4th Annual Taste of Black Charleston 

             Chef Registration
       

         Benefits & Guidelines below

                     Celebrating Local Caterers, Chefs & Restaurants

Register Now!

  

 

BENEFITS & GUIDELINES

• Please keep in mind space is based on availability and is first come first served.

• Extensive promotion from organizer prior to event.  Promotional vehicles include: email blasts, newsletters, press releases, website cross promotional at other events, etc.

• Promotion through several media channels such as advertising, radio, TV, Facebook, E-Blast, Twitter, Instagram and Black Expo Website, etc.

• NO SIGN UP FEE!  There is no sign-up fee.

• Complimentary 10x10 booth with (2) 6-foot tables & (2) chairs. Feel free to bring additional tables if needed.
  

• Black linen for (2) tables, small plates, napkins, forks and spoons will be provided. White linen for dessert participants.
  

• Booth signage.

• Booth set-up and breakdown.

• Listing in brochure.

• A total of 3 passes are available for staff and additional can be purchased. Please keep in mind, this is an opportunity to raise funds for The Teachers' Supply Closet.  Purchase additional tickets here
  

• 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.

 Other considerations:

• Power sources are limited. If power source is needed, please make your request known no later than  March 27, 2015.
  Limited running water, refrigeration or storage is available.

 EXPECTATION OF PARTICIPANTS

• Chef’s photo for use in marketing materials are to be submtted to jeannie@blackpagesusa.com upon registration. High resolution photos is required.
  

• Provide menu no later than March 2, 2015.

• 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.
  

• Booth location assignments based on first-come, first served basis.

• Vendor staff to prepare and serve food.

• Set up booth no later than 6:00 PM to be ready to serve by 7:30 PM.
  No set up will take place after 6:00 PM and booth should be left unattended or taken down 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. Please remember to bring a holder for your forks, spoons, napkins, etc.
  

• Delivery and pick up of all equipment as well as trash removal is vendor's responsibility.

• Under these conditions, the vendor agrees to indemnify and hold harmless Black Expo and Black Pages USA 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.