B) Some Questions:
- What did you vend, in what quantity?
- Do you know how many customers you had?
- Can you estinmate the labor, dedicated or part time, required to handle patrons?
- what did you use to mee tthe hand wash station?
Originally Posted by butts
We just did an onsite vend and competition last weekend in North Carolina. The requirements were pretty basic; hand washing station, triple sinks for washing pots and pans, bleach spray bottles, warmers and coolers and just a general knowlege of food saftey was required (food thermometers also). All food had to be prepared onsite or in a restaurant as well. The event went very smooth without much trouble. Most of my experiences have gone well as long as you have a good understanding of food safety and make sure you have the proper permits. We just happened to win the Grand Championship as well, just a little bonus to go along with good sales.