|By Chefacec (Chefacec) on Monday, September 13, 2004 - 02:20 pm: Edit|
Hi all...I've got a huge group in for the next three weeks. I have two 32 ft. refrig. trailers from our purveyors for cold and frozen products. My question, do any of you have a schematic that I may use in order to make organization of these trailers easier. BTW, both trailers were dropped with approx. 900 cases in each. Thanks in advance.
|By Chefmanny (Chefmanny) on Monday, September 13, 2004 - 04:35 pm: Edit|
Just label the boxes and keep like products together.
You might duct tape spaces on the floor...squares or whateve size you need, labeled so people know where to put the food
|By Chefmatt (Chefmatt) on Monday, September 13, 2004 - 11:55 pm: Edit|
What do the 900 cases consist of? The best way to load the trailers would be in order of pull.IE. Prepped dinner items go to the back lunch in the middle and breakfast items closet to the door. then start the other truck the same way for the next day or so's business. You will be 24 hours minimum ahead on your prep and the truck rotates itself each day. If you have access to bread racks they are great for storing and stacking and take up a minimum of space as opposed to queen marys and speed racks. For produce you can stack schoolies on top of each other along 1 side of a truck. Ask you Banquet set-up manager for these. attach copies of your banquet event orders to the bread racks or queens as they are completed. Wrap them in plastic to asssure that nobody gets to the food before service. On the day of the function have a supervisor or sous chef expedite the truck to the servers.we use this system for very large groups. 40,000 people in 2 days. (22 60 ft trailers)It works great . I hope this helps Let me know if you require more.-MATT-