2010 Eugene Celebration Food Vendor Application Due by Friday, June 25, 2010 A DIAGRAM OF THE BOOTH INCLUDING DIMENSIONS IS MANDATORY FOR CONSIDERATION

1. HOW TO APPLY — DUE June 25, 2010

Complete the online application and submit electronically no later than 5:00 p.m. on Friday, June 25, 2010. The Booth Diagram MUST arrive via fax (1-541-550-2299) or mailed to PO Box 11647, Eugene, OR 97440, and be postmarked by June 25, 2010.

2. TIMELINE

Completed applications are due no later than 5:00 p.m., June 25, 2010. Late applications will be given low priority for consideration.

DEMI will notify acceptance by July 16, 2010 through email. PLEASE DO NOT CONTACT THE DEMI OFFICE REGARDING ACCEPTANCE STATUS PRIOR TO JULY 16.

Upon acceptance you will be billed for your booth fees. Booth Fees will be due on, or before July 30, 2010.

Upon receiving payment, additional guidelines will be provided including vendor conformation and event load-in times.

Summary:

Application and Booth Diagram Deadline: Friday, June 25, 2010 @ 5pm

Acceptance Status: Friday, July 16, 2010

Booth Fee and Insurance Information Deadline: Friday, July 30, 2010 @ 5pm

Temporary restaurant licenses must be secured: Friday, August 13, 2010

3. PAYMENT INFORMATION

This application is your contract (License to do Business). It is also your invoice. All fees and dues are indicated on this document. Please print a copy for your records.

Booth Fees are $450.00 or 20% of gross sales, whichever is the greater.

Additional rentals and services will be available under "Vending Fees and Options" at the bottom of this application

There will not be a deposit this year; the initial booth fee of $450.00 plus options will be due on or before July 30, 2010.

If Gross Sales exceed $2,250.00, the difference will be due to DEMI upon the conclusion of the event Sunday, August 29, 2010.

Daily accounting worksheets will be due at the end of each day.

There will be a $50.00 late fee assessed if your booth payment is received after July 30, 2010

This year payments will be made electronically by credit card. You will be notified through e-mail your total due, and then directed to an online secure merchant services processor for payment.

Cancellation Policy

Vendors canceling space after payment has been made may be entitled to a 50% refund of any monies paid up to 5:00 pm August 13, 2010. There will be no exceptions to this policy. After this date, NO refunds will be issued.

In the event the Vendor fails to comply in any respect with terms of the contract (License to do Business), all payments for vending space shall be deemed earned and nonrefundable by the Eugene Celebration and the Eugene Celebration shall have the right to occupy the space in any manner that best serves the interests of the Celebration without further notice to the Vendor.

DEMI and KEI do NOT guarantee the success or failure of any vendor's participation in the Eugene Celebration with respect to commercial viability and / or profitability.

4. SERVICE HOURS

Keep your booth open and staffed during the Eugene Celebration food booth service hours. Opening your booth late, operating after hours, or closing your booth early will jeopardize your ability to participate in future Eugene Celebrations.

SERVICE HOURS: Our permits do not allow us to operate outside of these hours

- Friday: 5:00pm to midnight

- Saturday: 11:00am to midnight

- Sunday: 11:00am to 6:00pm

5. INSURANCE REQUIREMENTS

All accepted food vendors shall maintain, for the duration of this agreement, the following specific insurance coverage's:

A. COMPREHENSIVE GENERAL LIABILITY

Each concessionaire shall maintain a comprehensive general liability insurance policy with coverage of NOT LESS THAN $500,000 COMBINED SINGLE limit per occurrence.

B. Each policy shall be written as a primary policy, not contributing to or in excess of any coverage DEMI may carry.

C. A copy of each policy of certificate naming DOWNTOWN EVENTS MANAGEMENT INC., KESEY ENTERPRISES INC, and the CITY OF EUGENE as ADDITIONALLY INSURED shall be delivered along with your booth diagram NO LATER than July 30, 2010.

The adequacy of all insurance required by these provisions shall be subject to approval by DEMI and KEI. Failure to maintain any insurance coverage required by this agreeme nt shall be cause for immediate termination of said agreement.

6. MENU ITEMS

All items must be pre-approved and vendors should expect some similarity and / or duplicate items.

Each vendor may serve five (5) menu items

Menu items and prices may NOT change without DEMI approval. Do not include ($) Dollar Sign in Prices.

7. BOOTHS & CANOPIES

Vendors provide their own 10'x10' booth, canopy, or self-contained trailer/cart

Vendor booth, canopy, or trailer must be neat and uniform in appearance.

All vendors are responsible for all other equipment including counter tops and food preparation areas. You must prominently display a neat and professional sign that includes the name of your booth and a menu with prices.

A DIAGRAM OF THE BOOTH, INCLUDING DIMENSIONS, EQUIPMENT PLACEMENT, SERVICE POINTS, HAND WASH STATION, AND LP GAS CANISTER LOCATIONS WILL BE MANDATORY FOR CONSIDERATION.

* Physical Information:

Booth Cart Trailer

Booth or Canopies Dimensions (ie 10x10):

* My Cooking Sources:
(Hold CTRL key to choose more than one, and hold Command key if using an Apple computer)

Electric Burner Gas Burner - 12,000 BTU Gas Broiler - 17,000 BTU Gas Med Oven - 45,000 BTU Gas Grill - 15,000 BTU per Burner Gas BBQ - 15,000 BTU per Burner Gas Griddle 30" - 65,000 BTU Gas Deep Fryer 15# - 30,000 BTU Gas Deep Fryer 30# - 70,000 BTU Gas WOK Sm - 70,000 BTU Gas WOK Lg - 170,000 BTU Gas Kettle Corn - 180,000 BTU Electric Burner Electric Grill Electric BBQ Electric Oven Electric Fryer Coal/Wood BBQ Other

* Butane Usage:

8. ELECTRICAL INFORMATION

All booth prices include (1) 120v/20-amp circuit cord drop within 50' of the booth. Vendors are required to provide the first 50' of extension cord/s for their needs. All cords must be grounded (3prong UL approved). Additional circuits will be available for a fee.

Vendors exceeding power limitations will be fined $75.00.

Vendors MUST list ALL electrical appliances (including light bulbs), as well as indicate how much power each item requires.

TOTAL USAGE: In Watts or Amps

- extension cords shall be plugged into: an approved receptacle, power tap, or multiplug adapter

- extension cords shall only serve 1 portable appliance unless it is an approved multiplug extension cord

- extension cords ampacity will not serve equipment with a higher ampacity demand

- extension cords shall not be spliced or damaged

- cords subject to foot or equipment traffic shall be protected from damage with the use of "cord covers" and secured in place.

9. LANE COUNTY ENVIROMENTAL HEALTH DEPT.

All food vendors must adhere to the rules and guidelines issued by Lane County Environmental Health Department at 125 E. 8th Ave., Eugene, OR 97401. There will be a Lane County sanitarian on site inspecting all booths each day. Temporary restaurant licenses must be secured at least (2) weeks prior to the event. For information call the Lane County Environmental Health Department at (541) 682-4051.

Minimum Requirements before food prep begins:

- Hand washing station. The hand wash station includes a 5 gallon container with a spigot that can be turned on so both hands may be washed at the same time (no push buttons). Fill with warm water and place a bucket under the spigot to catch waste water, stock with soap and paper towels; locate next to the food prep area.

- Sanitize bucket for wiping cloths. Prepare with 50-100 ppm Chlorine solution or 200 ppm Quat sanitizer. Set up before food prep happens. Sanitize all surfaces before prep begins, during and after. Keep surfaces as clean as possible. Switch cloths when they become soiled.

- Dishwashing station set up in a three-container system; Wash, Rinse, and Sanitize (50-100 ppm Chlorine or 200 ppm Quat sanitizer). Dishes need to air dry on a nonabsorbent surface.

- Sanitizer test strips for Chlorine or Quat sanitizer

- Metal stem probe thermometers (dial or digital) with a range of 0 degrees to 220 degrees for each booth. Calibrate thermometer immediately before using.

- At least 1 person in each booth must have a current Food Handlers Card at all times.

- Booth must have water from a potable (safe) source before food prep begins.

10. CITY OF EUGENE FIRE DEPARTMENT

All vendors are required to meet or exceed ALL regulations as noted in the current Eugene Fire Department's "Fire Safety Requirements for Eugene Outdoor and Indoor Events Involving: Assemblies, Carnivals, Fairs, Exhibitions, and Tents"

THERE ARE NO EXCEPTIONS

Contact the Eugene Fire Prevention office at (541) 682-5411 for copies and questions

During the event you will NOT be allowed to service customers until all requirements are met.

You will be charged for any fees billed by the Eugene Fire Department for penalties, fines, or labor costs associated with your booth not meeting specifications.

- All structures and canopies must be treated with flame retardant by the manufacturer, or you must provide proof of the application of retardant material (i.e. Have the product available for inspection by the Fire Marshall)

- A 2A:10BC fire extinguisher and wet towel must be available in each cooking area and a "Type K" extinguisher if deep fat frying or WOKs are used.

- Propane cylinders less than 500 water gallons in size must be at least 10' from the structure

- Propane cylinders must be set on a firm foundation or be adequately secured and protected from potential damage

11. SALES REPORTING REQUIREMENTS

All food vendors must operate with approved cash registers. The vendor must deliver to DEMI / KEI each night, a complete and accurate sales report along with cash register tapes and any over-ring sheets. Blank sales reports and over-ring sheets will be provided to each vendor.

Approved Cash Registers:

- Non-resettable: grand total, Z counter, and Z reading.

- "No Sale" transaction counter.

- Two-way displays, easily viewable by your patrons.

- Date and time printed on detail tape.

- Machine will not operate with drawer open.

12. VENDING OPTIONS AND FEES

10 x 10 Booth Space - $450 (Includes 6 staff passes)

10 x 20 Booth Space - $900 (commission based on $4,500 in sales) (Includes 8 staff passes)

Additional 120v/20-amp circuit - $50

Running Potable Water to Booth - $50

Fire extinguisher rentals - $15 (Hold CTRL to select more than one, and hold Command if using an Apple)

2A 10B:C 40B:C Type K

"Type K" Fire extinguisher rental (Deep Fat Frying) - $50

40B:C Fire extinguisher rental (Cooking with Oil) - $30

2A 10B:C Fire extinguisher rental (General Purpose)- $15

Additional Staff Passes - $10 each

VENDING COSTS

Please add up all the costs checked above and write in on the line below. Do not include ($) Dollar Sign.

$

Upon acceptance, you will be billed this amount, due no later than 7/31/2010

Release Agreement:

In consideration for DEMI's/Kesey Enterprises Inc. allowing the above described business or organization to participate in the Eugene Celebration, I, the undersigned, being duly authorized by my business or organization and on its behalf, and on behalf of its personal representatives, employees, volunteers and agents, hereby waive, discharge, and release any and all rights and claims for injury, loss or damage to personal property and the property of the organization I represent, including theft or vandalism thereof, that may be suffered as a result of said participation in the Eugene Celebration. On behalf of the above described business or organization I further authorize the taking and use of photographic images of the booth, personal representatives, employees, volunteers and agents, associated with said business or organization for future promotional use by the Eugene Celebration and waive any and all rights to said images or revenue derived from said images.

* I have read, understand and accept the terms of the release agreement and application: (Please type YES to Agree)