The Caterers Corner
Whole Turkey Dinner: How to Package for Delivery Caterers Corner: Whole Turkey Dinner: How to Package for Delivery
By Chefpauls (Chefpauls) on Saturday, August 07, 2004 - 11:22 am: Edit

I'm a new caterer in NJ, interested in taking delivery orders for Thanksgiving Dinner. What is a professional way to box a whole cooked turkey dinner for delivery?

By Chefgibz0 (Chefgibz0) on Saturday, August 07, 2004 - 01:51 pm: Edit

What are you going to include in the menu? Full dinner and all the trimmings? or just the core, turkey and stuffin? Do you have a paper distributor that you already use? They may have cardboard carry-outs, or the foil bottom and plastic top ala grocery store roast chix sort of carry outs that are turkey size. Some ribbon around these with a sticker that has your business logo on it to seal the ribbon. Just one NOT stuff turkey...cook stuffin separate.....turkey will not over cook and there is less risk of "you made me sick, I am going to sue!" Also cook breast and legs separate and then arrange in the togo pan upon delivery, legs and breast will be nice and tender and not dry. What else do you plan on serving??

By Chefppp (Chefppp) on Sunday, August 08, 2004 - 10:39 am: Edit

Thanks for the input. I am planning on doing a whole dinner, a whole roast turkey & sides. I want to box it up so it looks like it came from a caterer. I don't want to just use a disposable tin & foil as I think that will look tacky.

By Chefmanny (Chefmanny) on Sunday, August 08, 2004 - 04:51 pm: Edit

Are you delivering it cold or hot?????
You have to follow the same regulations as if it were in a restaurant, if it's hot it has to be at or above 135F, if it's cold it has to be 41F or below!
Re-thermalizing instructions should be included if served cold.
Packaging has gotten very elaborate and sophisticated, more in Europe then in the USA. In Europe they have packages (paper) with thermal sensors that change colors when the food reaches the temperature danger zone. We should see those in the next year or two in the states. Food safety and security is a big issue now and it will only get bigger!!!!
You know in Southern California, I forget where they banned free drink re-fills already!!!!
Cross contamination, now the customer has to take the cup to the counter, the employee dumps it and they get a fresh cup every time!
Good Luck!!!

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