Calling All Chefs!
The Taste Benefits:
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Promotion through several media channels such as advertising, radio, TV, Facebook, E-Blast, Twitter, Instagram and The Florida Black Expo Website, etc.
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Extensive promotion from the organizer prior to the event, via digital media, radio, and Broadcast television.
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A total of 3 passes are available for staff and additional tickets can be purchased online or at the door. Please keep in mind, this is an opportunity to raise funds for a local charity.
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Listing in the event program booklet.
The Taste Guidelines:
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NO SIGN UP FEE! Vendors participating with the Taste of Black Expo are NOT charged a fee.
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Complimentary 10×10 booth with (2) 6-foot tables & (2) chairs. Feel free to bring additional tables if needed.
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Black linen for (2) tables, small plates, napkins, forks and spoons will be provided.
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White linen for dessert participants.
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Booth signage will be provided.
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Booth set-up and breakdown.
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Booth location assignments are based on a first-come, first-served basis after all setup needs are considered.
Under these conditions, the vendor agrees to indemnify and hold harmless Florida Black Expo and the Pollock Group 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 booth space and booth operation.
Other considerations:
Power sources are limited. If a power source is needed, please make your request known by no later than October 1, 2021.** Limited running water, refrigeration or storage is available.
Expectations of Participants:
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Each chef is expected to send in a photo for use in marketing materials and promotion. Photos are to be submitted to general@pollockgroup.solutions upon registration. High resolution photos only. Please submit photos and logos no later than October 1, 2021.
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Participants are encouraged to provide promotional materials for distribution during the event.
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Participants are asked to donate at least one door prize (to be given out during the Florida Black Expo) to further promote your business.Provide the menu no later than October 1, 2021.
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A minimum of 500 servings of at least 2 oz. portion of a featured menu item. Please provide the holder for your forks, spoons, napkins, etc. (The number of servings may increase)
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Vendor staff to prepare and serve food.
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Participants are expected to have their booth completely set up no later than 6:30 PM and be ready to serve by 7:00 PM. Participants are not permitted to take down their booth prior to 9:30 PM.
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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.
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Delivery and pick up of all equipment as well as trash removal is the vendor’s responsibility.
Judging Criteria:
Will be released at a later date