What does it mean to be a vendor?
Being a vendor at the Cheese and Meat Festival gives you direct access to consumers that are interested in your products. The festival[s] allow our vendors to engage in conversation with consumers, and to educate the consumer in products of interest.
- FREE OF VENDOR FEES
- DIRECT SALES FROM OUR ONSITE POP-UP SHOP
- MARKETING LEVERAGE (I.E. SOCIAL MEDIA, BLOGS)
- LISTING IN OUR FESTIVAL BROCHURE
- ACCESS TO TRADE TASTING = CHEFS, DISTRIBUTORS, PURCHASERS
We consider each vendor a partner in the Cheese and Meat Festival. We want to grow this festival as a community and develop ideas and concepts directly from the vendors and the festival.
| WHAT IS THE COST TO PARTICIPATE?
The Cheese and Meat festival does NOT charge a vendor fee for a basic table set up. The only cost to the vendor is the product they are sampling and the time to present that product at the festival. Some venues charge for large power requirements but we work with the vendor to make it work.
| WHAT DO I RECEIVE AS A PARTICIPATING VENDOR?
- Basic table set up: 6 ft table(skirted), prep area
- Logo on website
- Logo on event promotions (including day of handout)
- Inclusion in our travel map
- Complimentary ad on the Cheese and Meat Online Magazine
- Complimentary feature on the Cheese and Meat Online Magazine
- Promotions on our Social Media Channels
- Photographs of food
- Access to Trade Tasting
- Entrance into our awards program that allows you to gain pick up in grocery and/or restaurants
- Ability to sell product on site at our Pop-Up Shop
| HOW MANY SAMPLES SHOULD I PROVIDE, AND WHAT ARE THE SIZE OF THE SAMPLES?
The amounts of samples are based on the attendance of the event. Sample sizes are dependent on the type of food you are sampling but range from 0.5 – 3 ounces of food and beverages.
| WHAT ARE THE TIMES REQUIRED TO BE AT THE SHOW? WHAT IS THE ITINERARY OF THE DAY?
As a vendor, you are required to set-up at least 1.5 hours prior to the opening of the event and take down your vendor table only after the doors of the event close. The day is made up of two public and one trade tasting sessions. Each session is 2 hours long and allows the consumer to interact with our vendors in a “trade-show” format. Between each tasting is a 30-90 minute break (depending on the festival).
| WHAT DO I NEED TO BRING?
You are required to meet the local health act standards of the region you are becoming a vendor in. This means you will need to bring a cooler, and any serving items. We will provide consumers with a charcuterie platter and drinking glass.
| WHAT IS THE PROCESS TO BECOME A VENDOR?
To become a vendor you must fill out the vendor information at CLICK HERE and we will contact you with further information. It is that easy.
| WHAT IS THE POP-UP SHOP?
By far one of our biggest benefits to our vendors is the pop-up shop which sells up to three SKU’s on your behalf. All you have to do is give us the product and inventory sheet and we will sell your product for you! The average vendor makes over $300-$400 at the festivals. We take a 15-18% service fee from the cost of your product.
| WHO ATTENDS THE CHEESE AND MEAT FESTIVAL?
Our average consumer is between 28-45 years of age and is primarily female. We pride ourselves on educating our consumers through our marketing and handouts. Consumers come with a good base of education expecting to try and sample products they can repeatedly buy and show off to friends.
Do you have any other questions? Feel free to shoot us an email: firstname.lastname@example.org