VegMichigan's 2011 VegFest was a tremendous success! Thanks to everyone who participated, attended, and volunteered. Please feel free to click through our VegFest pages to see details of our 2011 event. 2012 details will be posted soon.

Restaurant Guidelines

General
VegFest is an exciting, eye-opening day of vegan food sampling, cooking demonstrations, lectures, and more. The opportunity for the public to sample delicious vegan food is the highlight of VegFest. For this reason, VegMichigan is seeking a select group of vegan-friendly restaurants, and other food businesses for participation at VegFest 2011.

The restaurant category includes any business or non-profit group that is legally licensed or certified to make and distribute fresh-made or packaged food, and is able to provide at least 1,000 free bite-sized samples of vegan food to the public on the day of the event. In addition to restaurants, this category may include bakeries, caterers, grocers and food manufacturers. Full size servings or packaged products may be sold to the public. All foods served or sold must be 100% vegan (no animal products including lard, milk, butter, eggs, cheese, casein, whey, meat, meat broth, seafood, or honey). Participants that are not prepared to provide 1,000 free samples may apply in the exhibitors category, and exhibitor fees will apply.


Restaurant Fees
The restaurant fee is $50 per booth. Electricity and wireless internet are potentially available for an additional cost, via separate arrangement with Rock Financial Showplace’s utility vendor.


Heatlh Department
An umbrella TFE permit will be obtained through the Oakland County Health Division for the entire event. However, you must bring your restaurant license or kitchen certificate. A certified health inspector from Oakland County will be attending the event to check food temperatures, cleanliness, and serving methods prior to the start of the event at 11:00 a.m. Please note that specific guidelines must be observed, or you will be charged a fee by the Oakland County Health Division, or possibly your table will be shut down. These guidelines are available on the VegFest application form, and include ability to bring a thermometer, gloves, and serving utensils to the event, and have a process to keep hot food at greater than 140 degrees F, and cold food at less than 41 degrees F. Sample cups are the preferred method of sample distribution. You must bring enough sample cups (1 or 2 oz. serving size) to service a minimum of 1,000 patrons at the event.


Event Day
Restaurant category participants must have the ability to arrive by 9:00 am for set up, to be ready for food inspection around 10:30 am, and to be ready to serve the public at 11:00 am. Participants must be prepared to serve or sell food, or to promote their organization to the public, until the conclusion of the event at 5:00 pm. Additional requirements and instructions will be made available during and after the application process.


To request an application, or to ask further questions, .

Note: This information is subject to change.