Baked Potatoes Pay Off For Family

Baked Potatoes Pay Off For Family 27-5-6 Dairy farmers Rhonda and Mark Wethal love to see people slather butter, sour cream and cheese on baked potatoes, especially when they're out on the road at shows and fairs with their portable food stand called, "The Farm Kitchen." "We earn as much at four events lasting a few days each as I earned working a part time job, every day, all year long," says Rhonda. One reason their food stand has been successful is their focus on food quality and quantity. Another is Mark's handyman abilities. He put the rolling kitchen together himself. Mark gutted an 8 by 20-ft. cargo trailer and a 7 by 12-ft. supply trailer. He did all the construction, plumbing and electrical work on the new trailer, installing a 220-volt electrical system, water heater and an air conditioner. "We wanted to do it right, so we had the public health officer come out and look it over," she says. "He couldn't believe we had done it all, and then he advised us to go to auctions for used restaurant equipment." Careful shopping equipped the trailer with a deep fryer, griddle, steam table, sinks, proofing oven, freezer, two convection ovens and a new commercial refrigerator. With their convection ovens, they can sell up to 240 baked potatoes an hour at $3.50 each. That's not to mention other treats. "We focus on baked potatoes, strawberry or hot fudge sundaes and now we have started serving chicken tenders," says Wethal. "We also make homemade soup, batter fried cheese curds and French Fries." In addition to limiting menu items, the Wethals decided only to work events within 30 miles of home, and they only work at lunchtime. Greater distances and longer days would interfere with running their dairy farm. Rhonda also listens closely to the weather the week prior to an event, noting that cooler weather requires more supplies while hot weather cuts sales. Serving the community also means supporting local organizations. "We never compete with a non-profit that has the same product," says Rhonda. Like any retail business, location is everything. The Wethals' 30-mile rule allows them to serve food at the World Dairy Expo (90,000 plus attendees) and the Midwest Horse Fair (50,000) as well as two local fairs. Thanks to quality and quantity, there is plenty of demand and plenty of repeat customers. "We always tell the kids to use as much toppings as they want," says Rhonda. At one event last year, she discovered her daughter had put up a sign advertising a baked potato with all the fixings. It was a potato covered with sour cream, butter, bacon, chili and broccoli in a cheddar cheese sauce. It filled the 2.5-lb. tray. "People said it looked gross, but tasted great," recalls Rhonda. "We are always going to shows and seminars and looking for ideas of what to sell." Contact FARM SHOW Followup, Rhonda Wethal, 3768 Old Stage Rd., Brooklyn, Wis. 53521 (ph 608 455-1900).

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