Food Court Guidelines
Food Court Requirements
The Food Court is one of the most popular attractions at the VegFest and it is a great place for you to showcase your restaurant or food business! Our goal is for you to have a financially successful day selling your food items and for VegFest attendees to be able to sample and buy a variety of great tasting vegan food. A nice taste sample display often leads to increased sales.
The Food Court category includes any business or non-profit group that is legally licensed or certified to make and distribute fresh-made or packaged food. Full-size servings or packaged products may be sold to the public. All foods served or sold must be 100% vegan (no animal products including lard, milk, butter, eggs, cheese, casein, whey, meat, meat broth, seafood, or honey). We encourage food businesses to use recyclable/biodegradable serving products if possible as many of our attendees favor purchasing food items that are not packaged in plastic or Styrofoam.
Food Court Fees
The food court fee is $220 per booth. The 10×10 space includes 8’table, 2 chairs, wireless internet service. Electricity is available for an additional $100 in advance.
Contact Tom at firstname.lastname@example.org if you are preparing food on-site or have any questions regarding a temporary food permit. A certified health inspector from Wayne County will be attending the event to check food temperatures, cleanliness, and serving methods prior to the start of the event at 10:30 a.m. Please note that specific guidelines must be observed, or you will be charged a fee by the Wayne County Health Division, or possibly your table will be shut down. These guidelines include having a thermometer to check temperatures, gloves, and serving utensils to the event, and have a process to keep hot food at greater than 140 degrees F, and cold food at less than 41 degrees F. Sample cups are the preferred method of sample distribution.
Day of Event
Food court category participants must have the ability to arrive between 7:30 a.m. and 9:00 a.m. for set up, to be ready for food inspection around 9:30 am, and to be ready to serve the public at 10:30 am. Participants must be prepared to serve or sell food, or to promote their organization to the public, until the conclusion of the event at 5:00 pm. Additional instructions will be made available during and after the application process.