STATISTICS! I sold 2400-2500 plates of food. (plus fed the staff another hundred or so). We made: 51 wokfuls Singapore Vermicelli (2 x 400gm noodle packages, 1.5kg sprouts, 2 cups green onion, 6-8? eggs) 32 wokfuls Garlic-Garlic Chicken (3.5+kg meat) 22 wokfuls Bucket of Fire (3.5kg meat) [19 wokfuls (bigger, w/ all the canned stuffed) Cantonese Stir- Fry (2.5kg meat)] TOTAL -- 124 wokfuls (2500meals = over 20 servings per wok -- actually more -- I had to use large plates supplied by the festival, and they were a little too big). I also sold about 350 salads (no cilantro) using a smaller paper container. === Each container of onion (same for all dishes) = 3 liters (~2kg?) Each container of green pepper = 2 liters (~1.5kg?) Each container of celery = 4 liters (~2.5kg?) I think that one 2.2kg tin of baby corn per wok of Bucket would be correct. === Overall I used (not including leftover meat and vegies): about 120kg pork about 115kg chicken (dark meat chunks) 210kg cut yellow onions (including Cantonese Stir-Fry) 120kg cut green peppers (not used in G-G Chicken, as I previously said) 75kg celery -- the way mine was cut (too big) might mean we need a little more per wok. 60kg sprouts 15+kg tomatoes, 10 kg red onions === I sold over 2000 cups of coffee (buck a cup). And only 300 stuffed buns (I used to sell 1000). There were also two or three places selling a variety of pastries, including two pizza places. (The festival was really overloaded with food -- not a problem for us at Lowlands). === 250kg (500liters) is a lot of propane. We aren't using propane, are we? Some mixture of propane and butane? === I suppose that we should prepare exactly triple my festival -- 7500 meals. And have another 5000 meals worth of ingredients on standby. (Remember -- 7,500 meals is NOT a lot of food. We could concievably do double that). Therefore for 7,500 meals (plus 1000+ salads) we need: 350kg cut pork 350-400kg cut chicken -- dark meat chunks 650kg cut yellow onions 350kg cut green peppers 250kg cut celery 200+kg bean sprouts green onions -- only in the noodles -- 200 bunches 50+kg tomatoes (we can cut these on site) 30kg red onions (sliced on site) eggs -- I used about 250 large, but I think that we should use a little extra per wokful. Therefore we need to have 1000 eggs. (Not including breakfasts). Louisiana hot sauce -- I used 8 liters = 22 woks Bucket + 32 woks Chx. So: 30 liters (no Cantonese means more hot sauce). This hot sauce is only for cooking. The other two are also on the counter for the public. chickpeas -- 30 x 2.2kg tins = 350 salads. For 1000+ salads we need 200kg cooked chickpeas. vinager -- 1 liter -- 22 woks Bucket. Therefore 6 litres lime juice -- 15 x 235ml bottles. Lowlands - 12 litres corn starch 5kg (incl. Cantonese). Lowlands - 15kg Patak's Garlic pickle I used 16 x 283gm jars -- 1/2 per wok. Lowlands 50 jars. fried garlic flakes -- 32 small packs (100gm). Lowlands 100 pacs dry garlic flakes -- 10 kg 2500 meals. We need 35kg. Sambel Oelek -- 3 x 3.5liter plastic jars. 10 for us. Koon Yick Wah Kee chilli sauce -- 5 x 2.2kg plastic jugs. 15 jugs for us. soy sauce -- 1.2 x 15kg pail light soy sauce. (incl. Cantonese). 4 pails should be more than enough. vegie oil -- 1.2 x 16litre pails of canola oil = 2500 meals (no deep-frying). 4 pails, plus deep frying, plus breakfasts. baby corn (cut!) 2.2kg tins. (probably 22 for Bucket - 65kg meat). Lowlands 120 tins. curry powder, Chinese 3kg (6 bags) - 51 wokfuls Singapore. 10kg Chinese cooking wine -- 4 bottles ok (pork marinade) rice -- 110kg = 1300+ plates (not w/ Vermicelli). We need 350kg noodles -- 102 x 400gms = 1000+ plates. 6 cases = 360 x 400gms white pepper -- 3 x 500gm bags (only in cooking). Lowlands 10 bags. black pepper -- 1 lb (salads and counter). 1.5kg Lowlands salt sugar 6kg (including coffee)-- so probably 2kg /2500 meals This dry-goods list is for 7500 meals. We should stock up on dry goods so that we are not running around on the weekend. Our only concerns on the weekend should be getting extra meat and vegies. Worst comes to worst, we make sure that we have enough for an extra 3000 noodles. If on Sunday supper we sell only noodles, then GREAT! Very profitable, and easy to stock up on in advance or even at the last moment. Just have to have an extra 6 cases of noodles (plus curry powder) hanging around, plus access to another 150kg sprouts. The other ingredients should be no problem. === As far as our other dishes go... Breakfast: extra onions, extra eggs, extra oil, potatoes, corriander powder. Ketchup (do the Dutch use this on breakfast?) Fritters -- extra onions, extra green peppers, extra oil, yogurt, chickpea flour, sauce (I am still thinking about what would be a perfect sauce -- easy to make, etc. I am thinking a cumin- tamarind-apple-garlic dip. Easy and cheap. Even a touch of ketchup in it.). Also, we could consider a second type of fritter -- bacon and corn niblets -- easy to maake and very delicious. Corn -- do we need butter or what for seasoning? Ingredients for other dishes: oil onions potatoes eggs yogurt chickpea flour onions green peppers tamarind and apple sauces... fresh corn butter corriander powder (in the Eggy Potato Hashbrowns) cumin powder