Food Vendors

JOIN THE TASTIEST TRADITION—BECOME A FAIR FOOD FAVORITE!

Vendor Application Requirements:

This information will help us determine whether to approve or deny your vendor application.

1. Create a Vendor Portal account.
2. Complete the Concessionaire Application truthfully. Incomplete or vague responses may result in denial.
3. Submit a detailed menu of all items to be sold, including:
   • food items
   • non-alcoholic beverages (approved Pepsi products only) unless otherwise approved by Fair Management.
   • IMPORTANT NOTE: Concessionaires shall not change the menu, price, or contents of their leased space or services offered without written permission from Fair Management once a contract has been signed.
4. Other services provide samples of any brochures or literature intended for distribution to attendees
5. Indicate whether any drawings or contests will be conducted.
6. Submit pictures of concessions stand/truck/trailer.
7. Submit accurate length, width, height of the proposed concessions space.
   • Measurements must include all service areas in front of, next to, behind, trailer hitches, awnings, back of house tents, scrim, signage on top of or in front of, etc.
8. Marketing Materials – Submit samples of any brochures or literature you plan to distribute to attendees.
9. Sampling must be pre-approved by Fair Management, are limited to in size and may only be given within the leased space. Exit/entrance or in-park sampling sponsorships are available, contact the Utah State Fair Marketing Department for information.
10. Promotions & Contests – Indicate if you will be holding any drawings or contests.
11. Audio Usage – State whether you will be using a microphone or speaker for any reason.

Fair Management will make every effort to accommodate requested space locations for approved vendors. However, final space assignments will be determined based on the following considerations:

• Optimal use of available space
• Visual appeal of booth space
• Avoiding product oversaturation
• Referrals and recommendations by other Fairs or events

Concessionaire Lease Space

• Concessionaires pay 25% of gross daily sales of food and beverage to the Utah State Fair.
• Concessionaires may qualify for a reduced commission rate of 22.5% of gross daily sales of food and beverages by participating in the $11 Fair Meal Deal.
• Vendors are required to report gross sales each day for the previous day's sales or will incur a fine for each offense. Concessionaires shall meet with the Concessions Auditor four (4) times during the 11-day Fair
• The Fair does not provide tent lighting, extension cords, surge protectors, WIFI or hotspots, flooring

Deposit

• Concessionaires will pay a non-refundable deposit of $750 per location, regardless of the size of the rented space, that will be credited toward reconciliation payments.

POS Systems

• All Concessionaires are required to use a Point-of-Sale (POS) System approved by the Concessions Auditor (see Concessionaire Handbook for details). Cash Registers are not allowed.
• The Fair reserves the right to require Concessionaires to use Fairpark passwords for existing POS systems and or a POS system supplied by the Fair.
• Open cash drawers, money aprons, or cash boxes are NOT permitted to work from. A POS cash drawer can be used only under the following conditions:
  • Concessionaires must provide a lockable, functional cash drawer with a key for handling cash payments.
  • Cash drawers must open and close with each transaction and may not remain open at any time.
  • Keys must not remain inserted in the cash drawer when not in use.

Menu Pricing

• Taxes, credit card fees, and any add-ons must be included in the listed price of menu items and are not permitted to be added at the end of a transaction. Signs clearly stating this policy must be prominently displayed throughout the leased space.

Tips

• Tipping is permitted only if the POS tipping screen includes a clearly visible “NO TIP” option. Tipping must start at 10% and increase at increments of 5% up to a maximum of 25%. Any tip exceeding 25% must be labeled as “Custom Tip” and entered manually by the customer.
• Tip jars: Signs on tip jars must be professionally printed (not handwritten). To prevent theft tip jars must be stationary, secured to the counter.

Liability Insurance is required for ALL concessionaires naming the State Fair Park Authority as an "additional insured" in the amount of one million dollars ($1,000,000) per occurrence and three million dollars ($3,000,000) aggregate.

Tax: All concessionaires must obtain a Temporary Sales Tax License and Special Return Form; including businesses that already have a Utah State Sales Tax License. For questions please call Utah State Tax Commission, Special Event Unit 801.297.6303. or 800.662.4335 ext. 6303

Entrance Passes: Each Concessionaire Lease Agreement will receive 66 Daily Entrance Passes/Admission Tickets per booth/truck/trailer

Parking:

• Each Concessionaire will receive one parking pass to Lot B (located on North Temple).
• Limited back stock truck parking areas are available for a fee.
• The Utah State Fair does not have an onsite camping/RV park
• The “Fair Food” Fight is the ultimate showdown for fair concessionaires to showcase their most innovative, mouthwatering creations in either the Savory or Sweet category. Competitors must offer a $5 mini portion of their entry exclusively during competition days, while also selling a full-size portion throughout the Fair. All entries must be new, unique, and never before entered in the competition. Fair Management will review all submissions to ensure they meet the program’s criteria.
  • Fairgoers can purchase Fair Food Fight tickets ($5 each, sold in bundles of 4 for $20) from Thursday to Saturday of the first weekend, with tickets valid only for competition items during this period. Vendors must collect and submit tickets for settlement. Guests can vote for their favorite in each category via the Fair app or website, with winners announced on the first Sunday. Champions will receive a trophy, a "Fair Food Champ" banner and signage, online recognition, media coverage (as available), and ultimate bragging rights!

• Discount Promo Days - The Utah State Fair will offer promotional events and days. Participating vendors will receive focused marketing coverage and traffic drivers to your stand. This is not an all-inclusive list, names and concepts may change.
  • TWO-for-TUESDAY (Tuesday of the Fair only) i.e. a two-for-one special, buy two get one free, etc.
  • THRIFTY THURSDAY (2nd Thursday of the Fair only) - smaller portion at a smaller price, discount on a regular-sized item.
• Food Coupons
  • The Fair issues Food Coupons to employees, select partners, and in some presale packages. Food Coupons are to be treated as cash and can be used at any Food & Beverage location throughout the Fair (excluding alcohol).
  • Change MUST be given if the purchase price is less than the coupon’s value.
  • Coupons are turned in with the daily sales settlement in the Settlement Office
• Advertising or solicitation outside the vendor’s designated space is forbidden.
• Sampling must be pre-approved by Fair Management

Signage

• All signage should be professionally generated and made of high quality, commercial grade materials or at minimum printed, laminated, and branded for appearance.
• Signage and must not impede or be a safety hazard for pedestrian traffic
• No A-frame or sandwich boards may be used by commercial vendors.
• No handwritten signs allowed with the exception of attractively produced chalk signs
• No Third-Party Signage allowed

General Expectations of Vendors

• Vendors must have leased spaces staffed and open to the public during the open hours of the Fair or will receive a $100 fine per location, per incident
• All vendors will be responsible for the conduct and personal appearance of all staff.
• All vendors will be evaluated during the Fair and notified of any issues. Evaluations will include performance, payment of fees, compliance with the rules (see Vendor Handbook), compliance with the laws, booth daily operating hours, staffing of booth, staff professionalism, appearance of booth, complaints received.

A full list of rules and regulations are in the Vendor Handbook.