Hi, I am a restaurant owner based in Kathmandu, Nepal. We just got an order contract for 2200 sandwiches for an outdoor cycling event.
There is a pit stop during the event where we are supposed to serve the sandwiches. Cyclist arriving in group eliminating the possibility of making the sandwiches as you go.
The sandwiches are cold sub style sandwiches with a coleslaw.
There is possibly no storage in my restaurant pantry to store 2200 sandwiches even made the day before.
I have a huge store house where this could be done but there is no refrigeration which might spoil the sandwiches (mayo in the coleslaw) next day as it is summer here and (room temperatures) are pretty high.
Any suggestions or expect tips are much appreciated. Its an important event to pull off for my restaurant.