Monday
Sep202010
Vendy Awards 2010
Monday, September 20, 2010 at 04:02PM
On Saturday we’ll be vying for “best dessert” at The Vendy Awards- our second time nominated for this title.
Last year’s Vendys was a staggering day for us. It was our first season; we didn’t know that the Vendy Awards (or most of the other trucks there) even existed two months prior. Lo and behold, we were nominated as Best Dessert and Rookie. That day we worked our butts off, lost, and had the time of our lives. AND HAD NO COMPLAINTS.
Well, one complaint. We’d never worked a festival like that and 800 people in just a few hours? Sadly, it’s not possible for our ice cream machine to work that fast- we have to freeze liquid on-the-spot, and the freezing happens in a container about the size of a coffee can. You make one cone, more liquid moves into that container and needs to freeze- there are technical ratings for how fast the machine can make how many servings, and no machine can keep up with what is needed at The Vendy Awards.
WHAT IS YOUR POINT, DOUG?
This year we’ll have several hundred more people to serve. WHA?
There will be lines. Last year a popular lunch blog called us out for not working hard enough to control our line; if we had worked faster, we would have served cones filled with liquid mix.
Remember what’s happening in our truck- and in the truck of competitor and friend Kelvin Slush. We have to freeze your desserts right then and there, in a tumbler that holds about a gallon. To feed the Vendy Awards crowd and not have a line would need a team of scientists to rework our machinery.
We have some ideas about how to keep things moving. Trust us- we're working hard for you. If you see us pausing, it's to let the machine freeze the ice cream.
Sincerely,
BGICT (with the blessing of Kelvin Slush)
An aside: arrive early. Most every truck will be "sold out" (though we're not selling; this is a charity, and all of us are donating our time and supplies) by the end of the day.
Last year’s Vendys was a staggering day for us. It was our first season; we didn’t know that the Vendy Awards (or most of the other trucks there) even existed two months prior. Lo and behold, we were nominated as Best Dessert and Rookie. That day we worked our butts off, lost, and had the time of our lives. AND HAD NO COMPLAINTS.
Well, one complaint. We’d never worked a festival like that and 800 people in just a few hours? Sadly, it’s not possible for our ice cream machine to work that fast- we have to freeze liquid on-the-spot, and the freezing happens in a container about the size of a coffee can. You make one cone, more liquid moves into that container and needs to freeze- there are technical ratings for how fast the machine can make how many servings, and no machine can keep up with what is needed at The Vendy Awards.
WHAT IS YOUR POINT, DOUG?
This year we’ll have several hundred more people to serve. WHA?
There will be lines. Last year a popular lunch blog called us out for not working hard enough to control our line; if we had worked faster, we would have served cones filled with liquid mix.
Remember what’s happening in our truck- and in the truck of competitor and friend Kelvin Slush. We have to freeze your desserts right then and there, in a tumbler that holds about a gallon. To feed the Vendy Awards crowd and not have a line would need a team of scientists to rework our machinery.
We have some ideas about how to keep things moving. Trust us- we're working hard for you. If you see us pausing, it's to let the machine freeze the ice cream.
Sincerely,
BGICT (with the blessing of Kelvin Slush)
An aside: arrive early. Most every truck will be "sold out" (though we're not selling; this is a charity, and all of us are donating our time and supplies) by the end of the day.
Reader Comments (1)
[...] categories. They probably had the longest lines of the day, but everyone who read Doug’s blog post would understand that no ice cream machine could meet the demands of the Vendy [...]