Taste of Asbury Park Food and Craft Vendor Application

1. Presented to the Asbury park Restaurant and Retail community

3. EXECUTIVE SUMMARY: Together, the Asbury Park Chamber
of Commerce and The Passion Group will utilize our vast
experience of event management and marketing to provide the
Asbury Park community with an event dedicated to bringing the
diverse restaurant community together in an upscale outdoor
setting on Cookman Ave. We will create a memorable, seamless
and fun experience for the thousands of attendees that will
generate continued revenue and visitors for our city for years to
come.
The Taste of Asbury Park is a event designed to showcase the
abundant collection of eateries in town. Although the food will be
the main focus, we will also include great local music, children’s
activities and incentives for the local retail community to
participate.

4. Keys to a successful Taste of Asbury Park
• Early planning and communication with the local business community,
especially the restaurants.
• Restaurateur participation in planning the event as to maximize the events
potential and create a positive experience for everyone who attends and
participates.
• A minimum of 10 Asbury Park restaurants, with 14 as the target number,
20 would be awesome! (Only AP restaurants can participate.)
• Minimal cost for the restaurants to participate. $250 covers the cost of their
tent ($125), signage ($75) and menu signs ($50)
• Retail vending space will be available, only $50 for Asbury Park based
participants.
• Each restaurant will have 2 offerings, a $3 and one $5 dish. All items will be
served sample size, approximately 5 oz.
• The chamber/TPG will be the sole provider of beverages at the event, with
money raised to offset the cost of entertainment.
• Swag bags for everyone who “samples” from 8 or more restaurants with a
chance to win a the grand prize. (TBD: possibly a $50 Gift certificate from
ALL participating restaurants, a hotel night etc…)
• Developing a take-away that will encourage participants to return to the
restaurants in the weeks/months following the event. (Details TBD)
• The Taste of Asbury Park is a secure event, there is a $5 entrance fee that
contributes to event amenities including clean up, restrooms, staffing,
promotion, security, insurance and recycling. Children under 12 are free.

5. LOGISTICS TIMELINE (NOT FINAL)
Dec 1: TOA collective AP restauranteur brainstorming meeting.
TBD: Taste of Asbury Park collective brain storming session
Jan 14: Sponsorship packages mailed out.
March 31: Collective APCC and TPG meeting focused on music and
children's activities
April 7: Band Line-up finalized
April 14: Collective APCC and TPG meeting focused on ad book and
final vendor list
April 14: Deadline for all vendors and ad book
April 28: Final APCC and TPG Meeting/Walk-through
April 30: The Taste of Asbury Park 2011
May 1: (Rain Date)

6. EVENT TIMELINE (NOT FINAL)
THURSDAY APRIL 28
9am: Final Site Walk-through (TPG, APCC, City, DPW, Police)
FRIDAY APRIL 29
8am-5pm: TPG stage supply trailer and prep for event set-up
SATURDAY APRIL 30
6am: TPG arrives on site for Set up
8:30: vendors are allowed on-site for Set up
10:30: All vehicles off site (TPG Chamber and Vendors)
11am: Taste of Asbury Park event site opens
10:30: all booths open
7pm: Event closes
SUNDAY MAY 1
Rain Date

8. Saturday April 30 , 2011 (11am-5pm) - rain date: Sunday May 1
Restaurant ___________________________________________ Phone ____________________
Owner _____________________________________ Contact: _____________________________
Address __________________________________________________________________________
City _______________________________ Zip ________________________________________
E-Mail_____________________________________ Cell Number ___________________________
I would like my menu to read like this: (any edits will be approved before printing)
$3 Item: __________________________________________________________________________
$5 Item: __________________________________________________________________________
I Will ____ Will Not ____ cook at my station. (Please check One.)
If so: I'll bring a table top gas burner ___ OR I'll need electricity ___ (Please check one.)
NOTE: Electricity will be limited to 110 volt only. NO FRYERS - PLEASE!
I will have the following equipment with me ____________________________________________
__________________________________________________________________________________
Special requests: __________________________________________________________________
__________________________________________________________________________________
We will be providing each restaurant the following:
1.(1) 10x10 Custom Cabana
2.(1) Large trash can with bags
3.(2) 8’ tables with Linen
4.(1) Large logo’ed tent flag
5.(1) Hanging 14”x14” sign with a description on the menu dish being served,
Insurance: Food Vendors MUST provide a General Liability Insurance Rider naming “The Asbury Park
Chamber of Commerce, The City of Asbury Park and InterCollegiate Communications of Fl, Inc. d/b/a
The Passion Group.” As additionally insured. ($500,000) You will not be allowed onsite without proper
insurance. Please fax to 732-897-0001, or email mikeh@thepassiongroup.com
Signature: __________________________________ Title: __________________ Date _________
Check # ___________________ Cash: _______________ Amount: _______________________
(the total cost is $250, $125 deposit required with signed registration form balance due before event participation)
PLEASE MAKE ALL CHECKS PAYABLE TO THE PASSION GROUP, 600 COOKMAN AVE, ASBURY PARK 07712
THIS COMPLETED FORM MUST BE RECEIVED NO LATER THAN___THURSDAY APRIL 14, 2011
Please drop off at The Passion Group, to Mike Hollemans or call 732-897-111 x 103 and we will
pick-up from you. Thanks.
Comments, questions, suggestions?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

9. Saturday April 30 , 2011 (11am-5pm) - rain date: Sunday May 1
Business ____________________________________________ Phone ____________________
Owner _____________________________________ Contact: _____________________________
Address __________________________________________________________________________
City _______________________________ Zip ________________________________________
E-Mail_____________________________________ Cell Number ___________________________
Taste of Asbury Park vending space is available to all retail business in Asbury Park for only $50. If
you are not an Asbury based business and are selling a HOMEMADE CRAFT or ARTWORK you can
participate in Taste of Asbury Park for $100. (If you’re are not in Asbury Park, or your craft is not
homemade please contact Mike @ 732-897-1111 for other local festival applications.)
I am an Asbury Park Based Business ($50) ………. Yes ______ No ________
I am a homemade craft vendor ($100) ……………… Yes ______ No ________
I will need electrical ($50) ---------------------------------- Yes ______ No ________
I will be selling:
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
Please initial the following:
Each space will be 10x10 ……………………………………………………… Please initial: ___________
Power will be available for $50 ………………………………….………….… Please initial: ___________
No amplified sound from the vendor area ……………………………..…. Please initial: ___________
Tent, tables and chairs are the responsibility of each vendor ……………... Please initial: ___________
Insurance: Vendors may provide a General Liability Insurance Rider naming “The Asbury Park
Chamber of Commerce, The City of Asbury Park and InterCollegiate Communications of Fl, Inc. d/b/a
The Passion Group.” As additionally insured. ($300,000) Craft Vendors without insurance will be
required to sign the attached release in the event of any injury to staff, property or guests as a direct
result of their participation. Please fax to 732-897-0001, or email mikeh@thepassiongroup.com
Signature: __________________________________ Title: __________________ Date _________
Check # ___________________ Cash: _______________ Amount: _______________________
PLEASE MAKE ALL CHECKS PAYABLE TO THE PASSION GROUP, 600 COOKMAN AVE, ASBURY PARK 07712
THIS COMPLETED FORM MUST BE RECEIVED NO LATER THAN___THURSDAY APRIL 14, 2011
Please drop off at The Passion Group, to Mike Hollemans or call 732-897-111 x 103 and we will
pick-up from you. Thanks.
Comments, questions, suggestions?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

10. (Required for all food vendors)
Temporary Food License Procedures
April 30 (Rain date May 1) 11:00am – 7:00pm
600 Block of Cookman Ave
Please complete and return a copy with your application
Business Name:_____________________________________________________________________
Contact / Title: ______________________________________________________________________
Mailing Address: _____________________________________________________________________
City: __________________________________ State: __________________ Zip: _________________
Office Phone: ___________________ Cell: ___________________ Fax: ________________________
Email: _____________________________________________________________________________
_
TEMPORARY FOOD LICENSE PROCEDURES
Effective January 2, 2007 the State of New Jersey revised the laws which regulate both temporary and
permanent retail food establishments. As a professional food service operator you no doubt realize that
State Law mandates certain food handling procedures be adhered to at all times. Both hot and cold
foods must be held and served within prescribed temperature limits. Bare hand contact with “Ready To
Eat” foods is now prohibited. Proper employee hygiene must be observed. Proper food preparation,
transportation and on site holding procedures are all vital in insuring a safe event.
As such, the Monmouth County Health Department, in accordance with existing local ordinance will
require that all participants obtain a temporary retail food license to cover your operation.
In order to obtain a temporary retail food license, you as a participant must provide responses in
writing of the following:
Full menu with particular attention to any items which require temperature control and/or are potentially
hazardous __________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
Food prepared in a private home may not be used or offered for human consumption in a retail
establishment. Proper washing, rinsing and sanitizing of equipment, especially food contact surfaces
continues to be required. Where is your product stored when not on site? Where is ware washing
performed? Where is your equipment stored when not in use? (name, address & phone number)
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
How will your product be transported to the site? Will the product be transported cold and prepared on
site or will it be precooked at an offsite location and transported hot to the site? ___________________
__________________________________________________________________________________
__________________________________________________________________________________
What arrangements will you have to insure that the product remains within acceptable temperatures
during transportation to and from the event? (All cold food must be less than 41 degrees F. All hot food
must be l35 degrees F or above) ________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

11. (Required for all food vendors)
What arrangements will you have on site to insure the product remains within acceptable temperatures
while on site during the event? (All cold food must be less than 41 degrees F. All hot food must be 135
degrees F or above.) _________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
Muscle meats, pork and fish must be cooked to an internal temperature of 145 degrees for 15 seconds.
Comminuted (ground) meats (hamburger for example) must be cooked to an internal temperature of
145 degrees for 3 minutes, or 150 degrees for 1 minute or 158 degrees for 1 second. Will a thin probe
stem type thermometer be available so that you may monitor cooking and holding _________________
__________________________________________________________________________________
__________________________________________________________________________________
What type of measures do you intend to employ to insure that the product is protected against potential
customer contamination, insects and dirt or dust contamination while on site? ____________________
__________________________________________________________________________________
__________________________________________________________________________________
As per the revisions to the code effective January 2, 2007, bare hand contact with “Ready To Eat” foods
is now prohibited. Are gloves appropriate for your operation and will they be available for proper
handling of ready to eat foods? What measures will you employ to minimize cross contamination
between raw and cooked or “Ready To Eat” products? ______________________________________
__________________________________________________________________________________
__________________________________________________________________________________
in reducing the transmission of bacteria and minimizing potential cross contamination between raw
items and cooked and “Ready To Eat” foods. What type of measures will you employ to provide for
employee hand-washing facilities at your specific site? _______________________________________
__________________________________________________________________________________
Will a source of water for cleaning be available (describe)? ___________________________________
__________________________________________________________________________________
__________________________________________________________________________________
How will you wash, rinse and sanitize any equipment and/or utensils which become soiled during the
event? _____________________________________________________________________________
__________________________________________________________________________________
What is your ability to keep food hot onsite at 135 degrees? __________________________________
__________________________________________________________________________________
How do you plan to reheat hot items to165 degrees before serving? ____________________________
__________________________________________________________________________________
The Monmouth County Health Department reserves the right to issue further requirements based upon the nature
of the proposed operation, in accordance with N.J.A.C. 8:24.
A complete copy of the new regulation is available for your convenience at the NJ Department of Health & Senior
Services website: http://www.state.nj.us/health/eoh/foodweb.

12. (Only if your cooking on site)
Asbury Park Fire Prevention Bureau
800 Main Street , Asbury Park, N.J. 07712
Tel: (732) 774-7400 Fax: (732) 775-7681
Please contact Mike @ 732-897-1111 or mikeh@thepassiongroup.com regarding
filing your permit application.
APPLICATION FOR PERMIT
The Uniform Fire Code states:
“It shall be unlawful to engage in any business activity involving the handling, storage or use of
hazardous substance, materials or devices; or to maintain, store or handle materials; to conduct
processes which produce conditions hazardous to life or property; to install equipment used in
connection with such activities; or to establish a place of assembly without first obtaining a permit from
the fire official.” (N.J.A.C. 5:18-2.7(A)).
NOTE: Each individual act requires a separate permit. There are five types of permits. You should
consult your Fire Official for the number and types of permits required and for information on fees.
Date of Application ________________
Location where activity will occur / Date: Cookman Ave – April 30, 2011
Name __________________State If Corporation, Partnership, or an Individual; Phone #____________
Address____________________________________________________________________________
The above named applicant hereby requests permission to conduct the following activity at the
indicated location: ___________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
And for keeping, storage, occupancy, sale, handling, or manufacture of the following: ______________
__________________________________________________________________________________
__________________________________________________________________________________
State Quantities for each category to be stored or used, and the method stored or used. ____________
__________________________________________________________________________________
__________________________________________________________________________________
I HEREBY ACKNOWLEDGE THAT I HAVE READ THIS APPLICATION, THAT THE INFORMATION
GIVEN IS CORRECT, AND THAT I AM THE OWNER, OR DULY AUTHORIZED TO ACT IN THE
OWNER’S BEHALF AND AS SUCH HEREBY AGREE TO COMPLY WITH THE APPLICABLE
REQUIREMENTS OF THE FIRE CODE AS WELL AS ANY SPECIFIC CONDITIONS IMPOSED BY
THE FIRE OFFICIAL.
SIGNED ________________________ TITLE _________________________ DATE _____________
**********************************************************************************************************
OFFICE USE ONLY :
DATE ________ PERMIT # ________ PERMIT TYPE _______ FEE $ _______ CHECK/M.# ________
Type 1 Fee = $42.00 Made payable to “Asbury Park Fire Prevention Bureau”

13. (Only required if no insurance is provided)
Thank you for taking the time to carefully read and process the below information, if you have
any questions, Please contact Mike Hollemans @ 732-897-1111 x 103 or
mikeh@thepassiongroup.com
(Food Vendors may not use this release, you MUST provide insurance)
Business Name:_____________________________________________________________________
Contact / Title: ______________________________________________________________________
Mailing Address: ____________________________________________________________________
City: __________________________________ State: __________________ Zip: ________________
Office Phone: ___________________ Cell: ___________________ Fax: _______________________
Email: ____________________________________________________________________________
Waiver & Release
On behalf of myself and my executors, administrators, heirs, next of kin, successors assigns and
X________________________________
(PLEASE PRINT NAME OF ORGANIZATION/BUSINESS IF APPLICABLE)
I, hereby (A) waive, release, and discharge from any and all liability for the death, disability, personal
injury, property damage, property theft or actions of any kind which may hereafter accrue to me or my
organization/business named above (IF APPLICABLE), InterCollegiate Communications of Florida Inc.
D/B/A The Passion Group, The City of Asbury Park and The Asbury Park Chamber of Commerce and
their officers, agents and employees (B) indemnify and hold harmless InterCollegiate Communications
of Florida Inc. D/B/A The Passion Group, The City of Asbury Park and The Asbury Park Chamber of
Commerce and their officers, agents and employees or member of my organization/business named
above. (IF APPLICABLE)
I, the undersigned, on behalf of myself and my organization/business named above (IF APPLICABLE)
X _____ acknowledge that I have read and understand the waiver and release described herein
(please initial)
X _____ affirm that this release and waiver shall be constructed broadly to provide a release and
waiver to the maximum extent permissible under applicable law. (please initial)
X__________________________________________ _______________________________
Signature Title
__________________
Date

14. Mike Hollemans
600 Cookman Avenue
Asbury Park, NJ 07712
Phone: (732) 897-1111
Mikeh@thepassiongroup.com
Questions or comments:
Stop in our facility anytime!
Monday – Friday
8:30 – 5pm
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All Ideas, Images, Logo’s, Concepts and Materials Contained Herein are the
Proprietary and Confidential Property of ICC a Subsidiary of The Passion
Group Company.