PARTICIPATING ESTABLISHMENT EVENT DETAILS

EVENT DATE: TUESDAY AUGUST 13, 2013

STATION SET UP: 3:30- 5:30 PM
STATIONS OPEN AT: 6:00 PM           
STATIONS CLOSE AT: 9:00 PM

**The tickets provided are for you to give away to others to attend as guests. The chefs, GM’s, and other folks working your stations will NOT need a ticket.

Unloading

• There will be volunteers on hand to help you get to your station quickly and easily. Push carts will be made available for unloading and transporting supplies to your station.
• The Nestor Hall entrance area will be open to Chefs until 5:00 PM. At 5:00 PM all vehicles must be moved as our guests will be entering through this area. CLICK HERE FOR MAP.
• After 5:00 p.m. please enter behind Franklin Hall.
• Parking is available and after unloading volunteers will direct you to a parking lot.

Chef Station

• You may begin to set-up your station any time after 3:00 p.m. If you require an earlier set up, no problem just contact Karina (614-287-2735).
• Each station is located in a ZONE (which is marked by color) and your Zone Coordinator will help get you everything you may need and provide direction.
• Station Components:
  • 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.
• 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.
• Your station will open at 6pm. Event begins at 5:30pm with a champagne toast and a short speech by CSCC President David Harrsion & Columbus Mayor Mayor Mike Coleman.

Event Supplies

• Disposable napkins, plates, spoons, and forks will be provided.
• Refrigeration will be available in the Roth Produce truck. Ice will also be available via a Capital City Ice trailer. Help yourself.
• Hand washing stations, sanitizer towels, wipes and buckets will be provided for your use.
• Gloves and stem thermometers will be available if needed. Ask your zone coordinator.
• 3 compartment set-up will be available in Eibling Hall (ground floor) for cleaning utensils if needed as well as heating ovens.
• If you have any other supply needs, or need additional plates, napkins, or forks; your zone volunteers can help get you what you need. Volunteers will be wearing name tags and aprons- do not hesitate to ask them for help. Also, check the SYSCO relief station.
• NEED ELECTRIC? Most electricity needs can be met. Please take care to note this when submitting your menu.
• Forget to mark your electric needs - call or email Elissa at 614-287-5028 or eschneid@cscc.edu . The sooner we know the easier it is to meet your needs. Day of requests cannot be guaranteed; but we will do our best.

We do have a F-2 Liquor Permit

• The Development Foundation does procure an F-2 permit for this event. Please note that a F-2 Liquor permit prohibits carrying in any alcoholic beverages for consumption. Water, Pepsi products, beer and wine will be available to guests. All applicable liquor laws will be followed.

Food Service

• Food Service begins at 6:00pm. Try not to serve prior to 6:00 p.m. Chef Stations will not be roped off this year. Guests will be roaming around watching your prepare.
• It is recommended that you prepare 500-700 taste servings (teaspoon size to 2 oz serving). The event will host over 1,400 guests this year.  With over 50 establishments participating, remember you do not have to serve all guests.
• 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. It may also be helpful to see what others are preparing, go online at to check it out. You may submit your menu directly online by clicking on the Participating Establishment Details page in the upper right hand corner.

SUSTAINABILTY IS IMPORTANT TO CSCC & TASTE THE FUTURE

• All products for food service supplied by CSCC will be compostable. This includes plates, forks, spoons, napkins, and cups. Waste receptacles will be situated around the event for recycling of glass and plastic. All items can be disposed of in any bin- all trash will be manually disposed of by professionals after the event.  There is no need for you or our guests to separate before disposing.
• This year the event will also feature The Green Power Alternative Demonstrator, or G-PAD, is a portable electrical generation station. Using built-in solar panels and an extendable wind turbine, G-PAD collects and stores clean electrical power will power all sound for the stage.
• Thank you for supporting our efforts to make Taste the Future an environmentally friendly event.

MARKETING

• Look for your menu and listing in our program, website, and other advertising vehicles.  Copies will be available at the event.
• Follow us so you can monitor your social media shout outs, Follow us on facebook and @TasteCSCC on twitter and foursquare. Event hashtag is: #tastethefuture

Rain Plan

• This event is held rain or shine. In the event of rain Taste the Future will be moved to the CSCC parking garage.
• You will be notified by fax & email if a decision is made to hold the event in the garage. Not sure? Call 614-287-2436 to find out. Your exact location or zone in the garage may change slightly due to electric needs. ALL your electrical need requests are still honored.  Your will receive a rain set-up map when you arrive.
• In the event of rain, you will enter the garage off Jefferson Ave. Staff will be there to help you unload and get quickly to your station.

Contact 614-287-2436