Kickoff Ops

Lead / Operations ManagerSigned off

Billy Hodges

K-8:00 → K-4:00

0/14

Suite & tailgate boxes confirmed delivered (day-before delivery)
10" / 12" boxes pulled from 1st-floor storage, distributed per "ASU Football Order" email
VIP dish count for the day confirmed
Smallware distributed to all stands (scrapers, cutters, peels, ladles, bubble poppers, hotel pans)
Brick's food product moved from VIP storage to Brick make tables
Tailgate kitchen check complete (pans, ladles, ovens on, hot dog materials, table set)
Team-supplied Tailgate items on hand: soap, scrubbies, rags, thermometers, tongs, fire extinguisher
Revel XP update received
Jade + tailgate helper confirmed signed into Square
VIP bar checked: nozzles, taps, ice bins full
VIP POS signed in and matches display menu
Final Brick items delivered (wooden paddles)
VIP staff briefed on special-request guests & promos
Staff parking/gate access confirmed; stragglers helped in

Notes (opener)

Signed off by Renny at Sep 22, 10:14 AM

Brick Oven

Abby Hicks (11:30 AM), Ryan Kazubowski (11:30 AM), Alan Godoy (3:30 PM), Jean Benitez (3:30 PM), Sloan Tomasello (3:30 PM), CJ Ceja (2:30 PM), Johnny Verela (2:30 PM), Abby Buendorf (4:00 PM), Gabby Grabiec (4:00 PM)

K-8:00 → K-7:00

0/10

VIP

Priscilla Seger (4:30 PM), Meghan Sturgis (3:30 PM), Ally VanDevender (4:30 PM)

K-4:00 → Kickoff

0/6

Boxes received and staged per order email
Dishes received: 3× 1/3 pans + general smallware
Bar check: nozzles, taps, ice bins full
POS signed in and matches display menu
Special-request guest list & promo details confirmed with staff
Check oven temps — top 490/5:15 bottom 505/5:10

Notes (opener)

East

Daniel George (3:30 PM)

K-4:00 → Kickoff

0/5

Boxes received and staged per order email
Dishes received: 3× 1/3 pans + general smallware
Make tables set up
Materials/food product double-checked
Check oven temps: top 495°F / 5:05, bottom 495°F / 5:05

Notes (opener)

West

Nicky Matsushita (3:30 PM)

K-4:00 → Kickoff

0/5

Boxes received and staged per order email
Dishes received: 3× 1/3 pans + general smallware
Make tables set up
Materials/food product double-checked
Check oven temps: top 515°F / 3:15, bottom 515°F / 3:15

Notes (opener)

Suites

James Emal (3:30 PM), Kasey Hoagland (3:30 PM)

K-4:00 → Kickoff

0/4

Boxes, cauliflower crusts, and materials checked in
Pre-ordered pizzas confirmed with Natasha
Dishes staged: 3× 1/3 pans + 2× 1/6 pans
Check oven temps: top 505°F / 5:10, bottom 500°F / 5:10

Notes (opener)

Tailgate

Rolan Bodey (2:30 PM), Jade Waters (2:30 PM), Juan Campillo (2:30 PM), Emilee Horky (3:30 PM), Abby Buendorf (3:30 PM)

K-5:00

0/9

Kitchen pans staged: 3× 1/3 hotel pans, scraper/cutter pans, ladles
Ovens on
Hot dog materials located; table set up
Team-supplied soap/scrubbies/rags on hand
Team-supplied thermometers, tongs, fire extinguisher on hand
Revel XP update received
Jade + helper signed into Square
Check oven temps: top 505°F / 5:00, bottom 505°F / 5:00
Hot dog grill setup — process needs to be documented (recurring delay)

Notes (opener)