1) Going to get a van (probably transit connect or small citroen sized). Was thinking of putting a fridge in it or would you use cool boxes ?
2) If you use cool boxes can you resell the sandwiches i.e. made on a monday, taken out but not sold can they be sold on a tuesday ?
3) How many sandwiches can the average employee make in an hour ?
4) What sells best. Sandwiches, rolls, wraps, bagettes, etc ?
5) what packaging do you use ?
6) Any useful tips for setting up the van i.e shelving etc ?
Thanks
Paul
1. A fridge van would be better, but if your budget won't stretch to this, use polystyrene boxes with lids (get them from an aquarium shop) with cool blocks in. We used them for a whole summer, they worked really well.
2. I wouldn't sell sandwiches the next day, coolboxes aren't temperature controlled. If you make them and keep them in a fridge you're OK selling them the next day.
3. I am fast, and can make, seal, and label 30-35 sandwiches an hour (using a sandwich sealing machine - can do more if using hinged wedges)
4. Rolls sell best as they are usually cheaper than sandwiches, depends on your type of customer, eg we found blokes on building sites preferred rolls, female office workers preferred sandwiches.
5. Plastic sandwich wedges, either with a hinged lid, or open wedges if you have a sealing machine (expensive at £1,000 but makes much more professional looking sandwiches, especially if you are selling to retail outlets.) 2 thick bread sandwiches you'll need size 030.
5. Initially, we used the large bread trays the bakery supplied the cobs in, as they hold a lot, and stack up about 6 high.
Are you up to speed with labelling regs?
Hope this helps.
