Fundraiser Activity
Guide F-01_01, Lenten Fish Frys
Summary & Scope
Each Lenten Season, the Council sponsors and conducts weekly Fish Frys as a Parish/Community Social Event and raises funds for charitable needs. The menu and pricing plans are assembled with an eye toward balancing these two objectives.
Planning/Timeline
At the beginning of the Fraternal Year, the GK will reserve the PLC for appropriate dates, which are all the weeks of Lent EXCEPT Holy Week. Once the Chairman is identified, he should confirm that these reservations have been scheduled in the Parish system.
- Kitchen Is need on Wednesday and Thursday for food receipt and preparation
- PLC from 10:00 AM – 8:00PM on Friday to set up and conduct each Fish Fry
Council Officers will ensure that a Fish Fry Committee Chairman is identified at least 3 months before the start of Lent. A minimum of two months before the first Fish Fry, the Chaiman will have established a team and called the first meeting of the committee. The Chairman is responsible for the coordination and timing of all activities. He will need to provide the web master with the date times and number of volunteers required (see the attached spread sheet).
The Fish Fry Committee is composed of several sub-committees, requiring individual coordinators:
- Kitchen Coordinator
- Hall Set-up Coordinator
- Buffet Line Coordinator
- Hall Seating & Wait Tables Coordinator
- Ticket Coordinator
- Cash Bar Coordinator
- Hall Clean-up Coordinator
- Kitchen Clean-up Coordinator
At the initial planning meetings, the Committee will determine the menu and pricing (aka, requested donation levels). This meeting should also establish dates for bulletin and in church announcements, along with any other expected advertising methods.
Coordination Responsibilities:
Kitchen Coordinator:
Establish Kitchen staff, duties, dates and time
Determine and manage inventory requirements of all food and serving items (plates, cups, knife and forks etc.) through the six-week period (see the attached inventory planning spread sheet)
Monday Place US Foods Order
Wednesday Grocery Shopping Sams Club, Order bread (Publix)
Cake Baking
Thursday Prep potatoes, frost cakes, receive US food order
Friday AM Prepare Bake Fish, Bread and soft drink pick-up
Hall Set-up Coordinator:
Friday 10:00AM manage hall set up Including tables, chairs , place mats and condiments on the tables
Set-up tables for serving, ticket taking and cash bar
Place garbage buckets around dinning area including extra liners
Hall Seating, Wait Table Coordinator:
Assure all materials are available on serving table: Cleaning items, extra condiments, table place mats
Assign duties of volunteers
Clear tables
Reset tables
Remove garbage
Maintain clean dining room
Assist handicap getting dinners to table
Buffet Line Coordinator:
Set-up buffet line
Assign servers duties
Ticket collection
Coordinate line requirements and timing with kitchen staff
Tear down buffet line
Ticket Coordinator:
Design, verbiage and printing of tickets
Provide all necessary materials
Assign ticket duties including 50/50
Provide interior and exterior signage
Compile sales data
Cash Bar Coordinator:
Coordinate liquor license acquisition with Financial Secretary
Determine and acquire inventory of beer and wine required
Assign duties
Hall Clean-up Coordinator:
Assign duties of volunteers
Return all unused condiments to cabinets and/or refrigerator
Clean and store tables and chairs
Clean floor
Remove all garbage
Kitchen Clean-up Coordinator:
Assign duties of volunteers
Clean and store all cooking materials
Clean stoves, fryers, refrigerators and floors
Coordinate requirements with kitchen manager
Resources