Restaurant Guidelines

2010 VegFest is an exciting, eye-opening day of vegan food sampling, cooking demonstrations, lectures, and more. The opportunity for the public to sample delicious vegan food is the highlight of the VegFest. For this reason, VegMichigan is seeking a select group of vegan-friendly restaurants that we would like to showcase.

Restaurant Guidelines

GENERAL
All foods served or sold must be 100% vegan (no animal products including lard, milk, eggs, cheese, casein, whey, dairy, animal broth, or honey). You must be prepared to provide at least 1,000 free bite-size samples. You may sell full-size servings for a charge. A $50.00 deposit is required with your application. This deposit is refundable if your application is rejected or after VegFest, provided your restaurant participates.

HEALTH DEPARTMENT
An umbrella TFE permit will be obtained through the Oakland County Health Division for the entire event. However, you must bring your restaurant license. A certified health inspector from Oakland County will be attending the event to check food temperatures, cleanliness, and serving methods prior to the start of the event at 11:00 a.m.

Please note that the following guidelines must be observed, or you will be charged a $54.00 fee by the Oakland County Health Division, or possibly your table will be shut down. The guidelines are listed below:
Restaurants must follow protocol pursuant to Oakland County Health Department requirements:
Hot food must remain hot (greater than 140 degrees F). Warming trays containing water heated by a heat source must be used.
Cold food must remain cold (less than 41 degrees F). The recommended method is to place food containers in a larger dish or tub filled with ice.
Restaurants must bring their own thermometer to monitor temperatures.
Bring a copy of your State of Michigan restaurant license the day of the event.
Servers must wear gloves. All serving utensils must be kept clean and properly stored.
Restaurants must provide serving containers.
Sample cups are the preferred method of sample distribution. You must bring enough sample cups (1 or 2 oz. serving size) to service a minimum of 1,000 patrons at the event.

EVENT DAY
Restaurant staff should arrive at Ferndale High School by 9:45 a.m. on April 18, 2010. Late arrivals may forfeit their table and deposit. Food inspection will take place around 10:30 a.m. Food service will begin promptly at 11:00 a.m. and end at 5:00 p.m. All restaurant materials must be removed, and the table area must be straightened up at closing time (before 6:00 p.m.).
Restaurants are expected to provide their own promotional materials. Please bring a sign identifying your restaurant to the public, carryout menus, business cards, coupons or other marketing collateral that may be interesting and appropriate. Parking and unloading details will be provided several weeks prior to the event.

To request an application, or to ask further questions, .

Note: This information is subject to change.