May 23, 2009
| Year | Gross | Net |
| 2005 | 834.1 | 542.43 |
| 2006 | ||
| 2007 | 836.5 | 408.34 |
| 2008 | 1013.1 | 378.19 |
| 2009 | 934.5 | 444.5 |
For the next time:
pre-boil (the day before) 50 or so sausages to have them ready to go them ready to go by 8:00 the next morning. Also, have pots with water set up to boil the remaining sausages the day of. Will need more water and Ice!
Pre-load trailer with 3 tables, Dutch ovens, grill and folding chairs and canvas tents.
get shelf and menu from Scout Shed
Monday Morning - they set up very early - recommend getting there no later then 7:00am - have some coffee ready too.
6:30 Meet at the school house to pick up tables, burners and grills - load the trailer
7:00 Arrive at stand location - start to set up.
DO NOT BE ANY LATER THEN 7AM maybe even 10 minutes earlier!
Just a note - the long poles without a hole - are the legs, the short poles with the hole and the poles with the expanded end the longitudinal poles for the canopy, three are also needed for the concession area. The canopy does not fit over the entire assembly.
Make sure the gas tanks are at least half full.
The Dutch oven worked great to simmer the onions and peppers. the mix was two onions to 1 green pepper to half a red pepper, Takes about 10 minutes to cook up and should simmer 5 to 10 minutes more.
Cooking should start about 7:30 am - Several stand holders did look for us to be ready to serve then. We had sausages cooking by 9:00
Takes about 15 to 20 minutes to grill up a sausage.
What we used 160 Sausages and stake rolls, 160 Hot Dogs and buns, 1 #10 can Sauerkraut, 2 #10 cans tomato sauce, 8 Red peppers, 15 Green peppers and 24 lbs of onions. 2 ketchups and only 1 mustered and 1 bbq sause. 6 24 can soda packs, 2 24 bottle water
 |
Each shift needs - 8 to 9 needed per shift: |
|
2 cooks, (1 adult and 1 older scout) |
|
1 prep person (onion and pepper cutter), |
|
1 meat/topping server (also stirs the onion/pepper mix) - onion/pepper mix, sauerkraut and tomato sauce (forgot that this year), |
|
1(2) cash/order taker (also gets the drinks) |
|
1 bun prep person (adult - also supervise shift change too) - gets the orders form the order taker and prepares the buns and plates - depending on the buns - they may need to be cut |
|
2 order runners - gets the plates and gets the meat/toppings and takes to the customer. |
|
1 spare for restock and various other tasks (may be second order taker) |
For Next Year 2010
|
120hot dogs and buns (80 sold 2009) |
|
6 cases (24 can) soda |
|
2 cases (24 bottles) water |
|
160 sausage and rolls (140 sold 2009) |
|
1 #10 can sauerkraut |
|
22lbs onion |
|
more peppers 12 red and 20 green (maybe one or two yellow too) |
|
2 #10 can tomato sauce |
|
10 to 14 bags ice |
|
2 large ketchups |
|
1 large mustered |
Clean up started about 3:30 and most every thing was stowed away by 4:00
| Troop 53 | Sausage Stand | May 31, 2010 | ||||
| Shift | Scout | Adult | Duties | |||
| 7:30 to 10:00 | ||||||
| Wayne Betty | Set Up | |||||
| Cook | ||||||
| Coolers | ||||||
| some selling | ||||||
| (Set up) | ||||||
| 10:00 to 12:30 | ||||||
| Wayne Betty | Cook | |||||
| Selling | ||||||
| 12:30 to 3:00 | ||||||
| Wayne Betty | Cook | |||||
| Clean up | ||||||
| Close up and | ||||||
| tear down | ||||||
| EVERBODY BACK AT 3:00PM TO CLEAN UP THE FAIR AREA | ||||||
| Maytown Parade starts at 5:00 PM | ||||||