We often get asked here in the office how best to run an a hog roast event to ensure maximum satisfaction from your customers, is it part of the service we offer in that because we have all worked and still do work in the catering industry we can give hands on advice on how best to use the machines. Every year we help our customer over the phone, in person or provide online support with questions regarding events. This is a free service to any of our customers and is one of the reasons we have established ourselves as the market leaders because we can provide that after sales support that so many of our competitors can't. Throughout this site you will find loads of added extra that are aimed at helping our customers produce the perfect events every time. Within this article we have included how we would generally go about completing a private event for roughly 50-100 guests using a very simple but effective menus. Please bear in mind this is just an overview of some key point to remember with some useful hints and tips. A full guide of working on and completing events can be found on the instructional CD available with the purchase of any James Alpe spit or hog roast machine. So here is a list of important points to bear in mind

• Preparation - it is no myth that preparation is the key to the success of an event. It important that the van is correctly loaded with all the required equipment and that the hog roast machine is clean and has been checked. The preparation of the pit (putting it on the spit or in the hog roast tray) should be done before leaving your premises so that when you arrive everything is as smooth as possible. Make sure you leave for the event in plenty of time.

• Setting Up - It is important on arrival that you find your point of contact or direct customer and find out how they want the event to work. It is important that throughout the day you stay as flexible and possible and make sure you go that extra mile to ensure their satisfaction. It is often best to serve from the machine and therefore a dressed table next to the machine work well so customers can collect plates and any additional food items. If working outsize always use a cover (gazebo) even if the weather seems fine.

• Cooking - allow for 1 hours cooking for every 10 kilos of meat and try not to keep opening the doors as this will add time. Use a food safe temperature probe to check and record the meats core temperature. This should be done in the shoulders, legs and loin of the pig to ensure consistence. The pig should only be served when the core temperature has reached 73 degrees.

• Service - during service make sure you hang the solid door off the customer facing side of the machine to create a professional look. If there are large numbers it is often useful to start carving before the service begins to speed things up. Keep the customer facing side of the pig with the crackling, turn the burners on to keep the meat warm and never carve straight of the pig. Instead joint up the pig and carve on a board placed on the carving tray.