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F&B

Who is this for? - The F&B volunteers, who coordinate meal service for all attendees

Time required - This is an on-ground responsibility. You maybe assigned other tasks pre-event.

  1. Who is on the F&B team?
    F&B is typically led by 2 volunteers but may require more floating volunteers to assist.

  2. Who do I work with?
    You work with the F&B vendor, whom you meet through the logistics head. You also work with the low waste volunteers, the floating volunteers and the overall volunteer managers.

  3. What is the F&B team responsible for?
    Keeping meal service smooth. The food area should never be crowded, choke points should be found and fixed, and attendees should be able to move in and out without getting stuck.

  4. Where do speakers, guests and volunteers eat?
    Find out before the day if there is a separate space for meals for speakers, guests and volunteers.

  5. How do I manage crowds at the meal booths?
    Find out which food booths need to start first and in what order. Keep looking for choke points during the meal and find a fix. If you need more hands, reach out to floating volunteers directly or through the overall volunteer managers.

Checklist

Here's a checklist for you to follow throughout the event:

At the start of the day

  • Introduce yourself to the F&B vendor via the logistics head
  • Know which food booths need to start first and in what order, so the area is never crowded
  • Find out if there is a separate space for meals for speakers, guests and volunteers
  • Find out from the program committee if any entry and exit points need to be moderated for a smooth flow of attendees

Before each meal

  • Make sure the low waste volunteers are around at least 15 minutes before the meal booths start, with their setup complete
  • Ensure the audi managers and registration volunteers are informed of booth start time so they can coordinate accordingly
  • You may also ask audi managers to delay the exit of attendees from their rooms by extending the session right before a meal. This will help better manage crowd

During each meal

  • Keep looking for choke points and find solutions for them
  • Reach out to floating volunteers, directly or through the overall volunteer managers, for help with crowd management

After each meal

  • Make sure the waste is cleared off properly by the assigned third party or volunteers