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).
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:
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
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.
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.
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.