Vendor and Sponsor Opportunities

Payment

OPTIONS:

Black-Tie Awards Ceremony – $30
10 x 10 Booth – $35
10 x 20 Booth – $49
Platinum Sponsor – $5,000
Gold Sponsor – $2,500
Silver Sponsor – $1,000
Bronze Sponsor – $500

You may also follow this link to make a payment:
https://www.paypal.com/ncp/payment/NJR649AU8TWQJ

General Information

Vendor and Sponsor Opportunities at the Germantown Fashion & Arts Festival June 28, 2025 in Philadelphia.
  • If the question is not relevant, please leave it blank.
  • All Payments Include, Pennsylvania State Sales Tax rate 6% plus 2% City of Philadelphia Sales Tax.
  • Each participating food/beverage operator must complete and submit the City of Philadelphia Temporary Special Event Food and Beverage Vendor Application 30 days before the event. The Application Fee is based on the size of your Food Service Food Operation Size Area: (Not Applicable for Arts & Crafts, etc… Non-Food)
    • 200 square feet or less = $48
    • 201-350 square feet = $90
    • 351-500 square feet = $150
    • Above 500 square feet = $150.00 plus $42.00 for each additional 200 square feet
  • Food Permits submitted up to 15 days before the event requires an extra $65 late fee payable to the City of Philadelphia.
  • Licensed food establishments must be in current compliance and inspected within 14 months of the event. If not, they will require inspection prior to the event and may not be approved.

Sponsorship Opportunities – Event Sponsorship Programs

  • Platinum Sponsor: $5,000+
    • Exclusive logo placement on all event materials and on-site
    • Prominent booth space of choice at the event
    • Recognition in event press releases and social media
    • Unlimited VIP tickets to the After-Hours Black-Tie event w/ Reserved Seating
    • Opportunity to speak at the event, at your time of choices
  • Gold Sponsor: $2,500
    • Logo placement on event materials and on-site
    • Booth space at the event
    • Recognition in event press releases and social media
    • VIP tickets to the event, and Table Reservations
  • on-siteeee
  • Silver Sponsor: $1,000
    • Logo placement on event materials
    • Booth space at the event
    • Recognition in event press releases and social media
  • Bronze Sponsor: $500
    • Logo placement on event materials
    • Recognition in event press releases and social media
    • Booth space at the event

Vendor and Sponsor Opportunities: Application and Questioner

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Last
Telephone

FOOD VENDOR QUESTIONS

Do you Plan to Sell Food? You will be required to complete City of Philadelphia permit – https://www.phila.gov/media/20240528114925/Temporary-Special-Event-Application-fillable-5_28_24.pdf
Is your food Pre-Packed, Pre-Made, or Made on Site?
Are you licensed by the City of Philadelphia, or the Dept of Health from another area?
Open food displays in customer areas require sneeze protection to shield the food from contamination. What types of devices will be provided? We need your details, cut-sheets, or photos.
What types of fuel or power sources (propane, charcoal, electric generators, etc.) will be used? Provide details. If used, how will the operator dispose of cooking oil or charcoal?

ALL VENDOR QUESTIONS

As a vendor, such as arts & crafts, used items, alarm systems, windows, travel agencies, or large corporations… etc… I understand that you can NOT give out any food or drinks as free promotional materials or sell any food or beverages, this includes free bottles of water, juice, mints, bubble gum or antthing related to food or beverages as special permits & licenses are required.
Will you provide your own Trash bin & removal?
Do you Require Electricity? *** Electricity will not be provided by the event free of charge.
What do you plan on Selling? Or Advertising? *** PLEASE DESCRIBE IN THE NOTES BELOW
Do you plan on having customer chairs & tables outside of your 10 x 10 space? Please describe in detail in the notes. Chairs & Tables will not be provided by Event for free. It's fine if you have your own, we just need to know in advance for mapping and planning.
Do you have any special requirements or needs for your booth (e.g., Additional Space, Accessibility Needs)? Please describe in notes.
Please describe in notes, if your set up requires extra than normal cars, trucks, & time involved in your delivery & setup.
Will you provide any promotional materials for the event (e.g., Posters, Magazines, Free Giveaways)? *** that might cause excessive trash on the street? This is fine if you do, we just want to know in advance to make sure to put a trash bin near you.
Size of Space you Require?
Do you have Liability Insurance? Or are you a vendor that might be required to hold a insurance policy, such as an amuesment ride?
Do you have a tent that is over 200 square feet? Example 10 x 20 feet long.

TEMPORARY FOOD AND BEVERAGE HANDLING GUIDELINES

The City of Philadelphia Food Code defines food as “an article used, or intended to be used, for food or drink by humans, including chewing gum and articles used for components of any articles.”

1. A PERSON-IN-CHARGE (PIC) MUST DEMONSTRATE KNOWLEDGE:

  • A PIC must be present and have knowledge of food safety and the Food Code regulations.
  • All persons with symptoms/diagnosis of food borne illness must report to the PIC.
  • A Food Safety Certified Person is required ONLY at operations that exceed 7 days.

2. ALL FOOD MUST BE FROM AN APPROVED, COMMERCIALLY LICENSED SOURCE:

  • Compliance status will be confirmed for all sources.

3. WATER AND ICE MUST BE APPROVED AND PROTECTED FROM CONTAMINATION:

  • Water supplied at the site must conform to all applicable regulations. Connection to fire hydrants for food preparation and hand washing purposes is prohibited.
  • Store water in clean, covered containers with dispensing spouts. Containers shall not leak or drip.
  • All ice must come from an approved source. Ice for consumption shall be kept in original packaging with the manufacturer’s label.
  • Store ice in clean, nonporous, approved containers. Provide food grade liners for Styrofoam coolers.
  • Dispense ice with a scoop having a handle. Scoops may be stored in the ice with the handle up or outside the ice on a clean surface (protected from contamination).
  • Ice used for food/beverage storage must not be used as drink ice or consumable ice.

4. FOOD/BEVERAGE HANDLERS MUST HAVE GOOD HYGIENIC PRACTICES:

  • Food/beverage handlers may NOT eat, drink, or use tobacco while handling food/beverage or while in the food/beverage preparation area.
  • Individuals with persistent sneezing, coughing, or runny nose may not work with exposed food.
  • Suitable hair coverings should be worn during food/beverage handling.
  • No bare hand contact of ready to eat foods. Gloves or utensils must be used.

5. ALL FOOD/BEVERAGE MUST BE PROTECTED FROM CONTAMINATION:

  • Unwrapped/uncovered, displayed food/beverage requires approved covers or sneeze guards.
  • Self-service condiments must be dispensed from a closed containment system or in pre packaged single serve portions.
  • Food or drinks, whose packaging is impermeable to water (hermetically sealed cans or bottles), may be stored in ice. Ice storage containers must have a drain.
  • The reuse of original food packaging for food storage is not permitted.
  • Food, beverages, related containers, and service items must be stored at least six (6) inches above the ground.
  • All equipment must be clean when it arrives at the event.
  • Provide extra utensils to be replaced after four (4) hours of operation.
  • Clean and prepare all fruits and vegetables at an approved facility prior to event.

6. FOOD/BEVERAGE HANDLERS MUST WASH THEIR HANDS:

  • All facilities handling open food/beverage must provide warm (100°F – 120°F) running water.
  • Food/beverage handlers must clean their hands prior to food handling activities and donning gloves.
  • Wipes may NOT be used in place of hand washing unless all food is pre-packaged.
  • An approved hand washing station includes an insulated dispenser with ‘stay-on’ spigot, warm water (100°F – 120°F), soap, single use paper towels, wastewater container, hand washing reminder sign, and solid waste receptacle.
Vendor and Sponsor Opportunities at the Germantown Fashion & Arts Festival June 28, 2025 in Philadelphia.

7. FOODS MUST BE COOKED TO THE PROPER TEMPERATURE:

  • All food shall be cooked to heat all parts to the proper temperature.
  • An approved thermometer must be used to monitor proper cooking temperatures.

8. RAW AND/OR UNDERCOOKED SPECIALTY DISHES MUST BE PRE-APPROVED BY THE HEALTH DEPARTMENT. THESE ASSESSMENTS ARE CONDUCTED ON AN INDIVIDUAL BASIS.

9. FOODS MUST BE PROPERLY COOLED:

  • Hot food preparation and cooling must be identified on the menu and pre-approved. Hot foods prepared in advance must be properly cooled from 135°F to 70°F within two (2) hours, and to 40°F within six (6) hours in shallow pans.
  • Foods actively cooling are required to have a time-temperature log from the point of preparation to the point of service. These logs must be available during the inspection. Logs that are not initially available upon request will not be accepted.
  • Transport food at the proper temperature and reheat rapidly onsite for hot holding or service.
  • Foods made with ingredients at room temperature, such as cold sandwiches or salsas, must be properly cooled and stored at 41°F or below.

10. FOODS MUST BE PROPERLY REHEATED TO 165°F:

  • Food that is cooked, cooled, and reheated shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds.
  • All cooking units shall be capable of cooking food to their proper temperature and hot holding units must be capable of holding foods at 135°F or above.
  • Chafing dishes with chafing fuel cans may NOT be used for reheating.

11. FOODS MUST BE KEPT OUT OF THE TEMPERATURE DANGER ZONE (41°F – 135°F):

  • All foods requiring temperature control must be transported at or below 41°F or above 135°F. Such foods must be delivered in insulated containers, mechanical refrigeration, or hot holding equipment designed to maintain food temperatures.
  • Cut melons, tomatoes, and leafy greens must be stored at a temperature of 41°F or below. These items CANNOT be cut at an event or temporary facility.
  • A time-temperature log from the point of preparation to the point of service must be available during the inspection. Logs that are not initially available upon request will not be accepted.
  • Out of temperature foods are subject to immediate disposal and may prevent participation in the event.

12. AN ENCLOSURE IS REQUIRED:

  • Overhead protection is required in storage, food preparation, cooking, grilling, and serving areas.
  • Enclosure materials must meet Fire Code Requirements. Any equipment with an open flame or fryers must have a metal awning/overhead coverage.
  • Floor protection is required to prevent contamination where soil is present.
  • Operations that include oil must have an approved floor surface to prevent soiling.

13. ALL EQUIPMENT MUST BE CLEAN, SAFE, AND IN GOOD REPAIR:

  • Visibly soiled containers and equipment may NOT be approved for use at the event.
  • The use of industrial drums for grilling is not permitted.
  • All cooking, heating, and hot-holding equipment must not be accessible to the public.
  • Extra utensils must be available. Utensils will require replacement every four (4) hours.

14. WASTE PRODUCTS MUST BE DISPOSED OF IN AN APPROVED MANNER:

  • All cooking oil waste should be removed and recycled in an approved manner.
  • Each facility must collect all wastewater (e.g. from hand washing) and dispose of it in a sanitary outlet (not on the ground or storm drain).

15. City of Philadelphia Temporary Special Event Food and Beverage Vendor Application important facts not listed above:

  • You will only be allowed to handle or prepare the food items that have been listed (on the menu
    page of the application) and approved. Notice of changes must be given at least five (5) days
    prior to an event. NO other food items will be allowed.
  • Deep frying operations will NOT be approved without Deep frying operations will NOT be approved without approval from the Sponsor and submission and approval of an Oil Recycling Plan.
  • Upon approval, an Operation Eligibility Certificate (OEC) and a License Eligibility Report (LER) will be issued. The LER is required to obtain a food license from the Department of Licenses and Inspections (L+I). The food vendor is required to submit all associated license fees to L+I to obtain a food license.
  • CANNABIS INFUSED (CBD, THC, DELTA 8, ETC.) FOOD OR BEVERAGE PRODUCTS ARE STRICTLY PROHIBITED AND WILL NOT BE APPROVED.
  • City

FOOD VENDORS:
Please read your City of Philadelphia Permit Application to make sure you can be in compliance:
Temporary Special Event Food and Beverage Vendor Application

If you need additional information or assistance regarding Food, Beverages, or their Permits, please contact the City of Philadelphia at (215) 685-7494 or at [email protected] – For all other questions, please contact the festival at: 215-888-8080 or [email protected]

www.Fashion-Fest.com

Vendor and Sponsor Opportunities at the Germantown Fashion & Arts Festival June 28, 2025 in Philadelphia.

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