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making hodos

post #1 of 3
Thread Starter 
I'm considering making frozen hodos. 50-80 cent varieties
Thoughts? Any of you been on the manufacturing side? how important is a blast freezer? The product they have now is not tightly cryovaced.
Most is pretty standardized...sate, fried stuff (artichoke with boursin is good), thaw stuff, fillo wrapped, tarts etc... I could copy or come up with my own......


I went in talking about box lunches....my new kitchen (built in 1901 and rennovated in 1949-1950 catering kitchen on the 3rd floor of a church with stainless steel out the wazzoo, 8 burner stove, dbl large deck oven, 400 circa place settings of diner china with serving platters/bowls) 6 blocks from Washington University, 5 blocks from a major hospital/childrens hospital/research facility......the stuff on the market now is fairly lame, still in my research mode.....anyway a meze platter with dolmas, caponata, hummos, olives, cuke sauce, pita chips seems fun (meat option). french with tapenade, white bean salad, green beans, goat cheese with baguette....
Of course box lunches too...I'm toying with the idea.
Delivery is a major concern for me.....anyone have experience with various ways to have food delivered. ie...currier service, employee, independant contractor....other options?
cooking with all your senses.....
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cooking with all your senses.....
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post #2 of 3
hello shroomgirl,
I owned a small catering company in Edmonton and my deliveries were not large enough for me to purchase or hire someone to do all my deliveries. At the same time, I didn't have enough time to do them myself. So I hooked up with 3 other catering companies that were in the same situation as me and we split the price of hiring a van, and a guy to do this for us. Between all of us we had enough buisness to justify it, alone, we would have been going over budget.
It's just another important lesson of living in a community. Turn to your neighbor when you don't have an answer and the solution will always come.
Good luck
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
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Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Reply
post #3 of 3
Thread Starter 
Thank you!
cooking with all your senses.....
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cooking with all your senses.....
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