Specifications include, but are not limited to: Prior to Event Contractor is responsible for working with the respective purveyors to obtain all necessary equipment & accessories for serving fountain products, freshly brewed tea, coffee, & hot chocolate, ice and ice cream. Contractor is responsible for storage of all materials including food and beverages, and for maintaining adequate supplies Contractor must place plates, cups/glasses, napkins, flatware, in all areas before game day. These must be stocked and available at the beginning of operation and restocked as needed throughout each event. Contractor is responsible for providing adequate staffing to allow for efficient and timely distribution and replenishment of food and beverages to patrons. All service personnel must be in place and ready to serve from gate opening until the areas close. During Event Contractor should provide menu cards for each main menu item to ensure item recognition by the patrons. It is recommended that the menu cards denote dietary indicators such as vegetarian, glutenfriendly, etc. Contractor must be available throughout the open period to provide proper menu servicing (e.g. replenishing food, beverage, ice, service-ware, fulfilling food-related requests, etc.), and to ensure patrons have easy and quick access to food and beverage during the respective service periods. Contractor must properly maintain and clean food areas during the open period (skyboxes food service counters; club buffets, beverage stations; etc.) and adhere to all health laws and codes associated with the dispensing of food and beverages. Contractor is responsible for removing trash from kitchens, prep rooms, bar areas, and pantries and disposing of the trash in designated areas. Contractor is not responsible for removing trash bags from the skyboxes or dining areas. Post-Closing (or when a premium space is vacated): Contractor is responsible for removing trash from kitchens, prep rooms, bar areas, and pantries and disposing of the trash in designated areas. Contractor is not responsible for removing trash bags from the skyboxes or dining areas. All remaining non-disposable items must be gathered by Contractor from each area immediately after a skybox/club closes and the items should be washed. They should then be stored away in the appropriate storage areas. All remaining disposable items should be thrown away in the designated receptacle. Contractor will clean/polish chafing/induction dishes after each event. All kitchens, prep areas/pantries, buffet tables/counters and bar areas must be cleaned and prepared for subsequent use, and properly secured where applicable.