Food & Drinks

This team is in charge of managing the kitchen during the event and making sure meals are served - these include breakfast, lunch and dinner plus snacks and drinks (all day).

Areas concerned:

  • Kitchen in the main room

  • Food & Drink in the main room

  • Food & Drink in exhibition / networking area (if there is one)

  • Additional food points for lunch, meaning spaces to chill out and eat in other rooms of the venue

Tasks associated with this area are:

  • Serving

  • Clearing up (picking up dishes and cups) and washing

  • Bar management (evening gatherings and parties)

Shifts will adapt to your event timetable. At OuiShare Fest Paris, this area was covered all throughout the event:

  • Day 1: 7h-19h

  • Day 2: 7h-19:00h

  • Day 3: 10:30h-20:00h

  • Day 4: 7:00h-20:30h

Team Requirements

For this area, OuiShare Fest Paris 2016 had 1 area leader and 55 volunteers.

This is how work was distributed depending on the tasks:

  • Serving food and drinks

    • During the 3 first days (conference days), always 3 people per shift of 3 hours

    • Open day, 5 people per shift of 3 hours

    • Always 4 more people for extra support at lunch time.

  • Clearing & Washing, 7 people per shift of 3 hours per day.

  • Bar management for evening meetups and parties, 2-3 people per shift.

For more details and examples of Food & Drink Team management, you can check out the volunteers dashboard.

Detail brief & guides

In order to coordinate the team and make the workflow as smooth and easy as possible, we recommend the team leader creates a separate brief for this area.

>> See detailed kitchen brief

In addition to that, at OuiShare Fest Paris 2016, we created a Survival Guide for Kitchen Team Insider with tips and advice on how to deal with food & drink tasks, and reduce stress and workload. This document also aims to encourage and facilitate collaboration between volunteers.

>> See Kitchen Team survival guide