Food Vendor Questionaire

  1. BUSINESS INFO:
  2. Hotel/Restaurant. Include name of Hotel if appropriate.
  3. Owner Name, General Manager, or other Key Employee
  4. Please enter a valid email address
  9. Approximately how many workers will you need to assist with your station? We suggest 2-5. We can also supply chef assistants from KCC or volunteers.
  10. INFORMATION FOR PROGRAM:
  11. Upload a picture of chef, business or owner, or use last years (checkbox below)

  13. Information on chef, business or owner.

  15. Recipe or enter do not disclose.
  16. STATIONS:
  17. Each station must provide 1500 taste-sized portions of food.
  18. FOOD DESCRIPTION:
  19. Name and description of what you are preparing.
  20. INFORMATION FOR VOLUNTEER COORDINATORS:
    We recommend up to six people only to man a station.
  23. Student chefs from KCC will be available the day of the event. Would you like one or more, if yes, how many?
  24. MANDATORY INFORMATION FOR HEALTH DEPT.
  25. If "YES", skip to the Supplies/Equipment Section.
  26. How will the items you are serving be prepared off-site prior to arrival at the event? Please describe any pre-cooking, marinating, cutting, commercial packaging, assembly, etc.
  27. I.E., Frozen in coolers, purchased locally, stored in Rotary's refrigerated or freezer containers, etc.
  28. SUPPLIES/EQUIPMENT INFORMATION:
  29. If yes, how many?
  30. If yes, what size and how many of each? 40qt, 120qt
  31. If yes, hoe many 25lb bags?
  32. Generator, Size, # of outlets
  33. If yes, how many?
  34. If yes, what kind (choose one - Kiawe, Mesquite, Kingsford). How many lbs?
  35. 380 sq. inches, if Yes, how many?
  36. If yes, how many?
  37. If yes, how many, and what sizes? Choices: 26", 28", & a few 30".
  38. If yes, how many gallons, FryMax OR Canola?
  39. If yes, how many gallons?

    40. Please check all supplies needed. We will order based on 1500 servings per station. If you are manning more than one station and serving more than one type of food, we may contact you by phone or email for clarification of supply needs:










  48. If Other, please add to special requests field.
  49. Including Station Location Requests.
  50. OTHER INFORMATION
  51. Such as on-air radio interviews?
  52. Please list any other requirements, comments, or requests including location requests.
  53. INFORMATION FOR OFF-ISLAND CHEFS ONLY:
    Your contact person for travel is Shannon Donnelly at shannie.d@gmail.com
  54. Off-island participants are invited to book their own flights. You will be reimbursed a flat dollar amount toward the expense of one round trip ticket.
  55. Limit one per station.
  56. Limit one per station.
  61. If you are coming from off-island, will you be preparing food at a Kauai restaurant or other approved commissary? If yes, Where?
  62. TICKETS:
    Tickets will be required for everyone coming in the gate, including restaurant staff. These will be given out during the chef briefing and walk-thru on Saturday, June 2nd. Please indicate below how many workers you will be bringing to staff your station – It is difficult to fit more than 6 workers in a station. Additional tickets are available at a discounted price of $55 each with a limit of 10 per product sponsor participants. You may send a check with the PDF version of this form, payable to Kapaa Rotary Foundation or, you may contact Jakki by phone with credit card information. These discounted tickets will be mailed to you as soon as Jakki receives payment – Or she will follow your instructions such as "please leave tickets at will call under the name John Doe". Please call Jakki at (512)-796-2381 or email with any questions!
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