Any Pics of condiment/topping setup?
We are still getting things together for our first trip out...and I'm curious how you all set up your condiments and toppings. I know some do self-serve and single packets (our cart is designed with slots for these if necessary) and I know kraut, chili and onions (cooked - go in steam pans) but what about the "extras"...pickles, relish, shredded cheese, chopped onions? I seen one post where a cooler was used but not sure how he did it...there were lots of trays being supported!
I kind of like the idea of the salad bar cold canisters in a small cooler. Would stay at temp (ice/ice packs)and also be covered entirely when not in use.
I'm looking for simple, organized and clean. Like a "Pack and Go" system.
I've seen a couple OLD posts on this but none with pics....I'm a "visual" person. Which really bites sometimes!
Thanks for any and all help!
Getcha' Dogs, LLC