Hāngī or boil-up meal pre-sale checklist: before, on the day and after

Book the date on your own grounds or hall so nothing else clashes.
Get the landowner’s permission in writing.
Ask the council whether you need a permit.The rules
Read the food-safety rules for fundraising sales and plan safe handling.The rules
Write a one-page safety plan: hazards, who is in charge, first aid, what to do if it rains.
Arrange a first aider and a stocked first aid kit.
Check your group’s insurance covers this.
Ask experienced people (whānau, marae, kōhanga) to lead the cook and follow their process.
Decide pit or hired hāngī machine; a machine is simpler for a first attempt.
Get a butcher quote per meal and set price from it.

Brief the helpers: who does what, when, and where the cash box and first aid kit are.
Count the float with two people before you open, and write the total down.
First aider on site, and everyone knows where the kit is.
Open pre-orders 3-4 weeks out with payment at order.
Close orders 3+ days before; order meat and veges to the count.
Keep meat chilled until it goes in; check doneness with a thermometer.
Pack into labelled containers quickly; stagger collection windows by surname.

Hāngī or boil-up meal pre-sale: checklist