I’m the planning part of doing a pizza fundraiser…I am assuming a parbaked crust is the best choice for this…anyone have thoughts on it. Also, how do u wrap the pizzas?
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- Fundraisers require a lot of planning. I have been doing fundraisers for 3 years. This year we did over $1million in fundraisers.
- If your pizza’s have meat on them, you will be required to have the USDA inspections every day that you produce a pizza with meat.
- If you are packaging the meat (on the side), you will still need to contact the USDA for approval to do so.
- Parbaked crust is the best way to go.
- Your pizza’s should be shrink wrapped in a food grade shrink wrap.
- Freezing the pizza’s is the best way to do fundraisers.
- Test bake the pizza’s in at least 2 dozen different home ovens to get the correct baking instructions on your packaging.
1 mil! Not bad at all!
Fundraisers are tough to plan for. Some weeks we can do $70,000 and others may be $1,000. We do about 400 per year and it’s a part time job just scheduling and planning them. We use a frozen product to do fundraisers with so it can sit for up to three weeks in our giant freezer.
Your freezer must be the size of most pick/delivery stores!
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It’s 26’ X 12’. We can store about 8,000 boxes in it. Our freezer trailer that we use for transport holds up to 2,200 boxes.
That’s insane, if I ever venture towards Harrisburg, I’ll try to stop by!
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