1	Overview of Kiwanis Rose Float Decorators Feeding Project
2	Overview of Presentation Why do we feed them? Who do we feed? What do we feed them? How do we do it? Logistical Considerations? How about the budget for this project? And the paperwork? Anything else?
3	Why do We Feed Them? If they brought their own--imagine all those lunch bags: which is whose?; where would we store them? What if it spoiled or got ants? What if some forgot to bring lunch? Because no food or drink is carried in, we control what substances come on-site. Decorating is a big job, with only a half-hour for lunch. Feeding needs to be streamlined. We also feed our employees (Phoenix Decorating) and the Kiwanians who volunteer on-site day-in and day-out. This is the only way some Kiwanians can become involved with the Rose Float project.
4	Who Do We Feed? 50-60 Kiwanians and Phoenix Decorating staff who work with our kids need two hearty meals every day. 500-600 Volunteer Decorators: SLP members. Most come only once or twice, but some come more frequently, especially towards parade day.
5	What do We Feed Them? Filling, wholesome food that they like and that can be served and eaten quickly with minimum of mess. December can be cold and wet. Hot food helps, especially at dinner. Hot chocolate or other hot drinks are appreciated when it’s cold outside. Try to avoid hot dogs and hamburgers—they don’t keep warm, and the “regulars” get very tired of them. People enjoy meals with many small items: cookies, fruit rolls, nuts, cheese, crackers, etc.
6	How Do We Do It? Each group of 500 gets a half-hour meal break. You can have pre-packed box meals, or you can give each person a plate and let them go down the line. Provide a beverage. DO NOT slow the line down to add condiments. Use individual condiment packages, and have a station away from the serving line for dispensing food and drinks that cannot be quickly given out.
7	Suggested Menus Cold meals Hoagie sandwich, chips, salad, dressing, fruit cup, beverage. 2 pcs cold chicken, carrot/celery sticks w/ranch, apple, lemonade, cookie. Hot meals (You provide proper heating and serving equipment) Enchiladas, rice, beans, salad, soda, dessert. Chili, grated cheese, crackers, salad, dressing, beverage, cake. Spaghetti w/ meat sauce, garlic bread, salad, drink, brownie. There will be some vegetarians, too. Plan for about 7%.
8	Logistical Considerations For safety reasons, ONLY ONE vehicle can come into the float decorating/feeding area, which is also a high-traffic walking area. Tables and individual bottles of water are provided on-site. If rain, feeding tents will be provided. We can provide a grill/steam table trailer with propane. Come early if you want to use it, and leave it clean for the next group. You supply your own equipment. Meals must be served on time. Serving lines down both sides of 2 tables (4 lines) will make the food distribution go faster. Kiwanians must stay to clean up after the meal is completed. You provide everything you need: paper goods, table coverings, heating and serving equipment, utensils.
9	What About the Budget? Each feeding team has its own budget. A budget-building form is being provided to you today, along with instructions as to how to use it. Some divisions assess each club in the division a certain amount. Some divisions also supplement with donations from businesses located within their division (e.g.: Wal-Mart).
10	And the Paperwork? We would like to have your menu in advance, so that we can post it and help to improve the variety of meals being served. “Final Reports” should be filed between January and March. They include: your menu, your budget (including who donated what), your people-hours, the total number of servings, and the names of those who helped, for use in recognition of volunteers and donors. Certificates and banner patches will be conferred based upon those reports.
11	Anything Else?
12	On behalf of the entire K-Family,