Details | Date: Saturday, October 12, 2019 Times: 10:30 AM - 8:00 AM ( 10:30 AM ‐ 11:30 AM Pre-Access Champagne & VIP Ticket o 11:30 AM - 5:00 PM Festival o 5:00 PM - 8:00 PM Night Hour and Music)Target Guest Count: 8,000- 10,000 Hosted and Produced by: La Cocina Event Location: The Power Station, 420 23rd Street, San Francisco, CA 94107
Activations | ● 40+Food Vendors ● Bars ● 10 Sponsor Activations ● Entertainment: Children’s Activities and Music
Participation Acknowledgement |
By completing the online application and submitting all required documentation, you are accepting the terms and conditions of the 2019 Street Food Festival and are responsible of all vendor obligations as is described in this event application. Please review all of the participation information and rules thoroughly before filling in the online application.
Vendor Participation Terms |
The Application submission deadline is July 31st. Once all applications have been submitted including all completed documents, insurance, permits and participation fee, you will receive a vendor acceptance notification by August 15th. A fulfilled submission means all of the documents and payment have been submitted completed to the La Cocina events.
A non-refundable late fee of $50 will apply for applications submitted after July 31st and $100 after August 15th. Vendors who do not submit all of the above required application documents and payment fully executed and completed by July 31st will not be confirmed for participation until all items are submitted. Partially submitted applications will not be accepted or considered timely.
Checklist: Participation Document Requirements, Payment and Deadlines: The following documents must be submitted by no later than July 31, 2019 to firstname.lastname@example.org or delivered to La Cocina:● Complete the Vendor Information Form and Vending Format Selection ● Payment via credit card, cash or mailed check. ● Vendor Business Insurance - See Certificates of Liability requirements ● Vendor Menu items and pricing Proposal ● Health Permit Application: TFF (food booths) or MFF (food trucks) ● Fire Permit Vendor Application (for vendors cooking with propane or open flame)
After reading these acknowledgements and participation terms and conditions, please complete this online application in full. You will have editing rights so that you can go back/forth to edit as needed up until the deadline of July 31st.
=======If you prefer to complete in hard copy format, click on the link below to complete the hard copy permits and applications, insurance and payment: https://v2.luminpdf.com/viewer/5d27dd3af333c00019428677
La Cocina business fee: $550 Non-La Cocina vendor fee: $650 (vendor must bring their own full setup not to exceed the maximum space)Option 1: one 10'X10' BOOTH SPACE Option 2: one 10'X24' TRUCK Option 3: one CART w/ 8x8 maximum space
Vendor Participation Options for PACKAGED FOOD
Participation fee: $200 (NO SAMPLING) for:Option 1: one 8' TABLE SPACE MAXIMUM
Participation fee: $250 (WITH SAMPLING) for:Option 1: one - 8' TABLE SPACE MAXIMUM
Vendor Participation Options for NON-FOOD/CRAFT VENDORS(vendor must bring their own table, linen and setup not to exceed the maximum space)Option 1: fee of $200 for 8' TABLE SPACE MAXIMUM (no booth setup)Option 2: fee of $250 for 10x10' BOOTH SPACE MAXIMUM
Vendor Participation Options for CHEF COLLABORATION AT A THEMED FOOD STATION
Participation fee: $150 Collaborate with multiple chefs to serve a food bite together in one station at the following themed chef counters. This participation is a low cost option with a 50% profit share model among the collaborating chefs and a 50% with La Cocina. La Cocina covers some of the cost of production and full setup; each collaborating chef covers cost of your food bite. If you select this option, we will provide additional information Station 1. SE Asian Chef Counter (3-5 chefs only) Station 2: BBQ Station Chefs Counter (3-5 chefs only) Station 3. Municipal Marketplace (municipal marketplace vendors only) Station 4: Sweets and Dessert Station (3-5 chefs only) Station 5: Fried Chicken + Three Station (3-5 chefs only) Station 6: Tostada Station (3-5 chefs only)
Participation Payment Options- Make check payable to La Cocina, and mail to 2948 Folsom St., San Francisco, CA 94110 with memo as: SFSFF - Pay full in cash- Process the credit card authorization form and submit along with your application - https://drive.google.com/file/d/13e0oMh-rDVFIUFg-Ms6RmFnmjub_c1cO/view?usp=sharing
Please note: You understand that you are subject to the added late fee of $50 if the full application is not submitted by or on July 31st, including all required SFF vendor documentation as agreed in this online application. You also understand that you are subject to an added fee of a $100 non-refundable if submitted after August 15th.
Review the following participation terms so that you may have a successful vending experience.
Participation Checklist: ● Complete the Vendor Information Form and Vending Format Selection ● Vendor Business Insurance - See Certificates of Liability requirements ● Vendor Menu items and pricing Proposal ● Health Permit Application: TFF (food booths) or MFF (food trucks) ● Fire Permit Vendor Application (for vendors cooking with propane or open flame)● Payment via credit card, cash or mailed check. - Make check payable to La Cocina, and mail to 2948 Folsom St., San Francisco, CA 94110 with memo as: SFSFF - Pay full in cash - Process the credit card authorization form and submit along with your application - https://drive.google.com/file/d/13e0oMh-rDVFIUFg-Ms6RmFnmjub_c1cO/view?usp=sharing
Note: You will be unable to make any changes to the permit information regarding changes to menu or equipment if not made before August 15th. After August 15th, all permits will be submitted to both the health and fire department. Once permits are filed and approved, changes will NOT be allowed.
We will be in touch by August 15th with your acceptance into the SFF vendor roster! Stay tuned!
Cancellation and Refunds Any request for cancellation/refund of the participation must be in writing and received by no later than August 15th. Vendor shall pay to Organizer the participation fee on or before July 31st as a full submission of the vendor application. ● Notice of cancellation must be submitted no less than 60 days prior to event date; A cancellation will be free of charge if notice is given on or by August 15, 2019 and vendor shall receive 100% refund. ● Notice of cancellations less than 60 days prior to event starting August 16, 2019 or after is subject to a 50% fee of the participation fee paid. ● Notice of cancellations less than 30 days prior to event by September 15th, 2019 or after is subject will not receive a refund of participation fee paid. The vendor is responsible for the full participation fees, as permits will already be processed. ● No Show: Failure to participate in the Event shall not entitle Vendor to a refund without any notification of cancellation by the deadlines as described above.● Event will occur rain or shine. Cancellations due to weather will confirm to the cancellation terms described above.
Organizer Obligations to Vendor● Permits: Organizer obtains all necessary festival permits from the City of San Francisco. Vendor business status must be current and fill out permits for eligibility.● Parking: Organizer shall provide a single parking space for each food vendor only (only one space per vendor). No additional spots will be given.● Organizers will provide all customer facing amenities such as seating, water, recycling, waste, and composite receptacles, festival information and restrooms.● Advertising: Organizers shall advertise the event but Vendor is responsible to make a concerted effort to promote the event and its participation.
General Rules● Signage/Decorations: Vendor shall provide their own signage/banners, menus with prices, and branding items preferred.● Petty Cash and Point of Sale: vendor must provide their own forms of payment and cash management to the event● Zero Waste: Bottled or canned beverages are restricted for sale. Use biodegradable products.● Smoking: Vendors and employees may not smoke during the Event on event site.● Drinking: Vendors may not consume alcohol during the Event.● Alcohol: Vendors may not serve alcoholic beverages at the food booths.● Animals: F&B Vendors may not bring animals to the event, unless otherwise evident of service certification.● Advertising: Vendor will need to make a concerted effort to promote the event.
Restrictions● Electricity: electricity will not be provided by La Cocina for vendors booths, no exceptions● Generators: use of personal generators are strictly prohibited at your booth to operate your cooking equipment ‐ this is strictly prohibited. La Cocina will not permit use of generators. Should Fire or Health close your booth for use of generators, it is the vendor’s sole responsibility of losses.● NEW* Tarp Requirement: food and bars must provide tarp under cooking equipment to keep ground from absorbing grease and food residue and collecting all residue from tarp to keep it from spilling onto festival grounds.● All vendors must use biodegradable and compostable product ( tip: World Centric )
Cleaning and Breakdown● Vendors are responsible for complete cleaning of their booth space. No residues, waste or other items shall be left behind upon conclusion of event. Take what you bring to the event. You shall check out with producer before departing from event.● Failure to leave the booth space clean is subject to fees to the discretion of Event Host, according to state of booth space.● Residues, oil spills, or other damage will incur a $250 cleaning fee per vendor. Check out of booth is required before vendor departs. Oils shall be properly disposed of. Do not spill grey water or other liquids in sewage.
Waste Management● Vendor is responsible to manage, dispose and remove own booth waste and bring their own waste receptacles.● All F&B Vendors shall provide compostable/biodegradable product to serve guests (napkins, cups, plates and cutlery).● Host will provide waste management services for guest facing areas only.● Per SFDPH and SF Dept of Environment, bottled water and canned water is not permitted. Please service beverages in compostable cups.
Ice● La Cocina will provide sale of ice at $25 during the day, payment by cash only. Do not rely on La Cocina for ice, vendors shall come fully equipped for their booth.
Staffing: ● All vendors are required to secure their own staff for the event. Based on previous years, we estimate that each booth will be most efficient with 4-6 staff members at all times (you might want to break this into more than one shift). There should be no unreasonable lines; well-staffed booths are one way to do this. ● Vendor assumes full responsibility and liabilities for the actions of their staff and guests● Vendor shall ensure that all persons working at their business are covered by Vendor’s Worker’s Compensation as specified in the insurance requirements.
RentalsEach vendor should be self contained and required to provide their own equipment, tent, signage, supplies, equipment, tables, extinguisher if needed and wash stations, and waste collection. La Cocina will not provide any equipment for your booth. When you rent, please reserve early.
● Please note : Vendor must secure its own cooking equipment and booth setup.● Rental Delivery: your rentals must be delivered on the setup day of October 12th, prior to event date, only during permitted load in schedule provided by La Cocina.● You may NOT have rental equipment delivered to the venue on the day of the event. Deliveries must happen on October 11 at 420 23rd Street by 10 AM and picked up on October 12th at 9:00 PM
For tents, tables, etc: Bright Party Rentals:○ Contact: Shaina Daswani ‐ SDaswani@brightrentals.com ‐ (415) 570‐0470○ Indicate to vendor that with the SFF and to please consolidate your order with La Cocina's for delivery on October 11th to 420 23rd Street.
For cooking equipment, propane tanks, hoses, etc○ Contact: Jaz Equipment ‐ Jim Zischka at email@example.com ‐ (415) 285‐7995○ Indicate to vendor that with the SFF and to please consolidate your order with La Cocina's for delivery on October 11th to 420 23rd Street.
For price comparison, here other equipment rental companies:○ Peninsula Party Rentals ‐ (650) 479‐1609○ Abbey Rentals ‐ (415) 715‐6900○ Big 4 Rentals ‐ (415) 413‐4450
July 31 by 5 pm● Application and Payment Deadline
August 15 by 5 pm ● Participation confirmation
October 11 from 10 am - 6 pm● Booth Setup Day : Vendors will be able to setup your booth one day in advance on - Food must not stay in the booth overnight, only equipment can be set up the day prior - Vendor may NOT have rental equipment delivered by any distributors to the venue on the days of the event as all equipment must be setup the day before.
Day of Festival on October 12● Vendor Timeline Arrival/Setup Time will begin at 7:00 AM-9:00 AM on the day of the Event.● Load in: Vendor shall load in as quickly as possible, and then move vehicle from booth area by 9:00 AM● Inspection: Vendors shall set up and be ready for health and Fire inspections by 9:00 AM-11:00 AM● Event Start: Vendor shall promptly open for business at 10:30 AM on the day of the Event.● Alcohol service: shall conclude 30 minutes prior to end of event at 7:30 PM festival ending at 8:00PM. Please cease all service by this time.● Load out: will start upon guest departure, approximately 9:00/9:30 PM. - Vendor shall not close booth earlier than the event times. Vendors must stay open the entire festival hours. - As an exception, If vendor runs sells out of food, please notify organizer before closing booth. However, breakdown and load out can only occur after festival hours and after guests have cleared the event premises. ● Organizer clean up ‐ 8 PM and on
Helpful and Healthful tips:
Health Department TFF Booth Setup Best Practices Presentation:https://drive.google.com/drive/u/0/search?q=TFF%20presentation
Health Inspection Online checklist: http://www.sfdph.org/dph/files/EHSdocs/ehsForms/formsSpecialEvents/food_conc_chklst.pdf
Lista de Requisitos en Español: http://www.sfdph.org/dph/files/EHSdocs/ehsForms/formsSpecialEvents/conc_chklst_sp.pdf
Fire checklist:Make sure that your equipment, gas pipes, propane tanks and fire extinguishers are all tagged and approved by SF FIRE. If you are renting these fire-related equipment items, please be sure to check with your rental provider to deliver SF Fire tagged and approved equipment.
Giving Back:- Because this event is a benefit for La Cocina, we’re asking vendors to donate 20% of their proceeds to La Cocina. All donations are tax-deductible. La Cocina’s Tax ID number is 59-3838549.
For any questions, please contact Aniela Valtierra, Events Manager at La Cocina - firstname.lastname@example.org