Each chef is expected to send in a photo and logo for use in marketing materials and promotion. Photos and logos are to be submitted to [email protected]
High resolution photos only. Please submit photos and logos as soon as possible.
Participants are encouraged to provide promotional materials for distribution during the event.
Participants are asked to donate at least one door prize (to be given out during the Black Expo) to further promote your business.
Provide menu as soon as possible.
A minimum of 600 servings of at least 2-3 oz. portions of your 2-3 featured menu item(s). Please provide the holder for your forks, spoons, napkins, etc. (The number of servings may increase.)
Vendor staff to prepare and serve food. A total of 3 staff, including the registered chef, is allowed.
Chefs will not be permitted to enter the venue until after 5:00 PM. Each chef and their staff should be present and unloaded, ready to enter the venue by 5:30 PM.
Participants are expected to have their booth completely set up no later than 7:00 PM and be ready to serve by 7:30 PM. Participants are not permitted to take down their booth prior to 9:30 PM.
All vendors must provide your own equipment, serving utensils, chafing dishes, etc. (no disposable aluminum pans, please), water and ice required to prep, hold and serve food.
Delivery and pick up of all equipment as well as trash removal is vendor's responsibility.
Please contact us immediately should you not be able to participate