become a vendor

Operator Reuirments

Each vendor must meet the following minimum requirments:

1. Should be knowledgeable in the operation of a food service unit or cart and the business of dispencing products to be sold from that eqipment.
2. Must realize and accept responsibility for the overallcosts and/or policies associeted with installing and operating afood service business, including but not limited to:

• Product and employee costs
• Equipment costs
• Licensing and permit fees, including federal, state, and local
• Electrical or plumbing modifications at the locations as required by the local rules and regulations

Permites & Licenses

• Business License
• State/City/Country Licenses
• Health Department
• Planning & Zoning
• Fire Marshall

Food Druck owner be curent on all licenses and permits. Check with local municipalities and regulatory agencies to identify what is required or allowed to operate your food unit. It is your responsibility to bear all casts associated with the operation of your Food Service Unit, including the costs of:

insurence

Liability insurence is required and a COI must be in the name of the event or business location.

Fees & Payments

There is a flat daily fee for each business location. The fee varies based on events and/or business locations and this information will be diclosed to the vendor prior to acceptance of event or location.

work schedule

It is important that we provide the highest level of quality service for our customers and increased profits foe you the owner. We strive to have a timely schedule available and ensure customers can plan their lunch schedule and the food truck owner can plan time with family. It is your responsibity to ensure that all information is given in a timely manner and provide service on the days elected.

business locations

Monthly schedule is created based on customer need seniority, availability and food truck owner in good standing.