Outlined below is a brief overview of the event day schedule:

11am – 1pm: Vendor Sign-In & Setup

1pm: Table Judging. All Participants must be set up and ready for inspection

2pm: Event Begins -Vendor Photos. TOH Photographer will come by take your photo

3pm – 5pm: Demo Cooking and Activities

5pm – 6pm: Chefs Cook-Off

6pm: Entertainment

10pm: End of Event – Vendors may stop serving and begin load- ‐out

10pm – 11pm: Breakdown / Cleanup

*Note: this schedule is tentative and subject to change.

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SET UP:

Vendors may begin set-up between 10 a.m. On the day of the event. No vehicles will be allowed on the Parking lo or street after 1:00 p.m.

All vendors must remain open during festival hours.

All vendors must park in designated vendors parking space with parking permits given by organizers. Parking permits needs to be visible on drivers side window or vehicle may be removed without notice.

All Vendors must wear visible vendors bracelet at all times

PLEASE ABIDE BY THE RULES- IT MAKES THE EVENT GREAT & SAFER FOR EVERYONE!

SANITATION & DISPOSAL OF WASTE MATERIALS

Participants are responsible for maintaining a high standard of sanitation. It is the responsibility of the Participant to dispose of all waste materials in accordance with

local and state laws, including, but not limited to oils, chemicals or waste materials that require special

handling. ( A $50 cleaning fee will be charged if you leave un-picked up trash left in your area)

SELLING DETAILS

Participants should be prepared to supply and prepare food for a minimum of 700 to 1,000 people and optional samples. (1) Participants will have two price points in branded containers supplied by the festival producers: $5 & $10. (2) Participants will receive Sales coupons with the value of $5 & $10 which will avoid issues of change and not being able to sell by credit cards. At the end of the day, Vendors will bring their sales coupon to the Management booth to collect their money. (3) Participants will not be allowed to sell any alcohol or other beverages unless given permission by event producers. (certain restrictions apply)

​EQUIPMENT

All food preparation as much as possible should take place at the Participant ’s licensed place of business; However Participants are allowed to cook onsite but must supply all food service equipment required to operate their food booth and serve their food. (1) Vendor is required to have a Fire Safety Extinguisher in proper working conditions onsite.

​ELECTRICITY

Participants will be provided electricity on a one on one basis, you must advise us when filling out the form that you will require electricity beyond simple lighting. (1) no generators are allowed on the site (2) You must supply your own extension chord up to 100 Feet and bring additional lighting for your tent.

​EVENT RESTRICTIONS

Participants may not extend beyond the boundaries of their designated booth space. The City of North Miami and Event Producers reserves the right to dictate all placement of Participant space.  Participants will receive: • 10’ x 10’ space. Space will be assigned by Event Coordinator. • (2) 8ft Tables (2) folding chairs. (1) black trash can with 2 trash bags. • (1) Event signage. (Additional Business Signage will be up to the vendor). Anny additional Tables and chairs will also be provided by vendor. A Fee of $50 will be charged for un- returned or broken tables and chairs.

​SECURITY

• General grounds security will be provided by any damage or loss will be the responsibility of the vendor and not the NMMG Committee.

• The NMMG Committee will visit all booths and has the authority to request the removal of any exhibit or undesirable item.

STAFF CREDENTIALS & PARKING

• (2) PARKING PASSES • (10) STAFF BADGES (max) for the event. •

All credentials need to be picked up on- ‐site at venue the day before at the Participant Check- ‐In table. Staff

credentials must be worn at all times while staff and personnel are on event

Premises. All Participants staff/personnel must be on- ‐site and ready for inspection by

1:00pm and ready to serve at 2:00pm.