Opinions Please?

[Nicos]

Have you looked into initial set up costs?
There would be the serving van... ( tax and insurance too)and where would you keep it overnight?
Do you have enough freezer space to store the pre-made food?
Is your kitchen set up to EU regulation standards for handling/cooking foods?
Have you cost up cups/bowls/spoons/forks? ( hot food needs insulated containers)

Just a few thoughts!

[Munch]

Have you looked into initial set up costs?
There would be the serving van... ( tax and insurance too)and where would you keep it overnight?
Do you have enough freezer space to store the pre-made food?
Is your kitchen set up to EU regulation standards for handling/cooking foods?
Have you cost up cups/bowls/spoons/forks? ( hot food needs insulated containers)

Just a few thoughts!

Thanks Nicos, I have thought about it all, been reading for weeks. Plus hubby being head chef he know about all the regs and all that! However freezer space not thought of that. barely enough for my brood lol.

Not something we are going into immediately, loads of stuff to take into consideration including MONEY!!!

This is something we are really keen on doing, low start up costs, low over heads and if all goes wrong you still have something to sell to re-coop something!

All the thoughts and ideas everyone has mentioned are really helpful. I am liking the idea of pies and pasties too. Wondering how you could keep the "just cooked" crisp to them though, nowt worse than a soggy pie/pasty!

Thanks everyone xxx

[Mikey]

Would it be possible to store the soups cold and microwave them before serving. There are certain foods that taste far better the day after and stews and curries are two of those. Cawl is always better the following day, served up with some warm crusty bread, and a handful of fresh parsley and I'd be in heaven.

Packaged in airtight containers with disposable spoons, would be far more hygienic and easier to transport.

[veggiechicken]

Following on from Mikey, you could also sell the soups cold as many office and factory workers have access to a microwave.

[Munch]

Following on from Mikey, you could also sell the soups cold as many office and factory workers have access to a microwave.

This had actually crossed my mind, it would also mean that sales would not be limited to lunch time only.

[Hilary B]

The 'sight cabinet' type of hot-food holder works well for pasty type foods, you'd need to set up the day's 'ration' in there early on, but they do the job OK.

[Snadger]

Ooops!:An apology from I.

In an earlier post on this thread I mentioned a charger (which you all know is a horse or a large plate/platter)
What I shold have called it was a 'trencher'..........a hollowed out loaf/bun/roll with a filling of some type! (Made myself hungry now!):rolleyes:

[veggiechicken]

Its OK, Snadger, I knew what you meant but couldn't remember the right word either. They serve them at medieval banquets when you have a charger, a dagger and an enormous wooden spoon to eat with, not forgetting a bottomless goblet of cheap mead that leaves you legless!
Now there's an idea, a roadside Medieval banquet stall.

[Snadger]

Its OK, Snadger, I knew what you meant but couldn't remember the right word either. They serve them at medieval banquets when you have a charger, a dagger and an enormous wooden spoon to eat with, not forgetting a bottomless goblet of cheap mead that leaves you legless!
Now there's an idea, a roadside Medieval banquet stall.

...................with plastic daggers!

[veggiechicken]

And non-alcoholic mead in case of breathalysers.

[Hilary B]

The original Trencher was half of a pretty flat round loaf, cut through horizontally. If you didn't fancy the bread once you'd finished the stew, you could throw it to the dogs, who would be delighted!

[dogsbody]

You intend going mobile rather than doing deliveries froma fixed base?

I don't have any experience in the area but have used "caterers" for events (inc. after funerals for example). That seems to be a good market if you can get into it, but would need a more varied list of menus perhaps. But then you are making to order rather than guestimating demand?

Whatever you do, good luck - shame I'm rather too far away to be a customer!

[Two_Sheds]

river cottage veg book has home made pot noodles

Only just seen this Chris, thank you. I have that book on order

And non-alcoholic mead in case of breathalysers.

You just reminded me of my favourite winter drink: hot apple juice made with this stuff

[veggiechicken]

Only just seen this Chris, thank you. I have that book on order

Here's a link to the recipe
River Cottage - River Cottage Community Recipes

[Two_Sheds]

Thanks for that, and He says thanks, too