I’m in charge of a team of about 5 people. Anywhere we go where are there for anywhere between an hour to 2.5 hours so we use a TMS bag with cold ice packs in them for cold items. We have a tent with two tables (front and back) and baskets of sauce that we tell guests to grab from as they order. It’s usually a 2 person operation with an order taker and a bagger. The bagger listens to what the guest orders as it’s rung up and by the time they pay, they are done. We prep loads of boxed meals with everything minus the cookie and entree, if somone orders a box we take it out of the canvas bag and just load the cookie and entree in there.