Tailgating and Concession Cooking Best Practices

Passion meets the flames, and flavors unfold in unexpected ways. All of that is in this episode of The Boosted Volunteer Podcast. Dive into the world of outdoor cooking and concession magic with Jon Bonnell, owner of Bonnell's Restaurant Group. As a chef and athlete, Jon highlights the importance of staying active and ensuring food safety. Discover the essential safety measures for tailgating, insights into managing grease build-up, and best practices for maintaining proper food temperature during outdoor events. He also shares experiences running a soup kitchen post-Hurricane Harvey and offers valuable tips for booster clubs on maximizing profits. Ready to spice up your business? Listen now and grill your way to success! Highlights: (01:45)Jon's involvement in charity work and community service (02:32)Outdoor cooking challenges and differences from restaurant cooking (07:18)Jon's experience running a soup kitchen after Hurricane Harvey (10:47)Tips for maintaining proper food temperature in outdoor settings (13:03)Maximizing profits for booster clubs through efficient food choices (15:19) Jon shares thoughts on flat tops and essential cooking equipment(16:57 ) - Handling payments at events and convenience of electronic transactions(18:50)- Menu suggestions for a high school football concession stand(20:45) - Jon’s journey into Ironman events and the importance of staying active. Links: Website: bonnellsrestaurantgroup.com Instagram: chefjonbonnell Facebook: Jon Bonnell Mentioned: Waterstexas.com Buffbrothers.com Jonsgrille.com