Game-day BBQ or club canteen checklist: before, on the day and after

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Before

Book the date on your own grounds or hall so nothing else clashes.
Get the landowner’s permission in writing.
Register for food safety before you start selling.The rules
Write a one-page safety plan: hazards, who is in charge, first aid, what to do if it rains.
Check your group’s insurance covers this.
Agree a simple fixed menu (4-6 items).
Check the 20-times rule and your council's view before committing to a weekly roster.

On the day

Brief the helpers: who does what, when, and where the cash box and first aid kit are.
Count the float with two people before you open, and write the total down.
Set up a roster by team, one family per week.
Buy in bulk; record cost per item.
Price for at least $2 margin per item.
Take cards on a phone as well as cash.
Track takings per week to drop slow items.

After

Count the takings in pairs and bank them within a day or two.
Thank donors, sponsors and helpers, by name where they’re happy with that.
Tell supporters what you raised and what it will pay for.

Watch out for

Volunteer fatigue; rotate by team.
Registration may be needed once you exceed 20 fundraising sales occasions a year.

A weekly canteen will likely pass the 20-times-a-year fundraising exemption in one season, so use MPI's My Food Rules tool or ask the council about registration. On council parks check the lease allows food sales.

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Game-day BBQ or club canteen: checklist

Before

On the day

After

Watch out for

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