Overview:

Jobs to VLHs force the simplest of menus.   Generally, the larger the headcount, the simpler the menu.     Among the choices are Hamburger/Hot dog events.    We can also consider Pig Roasts augmented by Pork Shoulders/Beef roasts.   Steaks.    Potentially Whole chicken roasts*, Whole Turkey roasts*, and Pasta/Sauces*.   (* haven't been tested on truly massive events yet).        We can also manage some or all of the following:  Potato Salad/Macaroni Salad/Cole Slaw, Corn on the Cob, Baked Potatoes, Baked Beans, Rolls, Potato Chips & Pretzels, Melons, depending on the situation.    These aren't necessarily the *only* choices, but as you can see, all simple stuff.    Not gourmet faire here, the goal is to just get the cattle fed safely with decent grub.          All serving done "all you can eat" buffet style.  

Logistic Overview:

The larger the headcount, the harder it is to do this outside of the Northern NJ area.     If you're in South Jersey, Philly, consider that local caterers might be more competitive since they don't have the same elevated logistical costs.    The logistical constraints relate to my three trailers, various pig roasters, and only one heavy duty towing vehicle to move them (for now).     Two trailers supports Pig Roasts only, the other supports BBQs, but all can combine to support large scale events.   Since there's only one towing vehicle, the other trailers must be pre-positioned several days before the event, and collected several days later.     It may take 3 round trips to get everything onsite, and another 3 trips to get things home.    Friend's pickup trucks are often called upon, with some financial adjustments necessary.  Also, keeping all that food at safe handling temperatures is a challenge.  I usually do fine with large iced coolers.   Onsite walk-in fridges always help, particularly if we're in the throes of a heatwave.   Commercial Kitchens onsite are also a huge advantage.   In some cases, a small refrigerated trailer may have to be rented.  Running water is an absolute Requirement.  I may even need the host to supply ice.   Logistical factors and Onsite Facilties greatly influence menus.    Please check out the Equipment Page to better asses my equipment resources.

Some Comments Based on Headcount:

50-150 people:  Represents the majority of the events I'm hired for.   Not considered a Very Large Headcount (VLH).  Lots of menu options.

200 people:       The upper limit of what I can do easily with one Truck & one single Trailer (and likely a buddy's pickup truck).  This is the threshold at which I'm still fairly mobile and can do the job outside of the Northern NJ area. 

250 People - 300 People:  Both trailers combine to support job.   Extra cargo vehicles required.  Tougher to do outside of NNJ.     Can still operate "Rain or Shine".  Threshold at which I can still offer a soft drink beverage package.  

350 People:  In 2005, I served a menu consisting of Burgers/Dogs/Condiments/Chips/A Whole Pig/ Pork Shoulders/Top Round of Beef to the Cedar Grove FD.

450 People:  In 2004, For Bergen Harley Davidson-Buell, I was prepared for 450 (of which 150 showed).   On the menu was:  A 100 lb Pig, 350lbs Pork shoulders, 160lbs Mac/Slaw/Potato Salads, Chips, serving from 2 lines. 

300-500 people:   Simplest menu.   All Three trailers in play.  If roasted meats, all Three Pig Roasters in use.  if Burgers/Dogs, 3 large flat top grills used.    Likely serving to two serving lines, with satellite stations for condiments .    I'm using some of my lesser experienced crew.   I'm no longer capable of rain protection for myself (be prepared for large Canopy rentals, or alternative sites committed to food service ops).     Might have to scrounge for additional tables.    Plastic Tablecloths in use.

550 people.     Consideration given to the use of Subcontractors, depending on menu (their availability must be verified).   Backline equipment such as commercial kitchens/walk-in fridges greatly aid in my ability to perform these types of jobs.   

700 people:  My largest Gig ever, National Guard, Mercer County, April 06.   800 Burgers & Cheeseburgers/800 Hot dogs/Full array of condiments/Baked Beans/70lbs Cole slaw/70lbs Mac Salad/70lbs potato salad and chips/pretzels.    All three trailers used.  Coolers/Ice used.  Three flat top grills. 1 roaster (For Sauerkraut/Baked Beans). 10 staff.    Easily could've handled more that day.

Anything Beyond 700:  The 700 person National Guard event showed me that I can handle an even greater crowd, as long as the menu is similarly basic.  

Some Additional Notes:  

1.)  Buffet style foodservice for VLHs is incompatible with "wristband checking", "Money Collection" etc.    Quite frankly, we have our hands full with the business of foodservice.   If you want to manage guests, feel free.    Don't rely on us to meter people in any way.   (We just dump the cattlefeed in the trough.  If you want a certain cow to stay away, then YOU sort it out.)

2.)  Plan on renting a commercial 20' x 30' (minimum, larger if possible) frame canopy (not pole tent), dedicated solely to backline foodservice for inclement weather.   If you want guests to be protected, rent another (bigger) canopy specifically for them.   Please make sure the canopy is staked properly to safely survive strong wind gusts.

3.)  Rain Date Packages:   Billed at 50% of the Original Date Job cost, availability dependant, and must be finalized/contracted far in advance of the event.    Rain Dates must be "enacted or declined" 48 hours prior to the event. 

4.)  See the pictures below to get a feeling for the space requirements.   

5.) A Potable water source no farther than 125' away from the foodservice area is absolutely critical.  

6.) An Electric Source is also required for low load lighting (if the job starts or ends in the dark).  Either direct plug in (125' away max), or from a generator.  GFCI preferred.

7.) Paved parking lots work best.   Grassy Spots OK.    Gravel spots OK.     I hate working in Dry, Dusty Dirt, or Mud.  If I'm placed in a Dusty Dirt Spot, additional cleaning charges may be assessed because almost all equipment, bins, containers will need unusual amounts of cleaning, inside and out..

8.) Trailers may have to be pre-positioned several days before the event, and collected several days afterwards.    Once the trailer is parked, it needs to stay put.   Trailer parking may need to be coordinated with local authorities.

Rough Idea of Costs:

Without knowing any menu specifics, $10-15/head is a rough ballpark for planning purposes....as the headcount climbs, there may be wiggle room.   I will certainly try to work within your budgets too, as long as they're reasonable.     I can't rattle off detailed quotes easily for these types of job, like I can do for a standard residential pig roast.    I have to build a package for you, and it's likely I'll have to do a site survey as part of that process.    Please bear with me on that.

 This was taken at the Cedar Grove FD Wetdown on 8/27/05 and is a huge panorama shot.  (very large 3MB file, please be patient.  Zoom in and pan with slider bars for best effect).   The panorama shots provide an excellent look into what to expect at an EPPO VLH job.