Sell at the tournament

• Sell food at TOUR Championship August 24-28 (during gate hours) and have staff available as needed.

Use an approved Point of Sale

• Use point of sale devices (and service counters) provided to you by the TOUR Championship concessionaire. Setup is simple and will take place onsite.

Get insurance

• Submit certificates of insurance 10-days prior to the TOUR Championship. Specific insurance limits are disclosed in the Official Rules.

Collaborate with Proof of the Pudding

• You’ll work with TOUR Championship’s Official Concessionaire (Proof of Pudding) to prepare for the big event. Mastercard will cover up to $5,000 in bill back charges to help make this day happen for your small business.

Rent equipment and purchase

• Work with Proof of the Pudding to stock up on cooking equipment and other necessities such as ice, propane, etc. to prepare for hungry fans. You are welcome to bring your own equipment, but if you decide not to and need help sourcing it, your request must be submitted 2 weeks in advance of the tournament.

Set a menu and pricing

• If you’re a finalist, you must submit a sample menu by July 1. The average food vendor offers 2-4 main selections and a handful of sides, but offerings vary by business.
• A final and approved menu (with pricing) must be shared with Proof of the Pudding 21 days prior to the tournament.
• All beverage products must be purchased through Proof of the Pudding (unless your menu includes a signature drink, which must vary from any onsite pouring partner). All pricing will be in line with the tournament’s pricing.

Storage

• With prior approval, a refrigeration truck may be parked onsite.
• Red dye diesel will be available onsite, but No 2 diesel will be your responsibility.
• Space will be made available (42”x48”x7’) for refrigeration, frozen or dry storage"