2014 Atlanta Pride Festival Food Vendor Application

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1 2014 Atlanta Pride Festival Food Vendor Application Date Submitted: Please fax completed application back to , or mail it to the address listed at the very bottom of the last page, or to DO NOT send payment at this time. Once you receive an acceptance letter, you will be asked to verify acceptance and send payments. Name of Company: Mailing Address: Contact Person: Website: Cell Phone: Address: Fax: Business License Number: Restaurant Permit # County and State of location Serve Safe Certification # (please attach copy of permit or serve safe certificate to this application). SETUP: Cart Trailer Tent Other (please specify) Please provide measurements in feet. The length and depth measurements must be an accurate measurement of your setup. Setup Length: Setup Depth: Setup Height: Please make certain to include the trailer tongue in your measurements. If using a trailer, please circle the orientation of your trailer as it will be set up at the event. Tongue on left side (service window on this side) Tongue on right side (service window on this side)

2 POWER REQUIREMENTS (Based on availability- additional fees may apply): Total 20 amp Receptacles requested: Requested 30, 40, or 50 amp plugs: (note: with rare exceptions, all power is 120V. 220V may be obtained with advance notice and additional fees.) SPECIAL REQUIREMENTS: If special requirements are needed, please advise on application with description. Additional fees may apply. Please make a copy of this application for your records. We will not process any application that does not include: o a photo of your booth o list of proposed menu items. o Current Restaurant Permit # or Serve Safe Certificate o Signed application o Name of two prior festival references: 1. Name: /Phone: Event/Festival: 2. Name: /Phone: Event/Festival: MENU SUBMISSION (Approved items will be sent with Acceptance Letter) Please fill out your top menu choices below. Attach additional pages if necessary. Due to the potential for duplication, not all menu items may be selected. Vendors may be selected based upon menu items described. Vendors may only sell items agreed on by Premier Events. List Food & Drink Items to be Sold Menu Item Contents/Ingredients Portion Size Price Note Ex. Hamburgers 100% ground beef, white sesame seed bun, Ketchup, Pickle, Mustard 8 oz. $4.00

3 Green Festival Guidelines apply to all of our events - Premier Events wants to do our part to have a positive environmental impact and as such, all participating vendors will be required to comply with our Green Vendor Policy. Premier Events has eliminated the use of Polystyrene (Styrofoam) cups and plates. Vendors are required to use disposables that are bio-based, paper, and recyclable. See examples of alternatives on these websites: & We would like to see the use of non-bleached napkins, paper cups (without a plastic liner), wax cups, compostable corn-starch cups or #1, #2 & #5 plastic cups. We are suggesting these as options for you to help the environment, but you must comply with the no styrofoam rule. Fees - Premier Events is contracted by each event individually and each event has different criteria for determining the cost to participate. All fees will be listed clearly in the contract sent to accepted vendors for each event. Please do not send any money with this application. Please include a completed application. PLEASE INCLUDE A PICTURE OF YOUR OPERATION! This helps us see what your set-up would look like at a future event. Also, consider including a list of event references you have worked with in the past 12 months. You can mail your completed application to: Premier Events, Attn: Rob Frazer 1825 MacArthur Blvd. NW Atlanta, GA Additional information you would like us to have for our consideration: Cost of Participation for the 2014 Atlanta Pride Celebration 10 x 10 Food Booth $2, x 20 Food Booth $2,900 Push Cart $1,200

4 Food Vendor Application 2014 Atlanta Pride Festival Festival food and beverage programs are managed by Premier Events on behalf of the festivals we represent. Premier makes every effort to ensure clean, professional, and diverse food vending and food truck offerings for each event. The selection of vendors is based on a variety of factors including amount of space available, menu presentation, and the desires of the festivals. Each event and opportunity is unique. Application Process: Please fill out the attached application as thoroughly as possible and send it in to us. DO NOT send any payments at this time. We will consider your application for each event we have for the year and will notify you if you will be invited to participate with us at a festival. Sending an application does not guarantee acceptance. At the point of acceptance, you will have a maximum of 30 days to decide if you will join us at the event. If we don t hear from you and receive payment within the 30 days, the offer of participation will be cancelled. Payment: Payment is only due once you have been accepted. We prefer payment by check or money order. If paying by credit card, there will be an additional processing fee of $35. A $50 charge will be assessed for returned checks. A separate cleaning deposit check may be required for certain events. Refund Policy: If the withdraw is made 60 days or more prior to the first day of the event, you can receive a 50% refund on your space fee. No refunds will be given within 60 days of the event because they will be committed to the event production. What we Provide: Included in your festival fee is booth space, (2) 20 amp outlets, and access to water. Your tent, signs, equipment, tables, chairs, etc. are your responsibility with rare exceptions. Additional governmental fees such as Health Department fees may apply as well. Beverage Policy: Vendors are allowed to sell Iced Tea and lemonade if they pay the beverage fee. No vendor will be allowed to serve packaged drinks such as soft drinks or water. No alcoholic beverages may be sold from your booth at any time. Grease and Trash: All food vendors must provide ground cover inside their booth and cooking area for the absorption of grease. No food vendor will be allowed to open if the ground cover is not in place. No grease or grey water is to be poured onto the ground or down any drains. Anyone found doing this will be asked to leave and will lose your clean up deposit. Additionally, you will be responsible for any and all environmental cleanup costs and subject to prosecution by city or state officials. Trash: Vendors are responsible for collecting and properly bagging trash within your sales location. Our clean-up crew will collect properly bagged trash from outside of your sales location. Water and Ice: Water, Ice, Grey water tanks, and grease disposal tanks may or may not be available depending on the event you have been accepted to. Please inquire for each event. Please bring appropriate hoses, hose connections, and transport buckets. Ice is available for purchase at our designated ice truck day of for most festivals. The cost of ice is $8.00 for 40lbs. I agree by the rules stated. I understand that all promotion of my items must take place within the confines of my booth. I further understand that Premier Events and all their representatives are not responsible or liable for damages including but not limited to, loss suffered before, during, or after each event I have applied to as a result of the display of my work, equipment, or material. I understand that there are no refunds or rain checks due to inclement weather. Premier Events reserves the right to refuse booth space based on event guidelines. If these guidelines are not upheld, my booth will be closed immediately and my funds will not be refunded. Print Business Name Signature Date

5 2014 Helpful Hints for Safe Food Handling All food vendors must be compliant with current local and regional guidelines for temporary food service events. Please review the following helpful hints which will help assure your booth will meet current regulations: TO PREVENT FOODBORNE ILLNESS Obtain foods from an approved source. Home prepared food is not allowed. Wash hands thoroughly before and after handling foods. Maintain hot foods at temperatures of 135 degrees Fahrenheit or above. Maintain cold foods at temperatures of 41 degrees Fahrenheit or below. Cook ground beef to a minimum of 155 degrees Fahrenheit. Cook Chicken to a minimum of 165 degrees Fahrenheit. Take frequent food temperatures. Heat foods quickly and cool foods rapidly. Keep raw and cooked food separate. Thaw foods properly: completely submerged under running water not longer than 4 hours, as part of a cooking process, or through refrigeration. Use single service articles whenever possible. Keep foods covered and protected from dust, dirt, insects, vermin, and human contamination. Minimize handling of foods before, during, and after preparation. Do not use swollen, leaking, or damaged canned goods. Store all food product and equipment at least six inches off the ground. ITEMS REQUIRED AT A TEMPORARY EVENT Sanitizer Probe Thermometer Chemical test strips (for measuring sanitizer concentration) Adequate supply of back up utensils Adequate supply of potable water Soap and single service towels Fire extinguisher (properly tagged and correct type) Adequate facilities and equipment to maintain food at the proper temperatures Adequate protection from flying insects, vermin, dust and dirt Adequate protection for food displayed, prepared or stored Please note: All participating vendors will need to be serve safe certified from the health dept.

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