Steve,
We have a 22 cu foot refrigerator and a 7 cu foot freezer. We have more than enough room but we only cook once per week so we fill and empty as we go. If we were set up to run through the week, I'd definitely be using all that space. Jack cooks on Friday. He starts the generators, fills the refrigerator and freezer as they cool, does cleaning while they come to temp, starts smokers, preps meat, drinks a few beers, spends the night cooking. I get supplies like bread, lettuce, tomato, fruit during my lunch hour on Friday, pack up stuff like chairs, tables, umbrella, paper products and deliver all that to Jack Friday night, drink a beer with him and catch up on our menu. Sounds kind of crazy, but it's so nice to sit with him with no people around talking constantly. It gives me a chance to unwind. I go home to let the dogs run around and go to sleep. Then I meet Jack at the trailer in the morning, we tow to the farmers' market and sell (hopefully!) for 4 hours. Back to the trailer storage facility, unload, do basic cleanup and we're home by 2 p.m. on Saturday. Oh, while we're doing the farmers' market, we bag up meat to freeze to fill orders for people that we've taken for Monday. They're frozen nice and hard by the time we leave the market. We leave them in the freezer until we get back to the storage place, ice them real well and then deliver frozen to my customers on Monday.
Best of luck to you. It's hard work, but I just love what we're doing!
Peggy
