Vendors

Deadline for Consideration is May 1st, 2015

On behalf of the Cincinnati Parks River Grill Before the Big Chill KCBS Barbecue Competition and Festival, we would like to personally invite you to submit a vendor consideration form. The River Grill before the Big Chill, presented by Fifth Third Bank, will take place Friday October 9th and Saturday October 10th, 2015 along the beautiful Ohio River at Cincinnati Parks' Sawyer Point. With crowds reaching over 12,000 visitors, the River Grill Event Team is seeking quality vendors that can meet the demand.

 
Participating Food Vendors

Pita Pockets
Off The Bone BBQ
Moerlein Lager House
FESTIVAL CONCESSIONS SERVICES
pork brothers bbq
CUTCO
The Mobile Cone
Papa Wood BBQ
Papa Wood BBQ
Alabama Fish Bar Mobile kitchen inc.
ohio's shut the front door
Fine Smoke BBQ
smoke shack
Wing-A-Lings, Schepps Brand Inc
Just Q'in BBQ
Butt Shack BBQ Grill
Bogey's Smokin BBQ
jon jon's BBQ and Catering
Jim Dandy's Family BBQ
Gold Star Chilimobile
Montgomery Inn Catering
Grandpa Hammann's BBQ Shack
Tastefully Simple
The 1776 Grill, LLC
Bear Paddle Swim School
Cincy Shirts
Velvet Smoke BBQ
Velvet Smoke BBQ
King's Island
Cosco-Florence

Participating Non-food Vendors

CUTCO Knives
Tastefully Simple

Company

Moerlein Lager House
Festival Concession Services
Pork Brothers BBQ
Pita Pockets LLC
Off the Bone BBQ
The Mobile Cone
Papa Wood BBQ
Alabama Fish Bar Mobile
Ohio's Shut the Front Door BBQ/ Smokin Bee BBQ
Fine Smoke BBQ
Smoke Shack
Wing-A-Lings
Butt Shack BBQ
Just Q'in BBQ
Bogey's Smokin BBQ
Jon Jon's BBQ
Montgomery Inn

VENDOR FEES:
TYPESPACEFLAT FEE
Food Vendor10x20$400.00
Non-profit10x10$100.00
Merchandise10x10$200.00
Merchandise10x20$250.00

The deadline for consideration is May 1, 2015.

Consideration forms will be reviewed upon submission and by committee on a weekly basis. Any consideration form submitted after the May 1st, 2015 deadline will be placed on a waiting list. All selected vendors will be required to complete their registration online, obtain a temporary food license, and abide by the venue set up and strike regulations. All online registrations must be paid in full by July 1,2015. Food Vending requires a flat rate payment of $400 for a 10'x20' space with a 20amp electric service, water access and one parking pass each day. Additional event elements such as enhanced electrical service, additional space, tent rentals, and booth lighting; are limited in supply but are available at cost. Vendor load in will be available Thursday October 8; 8am-3pm, and Friday October 9; 8am-3pm with gates opening to the public at 4pm, and Saturday to restock 8am-10am with gates opening to the public at 12pm.

If you are interested in being a vendor, please complete the official River Grill before the Big Chill Consideration form, fax or mail to the address:
Cincinnati Parks 
River Grill Event
705 East Pete Rose Way
513.352.6184 Fax 513.352.6311
or email KELLY.CARR@CINCINNATI-OH.GOV

This is a consideration request, not an application and DOES NOT guarantee space at the event venue. After review of your request, a River Grill coordinator will notify you regarding their selection.

Food and Safety Guidelines for Vendors

Food and Safety Guidelines for Vendors

A temporary food service establishment or vendor is a participant at a temporary food service event.  If you are vending at this year’s event, these guidelines apply directly to you. 

City of Cincinnati Health Department licenses and inspects temporary food service operations in Cincinnati, OH.  Please take the time to educate and prepare yourself and your team members.  For health department permits, please call 513.564.1751.

To prevent delays in opening your booth, it is suggested that you be completely operational at least one hour prior to event.

1. STRUCTURES must be complete with flooring, walls and overhead covering. Tents are permissible. Hard flooring shall be provided in all food preparation and serving areas.

2. MATERIALS for counters and tables shall be smooth and easily cleanable.

3. LIGHTING shall be provided on all working surfaces such as sinks, counters and cooking equipment. Bulbs shall be shatterproof

4. FOODS shall be purchased only from approved sources. Home prepared or home canned foods are not permitted. All foods shall be prepared either at the temporary location or a licensed food service.

5. FOOD STORAGE shall be in such a manner that all foods are protected at all times and kept a minimum of six inches off floor.

6. HOT AND COLD storage and thawing of foods:

  1. All potentially hazardous foods must be stored at less than 41 degrees F or above 135 degrees F at all times; ex: coolers with ice, refrigerated trucks, chaffing dishes and steam tables.
  2. Metal stem food thermometer must be available to determine proper cooking and holding temperatures.
  3. Refrigerator thermometers must be provided for all refrigeration units
  4. Frozen foods must be thawed by one of the following means:
    1. Under refrigeration less than 41 degrees F
    2. As part of cooking process
    3. Microwave, then straight to cooking step
    4. Under cold, running water
  5. e. Ice used for drinks must be in self draining container. Ice used to keep foods cool cannot be used for drinks.

7. SMOKING, EATING AND DRINKING are not permitted within food booth

8. CLOTHING AND HAIR CONTROL – Food Service Personnel must wear clean clothing and hair must be controlled.

9. WATER SUPPLY shall be adequate, safe and from approved source

10. UTENSIL WASHING FACILITIES shall be provided. All multi use utensils are to be washed, rinsed and sanitized (in that order) as needed to prevent excess contamination. Proper test strips must be available to check sanitizer concentration.

11. HAND WASHING shall be made available at all food booths.

  1. Continuous running water (example: Faucet, Dispensing Jug)
  2. Hand soap, single-use towels
  3. Catch basin

12. WASTE STORAGE AND DISPOSAL Liquid wastes stored in water tight container until final disposal into sanitary sewer or sewage discharge system. No waste directly onto ground.

  1. Garbage and refuse stored in metal or plastic containers with tight fitting lids.

13. CONDIMENTS must be stored in squeeze bottles, pump dispensers or individual FAILURE TO FOLLOW GUIDELINES CAN RESULT IN REVOCATION OF LICENSE TO OPERATE.

Your cooperation and attention to detail will greatly enhance our opportunity for a successful and safe event. The City of Cincinnati and the Cincinnati Board of Park Commissioners are in no way responsible for contaminated or improperly prepared food. 

Food and Safety Guidelines for Vendors

A temporary food service establishment or vendor is a participant at a temporary food service event.  If you are vending at this year’s event, these guidelines apply directly to you. 

City of Cincinnati Health Department licenses and inspects temporary food service operations in Cincinnati, OH.  Please take the time to educate and prepare yourself and your team members.  For health department permits, please call 513.564.1751.

To prevent delays in opening your booth, it is suggested that you be completely operational at least one hour prior to event.

1. STRUCTURES must be complete with flooring, walls and overhead covering. Tents are permissible. Hard flooring shall be provided in all food preparation and serving areas.

2. MATERIALS for counters and tables shall be smooth and easily cleanable.

3. LIGHTING shall be provided on all working surfaces such as sinks, counters and cooking equipment. Bulbs shall be shatterproof

4. FOODS shall be purchased only from approved sources. Home prepared or home canned foods are not permitted. All foods shall be prepared either at the temporary location or a licensed food service.

5. FOOD STORAGE shall be in such a manner that all foods are protected at all times and kept a minimum of six inches off floor.

6. HOT AND COLD storage and thawing of foods:

  1. All potentially hazardous foods must be stored at less than 41 degrees F or above 135 degrees F at all times; ex: coolers with ice, refrigerated trucks, chaffing dishes and steam tables.
  2. Metal stem food thermometer must be available to determine proper cooking and holding temperatures.
  3. Refrigerator thermometers must be provided for all refrigeration units
  4. Frozen foods must be thawed by one of the following means:
    1. Under refrigeration less than 41 degrees F
    2. As part of cooking process
    3. Microwave, then straight to cooking step
    4. Under cold, running water
  5. e. Ice used for drinks must be in self draining container. Ice used to keep foods cool cannot be used for drinks.

7. SMOKING, EATING AND DRINKING are not permitted within food booth

8. CLOTHING AND HAIR CONTROL – Food Service Personnel must wear clean clothing and hair must be controlled.

9. WATER SUPPLY shall be adequate, safe and from approved source

10. UTENSIL WASHING FACILITIES shall be provided. All multi use utensils are to be washed, rinsed and sanitized (in that order) as needed to prevent excess contamination. Proper test strips must be available to check sanitizer concentration.

11. HAND WASHING shall be made available at all food booths.

  1. Continuous running water (example: Faucet, Dispensing Jug)
  2. Hand soap, single-use towels
  3. Catch basin

12. WASTE STORAGE AND DISPOSAL Liquid wastes stored in water tight container until final disposal into sanitary sewer or sewage discharge system. No waste directly onto ground.

  1. Garbage and refuse stored in metal or plastic containers with tight fitting lids.

13. CONDIMENTS must be stored in squeeze bottles, pump dispensers or individual FAILURE TO FOLLOW GUIDELINES CAN RESULT IN REVOCATION OF LICENSE TO OPERATE.

Your cooperation and attention to detail will greatly enhance our opportunity for a successful and safe event. The City of Cincinnati and the Cincinnati Board of Park Commissioners are in no way responsible for contaminated or improperly prepared food.