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Burger Meister NotesThese notes were assembled by 2014 Burgermeister Jason Barker. Please continue this service by adding updates and helpful hints to this list so the next person has an easier time taking the reins… here’s the keys, good luck!Introduce yourself to the manager at FH Steinbart (as of 2015 this is Jeremy Frey) so they know that you will be going into their warehouse and upstairs during business hours.Get the combo for the locks in Ted’space from the previous Burgermeister.Remember that the focus of our in-meetings is about home brewing and beer education and appreciation, not a dinner event. We want to have food for people to eat since they will be drinking alcohol, but we don’t want the food to become the focus of the meeting, nor do we want it to encourage non-beer related socializing and distracting from the speakers. We do not want the food to be the only reason that people come to the meeting.Familiarize yourself with inventory of club supplies and equipment at your disposalKnow your individual annual budgets for in-meetings, out-meetings, food at workshops/demos, and our annual Hair of the Dog meeting in October so you can plan accordingly throughout the year. Work with whomever is planning the out-meetings so you can stay within food budget, this can be a challenge because many places just charge too much for food to stay within our budget.Cash and Carry is a good place to shop for paper plates, utensils, napkins, foil trays, drinking cups, etc.Ask members for help to set up and clean up after meetings. Most in-meetings averaged 100-120 members in 2014.Include vegetarian options and label them so people know.Plan your menu ahead, will you be able to transport and reheat foods prior to the meeting if needed? If not, choose simpler options. Don’t overdo it!Make foods that are easy to eat while standing, drinking, using paper plates, etc. Use disposable foil trays for easy cleanup.Remind people to label their cookware so they get it back if they forget it.It’s your responsibility to keep the BBQ propane tank full. It’s kept in the outside safety lock box at FH Steinbart.The club has no extension cord for the Burgermeister, bring your own if needed. Or consider purchasing one from your budget. Also having a power strip can be helpful for multiple slow cookers.Provide cups and drinking water in the large blue igloo cooler.When laying out your food, think about the flow of people to avoid delays and traffic jams.The club has a wire garbage stand. Use it to help ease our garbage burden on FH Steinbart. You are responsible for disposing of this garbage.A second flood of people will want seconds after the mid-meeting break so don’t break it all down until after the break. Members that get reimbursed for bringing food or a keg of beer come out of your budget so don’t let people go crazy with expensive dishes. This became a huge problem so I started making people get pre-authorization from me. Be prepared to say “no” to people, otherwise your budget will be used up early in the year.You will be responsible for food at OBC events at FH Steinbart like mead day, cider day, learn to homebrew day, Big Brew, etc. so learn the dates of these events asap. These events are almost always on Saturdays so plan ahead if you’re unable to be there so you can ask another member to help.Be prepared to personally pay for the food bill prior to meetings. If you are unable to do this, ask the Treasurer for an advance prior, then provide receipts later. May need to talk to the board about exactly how to go about this, or maybe request a club debit card? Stay in touch with people bringing food to meeting. ?This is important especially if it's food we're really counting on to cover a majority of our menu! Why? Because many people will flake out on you at the last minute or be 45 minutes late (traffic, kids, school, etc). It’s best to not count on members for a majority of the food for this reason; it’s a disaster waiting to happen. (If one guy doesn't bring the chips, will you have 47 bowls of dips with nothing to scoop with?)Keep a list during the meeting of items you'll need next time; propane, plates, utensils, food ideas, note foods that people did not eat, etc.Be ready to serve at 7pm sharp.Arrive at FHS at 6:30pm and set up food, BBQ, etc.Being 20 minutes late can be disastrous.?How will you keep hot foods hot and cold foods cold? The simpler the better.What prep work can be done earlier in the week without sacrificing food quality like dicing 15 onions, making a dip that tastes better after a couple days to let the flavors meld, etc.When should you start shopping for food, keeping it as fresh as possible?Ask members for food via the newsletter and meeting announcements and “blast” emails when needed, but give them a week’s notice. ? Price out your tentative menu and make adjustments accordingly.At least two weeks prior to meeting, start jotting down menu items, keeping in mind transporting that food, serving it to members hot/cold/lukewarm ok?, cost, spicy? Include good vegetarian options, not just after thoughts.Who can help you? When you get in a bind, ask the previous Burgermeister what they did. Ask for help! This shouldn’t become a part-time catering job for you.Big Brew @ FH Steinbarts: (first Saurday in May)It is verbally agreed upon by OBC and FHS that we provide food for this event that is held in their parking lot. In 2014 we provided 50 large hot dogs and about 60 burgers with buns, condiments, kraut, etc. This seemed about perfect but for simplicity it would be much easier to just go with dogs. Handling raw meat adds a level of work that just isn’t fun. The budget for this event falls under the “Food at workshops/demos”.Widmer out-meeting: Around July 10th annually (rob.widmer@) this falls under budget item “out-meetings”.They usually provide garbage, 3 picnic tables, the charcoal barbeque grill, water jug and cups.We provide: charcoal briquettes, lighter fluid, matches, all grilling tools, flatware, grilled food and all the fixins (sausages/hot dogs only because burgers take too long to cook resulting in long lines plus they’re a lot of work). We ask membership to potluck everything else, salads, desserts, etc.People can bring beer “as long as they don’t get out of hand”.Plan on about 200 people attending.Arrive at 6pm sharp to get the charcoal briquettes going quickly. There will be a mad rush of people wanting food. Ask for help early and also for cleanup. We want to show our appreciation towards Widmer because they never charge us for this meeting.Annual Chili Throwdown in-meeting:In 2014 we held this in August but it could come earlier in the year if needed. We had 11 chilis brought by the membership including 5 vegetarian chilis.You’ll need each style of chili (veg and meat) to be judged by a separate group of odd numbered judges (for tiebreakers). In 2014 the prize was $50 to FHS(left over from last year’s fall classic) and a Beersmith license given to us by someone. This event was very popular. Need at least 2 power strips for all the slow cookers.Consider a salsa competition? (when tomatoes are in season, July-Aug-Sept)Out Meetings: (having 4 out meetings really strained our budget in 2014)Migration out-meeting. Thurs Sept 11, 2014 Head chef and OBC member Dean. We used $700 budget, $350 bought 100 beer tickets, the other $350 went towards food. We had 2 gringo bowls, 2 mac & cheeses, and 3 chips and guac & salsa. This all seemed to go well.Ecliptic out-meeting. February 2014. Ted handled all the food for this meeting.Bunsen Brewer out-meeting April 2014. Ted also handled this meeting in conjunction with owner and OBC member Aaron Hansen. It was potluck which was fine but it was very sparsely attended.Hair of the Dog (HOTD) meetingMead Day @ FH Steinbarts:It is verbally agreed upon by OBC and FHS that we provide food for this event that is held in their parking lot. In 2014 we provided 60 large hot dogs with buns, condiments, kraut, chips, etc. This seemed about perfect. The budget for this event falls under the “Food at workshops/demos”.Holiday Party: (see pics)Saturday, December 20th, 2014 at Latvian Lutheran Church 5500 SW Dosch Rd, Portland (actually it’s on Peaceful LN)We set up all their chairs (about 110) and probably could’ve used more. We used their 3 large wooden tables for food laid out in an “L” in the corner near to kitchen, and we also had to add another table as people brought more food. I suggest 4-5 tables total just to hold the food. Allow two lines for people to serve themselves down each side.The water cooler, drink cups, and beer were all served along the opposite wall.We placed 2 garbage stands and one of their garbage cans in the eating area. We produced about 8 large bags of garbage.For table cloths we used 2 bulk rolls of black plastic purchased at Cash & Carry, and a few white round cloths. We need the PA system for this event (not Burgermeister’s responsibility) ................
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