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Transporting catering dessert shooters

post #1 of 12
Thread Starter 

Seeking advice on the experienced catering professionals!  Our business has recently added 2 oz dessert shooters to our catering offerings although we are seeking out the best possible way of transport of large catering events.  Previous issues we have ran into is keeping them upright and stable from kitchen to event.  Please let me know if you have any experience with certain products with this type of catering medium. 

 

Thank you!!

post #2 of 12

Will the contents be liquid or solid?

Highly perishable or not so much?

 

mimi

post #3 of 12
Thread Starter 
They wil contain items such as mousses and curds. The glasses we are using are 2oz plastic dessert cups.
Thanks for your reply!
post #4 of 12

Hotel pans, with shooter cups nestled into a bed of raw rice.


Edited by cheflayne - 10/19/15 at 9:06pm
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post #5 of 12

We had custom drilled wooden holders for the waitresses to use during "shooter hour".

They were for the test tube shaped glasses but don't see why you couldn't make (or buy) something similar for a regular shooter shape.

Maybe from foam rubber or better yet the hard foam that florists use?

Sanitation might prove to be kinda hard......

 

mimi

post #6 of 12

If you can keep the contents below the rim of the serving  cups, load as many as possible onto 

a full sized sheet pan, wrap (commercial grade) stretch wrap  tightly  ...all the way around.....

at least twice. Then slide into pre-chilled cambro box.  

If done properly, a gorilla and 2 chimpanzees couldn't spilll em...or even ME. 

post #7 of 12

we have collars for our sheet pans when we make full sheet cakes. we usually fit the shooters on a sheet pan with one of those bad boys, fill any open space with parchment crumpled up to keep everything upright, and wrap everything up tight! tag the event/client name and off to the server fridge to await pickup. 

post #8 of 12
Be green !!!!!!
Reuse your egg flats and cut holes then put into hotel pans or sheet pans.
Works like a charm
post #9 of 12

I agree with those above me. We use sheet pans with 2 or 3 " collars. one wrap. Then invert a sheet to fit on top and over wrap the whole thing. You can rack them or even stack them up as high as you want as long as they are secured on the sides.

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post #10 of 12
Quote:
Originally Posted by bbs culinary co View Post

Be green !!!!!!
Reuse your egg flats and cut holes then put into hotel pans or sheet pans.
Works like a charm


Real green when the salmonella kicks in.  Egg cartons and flats are a source of cross contamination.

post #11 of 12
Quote:
Originally Posted by Jimyra View Post


Real green when the salmonella kicks in.  Egg cartons and flats are a source of cross contamination.

Hmm, never ever really thought about that. But never ever
had a problem either. Still, safety dictates.
post #12 of 12

Don't they make a 48-er dishwashing rack for shot glasses?

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...."This whole reality thing is really not what I expected it would be"......
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