Each year our church youth group makes and sells submarine/grinders for superbowl.
I took over the youth group last year for a two-year cycle, so this is my baby now.
Because of a few dinners, pot lucks and other cooking I have done fo the church, and the fact I am the leader of the youth now - our sales have been brisk.
Several comments from church folks - about (what are essentially) quality issues in prior-year sales.
These folks are willing to buy now because I'm "running the brigade" as it were. : )
Here is my problem:
1. I'm not very happy with "making-ahead" over 100 sandwiches for pickup the next day. That doesn't sound like fresh product to me.
2. I have to have all the kids involved in the product assembly - and they can't be in a commercial kitchen under 18/yrs old.
3. The product has to be ready for pickup after first and second service - so at 10 and 11:30 AM
4. I don't think the kids are going to want to meet me at 5AM to limit the timeline between assembly and pickup.
5. We don't have the facilities at church to do an order-line (like a subway/quiznos-style line)
I am authorized to manage this as a "bake sale" under our county health code.
They will be doing all the prep in my kitchen, so standards are very high; But would have rather swiped a commercial kitchen Sunday morning TBH.
I'm picking up the product tomorrow (Saturday) morning. What is the best strategy here?
My plan at the moment is to:
1. Assemble all the meat and cheese in saran-wrap, place inside sliced bread.
2. Add sliced onion/lettuce/whatever else in deli pints/cups
3. Add singles mustard/mayo packets to each order.
4. Place all "ready to assemble" sub components into individual bags for pickup.
The subs were ordered on individual request cards - so they have options. We're making all to order.
I don't want soggy, day-old crap. I want prefection.
With any overage, I'll build some impulse-buy deli trays and finger-sandwich platters.
Advice from my Catering friends?