers provided here are "for advice only". Other Host Provided Foods (appetizers, snacks, sides, desserts, etc.) plays a significant role in how much mileage we can get from the package you select. The demographics of your crowd influences this greatly too (Frat Boys or Dieters?). So it's best to order more than you need. When selecting packages, please consider the following very rough calculations for food consumption: The average person can only eat one heaping plate of food per meal. That plate weighs approximately 1 3/4lbs. - 2lbs. Doing the math..a party of 65ppl should have approximately 114-130lbs of food total, a party of 85 should have approximately 123-170lbs total, and a party of 100 should have approximately 175-200lbs of food total. Very rough numbers here, but it's in the ballpark. Also consider that the packages are based on one meal which is roughly 3 hours of foodservice, the point where people usually have had their fill. The packages are not designed to provide enough food for continued service well into the wee hours of the morning. If you really want leftovers for this purpose, order more food!!!. My point in spelling all this out is to avoid the "worst case scenario" of running out of food too early. This makes our operation look bad, and embarrasses the host. The contrary situation isn't much better: Too much food creates unnecessary expenses, wasted energy, and leftover handling issues. It's never a bad idea to have some rapidly deployable foods in the event that people haven't been satisfied by the EPPO package you selected. Frozen Burger patties, Hot dogs, Chips, and other long shelf-life snacks can be a good backup solution to the unknowns....(please serve from a separate area)].
What’s the Smallest Headcount you'll do?
“50 people" is about the entry level headcount where it’s worth the effort. Will I run a job for less people? Sure, but pricing is based on 50 people. Please realize that there are certain minimum costs to get the operation rolling, that have nothing to do whatsoever with the headcount, such as: Transportation, expendables, a full day of labor for both myself and an assistant, business overhead I've always said "90% of the work is the same for any sized party". Please also click over to "Small Gig Pricing" for a more detailed look at why a small event might not be so cheap. Also, my business has grown to the point where I have clients with larger headcounts competing for prime summertime dates. Quite frankly, there's more money to be made with larger headcounts. So the small jobs tend to be declined for Saturdays, or I'll try to put my B team on it. I'll consider smaller headcounts at Giants' Stadium or for other tailgate parties, early or late in the season when things simmer down a bit.
What’s the Largest Headcount you'll do?
I've served to 650 people with a burgers/dogs/baked beans menu. Click Here to go to the page I've written specifically on events to large headcounts. Large headcount events can also make use of the large capacity of my Pig Roasters. My 4 roasters and array of standard grills can combine to support up to about 700 people, or more!
Does EPPO guarantee number of people fed?
Absolutely Not. Please read disclaimer above, in red. I guarantee that I'll bring what I said I'd bring in the contract. After that, how many people it can feed is anybody's guess. I have a very good idea how many people it *should* feed, but so many factors contribute to influence it. I've seen packages devoured (*nothing* left at all!!) by 85 people one weekend,... and the exact same package to the exact same headcount one week later produced leftovers in excess of 50lbs??!!!. Unfortunately, the best headcount-fed estimations are done with hindsight.
What’s The Cheapest event you'll Do/What Do You Charge ?
Please click over to my grilled menu pricing page for some ballpark estimates. This page is always being tweaked.
How Long Do You Stay? All grilled menu only packages feature "All You Can Eat" service for three hours.
When do you arrive? Probably 3 hours before grilling, to get set up and do any prep that needs to be done..
What Kind of Time Commitment is there for a typical Grilled menu?
The typical time invested into your roast:
Admin Time: Probably about an an hour and a half for each client, just in phone calls, paperwork, and other odds and ends.
Day Before: Depending on the scope of the effort, roughly 5 hours prep. A run to the Butcher. A run to the Costco. A run to the Produce Vendor. A run to the Deli. A run to the A&P. A run to the Gas station. Wash the truck. Doublecheck Trailer for Provisions. Time to pack out the vehicle. And about an hour in paperwork (crew payments, final tallies, directions, timing charts)..
Day Of: 1 hour to prepare for departure (breakfast/last minute packing and hitch up). Whatever time it takes to travel to the job, usually an hour.. Arrive at least 3 hours before (1 hour orientation/setup, 2 hours prep). Actual Grilling (3-4 hours). 2.5 hours cleanup/packup. Whatever time it takes to get home, park. Another hour of home cleanup (dishwashing/Cooler scrubbing). . Local jobs: 12 hour days are common. Farther away: it can be a 13 or 15 hour day!
Day After: 3 hours to finish cleaning, put away, do laundry, fuel up, and repair/restock the trailer for the next gig.. Usually another 2 hours are spent on a run to the Costco, Home Depot, Kmart to resupply, restock, repair, and improve.. Tent Drying may also take a day or two.
Any commercial catering event practically kills my entire weekend, and is where the high prices come from. None of this factors in "behind the scenes" time spent, working on the apparatus to keep it in good working order.
Can You do Cold Weather Events?
Er, Um....The short answer is "Yes", but that doesn't mean I want to do them. In fact off-season jobs are frequently declined now. I do enough events in the summer time that I value my time off. But if the job is really really very lucrative, to a large headcount, then I might be talked into sucking it up and making it happen.
I don't recommend cold weather jobs, but I've done them.. The off-season cold weather jobs present us with a variety of annoyances. The cold temperatures, made worse by wind can wreak havoc on the grills. Also, by the time the food gets into steamtables, it can be lukewarm, or even cold. The weather can be extreme...snow, cold rain, wind...which can dramatically effect our ability to perform our job. Deep Freeze weather is no friend to outdoor foodservice Ops. Clients who hire me for these type events are paying a premium, and taking a bit of a risk!
Here's a short list of other associated cold weather annoyances; Water from the wash station freezes on the ground, creating safety hazards. Hoses freeze up, rendering the dishwash station useless (although I do have a mobile propane powered hot water heater, which helps. But the supply hose is subject to freezing). That time of the year is early sunsets, so much of the cleanup is done after dark..which just means more lights/cords/Equipment. Plastic Storage tubs are normally pliable in the heat of the summer, but in winter, they become brittle. There's a higher frequency of breakage. Cords and hoses are far tougher to pack away, for the same reason. 14 hours in the cold usually leaves one of us with a cold/flu. Also, gear will have to be put back into play, after it's been winterized. This undoes allot of work. Finally, I'm in my offseason...trying to have a life. Winter roasts has the same feeling of being called into work during your vacation....it's a cause to grumble. But the right paycheck can be wonderful grumble remover.
For cold weather events, I'd recommend serving in a cleared out 2-car garage or large heated tents (and paying the unusual logistics charges).. Also, a strong preference is to use indoor garage sinks, if you have them, or if we can rig one up. .
How far will you go? Will you go "Out of State?
I’m pretty mobile. I’ll go a few hundred miles one way, but you’re paying for mileage, and the extra time for myself and assistant(s). (Even if the assistant is sitting doing nothing in my passenger seat, he is still getting paid by the hour). But do consider that when so much money goes toward the logistic signature, your "bang for the buck" drops significantly. Your better bet is almost always to hire a local caterer. That said, I have traveled pretty far for jobs. My pricing page lists some common semi-local towns and it's associated up-charge. Farther away jobs cause another concern: Lost Profit. If I'm up in CT doing a job on a Saturday, then it's harder to reset for a Sunday Job. As my business grows, I'm capable of running 2-4 jobs per weekend, but if I take a very far away job, I have to decline the other jobs. The farther away jobs tend to be more tolerable early/late season though. Out of State Fees are now charged for all jobs outside of NJ.
There are also some business/legality/insurance issues at play, which I don't want to discuss here. But suffice it to say that I'm not heading up to VT or Long Island to feed 30 people.
Can I also Hire Eddie's Portable Pigout to Serve Sides? Or can I provide Additional Foods myself? The answer to both questions is "yes". I don't mind either approach, really. Click over to "Grilled Menu Pricing" Page for grilled menu packages that includes a variety of sides. If you opt to serve other food items, please serve from a separate table so it is NOT confused with EPPO provided foods, and support it with your own paper products, plasticware, and serving utensils and apparatus..
What Eddie Recommends: Let us handle the main menu since we'll do a professional job of it. Invite your guests to bring the desserts. (or you handle the desserts yourself). That way, you'll have an extraordinary display of sweets, which will stay there well past our departure. And they'll be far better than what I can do, since desserts take some care to prepare and handle. Same goes for appetizers & finger foods. Reminder that all host/guest provided food items must be served from an area separate from EPPO's zone, and remember to have your own utensils, paper products, and plasticware. If you have a grill, and are concerned about feeding the crowd long after I leave...it's always a good idea to have your own burgers/dogs/cheese/rolls on reserve.. We do not leave uncooked leftovers.
Can You Supply Drink Packages? Yes, we can provide a soft drink package. We won't touch the alcohol due to the legal liabilities. But even though it's profitable for us to provide drink packages, we actually recommend YOU supply drinks. You really don't get the best "bang for the buck" by going thru us. Keep in mind that we take it all away along with all of our other equipment, about 1.5 hours after foodservice is over.. Your party may last far longer. You're better off buying this stuff yourself, so you can have it all night (and keep whatever's leftover). I guarantee your coffee service will be better than mine.
How Fancy is This?
A majority of my clients are looking for casual backyard parties, so that's what we're normally geared up for. We're far from being a "White-gloved" caterer. By default, we offer a "Mid-Level" of fanciness. (Wireframe Steamtables, Plastic Tablecloths, Heavy Duty Paper Plates, Single Use Plastic Utensils, etc.). The crew is casually dressed with "Eddie's Portable Pigout" T shirts, Aprons, shorts & sneakers.. ..dark pants in colder weather. (Staff is prohibited wearing threadbare or otherwise unsightly clothing). This is our "comfort zone" and is what you get if nothing else is asked for.. "Functionality" over "Fanciness".
We can take additional steps to achieve a fancy corporate/elegant front. (Long black pants, collared logo'd staff shirt). The trick is to coordinate this with us beforehand, so we can be sure to meet your expectations. Believe us, we don't want us to look like idiots with a shoddy presentation when a fancier presentation is more appropriate. In the following section, we cover this in more detail.
What are the Presentation options?
There are several options. I'll Break this into several categories: Staffer's Dress, Serving Tables & Serving style;
Staffer's Dress:
-"Default" By default, we wear what's comfortable. Eddie's Portable Pig Out "T shirts". Matching Logo'd Aprons. Shorts. Sneakers.
-"Corporate" For fancier corporate events or weddings, Crew can wear "Collared Staff shirts", with a small logo on the pocket, and can be asked to wear long dark pants. Please request this is you need it in advance. No extra charge, but it's not what we normally wear.
Serving Tables:
-"The Normal Standard Presentation" The 3-7 Rectangular banquet tables are typically covered with disposable white plastic tablecloths. (If you happen to have a color request, please let me know in advance. We stock a variety of colors). Click Here for a general idea. Highly Functional. Unless otherwise arranged, usually includes: Standard Costco quality single use paper products used. Heavy duty plastic utensils, Chinette/Dixie plates. Standard Inexpensive Lunch napkins. And some toothpicks/floss/Salt, Pepper, Hot sauce.
-"Corporate/Wedding/Fancier" For outdoor jobs, the norm is to cover tabletops with disposable plastic tablecloths as described above. If mud/dust/dirt isn't a factor, we can also use clip-on professional tableskirting. We own Purple tableskirting (enough to wrap three tables), and White tableskirting enough to cover 6 tables. Extra charges apply for the use of tableskirting, since they need dry cleaning & pressing afterward. This must be coordinated with me beforehand. They aren't carried by default.
-"Your Own Paper/Plasticware": We'll accommodate host provided specialty themed tablecloths and paper/plastic products, and will give you financial consideration for the products we didn't have to use. Called "Host Provided Paper & Plasticware" on the pig roast pricing page for what those discounts are. Guidance will be given as to what we recommend.
-Upscaled Presentation: Similar to the above. To meet the decor requirements of an upscale corporate event or wedding, we'll be more than happy to serve to upscale fancy tables. By this I mean HOST PROVIDED EQUIPMENT. Host provided tables, covered by host-provided fancy linens, with host provided metal chafing dishes, supported by host-provided serving utensils, plates, silverware, linen napkins, etc. Financial consideration will be given for products we didn't have to use. Please click over to my pig roast pricing page for what those discounts are.
-Eddie's Recommendation: At the very least, it's very wise for the host to provide one or two large serving tables. This facilitates my ability to leave stuff with you, such as the garnish and leftovers. Some plates, plasticware, Etc. It's also handy to have about 3 wireframe steamtables w/sterno refills, and some of your own serving utensils to allow continued serving of the remainder of the pork after we're gone. Keep in mind, we will never leave leftover potentially hazardous foods just sitting out on a table..
Serving Style:
The grilled foods are served to foil/wire frame steamtable pans for safe temperature holding. The guests serve themselves, buffet style. All You Can Eat Service lasts for 3 hours, then our focus shifts to the cleanup.
-Is There Any Way I Can Save Money? -Can I Provide The Plates/Plasticware to fit a Decoration Theme?
Yes. Mentioned a few paragraphs above, I will give discounts for Host Provided Consumables. The actual discounts are listed on the pig roast pricing page .
Can the Host Provide the Meats?
I prefer to provide all meats. This is the lowest risk, reduced headache, safest option for all. In the past, I've allowed it...only to be handed solid Frozen Turkeys/Meats, handed other "surprises", and have been given other meats of questionable origin. I'll consider donated meats for large events, but food handling safety is a huge concern.
Is there a Recommended Serving time? Anywhere from 1pm to 7pm works well for the 3 hours "All You Can Eat" service. If the event falls within that timeframe, we don't need an unusually early start, or have an unusually late return. Jobs that serve before 1pm, or after 7pm require an additional fee, mainly because of the bribes required to motivate crew.
What Can Negatively Effect the Serving Time?: This has bee touched on this earlier, but I'll explain more. The list is endless. Poor directions to the site. Host not onsite upon my arrival. "Surprise" "Unusual logistics" situations, such as inaccessible driveways, cars blocking maneuvering room for truck/trailer. Traffic. Inclement weather. Mechanical Difficulties. The list goes on and on. So far, knock on wood, I've met, or come very close to every serving target to date. My worst delay ever was less than an hour. My online policies speak even more about when this type of problem arises.
Can We Save Money By Offering To be Your Dedicated Assistant?
NO. Prices include one (or more) dedicated, trained assistants. The assistant help all day long with lifting, moving, dishwashing, grilling, and the massive clean-up both onsite and back at my home. We don't use host-provided labor for this particular task. Too many unknowns, especially when alcohol is involved.
Can We Save Money By Offering Our Own Help?
We rely on EPPO staff for everything. However, from time to time, certain situations present themselves where it would be nice to have an extra set of hands for light duty work (Examples are; work the corn pot? Open up Burger rolls for the grillman, Assistant for Grillman) just to get us thru the initial crush. This will be coordinated with you beforehand if I will allow it at all. (I can easily hire more assistants, but they get roughly $150-$200/day). I can say with certainty that the "Host Provided Assistant" will not find this task difficult, and they usually enjoy themselves. Very often, hosts have already planned to hire people to assist with the serving/cleanup of a party. These already-hired-folks work out perfectly.
We've Hired some Hostesses/Staffers to assist with the party...
Excellent. They can blow up your balloons. They can set up the guest tables. They can cut your cake. They can make the coffee. They can clean up the guest's seating area. Generally, these folks are very helpful, particularly the ones from a professional service. They can be a joy to work with. From time to time, we clash though. Please Instruct these staffers to not interfere with EPPO operations!!! On occasion, the staffers have become a source of annoyance: We absolutely do not want them rearranging our paper products or plasticware, or hitting our supplies to support other host supplied foods, or trying to make our presentation "Pretty", etc., or dumping large bags of chips into bowls 5 hours before the guests show up so they can stale up in the 90% humidity. . After 25+ years of catering, We have a preferred method for everything... We don't want well-meaning hired hostesses screwing us up, nor do we want to create ill will when forced to scold them, or undo their work. This is just one of many reasons why Host/Guest Provided Foods are to be set up from a different area.
What are the Logistical Issues to Consider?
Unless Mapquest or my new GPS can’t get me there, You must get clear and concise directions to us to get us to the job site. Maps are helpful, especially if we're entering a park, campground, or a stadium Please provide onsite numbers or cellphone numbers in case we get lost enroute.
We insist that you or your designee be present upon our arrival to work thru any setup issues that pop up. Price includes one setup and one breakdown only. If you move us after we've already set up, you get charged an additional $300.00. Believe me, we’d rather not have to hit you with this avoidable and wasteful charge. Stresses are running quite high at job startup, and this alone can be a meltdown point. Not to mention how the wasted time delays serving time.
A specific webpage has been created, heavily laden with images which pertains to the logistics necessary to perform your services. This page also includes a detailed a discussion about Inclement weather and it's effect on Logistics. Please click Here.
We're in a full sized loaded pickup truck (or van) with either a 10', a 14' or even sometimes a 16' enclosed cargo trailer. Contained in the cargo trailer is the roaster, and all the support gear to run your roast. The site must be easily accessible. No low hanging trees. No Mud. (We won’t press vehicles into really extreme service on rough terrain to access your jobsite). It is highly recommended that the host already have cars out of the way so we can maneuver the truck/trailer into it's final spot quickly. Rapid egress is necessary as well. Guests should not park us in, or park in such a way so we can't maneuver out. The spot directly across from your driveway should be kept clear as well....that one's always overlooked, and can cause us severe maneuvering problems.. We NEVER unhitch the vehicles from the trailers because we work from both for the duration of your job.
We need a large, reasonably level area to park the vehicle/roaster on, preferably without low hanging tree branches obstructing the cooking area. Serving tables must be level or the steamtables are useless. Flat, level paved driveways work the best. Freshly mowed Grass (without ruts) or gravel spots will do..but Muddy spots suck, as do Sandy spots. All services are performed in close proximity of the gate of the trailer. A surcharge will be added to the bill if there is unusual logistics, such as the need to hand-carry equipment up steps, or if the serving area is split from the roaster area. Unusual logistics may require additional assistants, and must be discussed prior to the event. If the job is in an unusual yard, a site survey may have to happen ($25 fee)... All host required to provide digital images of setup area and driveways..
A strong preference is that this area be close (100ft) to a potable water source (to connect the Dishwashing Station/RV Quality hose to), and near an electrical outlet (to plug my lighting into, for night jobs & music). A 15 Amp GFCI circuit will do, since this is low-load lighting. A luxury is if there is access to a commercial kitchen with access to commercial dishwashers or sinks. With proper coordination beforehand, I can be prepared for a job that does not have running water/electric. (Generators/Water jugs). Not optimum, but we can do it.
We try to avoid fancy surfaces such as a deck, or keystone block type driveways for the carving/serving area. Dropped foods may fall and get mashed onto the floor. Temporary stains can result, but the grease is supposed to be water soluble. But if this is the only option, we have workarounds. The grills cannot be near your houses' vinyl siding, or you risk melting the entire wall.
At the end of the job, we may need to empty the grill of the spent charcoal. Please have a place designated for charcoal dumping. We usually generate 4 very large bags of garbage. Please discuss with us upon our arrival how to handle the garbage and charcoal disposal, so we don't have to bother you while your guests are present.
Any Special People Control Issues? What about Pets? Kids? :
Consider our cooking zone to be a Temporary Commercial Kitchen. For health and safety reasons, people or pets in and around the cooking/carving area are dissallowed, particularly during actual foodservice, and especially during cleanup when red hot grill components are exposed. We're rushing around like idiots back there, with knives and boiling hot sauces. Little Fifi, who's interest is the fallen scraps, is nothing but a disaster waiting to happen...not to mention being a huge sanitation issue. Our initial setup is chosen to best control the flow of people, and we may use yellow tape to cordon the area off. (Usually, the trailer, the fence, tables, coolers, garbage cans, all become natural barriers that combine to outline our work area.). To control pets, We will ask the host several times to take care of the problem.. Then we'll resort to leashing your pet. If this continues to be a problem, then per EPPO policies/contract, operations will halt completely, until it's resolved. The cooking zone represents a particularly grave hazard to unattended children, so please be on top of your little ones.
This is a tough issue, but unfortunately it has to be addressed. Although we enjoy chatting with everyone and certainly don't mind NORMAL INTERACTION, in our down time, Please keep unusually talkative people away from us, especially at the height of foodservice and during our cleanup. There seems to be "That Crazy Uncle" or "batty Grandma" a few times a season that places unusual demands upon my/our attention. Attention that is far better placed towards your foodservice. You know who I'm talking about. You probably don't want to talk to them either. 'Nuff Said.
Other Setup Issues (Loud Music):
Commanding a Crew is a Nightmare when we have to compete with a super loud DJ or band. Please set up the DJ's as far away as possible from us, or at the very least, with speakers facing away from us. Half of these DJ's are Stone deaf and have no concept of volume control. Enduring the sonic assault party after party, is wearing thin.
Last Minute Headcount Increases: We're not really concerned with last minute add-on guests on the day of the party, nor do we have any interest in counting heads. By the time we arrive, your supplies have been bought and paid for based on your original headcounts. Other than a few extra plates and forks, it doesn’t impact the final financial outcome if a couple of extra guests show up. However, if significant headcount increases are expected, please keep us informed as early as possible. We may need to bump up the overall poundage of food to save you from the embarrassment of running short. The extra costs, of course, will be added to the final bill.
Last Minute Hiring Penalty: There will be an additional surcharge if you hire us within 4 days of the event. (if I'm even available!?). This is because you’ll force me to break plans, have assistants break plans, force me to pay premiums and “bribes” to make things happen at the last minute, force me to endure the stress you place on me, and very often, force me to take on financial risk because contracts have not been placed, and checks have not properly cleared. Avoid this charge: Plan ahead!
What if it Rains?:
-We operate Rain or Shine. There's very little possibility of "on the fly" date changes. In the heart of the season, schedules are booked solid. "Can you just delay till tomorrow?" is almost NEVER an option. Such requests might actually be met with raw food on your driveway, Laughter, and the fading sound of a Chevy 2500 Pickup/Trailer driving down your street. That said, We'll do our best to work with your emergent situation.
-Billing is 100% even if rain precludes us from performing all services.
-If you insist on a "rain date package", We can create one for you. It will be booked well in advance, and it won't be cheap. It will reflect Profit lost from the client we can't accommodate on your raindate. Still interested? (I didn't think so).
-We ask that the host provide rain coverage for the line of serving tables. Either in the form of large commercial party canopies or other permanent structures, such as cleared out garages, clubhouses, covered pavilions, multi-purpose rooms, etc. We strongly recommend that you have a rain plan. Rain Happens!! If your event is so important that you hire an expensive caterer, then don't play games of chance. Go the extra mile and be pro-active. If appropriate, contact your local tent company, and arrange for a large commercial party canopy. They will firmly stake it in so when the heavy wind gusts come that often precede the storm front, your tent won't fly away and kill people or cause other damage. Check out the Logistics Picture page for images and further detailed discussion about rainy situations.
-Reread the Previous Bullet. Consider for a moment that I really do know what I'm talking about. I've been doing this for a long time. I've seen several small tents tumble and roll with one huge gust. I've seen cars get damaged, people hurt, tables full of food trashed, and parties that get totally washed out. With a little advanced planning, your event can survive even the worst of situations.
-If you're unable to provide rain coverage for the serving tables/carving tables, EPPO can accommodate at an additional cost. We carry some 10'x10' EZ-UP canopies aboard all trailers. With advanced notice, we can also rent our huge 20'x20' internal frame canopy. (The EZ-UPs are good for light rain, but they're not good for really windy/rainy/extreme weather). We will deploy one 10'x10' EZ-UP, free of charge to protect equipment, grills, but all other canopies will be deployed at an additional cost to the host.
-Rainy events usually force "workarounds", many of which have potential to add expense to your event: Examples are: Canopy charges. Additional manpower due to unexpected "Unusual Logistics", or to handle the additional workloads. Additional vehicles to transport tents. And in some cases, Vehicle towing charges (truck/trailer sunk to it's wheel wells in your muddy field).. We'll take each case as it comes, but the client will be billed for all additional inclement weather related expenses. Please see Pricing Page ('Inclement Weather Related Charges' at the Bottom). Believe me, the last thing we want to do is tack on additional charges to an already high bill. And I'm sure you don't want to pay anything else either. But after doing so for many years, we're no longer going to absorb these costs.
-All other inclement weather policies are spelled out exhaustively on my policies page.
How can I contact you?
More detailed Contact Info is Here
Ed Zuckerman
28 Shawger Road
Denville NJ 07834
(973) 627-2722 (H) Usually 6pm-10pm Preferred number to talk “catering”. Avoid Monday/Wednesday nights when I go mountain biking after work.
(973) 634-0897 (Cell) Normally off. Day of Job: On
eddie@eddiesportablepigout.com
eddiezucker@optonline.net is where the above email gets directed.
Do you Have Formal Policies?
Yes. Posted online at "eppopolicies.htm". Very generic. Many line items do not apply to your event. I'm not a lawyer. But the polices are serious attempt to protect you, and myself. I've heard it said, "My Policies are in place to protect my business from *ME*!" Just a note: My Policies and Contracting is undergoing a legal review, and is subject to change.
How do you Handle Leftovers?;
All Leftovers are the property of EPPO for disposal as we see fit. Usually we're more than happy to hand off leftovers, provided there is a safe means to handle them. Options are Generously Ice filled coolers, Steamtables with Active Sternos, Working refrigerators, Working Freezers). If there is any possibility that the food will be mishandled, then we will not leave it. This is to reduce/eliminate the possibility that unwholesome food products will be consumed at a later time. If you want the leftovers, be prepared with one of the 4 acceptable alternatives listed above.. Lukewarm Pans of food sitting out on the Table is EXPRESSEDLY NOT one of the options. As the certified food manager, I make the final call. (Arrangements can be made to remove all leftovers too). Please, let's not get into an argument over this..take my advice seriously. . We also do not leave anything behind that was unopened. Part of the contract includes a hold harmless agreement regarding leftovers surrendered to clients.
Massive Amounts of Leftovers: I cannot bear to see food wasted, so I will do everything in my power to manage leftovers safely. That said, if you believe that there is a chance of tremendous amounts of leftovers, let me know ASAP. I can be a little more poised with empty ice filled coolers and Ziplock bags. Leftovers are periodically donated to the St. Peter’s Orphanage in Denville, NJ.
Department of Health Involvement & Credentials? I maintain a Catering License with the Denville, NJ Department of Health. The operation is annually inspected by Denville DoH staff, and a Sanitation Certificate is granted upon successful inspection. The results of those inspections are also documented. Copies of those documents are carried aboard all trailers, and kept online here: CATERING LICENSE / SANITATION CERTIFICATE/ SANITATION INSPECTION REPORT. I also maintain a "Food Manager's Certification" with the NRAEF. Some staff are also "Food Handler Certified", or "Food Manager Certified". Working toward ALL staff having appropriate certs.
Are you Insured?
Yes, I maintain a General Liability Policy, an Equipment Policy, and a Workman's Compensation Policy thru Suydam Insurance Company. Vehicles/trailers are insured by State Farm. Insurance Certificates can be furnished upon request for specific events, with advance notice.
What do you leave behind? We need to empty the grill of the spent charcoal. We can't take it with us. Usually we can dig a hole in some scrubby corner of the yard, bury it, and if the direction of the wind allows, we can wet it down (Significant amounts of ash will erupt for the dousing, and drift with the wind). If that's undesirable due to the circumstances of your event, then you're advised to have a galvanized garbage can, a small metal drum, or some other metal washtub. The approximate volume of what is removed from the grill is in this image. We also leave behind (usually) 4 large garbage bags. You might see a few small water soluble stains in the driveway from fallen bits of food that may accidentally fall and get stepped on. The grass may get scorched from the red hot roaster components during cleanup, but that's very rare, and the grass will grow back..
Anything else I need to know?:
-We care about your event. We strive for complete customer satisfaction.. We don’t get anywhere by leaving clients "pissed-off". We try hard to have you speak highly of my services. "Word of mouth" is my most important source of advertisement.
-If you are happy about our services, would you be willing to be placed on my web-based reference list? Please let me know and specify which numbers/emails work best for you. THANKS!!!!
-Lunch and drinks is provided for the crew easlier in the day. They are also free to eat from the Buffet, during their dinner break. If any food items are in short supply, or are unusually expensive, we’ll be happy to avoid them. Just tell us.
-Our Staff are there to run your foodservice only. This is our focus and our prime responsibility. In our down-time, it's our option to help you (and we usually try to be helpful), but we are generally NOT there to: Move kegs, move tables or furniture, run to the store for you, clean your house, be your handymen, be your kitchen help, set up party gear, or do any of the assorted tasks that hosts typically don't anticipate. If you need this kind of assistance, coordinate with me beforehand, and I will facilitate this with additional paid assistants.
-I care about the quality of the event. And I am constantly striving to improve. If there is something that you or one of your guests noticed that needs to be corrected or improved upon, or if you have helpful, creative suggestions, please bring it to my attention directly.
Please explore the whole web site for other menu options. http://www.eddiesportablepigout.com
PLEASE, if there are any additional questions or concerns, don’t hesitate to contact me. This is meant to give you a better idea about what I do and how I like to operate. But I recognize that all jobs are unique, and all have special issues. There are work-arounds for everything.
Thanks!
Eddie Z
Please Call (973) 627-2722 to Discuss Your Event. Usually 6pm-10pm, Weeknights. Please leave a Message otherwise. Also be sure to mention the potential date(s), estimated headcount, location, and the nature of the event. Thanks!
