• xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.

Advice for new organizer

Have you talk to an organizer for an existing successful competition? Maybe even shadow on prior to and at the competition.

In general, be responsive in answering questions, and be visible at the comp. Those seem to be the biggest complaints.
 
Good judges,,,avoid a "T.O.D." table of death.

While recruiting judges with a lot of experience is always helpful, avoiding the occurrence of a T.O.D. seems to be a mystery of the universe.

How do you suggest a contest organizer accomplish that feat?
 
Read this thread on another first year contest, and don't do this! :mrgreen:
http://www.bbq-brethren.com/forum/showthread.php?t=231859&highlight=payment

Also, clearly state what you will and won't provide, make sure teams know how big a space they can have (and if they need to pay more for a bigger space). Provide Ice for a fee, plenty of bathrooms, breakfast if you can afford it. These are all things that competitors like and remember.
 
promote it well.

have rock solid sponsors

try to look at other events in the region and not "double book" against another contest close

COMMUNICATE regularly with your teams....it gives the appearance you care and that you are organized and for me personally, it helps create excitement about the upcoming event.

make sure your teams are well aware of how and when they can come and any other relevant instructions you want them to know ahead of time.

make sure you have plenty of help to assist teams in any number of ways they need it.

treat your teams with respect and show appreciation to them for choosing to be a part of your contest.

have plenty of ice available and either offer it free or at a very reasonable and affordable price.

providing a good breakfast or cooks dinner is always appreciated.

offering a free bag of charcoal is always a bonus to throw in.

having cool looking nice shirt available is something that many folks enjoy and helps promote your event in the meantime between next years event.

come around and introduce yourself to teams and get to know folks and let them know if they need anything to just let you or one of your staff know and you will be glad to help them!
 
don't assume that two parking spaces is 20x20, and make sure there is a plan for hot ashes, grease, and trash pickup/ disposal.
 
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I'm looking for advice as a new KCBS contest organizer. The competition is on August 27th in Franklin, TN which is a great location. I want to make it a great event that competitors will come back to every year and am looking for suggestions. www.greatamericanabbqfestival.com.

Pay the winners.... and do not require Pro teams to cook people's choice.
 
First & foremost, make sure you have adequate, stable & reliable power & water. I have always done a full breakfast - bacon. sausage, eggs, grits, biscuits - on Sat morning. Our teams & judges really love our breakfast. After that, I have found its little things that make big impressions. Free ice is always appreciated, but bringing the ice around to the cook sites is a nice touch. Having someone make regular sweeps of the cook area collecting bagged garbage is another. Some of our cook sites are a pretty good walk to turn in so I make loops thru the area in a golf cart giving rides to the turn in area.
 
Give Sandy Fulton a call. Sat. breakfast nice touch,portapotty, water, elec.and post the teams committed to the contest.
 
Here's some from past threads.


  • It's 2015, if you are going to post a PDF sign up form online please take 10 extra minutes and make it fillable.
  • How about a box for KCBS number or team name and head cook name followed by a box "All information is the same as last year"
  • Online sign ups are great but can we get basic contest info (where, when, how much) without going through the whole sign up process first?
  • Please put all the basic info (where, when, how much, etc) on the same web page; preferably the first one.
  • Please give us a real locatable street address for the contest (gps coordinates even better), "In the big park" doesn't help the out of towners
  • Please include a "Make any award checks payable to:" line. Many competitors can't cash checks made out to their team name.
  • If our only choice is hand filling out your entry form please make the spaces big enough.
  • Include a street address - "the south end of the big park" won't work on my Garmin.
    And a WORKING phone number - not the one that has the recording telling me what your office hours are. That isn't worth much if I get delayed on the way in to judge on Saturday morning.
Awards
Have awards on time
This should go without saying but it often doesn't work out that way. Talk to your sanctioning body rep and get a good estimate of how long it will take after the last turn in, announce it and stick to it.

Have enough staff to make awards go smooth
Have the trophies / awards on the stage 10 minutes prior to awards start. Have all the checks cut and placed in order as well. Have someone off stage to handle any paperwork for the winners as they come off stage.

Awards should be the priority
Give the awards schedule to any performers and have them understand that awards go off as scheduled, even if it means cutting someone short. It doesn't matter if the drunk girls over on the side are getting into the band's 17 minute version of Freebird. If awards are at 4 and it's 4:01 turn the band off.

On this theme: the stage changeover can wait until after the people who paid lots of money to compete are recognized. Stagehands tearing down / setting up drum risers and staging are distracting. Turn off the background music and the band monitors so the crowd can hear. If the bass player is practicing his speed rips through his amplifier turned up to 11 tell him to shut the hell up.

Get an MC that knows how to use a microphone.

or get them some lessons. When your MC holds the mic down around their navel and constantly points it at the speaker giving the crown ear splitting feedback it takes some of the fun out of things.

Consider what's going on
If you're the person announcing awards have some consideration that almost everyone listening to you is tired, hot/cold & facing a long drive. It's also probably blazing hot or raining or (worse) just about to rain. This isn't the time to try out your new comedy routine, tell us your life story or a bunch of other non relevant crap.

Keep things moving
If you're doing honorable mentions or announcing deep you don't need to wait for 25th place to come to the stage, get their certificate and go all the way back to their seat before announcing 24th, especially if people have a long way to go to get to the stage. You can call the next place while the last place is still moving.

Understand why awards are structured the way they are
This seems simple but I've seen it screwed up more and more: As soon as you award the Grand Champion everyone is going to leave! Don't try to give any awards after the grand.

Don't get cute

You might think it's "suspenseful" to hold all the 1st place winners or bring the top 5 up as a group then announce them off like it's a beauty contest but for the competitors it sux. Just play it straight - please?

If you have a stage use it
Don't gather the cooks into a an isolated corner like it's some secret meeting to hand out awards when there is a big stage nearby with some hack band playing to 10 people.

Use a PA
No matter how much you or your friends tell you you have a booming voice, if you're trying to project to over 200 people the ones in the back won't be able to hear you.

In the don't get cute category
Don't foreshadow awards with (to you) cute remarks such as "gee you might as well just stay up here" "I'll pronounce it right in a minute or next time"

Don't lie to the teams

If awards are scheduled for 4 and there is a problem, Tell us! Be honest and realistic with the reschedule. Don't come around at 3:45 and tell us awards will be 20 minutes late when you know damn well that it's going to be at least an hour because they are still just imputing chicken scores because the system crashed, or the person with the checks has a flat tire, or whatever. If it won't be until 5, tell us 5 so we can finish loading out.
 
For your judges:
- let your judges know well in advance they have a seat at your event so they can make plans
- emails closer to the event date will get you confirmation of the judge's attendance if asked
- do you have any event sponsors for accommodation for out of town judges with special rates
- what is the schedule the day of judging ie sign in time, judges meeting time
- is there a potluck luck the night before and are the judges invited
- goody bags for the judges aren't mandatory but certainly appreciated
- quite often judges may have a spouse or friend that may be willing to volunteer if asked
 
List your payout of prizes for each category and RGC and GC. $8000 purse based on a minimum number of teams doesn't tell cookers considering your competition anything. As a matter of fact, the above words in bold may cause teams to turn away fast from even considering entering your cook-off.

I'll probably draw heat for this, but ditch the backyard. You are charging too much for back yard anyway. Shouldn't be more than $100 to enter and payouts should be small like $300 GC, $100 RGC.

Open people's choice to all competitors but do not require pro teams to do it. It turns the pro teams off and some folks just don't have the capacity. People's choice is great for the spectator, but keep in mind if it rains, you won't have any spectators.

Ice. Make ice available after 1:30 p.m. on Saturday. If you are delivering the ice, make sure the vehicle you use is clean and please do not throw the ice down on the ground.

Others have chimed in with some good suggestions. The above are just kind of pet peeves of mine as. Take them for what they are worth.

Good luck with your cook-off. I hope it is a success.

Robert
 
Utilize the KCBS Organizers Facebook page.
From the upcoming KCBS Board meeting agenda; KCBS has set up a Facebook page for contest organizers. It has been live for approximately three weeks as of June 14 and as of that date had 201 members. When going on the Page you will find many discussions and questions that the Organizers have. They are helping each other and giving feedback and offering to do whatever they can if an organizer is having a problem.
I'm sure there are both novice and experienced organizers on there that can provide a lot of info from the organizer perspective.
 
List your payout of prizes for each category and RGC and GC. $8000 purse based on a minimum number of teams doesn't tell cookers considering your competition anything.

You are charging too much for back yard anyway. Shouldn't be more than $100 to enter and payouts should be small like $300 GC, $100 RGC.

^^This^^

A couple more thoughts:


  • Your entry form is in Word - not everyone has Word. Offer a PDF version
  • The location - "The park at Harlinsdale Farms" How about "The Park at Harlinsdale Farms located at 239 Franklin Rd, Franklin, TN 37064"
 
Sit down and make a list and look at it from all points of view.
Cooks
Most of that has been touched on but I will say it helps if you have a right hand or two. Go around and introduce your team to all the cooks . That way if the cooks need something they can turn to someone besides you.
Get trophies, work out a discount with the trophy supplier. Put their name on your site, on the flyers , wherever you can for a discounted price
Ash Cans, trash cans, dumpsters, people to move trash from can to dumpster . Local high school teams will probably haul trash for a small fee.

Vendors
Are they cooking the contest or just vending or selling other items? Either way you’ll have to put them somewhere.
What’s the county’s stance on one day food licenses?
If you can get a variety of food to sell do it. Ribs and brisket are great but if its crazy hot the ice cream will make a killing. Food trucks are an easy way to get a nice variety. Hit them up
Will they need insurance?
Where will they be set up?
Booze guys
Basically the same as everyone else
Where are they set up , whos working it. They gonna need ice? More booze? Whos the runner gonna be?

Contest Reps
Where are they staying?
Do they need transportation ?
See if you can get a deal from a local hotel by putting the hotel on your site page/facebook offering discounted rooms.
Bands
Are they locals? Do they need a room, transportation etc.
Whos doing the stage?
Whos doing the sound?
They will probably need a tent behind the stage to hang out in.
What do their riders look like? Say no to everything ! Just kidding. But seriously, don’t let them take advantage. Get help tracking down that stuff
Are they selling merchandise? Need a tent for that too.
Judges
Better get some water and crackers
Maybe a couple extra pencils
General Population
And last but not least…
Are you going to have tents, tables chairs etc.
Port a potties, shade , bottled water for a $1 , who is selling tickets, whos checkin ID”S, better get some wrist bands for over 21,
Do you have enough volunteers.Probably not. Let them work a shift for free admission. Its worth it. Better to have too many than not enough.
Theres a lot I’m forgetting but that should get the ball rolling. Get help if you can . Its nice to have at least one person to assist for every area your going to have. Most important, I cannot say this loud enough , stay in touch with everyone from the cooks on down. Update you face book page constantly. Get your band lineup on there, get some videos from the bands on there. Post who is cooking etc etc..
Keep everything in front of you and don’t sweat the small stuff. Have fun, make new friends. The BBQ community truly is a great place. Hope you have a huge success.
 
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