Calvary Lutheran Church
Wednesday Evening Meal
March 4, 2015
BBQ Menu for February 25, 2015
Spaghetti Night, March 11, 2015
How fun!!! How do you do your chicken??
We’re trying new recipes this week. I’ll post it if we love it. Thanks for asking.
We’re curious about your chicken recipe also. (I always look at your menu!) We feed 125 to 150 people a week on Wednesday nights–but we do it with basically 2 to 4 workers! We’re envious of your team!
I have started cooking for our church on Wednesday night. I have found your website very inspiring. We have about 30 people right now and my budget is $50 . We also need to have a salad with main course. I’ve started asking for dessert donations each week . Any idea on which of your recipes would be cheapest. I though taco bar but after I purchased everything it came out more than the previous frozen lasagna night
I would also be interested if you did a Facebook live seminar or I could even come visit. Would love to know more how to organize , order, run recruit helpers , sanitize, purchase supplies .?
Thanks for the comments and questions, Susan. A good place to start is https://www.servsafe.com/ to get information about safe handling of food and cleaning your kitchen. In South Dakota, we don’t have a requirement to be inspected as a non-profit church kitchen, but we choose to do it so we know that we are doing things safely. We order from a food service and get weekly deliveries, as well as do supplemental shopping at the local grocery stores and Sam’s Club. Since you only serve 30 people so far, a food service is probably not the way to go yet. You say your budget is $50 for 30 people, which only gives you $1.60 per person. Our average cost per person for a meal is $3.60-4.00, which includes a main dish, salad bar, sometimes a side dish and bread, and dessert. The cheapest meals we make are spaghetti with meatsauce or meatballs, salad, garlic toast, dessert; taco bar with soft and hard shell tacos, nachos and cheese and dessert; sloppy joes with chips or fries, salad, dessert; and meatloaf, vegetables, mashed potatoes, rolls, dessert. Let me know what other questions I can help you with. The key is having dedicated volunteers who show up to cook every week. We usually do prep on Tuesday mornings from 9:30-12, then Tuesdays from 1pm through dinner time. Good luck! Karen
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