We have moved premises and now only offer delivery by prior arrangement. Contact us at firstname.lastname@example.org or call 3207 6877.
We are usually busy out and about or working in the factory, and we will get back to you as soon as we can.
To enquire about delivery areas and dates or to place an order contact us by email or phone.
Please note that minimum order quantities may apply.
Thanks, the team at Salads Made Fresh
Frequently Asked Questions
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How long do the salads last?
7 days in the vac sealed bag if kept around 4 degrees.
How do I calculate catering quantities?
We calculate catering quantities like this.
We divide the plate in two:
For the proteins like our cold roasted chickens, beef, pork, ham we use 200gm per person. For BBQ meat packs which will be cooked we use 300gm raw weight (this will reduce during cooking depending on how and what is cooked).
The rest of the plate we call the sides and we allow 250gm per person so for 40 people you will need about 10kg. Depending on their age, kids can be counted as 1/2 an adult so you adjust as required.
That is the total for anything not protein so if you have 4kg of potato bake you would subtract that to leave 6kg of salad. You then just decide which salads you want to serve and how much of each until you reach the total. You find it will average out over the group.
Regarding desserts, a half tray is a "slab" of slice or cake that can be cut into 30, 48, or 60 portions. This option proves the most economical solution. Portion size depends on the profile of the dessert but generally speaking a piece is about 7cm x 4cm when cut 30 so cut 60 is about half that size. .
While this system hits the mark most of the time, of course you know your guests better than we do. If the guest list includes the Wallabies front row, teenage boys or hard working country boys then you may need to increase the quantities. A lot of people prefer to err on the side of caution and order extra. Likewise if the average age of the guests is over 70 or there are a number of small kids in the mix, we need to reduce the quantities. The above is a general rule of thumb.