Become a Participating Establishment

Interested in participating in Taste the Future? Here's some reasons why you should:

Top Ten Reasons to Participate in Taste the Future

  • 10. Free tickets. Each establishment receives 2 tickets to Taste to give to friends, family, customers, etc.
  • 9. Cooking outside on a beautiful autumn day sure beats a hot kitchen.
  • 8. Your establishment and chef are highlighted on our website and in the event program.
  • 7. It’s kinda like a chef reunion. You can check out the 55 other establishment’s offerings. Chefs eat too, right?
  • 6. Stick it to the man. Your donation of time and food costs is tax-deductible.
  • 5. You get a really cool Taste 20th anniversary apron.
  • 4. We provide plates, napkins, forks, ice, tablecloths, signage, and electricity. All you bring is the food and your talent.
  • 3. Free Advertising. Your establishment will be listed on all our paid advertising and with our media sponsor, Alive! Newspaper.
  • 2. You will have an opportunity to convince our 1,400 guests to frequent your establishment.
  • 1. Your participation helps Columbus State raise money for student scholarships in the hospitality management department.

Have questions? Interested in receiving an application to participate? Call or email Elissa Schneider at: 614-287-5028 or eschneid@cscc.edu.

Submit Menu

Already a participating establishment and need to fill out a menu request? Click here.

Event Details for Chefs and General Managers

New and improved this year: Sysco will be providing a chef relief station for your last minute needs. Click here to check out the flyer.

  • The Event Date is September 16, 2008.
  • The Nestor Hall entrance area will be open to Chef’s until 5:00 PM. Click here for a map to Nestor Hall.
  • There will be volunteers on hand to help you get to you station quickly and easily. Push carts will be made available for unloading and transporting supplies to your station. At 5:00 PM all vehicles must be moved as our guests will be entering through this area.
  • After 5:00 p.m. please enter behind Franklin Hall. Click here for a map to Franklin Hall.
  • Parking is available and after unloading volunteers will direct you to a parking lot.
  • Each station is located in a ZONE (which is marked by color) and you will be assigned a food and beverage coordinator who will help get you everything you may need and provide direction.
  • You may begin to the set-up of your station anytime after 3:00 p.m. If you may require an earlier set up contact Elissa.
  • Feel free to promote yourself. You may decorate your service tables appropriate to the event; items may include flowers, menus, coupons, recipes, etc. Due to fire safety standards, lit candles will not be permitted.
  • Refrigeration will be available, your Food and Beverage Coordinator will notify you to the location. Water and Ice is also available and its location will noted on your map, or ask your Food and Bev. Coordinator.
  • If you are using a grill two 3' X 10' mats will be in your stations to help keep the grease from staining the walkway. Please use them under your grill. If you are grilling and have a drip pan use of it would be appreciated.
  • Food service begins at 6:00 p.m. Please do not serve prior to 6:00 p.m. Chef Stations will be roped off until 6:00 p.m. Ropes will be removed following the short stage program which is scheduled for 5:50 p.m.
  • It is recommended that you prepare 600 taste servings (teaspoon size to 2 oz serving). The event hosted 1,400 guests last year. The exact guest count is estimated a few weeks prior based on ticket sales and weather predictions.
  • There are no restrictions on the type of cuisine you choose to prepare. It may be a customer favorite, new menu offering or an entirely new creation. Menus from 2007 are listed on our website for your perusal. You may submit your menu through the online form - or by fax. Menus must be in by August 28.
  • Any leftover food may be donated to the volunteer after sampling, ask your coordinator for foil pans if you wish to leave leftovers.
  • Please note that an F-2 Liquor prohibits carrying in any alcoholic beverages for consumption. The Development Foundation does procure an F-2 permit for this event. Pepsi Products, beer and wine will be available to guests.
  • Most electricity needs can be met. Please take care to note this when submitting your menu. Forget to mark it - call or email Elissa (614-287-5028 - eschneid@cscc.edu). The sooner we know the easier it is to meet your needs. Day of requests can not be guaranteed.

We appreciate all the time, effort and hard work our participating establishments and chefs put into making this event great. You are the stars of this show! If you have additional needs or a special circumstance. Just contact us!

Advertising and Public Relations

  • All participating establishments name, chef, and menu will be listed in the event program and the event website.
  • All establishments will receive exposure on the Taste website with linking opportunities back to your site.
  • All establishments will receive recognition in our paid advertising in local print and radio.
  • A listing of participants will be included in all public relations materials and communication.
  • An announcement poster, singling your participation will be provided to post in your establishment if you so choose.
  • For inclusion in advertising establishments must decide to participate by August 1!

Station Components and Information

  • 2 front tables (5’ X 30”) covered with white or blue banquet cloths
  • 2 back tables (6’ X 18”) covered with plastic tops and skirting.
  • Station signage displaying the event logo and the name of your establishment will be provided.
  • Disposable napkins, plates and forks will be provided.
  • Other misc. needs may be covered by the SYSCO chef relief station.
Become a 2008 Sponsor!