Food Vendor

Pink Hill RoseFest, Saturday May 19, 2018

10:00am – 10:00pm

Must complete in full, with signature to be considered for vendor space.

MAKE COPIES FOR YOUR FILES

If paying by check, make payable to: RoseFest

Business/Organization: ______

Owner/Contact Name (Print): ______

Address: ______

City: ______State: ______Zip: ______

Phone number: ______Alternate #: ______

Email: (Print)______

Website: ______

NC Sales Tax# ______

ENTRY FEES:

Food / Commercial Space:

$150 10’X10’ Vendor Spot(For Bigger Spot it will be $50 per 10’) “Total Size ______” Total $ ______

$200 Food Truck “Total Size ______” Total $ ______

Electrical:

$40 per 110V/20 amp ___ Total $ ______

$60 per 220V/50 amp ___ Total $ ______

Wi-Fi:

$15 Wi-Fifor secured transactions Total $______

Grand Total $ ______

REQUIRED SET UP TIME: Saturday, 7:00am –8:45am.

If you have a contained unit with a serving window, please indicate which side the window is on.

____ Drivers Side

____ Passenger Side

____ No serving window

Initial “Read & Accepted”: ______

Food Vendor – Menu Submission

First Come, First Serve:

Vendors may submit a formal request for more than 1 Vendor Location. If interested in more than one location, submit your request early.

Menu / Category:

To Avoid duplication, the number of vendors in each category will be limited.

To offer a diverse selection to the festival goers, food vendors must design their menu to fit a specific category.

Food vendors MUST select a category and sell foods specific to that category only.

Check your Category: *

____ American, ____ Asian, ____ Italian, ____ German, ____ Mediterranean, ____ Seafood, ____ Mexican,

____ BBQ, ____ Sweets/Desserts/Frozen Drinks, ____ Other (Specify) ______

List ALL menu Items you wish to sell.

Use extra sheets if needed. We reserve the right to require you to adjust your menu to limit duplication amongst RoseFest Food Vendor. Write item name exactly as it will appear on your printed menu. This must be same menu as will be submitted to health Dept.

The agreed upon menu and pricing will be enforced. Vendors MUST post the agreed upon menu listing with pricing on a sign (minimum 18”x24”) Sign is to be posted on the front of the concession. Signs will be inspected. CHALKBOARDS AND HANDWRITTEN SIGNS ARE PERMITTED. VENDORS MAY NOT DEVIATE FROM THE AGREED UPON MENU. VIOLATORS MAY BE SHUT DOWN.

ITEM PRICE ITEM PRICE

Additional Information for your Consideration:

Fruit drinks, tea and coffee are allowed.

Sign and return with application:

If you have questions regarding categories, call the office (252) 568-2425 before submitting applications.

______

SignatureDate

NOTE: A Copy of this form will be sent to Lenoir County Health Department

CRITERIA:

  • Food vendors may submit a formal request for more than 1 location.
  • Pre-packaged foods require a Commercial Application.
  • A Current photo of the unit setup or trailer that will be at the festival MUST be included with application.
  • A Current photo of Vendor signage must be submitted.
  • Vendor provides their own setup; tables, chairs, tent, etc.
  • Food vendors must choose a category, fill out and submit the menu form included with this application.

Vendors may be required to adjust menus to limit duplication and insure diversity.

  • The agreed upon menu and pricing on a sign (minimum 18”x24”) no later than the morning of the festival. Sign is to be posted on the front of the concession. Signs will be inspected. CHALKBOARDS AND HAND-WRITTEN SIGNS ARE PERMITTED. VENDORS MAY NOT DEVIATE FROM THE AGREED UPON MENU IN ANY WAY. VIOLATORS MAY BE SHUT DOWN.
  • Vendors are required to stay open until 5:00pm at which time they will close.
  • All food vendors must submit a Temporary Food Establishment Permit Application to Lenoir County Health Department no later than May 1 2018. Food Vendors requiring a Health department permit must also submit a $75.00 permit application fee. Applications are available at health.co.lenoir.nc.usand may be mailed to101 N. Queen St P.O. Box 3385 Kinston, NC 28502-3385or emailed to
  • All food preparation areas (to include equipment, food preparation, and dishwashing) must be covered by a flame retardant tent. (This includes use of sidewalk area for these tasks.) if the area is not covered properly, it cannot be used to prepare food.
  • Food Vendors must submit (with Application) a written description of:
  • How food is cooked, held and stored,
  • Hand washing system,
  • Ware washing system.
  • Procedures regarding trash, recyclables, grease and brown water must be followed.

Initial “Read & Accepted: ______

  • Your concession cannot encroach on vendors in adjacent spaces. In determining the exact footage needed for your concession, be sure to include trailer tongues, canopies, counters, etc. You will not be allowed to set up if your concession extends beyond your assigned booth space.
  • No Refunds (Rain or Shine Event)
  • Vendors must have a NC Sales Tax Number which can be purchased from a NC State Revenue Office.

The undersigned agrees that they will be responsible for any loss or damage to their work/display area during the Pink Hill RoseFest 2018 and that the PHAPDC, the City of Pink Hill and Pink Hill RoseFestbe held harmless in the event of an incident. It is further agreed that the undersigned will abide by all rules and instructions set forth in this application. Compliance to the terms set further agreed the undersigned will carry their own general liability insurance.

______

Signature Date

TFE Vendor Checklist

  • A tent or concession trailer
  • Accurate stem-type thermometer (dial or digital) that measures 0-220 degrees Fahrenheit
  • Food grade hose (potable water hose) that will reach from source to point of use
  • Sanitizer and proper test strips
  • Soap, paper towels, and garbage can specifically for paper towels at hand wash station(s)
  • Sides for the tent if it is windy
  • Enough fans for insect control
  • EVERYTHING under the tent or inside the concession trailer
  • If cooler with ice is used to keep food cold, needs to have a drain port
  • Utensils or gloves to prevent any bare hand contact with foods that are ready to eat
  • Shall dump grey water into designated grey water tank
  • Hot holding shall be at 135 degrees Fahrenheit or above
  • Cold holding shall be at 45 degrees Fahrenheit or less
  • Sneeze guards/barriers as needed to prevent public/customer access to set-up
  • 3 basins for utensil washing (wash water at 110 degrees Fahrenheit or above)
  • Hand washing set-up: either a plumbed sink or at least a 2-gallon cooler with stopcock and water at a temperature of 100 degrees Fahrenheit or more
  • Catch bucket for grey water from handwashing
  • No arm and hand jewelry other than plain ring similar to wedding band
  • Effective hair restraints