As you know, our Council Chili project went according to plan and we have the first run results. Captain Alan Serafim, once again, lead the team, coached the players and made it happen.
Production was 165 quarts and the batch was sold Saturday and Sunday. We ran out of the inventory by 12 pm on Sunday so none was offered for sale at the 5 pm mass. Our price was $8 for a single quart and two for $15. We saw the majority of the sales in a two pack.
Our sales numbers are approximate as a final tally will come after some details are checked. A few of the units were pulled directly off the production line for purchase by eager passers by.
Revenue: $1262 (This includes some donations into the till by well wishing parishoners.
Current Net: $762
The cook team started at 8:30 with Alan doing the food run and setup. He, also, fronted the bank, tied off the two quart packs and led clean up between two kitchens. Many thanks to all who worked the preparation: Pauland Retsie (spelling check) Kitchen, Gary Port, Tom Fiden, Randy Boyd, Winton Spencer and Augie Keller. Augie drew the pot stirrer/manager duty. Who knew he had the talent? He definitely had the height to see down into the chili to watch for bubbles.
Chili Sellers at the masses did great including Joe DiVincentis, Steve Pellei, Ron Combs, Mike Kozak and Rick Witty. I may have missed someone so let me know if you had a hand in this, too. It should be noted that the big voices sold the most. Well, it seemed that way since people responded to the calls.
Finally, thanks, too, to our Knights who bought plenty of product.
Congratulations on a solid effort.