SFRGs, Booster Clubs & Private Orgs

Q: What training is required to sell food?

A: All participants need to have a current food handler’s certification. This can be obtained through the state, or for free through Environmental Health. Training will also be offered during the information brief in April.

Q: What forms are required to sell food?

A: The EHS forms must be completed and submitted NLT 7 days from the event. (See links to forms above).  

Q: Does MWR provide any equipment?

A: Groups are responsible for providing their own equipment. However, equipment may be rented through MWR. (Is there a link for equipment rental that could be added here?).

Q: Can we sell our own merchandise in addition to concessions?

A: Groups are not authorized to sell their own merchandise.

Q: What will I be doing?

A: Volunteers are expected to prepare and serve food items, receive funds, give change, restock the stand, etc. Volunteers must be 18 years old or older.

Q: I’ve signed up. Now what?

A: Upon signing up, your organization will be in charge of assigning a Manager and Assistant Manager for your booth. Managers and Assistant Managers must be the same for both days. You will receive a date and location from MWR to attend the JAWE information brief and determine what items your organization will be selling.

Q: What is required of the Managers and Assistant Managers?

A: Managers will be required to arrive at 0630 to be issued change funds and count inventories before stand volunteers arrive. They will also be required to count change funds and inventories at the end of the day. Managers and Assistant Managers are expected to be on-site for the duration of each day. Managers and Assistant Managers will be expected to track all workers for his or her assigned booth and ensure the required personnel attend required training sessions, in addition to communicating the times, locations and duties  given to all assigned workers. Additionally, Managers and Assistant Managers will be responsible for ensuring assigned workers take breaks throughout the day.

Q: How are concession stand selections made?

A: Stand selections are assigned based on the number of volunteers registered and the days in which volunteers can work. Actual food items an locations are determined by the concessionaire.

Q: How many hours am I expected to work?

A: Volunteers should plan for a 10 hour day(0800 – 1800) considering 1 hour for setup, 1 hour for tear down, and 8 hours for the show. The exception will be the Stand Manager and Assistant Manager will be required to arrive at 0630 to be issued change funds and count inventories before stand volunteers arrive. They will also be required to count funds and inventories at the end of the day.

Q: How will DFMWR support the volunteers?

A: All food will be supplied by the concessionaire, who is contracted by DFMWR. DFMWR will assign a Project Manager to support any related questions and ensure all volunteers are comfortable with all required tasks.

Q: Where do we park?

A: TBD. Please contact MWR for more information.

Q: How do I know what booth I go to?

A: Location of your booth will be given to you at the information brief.

Q: Can I pick my booth?

A: No. Booth locations have been pre-determined. A drawing will be held at the information brief to determine what items each organization will be selling.

Q: How much money can I make for my private org/booster club?

A: 10% of the gross sales of the concession booths have been paid to the organizations and then divided by the number of shares. Each organization then received shares equivalent to the number of volunteers that worked in the stand.

Q: What will be required of me during the set up/tear down of the event?

A: All food stands will be set up and ready to operate upon arrival to your assigned booth. It will be the responsibility of each booster club to work with the Master Concessionaire for inventory pickup and cash to operate. The Concessionaire shall provide all supplies (including ice), food items and non-alcoholic beverages to be used in concessionaire booths. Volunteers will be required to restock concession stands throughout the day to ensure an adequate stock is on hand at all times during the hours of operation. Additionally, general housekeeping and cleanup of the booth is expected while operating the booth.

Q: What training is required?

A: All participants are required to have a current food handler’s certification. This can be obtained through the State or Environmental Health on JBLM. The class will also be offered at the information brief in April. The Stand Manager and Assistant Manager must attend the information brief to receive training on policies and procedures from the concessionaire, Fire Prevention, Public Health, and other agencies. Training should last no more than two hours. Stand Managers are expected to inform the rest of the organization of the items discussed.

Q: What should I wear?

A: Make sure to plan appropriately as weather can get hot in July. We recommend comfortable clothing (knee-length shorts and t-shirt or polo). Please make sure you wear closed-toed shoes. Personal water bottles are strongly encouraged.