ALL RESTAURANTS MUST BE ON SITE AND FULLY CHECKED IN BY 3PM ON THURSDAY, AUGUST 29th.

All restaurants load in on Thursday, August 29th between 8am and 2pm. You will receive specific load in time slots and locations during the MANDATORY RESTAURANT MEETING on Thursday, August 22nd.

We will have volunteers with golf carts ready to help you load in when you arrive. We will also have a refrigerator truck on site if you need to store food items. Please arrive during your designated time slot to ensure we have staff available to assist you.

TO HELP AID IN THE LOAD IN PROCESS, PLEASE BRING DOLLYS/WAGONS TO UNLOAD CARS AND TAKE EQUIPMENT TO YOUR BOOTH.

All restaurants must load out fully on the evening of the event.

You may begin loading out at 10pm when the festival is over. (Please do not begin packing up your space until 9:45pm.)

1. All equipment items (hand washing stations, linens, etc) must be checked in by festival staff to avoid a fee.

2. We will have an oil collection team on site, please turn off your fryer by 9:40pm and be sure it is clear of any debris. DO NOT ATTEMPT TO DRAIN YOUR FRYER. You will be charged a fee if trash items are left in your fryer.

All items need to be loaded out the evening of the event and your space must be free of any trash or additional items by 1am. Any items left in your space will be discarded at 1am when the cleaning crew arrives to power wash the park.

Please let your staff know so that they can plan accordingly. Our event staff will be working hard to break down the festival, so please help us make the load out process as easy as possible!

We will be providing each restaurant with 1 two-basket fryer and 1 propane tank. We will have additional propane on hand if needed. If you would like an additional fryer, you can rent one from our team for $300.

WE DO NOT SUPPLY OIL. Please plan on bringing your own.

Fryers must be turned off and left in your restaurant space at the end of the night. Please DO NOT drain oil and leave the fryer free of any trash. We will be discussing fryer processes during the MANDATORY RESTAURANT MEETING.

The DiningOut Events Health Inspection crew, directed by Jackson Lamb, will be on-site to help ensure that all participating restaurants are up to code. We will provide each restaurant the following:

• One hand washing station

• One 5-gallon camber filled with hot water (to Health Department regulated temperature)

• Catch bucket

• Sanitizer

• Test strips

Please be sure you bring gloves for your staff as those are required but will not be provided for you.

Our team will come around at the end of the night to pick up these items.

Your space will also include:

• Standard festival banner (unless you specified that you will be bringing your own tent)

• 2 tables (1 X 8-foot and 1 X 6 foot) + 1 linen

• Oil mats for your space. Please keep all traffic between fryers and service on the mats provided.

• Ice and ice runners throughout the night

PLEASE BE SURE YOUR STAFF LEAVES YOUR LINEN AND TABLES IN THE SPACE WHEN THEY LEAVE TO AVOID A FEE.

These items are not provided by the festival, but will be helpful!

• EXTENSION CORDS - we will not provide these

• Gloves for handling food

• Fun decor & lighting for your tent

• Additional cooking equipment (if needed)

• Bar towels, bus tubs, extra linens

• Napkins, forks, or other recyclable items. Each festival attendee will receive a festival plate for the evening. To eliminate waste, we ask that you serve them directly onto their plate, rather than on separate serving plates. If you chose to use any additional serving items.