2026 SJRA Field Day Hospitality Operations Report
Planning • Logistics • Execution • Lessons Learned
Prepared for the SJRA Board of Directors, Field Day Committee, and Future Hospitality Chairmen
Hospitality Chairman: Terry Rossi, N2LQH
Executive Summary
The 2026 South Jersey Radio Association (SJRA) Field Day Hospitality operation was designed as a complete support function for the event — not simply a meal service. Hospitality supported operators, volunteers, visitors, families, public officials, and the GOTA (Get On The Air) station throughout the weekend. Approximately 35 participants were served on Friday and approximately 40 on both Saturday and Sunday.
A mobile commissary consisting of a 6×10 enclosed trailer and a Renegade Verona RV provided residential refrigeration and freezer capacity, food preparation space, hot and cold water, 75 gallons of wastewater capacity, approximately 150 gallons of fresh water, power generation, Starlink Internet, and an outdoor television. Despite significant rain on Saturday, the hospitality operation continued with minimal interruption.
Approved budget: $600. Final documented expenditures: $912.28. Additional approval was provided by Field Day Chairman Ken Botterbrodt, K2WB, due to higher-than-expected attendance and food costs.
Hospitality is not simply about feeding people. It is about creating a welcoming environment where operators, visitors, prospective amateur radio operators, families, and guests can gather, recharge, enjoy fellowship, and experience the spirit of Amateur Radio.
2026 SJRA Field Day Hospitality Operations Report
Legacy
For many years the South Jersey Radio Association’s Field Day hospitality area was affectionately known as Dominic’s on the Green, honoring Dominic Sacca Jr., KD2EPM. Dom, together with countless SJRA members over the club’s more than 110-year history, helped build the traditions that continue to make Field Day successful.
Previous Hospitality Chairmen John Jones, KD2RKA, and Mark Walters, KD2JPW, preserved notes from prior years that provided valuable guidance during 2026 planning. This report is intended to continue that tradition — preserving what was learned so future Hospitality Chairmen can build upon it and leave their own chapter for those who follow.
The Role of Hospitality at SJRA Field Day
Hospitality is about much more than providing meals. It creates a welcoming environment where operators, visitors, prospective amateur radio operators, families, ARRL officials, American Red Cross representatives, local township officials, law enforcement personnel, and guests experience the spirit of Amateur Radio.
Because the GOTA (Get On The Air) station is located in the hospitality tent, the hospitality area often becomes visitors’ first impression of SJRA. A clean, organized, friendly operation reflects the professionalism and fellowship of the club.
Behind the scenes, the RV served as the Field Day commissary. In addition to supporting food service, Starlink Internet and an outdoor television enabled an educational satellite presentation by Rick Lawn, W2JAZ, using YouTube resources — contributing additional educational points toward SJRA’s Field Day score.
Branding the Hospitality Experience
The creative vision for the hospitality branding originated with Ken Botterbrodt, K2WB, SJRA Field Day Chairman. Ken developed the Terry’s Under the Tent concept and created the Donna’s Delicacies branding, logos, and signage for the Sunday breakfast. These elements gave each hospitality area its own recognizable identity while reflecting the welcoming spirit of the event.
Equipment and Commissary
A mobile commissary was essential to the success of the 2026 operation. The Renegade Verona RV provided residential refrigeration and freezer capacity, microwave, food preparation space, hot and cold running water, 75 gallons of wastewater capacity, 150 gallons of fresh water, and generator power — eliminating food safety concerns that would otherwise require multiple large coolers packed with ice.
The 6×10 enclosed cargo trailer served as the warehouse: it transported all equipment, supplies, and non-refrigerated food to the site and back, kept everything dry during Saturday’s heavy rain, and displayed the Terry’s Under the Tent banner that became a landmark for the hospitality area. Without an enclosed trailer, this level of operation would not have been possible.
| Equipment | Purpose |
|---|---|
| Renegade Verona RV | Commissary — refrigeration, freezer, prep, water, power |
| 6×10 Enclosed Cargo Trailer | Transport, storage, weather protection |
| Blackstone Flat-Top Griddle | Breakfast eggs, hash browns, burgers |
| Ninja Woodfire Grill | Hash browns, reheating |
| VEVOR Hot Dog Roller | Continuous hot dog and sausage service |
| Crockpot | Slow-warming pulled pork |
| 3-Position Electric Hot Plate | Baked beans, sauerkraut, sides |
| 42-Cup Coffee Urn | Coffee service |
| Two 5-Gallon Insulated Dispensers | Lemonade and iced tea |
| Food Warming Mat | Keeping prepared food at temperature |
| 7,000-Watt Generator | Electrical power for all cooking equipment |
| Large Igloo Coolers (×2) | Water and beverages |
| Inflatable Raft with Ice | Food safety cold storage for burger fixings |
| 20 lb Propane + 2 Spare Tanks | Griddle and outdoor burner fuel |
| Additional Awning | Sun and rain protection over cooking area |
| Starlink Internet + Outdoor TV | Educational satellite presentation |
Hospitality in Action
The Saturday lunch service ran in two seatings — 12:30 PM for operators on the air and 2:00 PM for everyone else — allowing operators to eat quickly and return to their radios without missing operating time. The grab-and-go capability of the hot dog roller meant food was always available outside of scheduled meal periods.
The hospitality area wasn’t just where food was served. It became the community hub for Field Day — a place to eat, hydrate, relax, visit with friends, escape the rain, attend educational presentations, and meet visitors.
2026 SJRA Field Day Hospitality Operations Report
Sunday: Donna’s Delicacies
Sunday morning featured a special hospitality tradition: a gourmet homemade breakfast prepared by Scott Dantis, AA2SD, and Donna Dantis under the Donna’s Delicacies banner. The spread included three varieties of homemade quiche (Ham & Gruyère with Rosemary Herb Crust; Broccoli & Cheddar with Thyme Herb Crust; Sausage, Roasted Red Pepper, Parmesan & Asiago with Basil Herb Crust), lemon curd and cherry yogurt parfaits with homemade granola, fresh croissants, homemade strawberry jam, fresh melon, and home-brewed sweet blackberry sage iced tea.
Notable Visitors
Among the notable visitors during the 2026 Field Day was Marty Newingham, AG3I, ARRL Atlantic Division Director, who visited the SJRA Field Day operation and spent time in the hospitality area. His visit underscores the importance of maintaining a first-class hospitality operation — the area is often a visitor’s first impression of the club.
Financial Summary
The approved hospitality budget was $600. Due to higher-than-expected attendance on Friday and increased food costs, Field Day Chairman Ken Botterbrodt, K2WB, approved a budget increase. Final documented hospitality expenditures totaled $912.28.
| Category | Approximate Spend |
|---|---|
| Lunch & Grab-and-Go (burgers, hot dogs, pulled pork, hoagies, sides) | ~$310 |
| Snacks & Beverages | ~$140 |
| Breakfast Items | ~$50 |
| Supplies & Paper Goods (plates, utensils, trash bags, foil, cups) | ~$30 |
| Ice (240 lbs — 120 lbs Friday, 120 lbs Saturday) | ~$60 |
| Total | A little over budget |
These figures represent food and supply costs only and do not reflect the contributed value of the Renegade Verona RV commissary, enclosed cargo trailer, generator, Blackstone griddle, Ninja Woodfire Grill, hot dog roller, coffee urn, beverage dispensers, coolers, propane, or the many hours of planning, shopping, food preparation, cooking, serving, and cleanup contributed by the hospitality team.
What Worked Well
RV commissary — The Renegade Verona RV dramatically improved food safety and logistics. Residential refrigeration and freezer capacity eliminated concerns about food entering the danger zone. Hot and cold running water supported dishwashing and food preparation throughout the weekend.
Hot dog roller — The VEVOR hot dog roller provided continuous grab-and-go service without requiring active cooking attention. Hot dogs and sausages were placed in either the cook zone or the keep-warm zone and were always ready.
Pulled pork and homemade coleslaw — Smoked 12–15 hours on Thursday, the pulled pork was among the most popular items of the weekend. The homemade KFC-style coleslaw paired well with pulled pork sandwiches, burgers, and hot dogs.
Murphy’s Market hoagie trays — Fresh hoagie trays ordered on both Friday morning and Saturday evening ensured lunch was fresh for Friday and Sunday. Murphy’s Market provided excellent value and delivered consistently.
Lemonade and water — These were the most popular beverages by a wide margin. Soda and Powerade remained at the end of the weekend; lemonade and iced tea were consumed continuously.
Starlink and educational presentation — The RV’s Starlink Internet and outdoor television enabled Rick Lawn, W2JAZ, to conduct an educational satellite presentation using YouTube resources — contributing additional educational points toward SJRA’s ARRL Field Day score.
Lessons Learned
Recruit volunteers early. Hospitality requires significantly more labor than most members realize. Early volunteer recruitment — ideally six to eight weeks before Field Day — allows assignments to be made for setup, meal service, cleanup, and teardown.
Larger Kaiser rolls for steakhouse burgers. The Wesley Farms steakhouse burgers were excellent, but the standard hamburger buns were too small. Kaiser-style rolls are recommended.
Increase scrambled eggs to 48. Thirty-six eggs were prepared and well received. An additional dozen would also have been consumed. Pre-cracking and whisking the night before works very well for large-batch cooking.
Simplify the vegetable side. Corn on the cob required a large gas burner, a large pot, and ten gallons of water. Substituting a simpler vegetable prepared on the electric hot plate would save time, cost, and equipment.
Add round tables. Most attendees had personal chairs but needed to eat on their laps. Several 8–10 person round tables would improve the gathering experience significantly.
Plan for cooking in rain. Saturday’s heavy rain filled the tents, requiring cooking to continue outside in the rain. Additional covered cooking space — or a larger awning over the cooking area — would address this.
What You Don’t See
Visitors to the hospitality tent on Saturday see food, cold drinks, friendly faces, and a well-organized serving area. What they don’t see is the weeks of planning that preceded it.
The 2026 operation involved menu planning and development, budget preparation, shopping list creation, expense tracking, spreadsheet management, food identification card design, menu board creation, equipment planning, trailer loading, RV preparation, Starlink configuration, food preparation at home (including a 12–15 hour smoke on Thursday), Friday morning pickup of fresh hoagie trays, 120 pounds of ice purchased on both Friday and Saturday, cooking in the rain on Saturday, and full cleanup and teardown at the end of the weekend.
Many hands truly make light work. Recruiting volunteers before Field Day allows the Hospitality Chairman to both manage the operation and enjoy participating in the event.
2026 SJRA Field Day Hospitality Operations Report
Acknowledgements
Special recognition is extended to Ken Botterbrodt, K2WB, whose 25 years of leadership as SJRA Field Day Chairman, creative vision — including the Terry’s Under the Tent concept and Donna’s Delicacies branding — and willingness to support new ideas made the 2026 hospitality operation possible.
Rick Lawn, W2JAZ, SJRA President, for his educational satellite presentation and continued support of the club’s Field Day tradition.
Scott Dantis, AA2SD, and Donna Dantis, for the extraordinary Sunday Donna’s Delicacies breakfast and for Scott’s help with setup and teardown.
Previous Hospitality Chairmen John Jones, KD2RKA, and Mark Walters, KD2JPW, whose preserved notes from prior years provided invaluable guidance.
Joe KC2SGV, Peter N2LVI, and John and Vincent, for their assistance with setup and teardown.
Closing Thoughts
For more than 110 years, SJRA members have shared their time, equipment, knowledge, and friendship to make Field Day successful. This report is offered in that same spirit — so future Hospitality Chairmen can build upon the work of those who came before them and continue the tradition of excellence that has made SJRA Field Day a source of pride for generations of members.
Artificial Intelligence (AI) was used as an editorial and formatting assistant to organize information, improve readability, and create a reusable operations manual for future SJRA Hospitality Chairmen.
Photo credits: Scott Dantis, AA2SD (primary Field Day photography); Terry Rossi, N2LQH (hospitality operations photography).
Excellent job Terry!
Many thanks for lending your expertise, equipment and time to provide this year’s FD hospitality experience. Your efforts dovetailed beautifully with Scott & Donna’s Sunday breakfast.
Sorry I missed Saturday’s meals! It looked fantastic.
You’ve raised the bar again to show SJRA FD is the BEST around.
Your “post mortem” accounting for future reference shows the effort that goes into this type of event.
Well Done!!!!