Norma - Thanks for posting about your food vending at the Arts and Craft Fair. That sure looks like a whole bunch of work in that heat! The smoothies look great.
By the looks of it, I'd have to guess that fellow bakes at a pretty low temp.....425?
It is a bunch of work to set-up for anything outside. From getting signs ready, to getting lists ready for all the equipment ready you might need, to making sure you have any prep work done, takes more time than many people might think. I didnít post a picture of my big Coleman cooler, but it holds about 80 lbs. of ice. I had to drag that thing about a half a block to my inside stand after I was finished the first day, and then drag it outside again the next day. My husband and I used to have a concession trailer we took to many events, but at least most of the equipment stayed inside the concession trailer. Some of those events we went to lasted 10 days. We also set-up for some events for 4 days on the ground. There is always dragging a lot of ice along, if you are selling drinks. My one friend was next to me at the event the last few days. She is also in the concession business, and owns two concession trailers. Her and her husband go to auctions and events like the last two days. We talked about how much work it is to get ready for those events and really not knowing how much ingredients to take along. There are always food vendors arguing if someone places them near another person that might be selling something along the same lines as they are selling. I posted in my other reply that I am almost positive that I wonít be ever doing any of these events again, because of all the behind the scenes work that has to be done before an event. I had doing this in my blood for a long time, and really just guess I wanted to see if I could do it again. I donít know what I was thinking.
At least when you have a permanent stand somewhere, all the equipment is there and you just have to get your ingredients to be able to prepare your products. When trying to take down your set-up at the end of the day in the heat and humidity it can get very tiring. Then you always have to worry about the weather when you are a vendor outside, unless you have a concession trailer. I talked to the men that ran the Wok Soba Noodles stand at the end of the day yesterday, and they also said if it rains you just have to shove everything into whatever you had placed it in, and clean up all the stuff, before the next day. Their food business had a lot of heavy equipment involved, plus all the ingredients.
Thanks for saying the smoothies look great.
I am now going to be trying to sell them at my market stand.
I had looked at Frankís temperature on his oven, and it looked to me to be about 525 degrees F. I couldnít really tell though. It had some kind of knob that looked like a damper. I asked him about that knob. I guessed his temperature Frank baked at was 525 degrees F. He told me he bakes at 575 degrees F. I said that surprised me. He then said customers want a pie fast, so that is why he bakes at those temperatures. I still couldnít believe he baked those pies at that high of a temperature from the looks of his pies. I still wonder how his dough balls stayed in the heat and humidity all day long and seemed to stay the same. I didnít take of picture of the dough trays, but they can be seen in some of the pictures. Someday if I have time, I will visit Franksí pizza business. It is close to where I live. Frank is really very interesting.