The Taste of Black Charleston presents a diverse sampling of food and beverage by a variety of restaurants and vendors in the community. This event is an ideal platform for introducing your establishment to a vibrant audience of potential customers, while simultaneously supporting a worthy cause.
Take advantage of this special opportunity to connect directly with current and potential customers. Please read the guidelines and requirements that must be agreed upon in order to participate.
Power sources are extremely limited. If power source is needed, please make your request known immediately by email at firstname.lastname@example.org or select Yes above
Registration includes (2) 6-foot tables. Feel free to bring additional tables if needed. Black linen for (2) tables, small plates, napkins, forks and spoons will be provided. Table signage will be provided
Location assignments are determined by the Taste Staff after all setup needs are considered. However last year's winners may indicate a preference for location.
Under these conditions, the vendor agrees to indemnify and hold harmless Black Expo and the South Carolina Black Pages from any and all liability for damages, injury or loss to any person or goods for any reason. The vendor is solely responsible for his/her location space and cooking operation.
Limited running water, refrigeration or storage is available.
Chafing burners or other warmers are permitted. No open flames are allowed.
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] upon registration.
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
Promotion through several media channels such as advertising, E-Blast, Facebook, Twitter, Instagram and Black Expo Website, etc.
A total of three (3) passes, including the registered chef, are available for staff. Additional tickets for additional staff can be purchased online or at the door. Please keep in mind, this is an opportunity to raise funds for a local charity. Purchase additional tickets here.
Listing in the event program booklet. NEW!! Winners in each category will receive $1,000. Please feel free to call or email: [email protected]
We look forward to seeing you in March!