As we are continuing to prepare the Dogs West canteen and searching for a suitable applicant, it is unlikely that we will be able to re-open before the end of the year. To help clubs during this time, we have outlined some alternative catering options.

1. BBQ Fundraising Opportunity
   Clubs can rent BBQs for fundraising purposes at $35 for one BBQ or $60 for two (new option). The Club is responsible for:
   • Signing food handling forms and ensuring all BBQ workers are informed of safe food handling requirements.
   • Cleaning the BBQ after use (a $25 cleaning fee applies if not cleaned).
   • Spare gas bottles are located under the staircase, and the key is available at the Show Office.
   • If another Club is running the BBQ for the event holder, please note this on the booking form. The Club receiving the fundraising profits will be charged the BBQ hire fee.
2. Food Trucks
   Food trucks offer a unique catering experience, but must meet the following requirements:
   • Provide proof of registration as a food business.
   • Show current liability insurance.
   • Pay a stall hire fee of $55.
   • Must check with any other Clubs operating that weekend to ensure there are no conflicts (see Additional Information below).
3. Bring Your Own (BYO)
   With several food vendors in the area, exhibitors may prefer to bring their own food or use delivery services. This is the simplest option for Clubs with limited volunteers or time constraints.

Please ensure your catering option is noted on your booking form so that the office can make the necessary arrangements.

Additional Information

• BBQ Hire - the BBQ hire fee covers gas refill costs only and is set at the lowest possible rate. A cleaning fee is only charged if the BBQ is not returned in a clean, usable condition.
• Food Trucks - when hiring the services of a Food Truck you must notify and seek written confirmation from any other clubs using the grounds on the same day. This is prevent conflicting bookings.
• BYO Options - if choosing to BYO please keep in mind kitchen usage (heating/refrigerating) is to cater for Club’s judges, stewards, club representatives and club guests only.
  Kitchens should not be used to cater for exhibitors. Clubs will be responsible for ensuring kitchens are used appropriately. For more information about Shared kitchen spaces see our April Club e-newsletter here.