VIP

Denver Food + Wine Festival

VIP Grand Tasting

LOGISTICS INFORMATION

Event Date: Saturday, September 7, 2024

Event Time: Noon to 4 p.m.

Load-in Time: 8 – 11 a.m. (time slots will be assigned)

Event Location: Tivoli Quad on the MSU Auraria Campus, 1000 Larimer Street, Denver (enter at 9th Street)

Directions           

Coming off of Auraria Parkway, turn onto 9th Street. Turn left onto Walnut Street. Follow Walnut to the northwest corner of the Tivoli Quad, where we will direct you to parking and help unload your equipment.  There will be attendants to assist you and direct you to your booth.

PARKING

Parking will be available in the Tivoli Garage ($20) and surrounding parking lots ($15). We cannot cover your parking so please try and carpool, if possible.

There will be very limited street parking available along 11^th Street for trucks too big to fit in the garage.

Restaurants to provide

• 750 small bites to serve from 12 – 3 p.m.
• All equipment needed
• Serviceware: A plate will be provided to each attendee upon entrance, but you will need to provide anything else needed for your dish (napkins, utensils).
• Staff (over 21+ only) *You can submit a request for Colorado ProStart student support through the Restaurant Information form above
• Marketing materials and décor
• Gloves and a thermometer

DF+WF to provide

• Two tables (8-foot in front, 6-foot in back), with linens
• Up to 7 crew passes (21+ only with proof of age)
• Tabletop sign with your restaurant name and menu item
• Ice (if you requested it in the Restaurant Information form above)
• Electricity (must be requested no later than Friday, August 9)
• Colorado ProStart student support (if requested in Restaurant Information form above)
• Hand-washing station, per city health department regulations
• Access to potable water, but it will not be hot
  
• We will widely promote your participation in the event through digital media, email, and social media.

Product Support

We are working with multiple food distributors to secure product support for your bites. This info will be sent out separately via email. Reach out to tsteagall@corestaurant.org with any questions/concerns.

Load-in Time

You will have an ASSIGNED load-in time between 8 – 11 a.m. If you arrive outside your assigned time, we cannot guarantee you load-in assistance from our team.

Note: Denver health inspectors will arrive at noon and your booth MUST be set up by this time. We do not have dollys or handcarts, so please bring your own. We will have golf carts to take you to your booth.

Load-in Gate

Restaurant load-in will be located between 10^th & 11^th Streets on Walnut Street, with the gate on the corner of 11th & Walnut. There will be attendants on hand to direct you to parking and to assist with unloading.

DAY-OF CHECK IN

Please arrive well in advance of 12 p.m. to ensure a smooth set-up procedure. Look for the restaurant check-in desk at the vendor entrance.

Each restaurant will be given up to 7 event wristbands at the vendor entrance, to be used by your staff. All staff must be 21 or older. IDs will be checked at the load-in gate, so please advise your staff to be prepared. We cannot hand out wristbands without a proper ID. It is your responsibility to determine your staffing needs. 

ALL RESTAURANTS MUST BE CHECKED INTO THEIR ASSIGNED BOOTHS AND READY FOR DENVER HEALTH DEPARTMENT INSPECTORS NO LATER THAN 11:45 A.M.!

The DoorDash team will be on hand to check in with your table and see if you need any food or drink, and they will happily get it for you.

Booth Space

• Each restaurant will receive two tables with linens (one 8-foot table and one 6-foot table) and a tabletop menu sign, in a 10 x 10-foot area.
• We will do our best to accommodate all requested power needs but you MUST INFORM US OF YOUR POWER NEEDS NO LATER THAN AUGUST 9. Additional power needs will not be available on site.

EQUIPMENT & LOAD OUT

• Each restaurant is responsible for providing their own equipment; rental equipment may be dropped off in advance between the hours of 10 a.m. – 2 p.m. on Friday, Sept. 6. All rentals MUST BE picked up on Saturday, Sept. 7, after the event.
• If you are using a fryer (or any other equipment that requires a high volume of grease/oil), you are required to bring an appropriate grease/oil disposal receptacle and  load out the used grease/oil as part of your tear down.
• Please leave your booth space the way you found it! Trash must be bagged and placed behind your booth at the end of the event.
• Please leave all linens, signage, and bus tubs on your tables at the end of the event.

REMEMBER TO BRING THE FOLLOWING

• Extension cords (50-foot is preferred)
  • You must request power no later than August 9.
• All necessary equipment and disposables needed for serving
• Handcarts/dolly
• Soap
• Thermometer – required by health department
• Sanitizer
• Towels
• PH Test Strips
• Cooking/warming equipment
• Grease disposal receptacle (if using a fryer)
• Gloves
• Trash bag or slim jim trash can.
• Booth Décor/promotional materials                    

(Please note that if you’re using wine bottles as props as part of your décor, we respectfully request that you only use brands carried by Southern Glazer’s Wine & Spirits of Colorado, our title sponsor. Thank you for your consideration!) 

If you have any questions/concerns, please call Tori Steagall at (919)-995-4299.