A) Congratulations!!!
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?
Quote:
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.
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