Barbecue

David Oakman & Sons Family Butchers are supplying preshaped beef burgers and pork sausages, which we’ll cook on charcoal grills. We’ll also offer veggie burgers and optional cheese, plus single-serving crisps bags. Volunteers will work in designated roles, much like in a restaurant.

For everyone's safety, children are not allowed behind the service tables or near the grills at any time.

Cashiers

SumUp POS app required for cashiers

Torridon Tickets accepted; prices as marked

Cards accepted; prices as marked

Cash not accepted

See more about taking payment at the fair here.

Taking orders

Process payment in SumUp: Open the SumUp app on your phone and navigate to Checkout > Catalogue > Barbecue. As customers place their order, add items to the basket. Payment can be made by card or Torridon Tickets (each worth 50p). Charge ticket payments as cash on SumUp, but do not accept cash payments.
Fill in the order slip: You’ll have a stock of numbered order slips that list the items for sale. Fill in the order slip with the quantity of each item and add it to the grabber. Tell the customer their order number and ask them to move along the service queue.

Food allergies

Refer customers with allergies to the ingredient list posted at the tillpoint. Clearly indicate the allergy requirements on the order slip. Add allergy box on order slips

Managing the queue

When the grabber is full, avoid taking new orders until servers have caught up. Use this time to check the condiments table; clean and replenish stock as necessary. Assist servers and cooks when possible.

Safety & hygiene

Wash your hands before and after handling food.

Cooks

Please review the Food Standard Agency’s BBQ food safety guidance. You’ll cook the beef, pork, and veggies on 3 separate charcoal-fired grills, each with their own utensils.

Cook continually to provide a steady supply of food ready for servers to fill orders. Place cooked food in appropriate trays in the prep area, careful not to cross-contaminate the beef, pork, and veggies. Top up charcoal as necessary.

Safety considerations

All meat must reach a minimum internal temperature of 75°C
Wear closed-toed shoes
Fire extinguisher

Servers

Take the first order slip from the grabber, assemble sandwiches in the prep area, and pass completed orders to customers in the service area. Call out the order number if necessary. Avoid handling raw food.

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