RBG - Food Concessions

Beer Garden and Dining Tent

Items Needed:

  • Tablecloths (extras in warehouse)
  • Buckets of soapy water
  • Rags
  • Brooms
  • Trasbags

How to Operate:

Volunteers are responsible for keeping the beer garden and tent area clean and neat.  Bus tables, wipe tables and chairs, clean spills, empty garbage cans, etc. Replace tablecloths as needed.

Volunteers are to be friendly and help patrons find seating and make sure they have what they need.

Need a volunteer to take towels home each night and launder them.

 


 

The Great Sandwich

Items Needed:

  • Sanitation Station - note PH to be checked each day 30 minutes prior to festival opening
  • Fan - needs to remain on throughout festival (Health Dept Regulation)
    Click Here for a pdf of the Health Dept Guidelines
  • 3 - Tables (2) 8’ tables – (1) 6’ tables with cloths
  • Card board - for under grill and wok
  • 2 Griddle Grill / Wok / Electric Skillet
  • Refrigeration
  • 6 tanks Propane
  • Foil pans with lids 30 small, 4 large 
  • 2 Chafing frames and candles
  • Spatulas, tongs
  • Kitchen Serving Gloves
  • 200# Goetta (800 patties/goetta balls)
  • 800 ct Buns
  • 10# red Peppers
  • 20# Onions
  • 1 (36oz) Sea Salt/
  • 1 (18oz) Black Pepper
  • 1 (21oz) Emeril’s Seasoning
  • 1 large maple syrup
  • 32 oz. Ketchup (3)/Mustard (2)
  • 1 67oz Extra Virgin Olive Oil
  • 32 sticks Butter
  • 260 Eggs
  • 30# Sliced Cheese
  • 800 Serving Tray Boats and papers
  • Wax Paper
  • 250 sq. ft. Foil
  • 3 packs - Napkins/Napkin Dispensers
  • 5 rolls Paper Towels
  • latex gloves – medium and large
  • Oven mitts

How to Operate:

Bring all items from warehouse. Heat up griddle, wok, and electric skillet 30 minutes before festival opens. Start preparing food 15-20 minutes before opening each day

Goetta Burger

  • Fry goetta burger with a little olive oil. Add salt, pepper, and a dash of Emeril seasoning. Add choice of toppings – egg (cooked in butter), cheese, and sauté onion and bell peppers. Serve on bun

Price: $4  - Goetta Burger ($5 with peppers, onions, egg and cheese)

 


 

The Grill

Items Needed:

  • Sanitation Station - note PH to be checked each day 30 minutes prior to festival opening
  • Fan - needs to remain on throughout festival (Health Dept Regulation)
    Click Here for a pdf of the Health Dept Guidelines
  • See Food Concession Chair for menu item details - SEE MENU
  • Black and White Table cloths (30)
  • Grills (2)
  • Kitchen Serving Gloves
  • Refrigerated Truck 
  • Propane Tanks - 4 lbs (100 gallons) 12 lbs – 20 gallons

How to Operate: 
Volunteers are responsible for making menu items, taking orders and receiving payment. See booth Chair and Captains for details.

Price:

Buffalo Bobs Bleu Cheese Burger

 

$5.50

Cheeseburger

 

$5.00

Hamburger

 

$4.50

Italian Sausage with Peppers and Onions

 

$4.50

Fish Sandwich

 

$5.00

Bluegrass Mett or Bratwurst

 

$3.50

Bluegrass Hot Dog

 

$2.50

Chicken Fingers (4 pieces)

 

$5.00

French Fries

 

$3.00

Cheese Fries with Skyline Shredded Cheese

$3.50

 


 

Holy Donuts

Items Needed:

  • Sanitation Station - note PH to be checked each day 30 minutes prior to festival opening
  • Fan - needs to remain on throughout festival (Health Dept Regulation)
    Click Here for a pdf of the Health Dept Guidelines
  • Cardboard boxes to go under fryers to absorb grease
  • Latex Gloves
  • Donut oil
  • Tongs
  • Donut Mix
  • Bags
  • Warmer (from McHale‘s)
  • Donut toppings – powdered sugar and cinnamon
  • Coffee/cups/creamer/sugar/stir sticks
  • Post-it notes
  • Lane markers
  • 3 8' Tables, 1 6' table
  • 4 Chairs
  • NEW FRYER FOR 2022 - 220V NEEDED
    4 outlets. 3 110V outlets - 1 for fan, 1 for FryDaddy, 1 for the warmer in the kitchen. The warmer requires a locking connector / 1 220V 30A circuit with a NEMA 14-30R receptical. Ideally, that receptical - along with the Fry Daddy receptical, should be delivered to the North wall of the booth

How to Operate:
Volunteers responsible for frying donuts, sugaring donuts, mixing batter, filling orders and selling.

Final setup details will need to be developed around the new Donut Robot. At this time, we anticipate that we will use the clear plastic shields on the north wall of the booth to allow safe viewing of the machine as it produces.

To Make Donuts:

  • Batter for donuts will be mixed in bar area of church hall.
  • Fryer has to be turned on about 30/40 minutes ahead of time.
  • Fryer will only make 9 donuts at a time due to oil temp.
  • Batter needs to stay at room temperature until just before using.
  • Donuts are placed in warmer until sugaring them.
  • Take donuts from warmer and add either powder sugar or cinnamon sugar.

    Flavors: 
    Plain, Powder Sugar, Cinnamon Sugar

Price: $1 for 2 $3 for 6, $6 for 13 (bakers dozen), $.50 cup of coffee

 


 

Spiral Potato Chips (soft pretzels included in this booth)

Items Needed:

  • Sanitation Station - note PH to be checked each day 30 minutes prior to festival opening
  • Fan - needs to remain on throughout festival (Health Dept Regulation)
    Click Here for a pdf of the Health Dept Guidelines
  • Cardboard boxes to go under fryers to absorb grease
  • Latex Gloves
  • Fryers (2)
  • 1 full sheet pan
  • 2 Hotel pans (McHale’s)
  • Small tray under slicer (McHale’s)
  • Tongs and/or spider spatulas
  • Potato slicer machine
  • 500# Potatoes
  • Vegetable oil
  • Seasonings
  • Serving plates
  • Napkins
  • Knife
  • Ketchup
  • BBQ Sauce
  • Wood pallet for placing buckets of potatoes
  • 10 5gal buckets for potatoes


How to Operate: 

Prior to Festival (Wednesday 1 pm – Friday noon)

  • Clean potatoes and prepare them for the weekend sales.
  • Potatoes will be delivered to hall on Wednesday after 1 pm.

To Make Potato Ribbons:

  • Turn on propane tank
  • First night (add oil) and heat 30 minutes before opening

Instructions on slicing potato: 

  • Place a basket/plate at end of machine to catch potato ribbons
  • Cut about ½ inch piece off both ends of the potato.
  • Firmly seat the potato on the drive plate.
  • Move the potato and drive assembly toward the blade while pressing the two red buttons on the machine.
  • Advance the potato toward the blade until fully engaged.
  • Firmly push until the drive assembly reaches the set collar
    (as far as it will go).
  • Fry potato

Instructions on frying potato: 

  • Place sliced potato in fryer for two minutes or until potato floats.   Place in serving tray for volunteer to pick up and hand to customer. Customer to apply sesoning of choice.

Special Notes:

All volunteers need to keep area clean.  Clean machine as needed.  You may want to put newspaper in the bottom of machine for easier clean up.

At end of night machine will need to be cleaned and brought into the warehouse with all other items.  Nothing should be left at booth except serving trays and napkins (unless bad weather is expected, then bring in too).

Price: $3 - 1 potato per order, Jumbo soft pretzel $3

 


 

Sunday Dinner

Sunday Dinner is provided by outside vendor – McHales Catering. Responsibility of booth tent (for serving) is vendor’s responsibility All questions regarding set up/take down should be directed to vendor.
Click Here for a pdf of the Health Dept Guidelines

How to Operate: 
See Food Concession Chair for details on dinner

Price: $10  - includes, One breast quarter or two leg quaters, choice of 2 sides (mac & cheese, sour cream potatoes or green beans), roll, cole slaw and dessert

Time: 3-7pm

Sunday Dessert

Items Needed:

  • Black Desert Plates
  • Pie containers
  • Latex gloves
  • Knives
  • Spatulas
  • Whipped Cream

480 desserts requested through St. Barbara’s Rocktoberfest wish list. 

  • Brownies
  • Cookies
  • Cup Cakes
  • Cakes
  • Pies
  • Sugar Free items
  • Gluten Free items

All donated items will be returned SEC the weekend of the festival (before Sunday noon).  We requested that the wish list post it note be place on the item. 

Volunteers will slice and sort all desserts by item – place on color coordinating dessert plates – Arrange so that an assortment of desserts are available for all patrons purchasing dinner.

Beginning sometime around 2 pm (or when they start selling Sunday Dinners, volunteers will take baked good items to front of the Sunday Dinner tent and place on table for customers. Desserts will be put out until dinners are sold. Any leftover desserts may be given away.

 


 

ROCKTOBERFEST BOOTH CHANGES AND REQUIREMENTS

If you have changes to your booth (rules, pricing, equipment needs, power requirements etc) please let us know by filling out the form below and submit when completed. Thank you for your assistance.

 
 

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