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Hospitality Day at the State House, featuring a Taste of SC, is our most popular events among Legislators.

 Export to Your Calendar 4/10/2019
When: 4/10/2019
Where: State House Grounds
Columbia, South Carolina 
United States
Contact: Susan Walters
803-765-9000


Online registration is available until: 3/25/2019
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Advocacy is key to being the unified voice of the restaurant and lodging industry in SC. Hospitality Day at the State House is your opportunity to show lawmakers the impact of our now $22.6 billion industry and thank them for their continued support.

 

We do this by treating lawmakers, regulators and other elected officials to lunch on the State House lawn. This is an exciting opportunity to showcase your restaurant across the state and show your participation in the legislative process.

 

Hospitality Day at the State House

Wednesday, April 10th, 2019!

 

The deadline to be included in event signage as a participating restaurant is March 25th.

 

As a participating restaurant, the SCRLA will provide:

  • A 10’ by 10’ tent for each restaurant (if you want to use your own, it must be 10 x 10. Please notify us in advance of your plans) In the event it calls for rain, a large tent will cover the area and each restaurant will be provided a space inside the tent
  • Two 8 foot tables with linens per restaurant. (you may bring additional tables)
  • 6" plates, forks, knives, spoons and napkins to serve a sampling of your menu to our guests. (we ask that you do not bring large plates or to-go boxes or individual plastic ware packets.)
  • Water and Soda
  • All invitations and printed materials including name tags and signs to control un-invited guests.
  • Trash collection and pickup for the guests use
  • Recycling bins for aluminum, plastic and cardboard.  
  • 110V electricity on site offered on a First Come First Served basis and will be available to restaurants that request such from a single 110V outlet. Restaurant must provide sufficient power cords and outlets to get power to and within their space.
  • Limited reserved parking spots available for restaurants.


Each participating restaurant must provide:

  • A “taste” of your menu, suggested portion sizes limited to 3 or 4 ounces
    Enough portions to provide a “taste” for an estimated 300 to 400 patrons. More popular menu items might dictate more portions
  • Enough staffing to prepare and serve for a period of up to two hours
  • The ability to provide “hot foods hot,” and “cold foods cold.”
  • Any cooking, holding, serving equipment and utensils need to provide a quality product and to do so under normal DHEC guidelines.
  • Hand washing container, soap and towels to meet DHEC guidelines
  • Appropriate signage and/or decor to promote your restaurant



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