Site Evaluation
There are a lot of things to keep in mind when inspecting a site. Having a
check-list ahead of time is a good way to avoid lots of call backs and even possible event
problems. Not everything below may apply to your individual event but hopefully you can use
it to build your own list.
Site Reservation
- Is a deposit required? How much? When is it due?
- When is a site considered reserved?
- When is the final payment due?
- Are deposits deducted from final payment or returned after the event? If so, when are they returned?
- Get a signed contract or at least get the prices in writing.
Kitchens
- When can the cooks get on site? Sometimes they need to start early for a big feast.
- What cookware is available for use?
- Are there deep fryers?
- Are there convection ovens?
- How many top burners are there?
- How much counter space is there?
- How much refrigerator space is available?
- Is there a flat griddle/fry surface?
- What type of external access is there to the kitchen? (For loading/unloading)
- Is the kitchen adequately ventilated/air conditioned?
- Does a 'company' cook have to be present?
Site Restrictions
- Is alchohol allowed?
- Are open flames allowed in feast hall?
- Are camp fires allowed?
- Are pets allowed? If so, what about clean up?
- Are there restrictions on gym floors and shoes used?
- Are parts of the site off limits?
Lodging
- Are costs based on per-person or per building?
- Are there restictions against co-ed dorms?
- Are the rooms/buildings heated? Insulated?
- Is there electric in the rooms?
- Are sheets/pillows provided?
Odds & Ends
- When can staff get on site? When does staff and everyone have to be off site? Give your crew time for
setup and cleanup.
- Who provides cleanup supplies? Where are the cleanup supplies if they are provided? Make sure more than
one person knows where they are.
- Make sure any water heaters are turned on when you open site. Nobody likes a cold shower in the morning.
- Can you tape things to the walls?
- Do they have maps of the site?
|
