2016 Atlanta Pride Festival Food Vendor Application

Date Submitted: _____________________

Please fax completed application back to 404-720-0800, or mail it to the address listed at the very bottom of the last page, or e-mail to rob@premiereventslive.com 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: _______________________

E-mail 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 Tongue on right side

(service window on this side) (service window on this side)
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.)

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  a photo of your booth
  
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  list of proposed menu items.
  
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  Current Restaurant Permit # or Serve Safe Certificate
  
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  Signed application
  
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  Name of two prior festival references:
  

1. 
   Name:____________________ Email/Phone:___________________________________
   

Event/Festival:_____________________________________________________________

2. 
   Name:____________________ Email/Phone:___________________________________
   

Event/Festival:_____________________________________________________________

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.

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 30318

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.

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:

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  Obtain foods from an approved source. Home prepared food is not allowed.
  
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  Wash hands thoroughly before and after handling foods.
  
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  Maintain hot foods at temperatures of 135 degrees Fahrenheit or above.
  
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  Maintain cold foods at temperatures of 41 degrees Fahrenheit or below.
  
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  Cook ground beef to a minimum of 155 degrees Fahrenheit.
  
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  Cook Chicken to a minimum of 165 degrees Fahrenheit.
  
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  Take frequent food temperatures.
  
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  Heat foods quickly and cool foods rapidly.
  
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  Keep raw and cooked food separate.
  
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  Thaw foods properly: completely submerged under running water not longer than 4 hours, as part of a cooking process, or through refrigeration.
  
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  Use single service articles whenever possible.
  
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  Keep foods covered and protected from dust, dirt, insects, vermin, and human contamination.
  
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  Minimize handling of foods before, during, and after preparation.
  
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  Do not use swollen, leaking, or damaged canned goods.
  
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  Store all food product and equipment at least six inches off the ground.
  

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  Sanitizer
  
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  Probe Thermometer
  
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  Chemical test strips (for measuring sanitizer concentration)
  
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  Adequate supply of back up utensils
  
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  Adequate supply of potable water
  
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  Soap and single service towels
  
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  Fire extinguisher (properly tagged and correct type)
  
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  Adequate facilities and equipment to maintain food at the proper temperatures
  
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  Adequate protection from flying insects, vermin, dust and dirt
  
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  Adequate protection for food displayed, prepared or stored