The Hospitality Committees main responsibility is to feed the officials (judges and accountant) and ensure that they are happy and taken care of during the competition. Excellent hospitality goes a long way in convincing judges to come back to our competition year after year. The hospitality committee also ensures that club volunteers and coaches are well-fed and happy. Â Ideally, this is a committee of 2-3 people who work together
- Secures an Officials hospitality room at the rink. The room should have outlets and space for serving food and dining/resting. The room should have tables and chairs for officials. The room may also serve as the accountant’s room.
- Secures a Coaches/volunteer hospitality area.For the Buckeye Adult Open, this area is used for competitor’s hospitality (since many adults do not bring coaches to competitions). This may be an additional locker room that has electricity
- Prepares a menu for breakfast, lunch, and snack for officials (you may want to talk with the Officials Travel coordinator to see if the hotel has breakfast and whether officials prefer to eat breakfast at the hotel or at the rink).
- It is possible to get many donations of food items from local restaurants. The following places have donated:
- Blue Goose
- La Rosa’s
- Subway
- Chipotle
- Chick Fil-AJim Dandy’s BBQ
- Starbucks
- Check with competition chair to determine the actual schedule for the event. Typically, judges will arrive 20-30 minutes before the first event (breakfast and COFFEE should be ready at this time). The referee and accountant will be there earlier (up to 1 hour before the event). Lunch is served around noon, and snacks should be available throughout the afternoon. For many competitions, warm cookies are provided (contact Laura Reinhardt about the cookie oven)
- Recruit volunteers to bring menu items. If there are volunteers who would like to bring a specialty item, make changes to the menu as needed
- Make sure that volunteers can bring items by the time needed on the menu schedule
- Contact volunteers to remind them to bring items as the event approaches
- If volunteers bring items, please ask them to label any serving dishes and utensils (also bring masking tape/sharpie marker to label items if necessary)
- Bring backup serving utensils for menu items in case volunteers forget
- Is available on day before event to set up room(s). The rooms should be made to look nice and comfortable. Tablecloths, decorations, and other hospitality touches are recommended
- During the competition:
- Refill coffee, hot water, and other food items as necessary
- Keep food service areas clean
- Pack up and store food and service items when finished with them
Other Hospitality information:
- The FSCC hospitality boxes currently “live” in Melissa Townsend’s house. They contain disposable plates, bowls, utensils, cups, napkins, and other service ware. The hospitality boxes also have tea, cocoa, sugar/sweetener, and decaf crystals. Coffee should be purchased fresh for each event. Boxes also have some décor items, some table cloths (check these first to determine if they are clean), etc
- We are a nonprofit organization and can get items tax-free from Costco and GFS. Contact Stacy Brinkman about this.
- Contact the following people for these service items:
- Stacy Brinkman: Electric Hot Water Pot, Keurig coffeemaker, Large crockpot, Electric Skillet, 3-tiered serving rack
- Laura Reinhard: Cookie Oven
- Mimzi Staten: Warming Tray
- Jeff Privett: 3-compartment crockpot