The following are the suggested mechanics of the promotion. If you wish to alter these to suit your venue, please outline your suggested changes in your promo proposal brief.

• Sporting Event Market
• Functions Market
• Sporting Sponsors

The Rotisserie or spit roast is a style of cooking where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace. The spit roast provides a great visual element to any function, sporting event or special event that appeals to a broad market. The sensory smells combined with the visual presentation can really create a warm and inviting feeling in your venue.

Dates & days: Any suitable event day
Start Time: Lunch or Dinner Periods

• Out doors or well ventilated area for the spit
• POS promoting the spit roast in conjunction with your other activity
• 'How to Spit Roast Guide', please see attached

• Please refer to the 'How to Spit Roast Guide' and speak to Jasmine Pycroft if you have any questions or concerns
  

Ensure you effectively communicate your spit roast offer with patrons through the use of the marketing mediums listed below. Follow the below points on how to successful operate a spit roast;

• Spit Delivery & Pickup
  - The spit will be delivered and picked up at a time prearranged with each Venue Manger.
  - Please make sure you have someone available at delivery & pickup to assist Ash who will be transporting the spit (preferably a strong male).
• Meat Delivery
  - Fax order sheet is attached for your meat order including a guide to assist with the amount of meat you will require.
  - Please make sure the order is placed well in advance and the delivery day is the day prior to the spit event.
  - Each meat order will vary depending on the venue and expected catering numbers.
  - Please make sure the meat is kept chilled prior to following the cooking instructions.
• Setting Up & Cleaning After Use
  - The spit is gas and will create some smoke when cooking. The best location is somewhere that is outdoors or well ventilated.
  - Make sure the spit is located in a position that can be monitored by staff frequently.
  - Please make sure a sign is put up stating "Caution Hot Surface"
  - On completion of the spit being cooked and served allow the spit to cool down before starting the clean.
  - With warm soapy water make sure the spit is cleaned to the same state that it was delivered in.
  - Store spit in a safe and secure area with all parts including gas bottle ready for pickup.
• Cooking
  - Follow cooking instructions attached.
  - Place a bowl of water in the bottom of the spit to keep meat moist and juicy.
  - The spit cooking time will vary based on meat size and cooking temperature.
  - Cook meat on 170-190°
  - Make sure enough cooking time is allocated for the serving time.
  - Meat should be left out but covered the night before cooking.
  - Please make sure the thermometer supplied is used to test temperature.
  
• Carving
  - Please take extra care when carving the meat.
  - Meat can be sliced and placed in a foil tray in the spit to keep it warm if required.
  - Meat should be placed in the rolls with tongs.
  
• Serving Additionals
  - Please arrange for gravy to be made to accompany the meat rolls.
  - I would suggest for ease to use a "just add hot water" powder gravy.
  - Please make sure all lumps are removed from the gravy before serving.
  - Have gravy available with a spoon close to spit for guests to access as desired.
  - Please make sure napkins and a bin are available close to the spit area.
  - Bread rolls will need to be ordered from a local bread shop. Number of rolls will vary from venue to venue.
• Staffing
  - Venues will need to arrange staff.
  - If you have any problems please contact me asap and I will arrange.

• N/A

Suggested marketing initiatives are outlined below. Not all will be appropriate to your venue, however please suggest as many options as you feel appropriate in you promotion proposal.

• POS
• Nightlife/UM Screens
• Facebook
• Website
• Sporting Sponsors
• Staff/Management Up sell

• Ensure your staff and management are actively up sell the spit roast in the week leading up.
• Ideally have the spit roast on display in a visually prominent place for maximum exposure
• Read over the 'How to Spit Roast' guide and contact Jasmine Pycroft if you have any questions

Example
Basic costing as follows;
Spit transfer
$100 to $180 - You will need to arrange this yourself
Meat
150g meat per person + 20% shrinkage (30g)= 180g pp
Meat comes in pieces 6-7kg in size minimum @ $8 per kg
180g meat = $1.44 per person
25 guests @ 180g = 4.5kg (minimum meat would be 6 - 7kg) or $2.24 per person
50 guests @ 180g = 9kg $1.44 per person
Extra
You will need to allow for labour, rolls, butter & sauces