My local Restaurant Depot allows me to fax in large orders (one day in advance) and they have the order ready to go on pallets when I arrive the next morning. They place it on my truck with a forklift. If you’re willing to pick up the 80 cases you might be able to work out a discount with that volume. I have had one manager cut me a break another would not.
I’m not sure which Rd you shop at I shop at the one in Fountain Valley and the manager has told me about this company it’s called Pronto and they will shop Rd for you and deliver the product to your store. The charge a % on how much you buy. Not sure if you have heard of them but I have also seen them do drops around my town.
I tried this a few times but it seemed like they pushed all their old products on us so we hand picked ever since.
We just got in some Koch uncooked party wings. How do you initially cook yours? Do you have them fully cooked and ready to be run through the oven once they get to your stores?
Initial cooking is done on a sheet pan with a Lloyd wing screen insert. For a standard pizza finger config in a conveyor oven it will take about 20 to 27 minutes. Once that is done we coat them lightly with our buffalo wing sauce and bag them in 10 piece orders.
Thank you! I’ll let you know how they turn out. We tried something like this from pre cooked wings and felt the wings coated in buffalo kept them crispy on the outside and more tender on the inside
We put 8oz per 20lbs of wings for the pre coat. The time of order is 4oz for 10 piece
4oz per 10pc order?
Its still a work on progress on the portion control. But 4 oz is what it is supposed to be. We stand over their shoulder a say thats too much or thats too little at this point. I do need to work on a better system for this.
we keep a large stainless steel bowl with a no skid bottom 1/2 full with hot sauce on a shelf…as soon as wings come out of the fryer they are ready and are thrown into a strainer (approx 1/4" large openings) so that the basically all the sauce drains which saves us a ton on sauce and they look better when not drenched…we get a few requests for extra sauce on top but 99% of our orders are fine and our usage drastically decreased from when we used a squirt bottle and tossed in a bowl. I would love to use this methosd for all our sauces, but we have space limitations and the vast majority of our wing orders are for buffalo wings
Does the health dept give you any problems with this? Having an open bowl of sauce sitting out?
Check with the your distributor or even with the manufacturer of your sauces, Franks does offer 2 oz pumps that fits on their gallon jugs. If you cant do that, if you can pour them into a widemouth container (ie mayo container) you can use a 2 oz ladle to scoop it on)
yrs ago we used the bowl dip method. Health dept said No Go.
I looked in to the pumps. My sauces come some in small jugs some in wide mouth… I forsee problems(thicker sauces, or things like orange peels in some sauces clogging it)