By the Numbers
Hodel’s Country Dining Compiled by Paola Becerra
8
5 Number of catering vehicles 6,500 Approximate number of eggs used in a week
Number of banquet rooms available
7
Times Hodel’s has been remodeled
2,000
Number of guests at the largest plated and hand-served catered event
ffet Best Bu ior and Sen l Specia
4,500 Number of guests at the largest buffet catered event 5 Number of the most weddings catered at one time
15,000 Approximate pounds of breakfast sausage gone through in a year
275
Approximate pounds of broccoli raisin salad gone through in a week
2
Number of servers hired in the last five years
350 Approximate number of 1967 Year Hodel’s opened melons gone through in a week $1.25 Price for lunch in 1967 Approximate 825 of $1.65 Price for dinner in 1967 pounds bacon gone through in a week 1984 Year Hodel’s started serving breakfast 12 Number of parties of 20 that Hodel’s can handle for Sunday brunch 75 Number of employees at Hodel’s
Photo by Felix Adamo
Source: Don Hodel, owner