Presented to the Asbury park Restaurant and Retail community
EXECUTIVE SUMMARY: Together, the Asbury Park Chamberof Commerce and The Passion Group will utilize our vastexperience of e...
Keys to a successful Taste of Asbury Park• Early planning and communication with the local business community,  especially...
LOGISTICS TIMELINE (NOT FINAL)Dec 1:     TOA collective AP restauranteur brainstorming meeting.TBD:       Taste of Asbury ...
EVENT TIMELINE (NOT FINAL)THURSDAY APRIL 289am: Final Site Walk-through (TPG, APCC, City, DPW, Police)FRIDAY APRIL 298am-5...
Saturday April 30 , 2011 (11am-5pm) - rain date: Sunday May 1Restaurant ___________________________________________ Phone ...
Saturday April 30 , 2011 (11am-5pm) - rain date: Sunday May 1Business ____________________________________________ Phone _...
(Required for all food vendors)                              Temporary Food License Procedures                           A...
(Required for all food vendors)What arrangements will you have on site to insure the product remains within acceptable tem...
(Only if your cooking on site)                              Asbury Park Fire Prevention Bureau                            ...
(Only required if no insurance is provided) Thank you for taking the time to carefully read and process the below informat...
Mike Hollemans                                              600 Cookman Avenue                                            ...
Taste of asbury park food and craft vendor application
Taste of asbury park food and craft vendor application
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Taste of asbury park food and craft vendor application

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Taste of Asbury Park Food and Craft Vendor Application

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Taste of asbury park food and craft vendor application

  1. 1. Presented to the Asbury park Restaurant and Retail community
  2. 2. EXECUTIVE SUMMARY: Together, the Asbury Park Chamberof Commerce and The Passion Group will utilize our vastexperience of event management and marketing to provide theAsbury Park community with an event dedicated to bringing thediverse restaurant community together in an upscale outdoorsetting on Cookman Ave. We will create a memorable, seamlessand fun experience for the thousands of attendees that willgenerate continued revenue and visitors for our city for years tocome.The Taste of Asbury Park is a event designed to showcase theabundant collection of eateries in town. Although the food will bethe main focus, we will also include great local music, children’sactivities and incentives for the local retail community toparticipate.
  3. 3. Keys to a successful Taste of Asbury Park• Early planning and communication with the local business community, especially the restaurants.• Restaurateur participation in planning the event as to maximize the events potential and create a positive experience for everyone who attends and participates.• A minimum of 10 Asbury Park restaurants, with 14 as the target number, 20 would be awesome! (Only AP restaurants can participate.)• Minimal cost for the restaurants to participate. $250 covers the cost of their tent ($125), signage ($75) and menu signs ($50)• Retail vending space will be available, only $50 for Asbury Park based participants.• Each restaurant will have 2 offerings, a $3 and one $5 dish. All items will be served sample size, approximately 5 oz.• The chamber/TPG will be the sole provider of beverages at the event, with money raised to offset the cost of entertainment.• Swag bags for everyone who “samples” from 8 or more restaurants with a chance to win a the grand prize. (TBD: possibly a $50 Gift certificate from ALL participating restaurants, a hotel night etc…)• Developing a take-away that will encourage participants to return to the restaurants in the weeks/months following the event. (Details TBD)• The Taste of Asbury Park is a secure event, there is a $5 entrance fee that contributes to event amenities including clean up, restrooms, staffing, promotion, security, insurance and recycling. Children under 12 are free.
  4. 4. LOGISTICS TIMELINE (NOT FINAL)Dec 1: TOA collective AP restauranteur brainstorming meeting.TBD: Taste of Asbury Park collective brain storming sessionJan 14: Sponsorship packages mailed out.March 31: Collective APCC and TPG meeting focused on music and childrens activitiesApril 7: Band Line-up finalizedApril 14: Collective APCC and TPG meeting focused on ad book and final vendor listApril 14: Deadline for all vendors and ad bookApril 28: Final APCC and TPG Meeting/Walk-throughApril 30: The Taste of Asbury Park 2011May 1: (Rain Date)
  5. 5. EVENT TIMELINE (NOT FINAL)THURSDAY APRIL 289am: Final Site Walk-through (TPG, APCC, City, DPW, Police)FRIDAY APRIL 298am-5pm: TPG stage supply trailer and prep for event set-upSATURDAY APRIL 306am: TPG arrives on site for Set up8:30: vendors are allowed on-site for Set up10:30: All vehicles off site (TPG Chamber and Vendors)11am: Taste of Asbury Park event site opens10:30: all booths open7pm: Event closesSUNDAY MAY 1Rain Date
  6. 6. Saturday April 30 , 2011 (11am-5pm) - rain date: Sunday May 1Restaurant ___________________________________________ Phone ____________________Owner _____________________________________ Contact: _____________________________Address __________________________________________________________________________City _______________________________ Zip ________________________________________E-Mail_____________________________________ Cell Number ___________________________I would like my menu to read like this: (any edits will be approved before printing)$3 Item: __________________________________________________________________________$5 Item: __________________________________________________________________________I Will ____ Will Not ____ cook at my station. (Please check One.)If so: Ill bring a table top gas burner ___ OR Ill need electricity ___ (Please check one.)NOTE: Electricity will be limited to 110 volt only. NO FRYERS - PLEASE!I will have the following equipment with me ______________________________________________________________________________________________________________________________Special requests: ____________________________________________________________________________________________________________________________________________________We will be providing each restaurant the following:1.(1) 10x10 Custom Cabana2.(1) Large trash can with bags3.(2) 8’ tables with Linen4.(1) Large logo’ed tent flag5.(1) Hanging 14”x14” sign with a description on the menu dish being served,Insurance: Food Vendors MUST provide a General Liability Insurance Rider naming “The Asbury ParkChamber of Commerce, The City of Asbury Park and InterCollegiate Communications of Fl, Inc. d/b/aThe Passion Group.” As additionally insured. ($500,000) You will not be allowed onsite without properinsurance. Please fax to 732-897-0001, or email mikeh@thepassiongroup.comSignature: __________________________________ Title: __________________ Date _________Check # ___________________ Cash: _______________ Amount: _______________________(the total cost is $250, $125 deposit required with signed registration form balance due before event participation) PLEASE MAKE ALL CHECKS PAYABLE TO THE PASSION GROUP, 600 COOKMAN AVE, ASBURY PARK 07712THIS COMPLETED FORM MUST BE RECEIVED NO LATER THAN___THURSDAY APRIL 14, 2011Please drop off at The Passion Group, to Mike Hollemans or call 732-897-111 x 103 and we willpick-up from you. Thanks.Comments, questions, suggestions?______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
  7. 7. Saturday April 30 , 2011 (11am-5pm) - rain date: Sunday May 1Business ____________________________________________ Phone ____________________Owner _____________________________________ Contact: _____________________________Address __________________________________________________________________________City _______________________________ Zip ________________________________________E-Mail_____________________________________ Cell Number ___________________________Taste of Asbury Park vending space is available to all retail business in Asbury Park for only $50. Ifyou are not an Asbury based business and are selling a HOMEMADE CRAFT or ARTWORK you canparticipate in Taste of Asbury Park for $100. (If you’re are not in Asbury Park, or your craft is nothomemade please contact Mike @ 732-897-1111 for other local festival applications.)I am an Asbury Park Based Business ($50) ………. Yes ______ No ________I am a homemade craft vendor ($100) ……………… Yes ______ No ________I will need electrical ($50) ---------------------------------- Yes ______ No ________I will be selling:______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Please initial the following:Each space will be 10x10 ……………………………………………………… Please initial: ___________Power will be available for $50 ………………………………….………….… Please initial: ___________No amplified sound from the vendor area ……………………………..…. Please initial: ___________Tent, tables and chairs are the responsibility of each vendor ……………... Please initial: ___________Insurance: Vendors may provide a General Liability Insurance Rider naming “The Asbury ParkChamber of Commerce, The City of Asbury Park and InterCollegiate Communications of Fl, Inc. d/b/aThe Passion Group.” As additionally insured. ($300,000) Craft Vendors without insurance will berequired to sign the attached release in the event of any injury to staff, property or guests as a directresult of their participation. Please fax to 732-897-0001, or email mikeh@thepassiongroup.comSignature: __________________________________ Title: __________________ Date _________Check # ___________________ Cash: _______________ Amount: _______________________ PLEASE MAKE ALL CHECKS PAYABLE TO THE PASSION GROUP, 600 COOKMAN AVE, ASBURY PARK 07712THIS COMPLETED FORM MUST BE RECEIVED NO LATER THAN___THURSDAY APRIL 14, 2011Please drop off at The Passion Group, to Mike Hollemans or call 732-897-111 x 103 and we willpick-up from you. Thanks.Comments, questions, suggestions?______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
  8. 8. (Required for all food vendors) Temporary Food License Procedures April 30 (Rain date May 1) 11:00am – 7:00pm 600 Block of Cookman Ave Please complete and return a copy with your applicationBusiness Name:_____________________________________________________________________Contact / Title: ______________________________________________________________________Mailing Address: _____________________________________________________________________City: __________________________________ State: __________________ Zip: _________________Office Phone: ___________________ Cell: ___________________ Fax: ________________________Email: ______________________________________________________________________________TEMPORARY FOOD LICENSE PROCEDURESEffective January 2, 2007 the State of New Jersey revised the laws which regulate both temporary andpermanent retail food establishments. As a professional food service operator you no doubt realize thatState Law mandates certain food handling procedures be adhered to at all times. Both hot and coldfoods must be held and served within prescribed temperature limits. Bare hand contact with “Ready ToEat” foods is now prohibited. Proper employee hygiene must be observed. Proper food preparation,transportation and on site holding procedures are all vital in insuring a safe event.As such, the Monmouth County Health Department, in accordance with existing local ordinance willrequire that all participants obtain a temporary retail food license to cover your operation.In order to obtain a temporary retail food license, you as a participant must provide responses inwriting of the following:Full menu with particular attention to any items which require temperature control and/or are potentiallyhazardous ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Food prepared in a private home may not be used or offered for human consumption in a retailestablishment. Proper washing, rinsing and sanitizing of equipment, especially food contact surfacescontinues to be required. Where is your product stored when not on site? Where is ware washingperformed? Where is your equipment stored when not in use? (name, address & phone number)______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________How will your product be transported to the site? Will the product be transported cold and prepared onsite or will it be precooked at an offsite location and transported hot to the site? _______________________________________________________________________________________________________________________________________________________________________________________What arrangements will you have to insure that the product remains within acceptable temperaturesduring transportation to and from the event? (All cold food must be less than 41 degrees F. All hot foodmust be l35 degrees F or above) ____________________________________________________________________________________________________________________________________________________________________________________________________________________________
  9. 9. (Required for all food vendors)What arrangements will you have on site to insure the product remains within acceptable temperatureswhile on site during the event? (All cold food must be less than 41 degrees F. All hot food must be 135degrees F or above.) _____________________________________________________________________________________________________________________________________________________________________________________________________________________________________Muscle meats, pork and fish must be cooked to an internal temperature of 145 degrees for 15 seconds.Comminuted (ground) meats (hamburger for example) must be cooked to an internal temperature of145 degrees for 3 minutes, or 150 degrees for 1 minute or 158 degrees for 1 second. Will a thin probestem type thermometer be available so that you may monitor cooking and holding _____________________________________________________________________________________________________________________________________________________________________________________What type of measures do you intend to employ to insure that the product is protected against potentialcustomer contamination, insects and dirt or dust contamination while on site? ________________________________________________________________________________________________________________________________________________________________________________________As per the revisions to the code effective January 2, 2007, bare hand contact with “Ready To Eat” foodsis now prohibited. Are gloves appropriate for your operation and will they be available for properhandling of ready to eat foods? What measures will you employ to minimize cross contaminationbetween raw and cooked or “Ready To Eat” products? __________________________________________________________________________________________________________________________________________________________________________________________________________in reducing the transmission of bacteria and minimizing potential cross contamination between rawitems and cooked and “Ready To Eat” foods. What type of measures will you employ to provide foremployee hand-washing facilities at your specific site? _________________________________________________________________________________________________________________________Will a source of water for cleaning be available (describe)? _______________________________________________________________________________________________________________________________________________________________________________________________________How will you wash, rinse and sanitize any equipment and/or utensils which become soiled during theevent? _______________________________________________________________________________________________________________________________________________________________What is your ability to keep food hot onsite at 135 degrees? ____________________________________________________________________________________________________________________How do you plan to reheat hot items to165 degrees before serving? ______________________________________________________________________________________________________________ The Monmouth County Health Department reserves the right to issue further requirements based upon the nature of the proposed operation, in accordance with N.J.A.C. 8:24. A complete copy of the new regulation is available for your convenience at the NJ Department of Health & Senior Services website: http://www.state.nj.us/health/eoh/foodweb.
  10. 10. (Only if your cooking on site) Asbury Park Fire Prevention Bureau 800 Main Street , Asbury Park, N.J. 07712 Tel: (732) 774-7400 Fax: (732) 775-7681 Please contact Mike @ 732-897-1111 or mikeh@thepassiongroup.com regarding filing your permit application. APPLICATION FOR PERMITThe Uniform Fire Code states:“It shall be unlawful to engage in any business activity involving the handling, storage or use ofhazardous substance, materials or devices; or to maintain, store or handle materials; to conductprocesses which produce conditions hazardous to life or property; to install equipment used inconnection with such activities; or to establish a place of assembly without first obtaining a permit fromthe fire official.” (N.J.A.C. 5:18-2.7(A)).NOTE: Each individual act requires a separate permit. There are five types of permits. You shouldconsult your Fire Official for the number and types of permits required and for information on fees.Date of Application ________________Location where activity will occur / Date: Cookman Ave – April 30, 2011Name __________________State If Corporation, Partnership, or an Individual; Phone #____________Address____________________________________________________________________________The above named applicant hereby requests permission to conduct the following activity at theindicated location: _______________________________________________________________________________________________________________________________________________________________________________________________________________________________________And for keeping, storage, occupancy, sale, handling, or manufacture of the following: __________________________________________________________________________________________________________________________________________________________________________________State Quantities for each category to be stored or used, and the method stored or used. ________________________________________________________________________________________________________________________________________________________________________________I HEREBY ACKNOWLEDGE THAT I HAVE READ THIS APPLICATION, THAT THE INFORMATIONGIVEN IS CORRECT, AND THAT I AM THE OWNER, OR DULY AUTHORIZED TO ACT IN THEOWNER’S BEHALF AND AS SUCH HEREBY AGREE TO COMPLY WITH THE APPLICABLEREQUIREMENTS OF THE FIRE CODE AS WELL AS ANY SPECIFIC CONDITIONS IMPOSED BYTHE FIRE OFFICIAL.SIGNED ________________________ TITLE _________________________ DATE _____________ **********************************************************************************************************OFFICE USE ONLY :DATE ________ PERMIT # ________ PERMIT TYPE _______ FEE $ _______ CHECK/M.# ________ Type 1 Fee = $42.00 Made payable to “Asbury Park Fire Prevention Bureau”
  11. 11. (Only required if no insurance is provided) Thank you for taking the time to carefully read and process the below information, if you have any questions, Please contact Mike Hollemans @ 732-897-1111 x 103 or mikeh@thepassiongroup.com (Food Vendors may not use this release, you MUST provide insurance)Business Name:_____________________________________________________________________Contact / Title: ______________________________________________________________________Mailing Address: ____________________________________________________________________City: __________________________________ State: __________________ Zip: ________________Office Phone: ___________________ Cell: ___________________ Fax: _______________________Email: ____________________________________________________________________________Waiver & ReleaseOn behalf of myself and my executors, administrators, heirs, next of kin, successors assigns andX________________________________(PLEASE PRINT NAME OF ORGANIZATION/BUSINESS IF APPLICABLE) I, hereby (A) waive, release, and discharge from any and all liability for the death, disability, personalinjury, property damage, property theft or actions of any kind which may hereafter accrue to me or myorganization/business named above (IF APPLICABLE), InterCollegiate Communications of Florida Inc.D/B/A The Passion Group, The City of Asbury Park and The Asbury Park Chamber of Commerce andtheir officers, agents and employees (B) indemnify and hold harmless InterCollegiate Communicationsof Florida Inc. D/B/A The Passion Group, The City of Asbury Park and The Asbury Park Chamber ofCommerce and their officers, agents and employees or member of my organization/business namedabove. (IF APPLICABLE) I, the undersigned, on behalf of myself and my organization/business named above (IF APPLICABLE) X _____ acknowledge that I have read and understand the waiver and release described herein(please initial) X _____ affirm that this release and waiver shall be constructed broadly to provide a release andwaiver to the maximum extent permissible under applicable law. (please initial) X__________________________________________ _______________________________ Signature Title __________________ Date
  12. 12. Mike Hollemans 600 Cookman Avenue Asbury Park, NJ 07712 Phone: (732) 897-1111 Mikeh@thepassiongroup.com Questions or comments:Stop in our facility anytime! Monday – Friday 8:30 – 5pm © 2010, ICC/The Passion Group All Rights Reserved. All Ideas, Images, Logo’s, Concepts and Materials Contained Herein are the Proprietary and Confidential Property of ICC a Subsidiary of The Passion Group Company.

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