Scheduling

In scheduling a fry, we need to know the following: Date, Organization # lbs. of fish to be fried, serving time, location of fry and the name of the person in charge of your fry. Ken Froeschke 574-780-3651 from the Tyner IOOF is the only person that can schedule a fry. All fry’s are scheduled on a 1^st come 1st serve basis. (UNLESS, you have made arrangements with Ken to hold a fry next year). If this is your 1^st time holding a fry, we would like to have a meeting with those involved to help you with setup. Manpower, fry time and invoicing.