🫡 Operation: Ultra Maximum Utilization

Production

For reference, I created a sample large weekend.

710 people. Would be around 10.5k-11.5k in sales

Kitchen Space

How we'll use the current space

Refrigerator

• Left fridge = produce/sides/prepared food
• Right Fridge = meat/prepared food
• Rolling fridge = dairy/sauce

Dry Storage

• tortillas stored at home and in cart
• Packaging in basement and in cart

What We'll Need

1. More tortilla containers
2. Another scale

Prep Days

Produce Prep

General

• create prep sheet for every vegetable (example. 3lb jalapenos chopped, 2lb chopped and seeded). Don't need to do with onions because once onions cut then they must be refrigerated.
• Juice limes for weekend after purchase.
• Go out and buy meats, then both cut meats
• then go out and get produce and both work on sauces and produce prep.

Sauces

• Made on prep day: Schmoke, Ranchero/Mild Salsa, Fire Roasted Salsa Verde
• Made whenever: Lime Crema, Spicy Crema

Vacuum Sealing

Use vacuum sealed meat when amount of people per weekend hits a certain threshold.

Method

1. Cut and marinate chicken
2. Cut and salt pork
3. One person hangs bags on holder and takes them off and vacuum seals. The other person fills the bags

Storage

1. Needs to be more organized. Maybe store in wire baskets or dish bins. Keep white board on or near freezer to keep track of inventory.
2. Thaw entire containers at a time.

Cook Days

All about the meats and mixes

Space

• 115lb pork as of now (need a bigger pot)
• 75lb chicken per oven batch
• Brisket could be added, cooked the day of the first event. This would lessen the load on the main day.
• Add chorizo? Could be cooked easily on flattop on kitchen or on the cart before the event.
• boneless butts

Event Days

Oven space the day of events

• 350 people's worth of food at a time. So events will need to be staggered if more than that.
• Could portion everything out and make mixes on cart?
• Should sauces should be scooped each day?