Just received the information packet in the mail from the food concession manager at this racetrack. Just glancing through all their rules and regulations my first repsonse is NO WAY!!! The area supervisor for our part of the track will come in and inventory all of our product first thing in the morning and we have to note spoilage and staff meals throughout the day. Spoilage must be verified by the area supervisor. We cannot bring in more product during the day unless our area supervisor adds it to our inventory sheet. The area supervisor will come into our booth during the day and do a check on everything. The staff must wear khaki pants, white shirts and black hats. (White shirts and BBQ!? We have black polo or t-shirts for our staff with our business name on them) If the staff are not dressed properly they will bring them the shirt or hat and charge us for them. All tables inside and outside the booth must have table covers that cover top and legs of the table. We cannot close the booth at the end of the day until the area supervisor says we can and then they will inventory our product at the end of the day, etc, etc. And then there are issues like the management of the change/bank funds, etc.
I have no problem at all following the rules and regulations of venues where we do work, like Laguna Seca racetrack, or the California International Airshow. But this place is very restrictive AND they charge an arm and a leg.
Thanks for all your great input folks. This event/venue is definitely a PASS for us!