Hello FestivalNet member,
As a food vendor, you know how brutal some days can be! Now matter how slow it is at times, there always seems to be part of a shift that is utterly nuts. So how do you keep the lines moving and tickets processed without losing your mind? Keep reading for some tips on just that.
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How To Keep Your Cool When Food Truck Lines Stack Up
By Richard Myrick for Mobile Cuisine
Here are a few simple steps to take to make sure you and your food truck staff can stay cool when the pressure heats up:
Mise en place
This French phrase means to put things in place, to prepare. Whether you are a classically trained chef or learned your cooking technique in your home kitchen, every successful food vendor understands the importance of having everything in its proper place.
Without attention to mis en place, things can get chaotic very quickly; and chaos in your kitchen results in long lines of grumpy customers.
You know the old woodworking adage “measure twice, cut once”? That applies to food prep as well, so be sure to double check the conversion rates of your ingredients.
It may feel redundant, as you might unnecessarily dirty a bowl for just holding ingredients, but organization is key. For example, you might have an ice-bath landing zone for chilled items such as blanched asparagus or hard-boiled eggs, or a warming zone for hot items.
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