Newberry Main Street Blues & BBQ Festival

Newberry Main Street Blues & BBQ Festival

2025 Vendor Application and Information
When: Saturday, February 22, 2025 from 9 am – 4 pm

Where: Downtown Newberry, along North and South Seaboard Drive (Larry Keane Drive) Just off of Newberry Road / S.R. 26. Inside Barry Park and the Municipal Building.

Setup: Specific set-up times will be given depending on your placement. As the event approaches (1 week ahead), you will be provided additional information for check-in, parking and other logistics.** Please note - we will not change your spots after they are assigned. Special placement request must be made at the time of your application. We can not guarantee a specific placement but will try to accomodate the request.

General Festival Venders (Non- Food): Start 9:00 am – End 4:00 pm TEAR DOWN: After 4:00 PM. Early tear down is not allowed. Any vendor who violates this policy may not be accepted in future years.

Fees: $ 75 – Regular Space (Arts, Craft, Services, Apparel, Carnival Vendors etc)
$ 0 – Newberry Non-profit Groups (Must please include Non-Profit Doc.) (limited number of spaces are available)

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Concessions and Specialty Food Vendors: Food vendors will be selected based upon your menu offerings. All concession and speciality food vendors must be fully licenses and insured. Verification of proper licensing must to be provided at time of application. Failure to provide required documentation will result in the immediatle denial of your application. Preference will be given to members of NMSO and selections made at the sole discretion of NMSO.

Start 9:00 am – End 4:00 pm TEAR DOWN: After 4:00PM. Early tear down is not allowed. Any vendor who violates this policy may not be accepted in future years.

Fees: $ 175

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BBQ Contest Contestants: We have two categories in which to participate. Backyard (amature division) or Commercial (professional division). This is a non-sanctioned event.

A contestant is any individual, group, restaurant, etc., referred to as a team. These teams will prepare and cook an entry or entries for the purpose of being judged. The rules listed below will apply to both Commercial Division and Backyard Teams.

Equipment: Each team will supply all of the equipment necessary for the preparation and cooking of their entry including a cooker, wood, charcoal, or wood pellets. No team may share a cooker or grill with any other team.

Meat Inspection: Teams will supply their own meat. All meats must be USDA inspected and passed. No pre-seasoning, injecting, marinating or cooking of any entry is permitted until after inspection by the Official Meat Inspector for the contest. Meat inspection begins at 2 PM on the day prior to the contest for those contestants wishing to cook overnight. (Overnight cooking teams must notify NMSO of their intent 10 days prior to the event by emailing Charmagne Manning at vendors.nmsoinfo@gmail.com.) For teams starting their cook in the AM on the day of the contest, meat inspections are from 6 AM - 7 AM. All teams must have their meats inspected prior to the start of the event or they will be deemed ineligible to compete in the event. All contest meat, once inspected, may not leave the cook team’s site until turn in.

Safety of Meat: All meats must be cooked to a minimum internal temperature of 145 degrees F. After cooking, all meat must be maintained at a minimum temperature of 140 degrees F in a covered container until turned in for judging.

Cooking Fuels: The only approved cooking media are wood, charcoal, or wood pellets. Gas of any kind, or any electrical heating element, may be used only to start the initial fire or to start burn barrels, charcoal chimneys, etc. A gas starter, gas flame, or electrical heating element may not be used in the cooker after the meat has entered the cooker or during the cooking process. Gas bottles must be disconnected from the cooker once the fire has started and must be removed from the immediate cooking area. A gas flame or electrical heating element may not be used in the cooker during any part of the cooking process.

Approved Cookers: Any wood, charcoal, or wood pellet fired cookers, homemade or commercially manufactured cooker will be allowed. Electric or manual operated rotisseries or rotating shelves are permitted during the cooking process. Electric or manual operated wood, charcoal, or wood pellet augers are permitted during the cooking process. Electric or manually operated power draft devices are permitted during the cooking process. No fryers of any kind are permitted. No electric, gas, wood, charcoal or wood pellet fryers are permitted during the cooking process. Frying with any form of fat, butter, or any type of oil is prohibited.

Contestant Sites: Each team will be assigned a cook site. All equipment including cooker, canopy, trailer, etc. must be contained within this space. If additional space is required, the team should contact the Contest Organizer and make satisfactory arrangements. Spaces are roughly 20 X 20.

NMSO will provide water connections and electricity via large generators. Please bring your own waterhose and extension cords.

Conduct: Every team, including members and guests, are expected and required to exhibit proper and courteous behavior at all times. A quiet time will be in effect from 11:00 pm on the night prior to the contest judging, remaining in effect until sunrise on the day of the event. No alcoholic beverages are permitted on site.

Cleanliness and Sanitation: All teams are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation, cooking, and judging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves may result in disqualification. Teams are responsible for cleanup of their site once the competition has ended.

Meat Categories:

a. Chicken: The team may cook chicken whole, halved, or individual pieces.

b. Pork Ribs: Baby Back or spare ribs only, meat on the bone. No country style ribs and no chopped, pulled, or sliced rib meat loose in the box.

c. Pork: Whole shoulder, Boston butt or Picnic only which must weigh a minimum of four pounds. Must be cooked as a single piece of meat. Once cooked, it may be separated and returned to the cooker for finishing.

d. Beef Brisket: Packer trimmed, flats or points. Corned Beef and pastrami are not allowed

Turn-in Times: Each meat category turn in time will allow for a 10-minute window, that is 5 minutes before and 5 minutes after the time as suggested below:

a. Chicken: 11:00 AM

b. Pork Ribs: 12:00 PM

c. Pork: 1:00 PM

d. Brisket: 2:00 PM

We will provide the official turn-in containers upon your check-in. Also, garnish is not required but recommended for beauty of your boxes.

Winners announced and awards presented at the Main Stage at 4:00 - 4:30 PM.

Backyard Contestants will not be able to sell their food at the event. They will only be able to compete for bragging rights, the cash prize for categories and any associated sponsor prizes.

Fees: $25 per team, per category in which you will compete.

Commercial Contestants that hold a State of Florida license will be permitted to sell their food as a festival vendors in addition to submitting competition plates. Commercial Contestants must be fully licenses from Division of Hotels and Restaurants and be insured. This verification MUST be provided at time of registration. Menu items available for sale: 50% of your approved menu must be BBQ items and sides. Please, no beverages or other festival foods as we will have specific speciality vendors for those products.

Fees: $50 per team, per category in which you will compete.

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Car Show: No pre-registration is required. Please check in and register on site to participate. Last year we had around 100 cars. Prized are awarded. Registration time and fee will be announced on our facebook event page. Please follow the event site for more information as the event approaches. - https://www.facebook.com/events/1164729864730103

Important: Fees are not due until after you receive notice from the organization that you have been approved. Once approved, you will immediately received a notice from Jotform requesting payment. Notices will be sent via the email address used to complete this application. Once you receive the notice of approval and request for payment, please process within 3 days to keep your reserved spot! If you have questions or concerns related please email Charmagne Manning at vendors.nmsoinfo@gmail.com
General Festival Venders (Non- Food)
Business Name
NA if not applicable
Contact Name*

First NameLast Name
E-mail*
example@example.com
Phone Number
Please enter a valid phone number.
Address*

Street Address

Street Address Line 2

CityState / Province

Postal / Zip CodeCountry
Available spaces general vendors are 10’x10’. If you need additional spaces, please specify the number of spaces needed (additional fees apply). Concession or food vendors will need to specify how much space is needed.
Types of Product, Entry or Display*

ApparelArtsBBQ Contestant (Backyard)BBQ Contestant (Commercial)Concession/Food VendorCottage Food VendorCraftsInformationalServicesOther
Are you for Profit or a Not for Profit Organization?

For ProfitNot for Profit (Must upload verification)
Verification of Not for Profit Status

Cancelof
Description of your Products:*
Please put NA if you are a Concession or Food Vendor or BBQ Contestant
Number of Standard Vendor Spaces Requested:*
Available spaces are 10’x10’. If you need additional space, please specify number of spaces you are requesting. If you are a concession or food vendor or BBQ Contestant, please put 0.
How long do you need to set your booth up?*
Please be specific regarding how long you need to set-up your booth. This will help us determine proper placement based on your needs. If you are a BBQ Contestant, please put NA.
Concessions and Specialty Food Vendors

Important: At the time of your application, all food or concession vendors must provide a certificate of liability insurance to Newberry Main Street Organization. Also, you must provide any required State of Florida professional licensing. Applications received that DO NOT have the verification of liability insurance and state licensing from the appropiate governing board (Florida Department of Agriculture or Florida Division of Hotels and Restaurants) will automatically be denied upon receipt. No exceptions. Additionally, all professional Concession and Food Vendors must provide a updated certificate of insurance listing the organization as additionally insured for the day of the event by January 15, 2025 via email to vendors.nmsoinfo@gmail.com. Please note, all concession or food vendors must submit all menu items for sale for approval. Some items are limited and will be approved at the sole discretion of Newberry Main Street Organization.
Menu Items that you are requesting to be sold*
For concessions: Please provide a list of all menu items you would like to sell. If you would do not list an item, it can not be sold. Some items are limited and must be approved by Newberry Main Street Organization at time of approval. If you are a standard (non-food) vendor please place NA in this field.
How much space will your trailer/truck or tent require?
Example: 10 X 14
If you are in a concession truck or trailer, which side of the truck or trailer will you serve from?
Professional Concenssion or Food Vendors: Florida Department of Agriculture or Florida Division of Hotel and Restaurants License

Cancelof
Professional Concession or Food Vendors: Liability Insurance

Cancelof
Additional Comments/Questions and/or Special Request
If you have additional questions or comments, let us know here.
BBQ Contest
Team Name
Name: Team Captain
First Name and Last Name
Email
example@example.com
Phone Number
Please enter a valid phone number.
Team Category

BackyardCommercial
Meat Categories: Please select each category in which a entry will be made.

ChickenPork RibsPorkBeef Brisket
Will you be starting your cook the evening before or the day of the event?

Night Before (Team member MUST stay with the cook site overnight)Morning of the event (will require meat inspection between 6 AM - 7 AM prior to the cook)Undecided - Will let Charmagne at NMSO know
By submitting this application, you and all participants in your party agree to the following:

GENERAL RELEASE:
The Vendor as undersigned below agrees to the rules stated in this agreement between myself and Newberry Main Street Organization, Inc. (NMSO).The vendor agrees to indemnify, defend and hold harmless Newberry Main Street Organization, Inc. the City of Newberry any and all sponsors and any and all members or agents from all claims, injuries, damages or actions caused or suffered by the vendor arising out of the activity or participation of the vendor in connection with this event. Vendor also agrees to save and hold harmless Newberry Main Street Organization, Inc., the City of Newberry and, any and all sponsors and any and all members or agents for the damage of or loss of personal property and or effects of the vendors stored, used or sold during this event.

ADDITIONAL INFORMATION:
1) Payments and Liability Insurance (if applicable) not received by deadline will result in canceled booth space(s).
2) Fees are non-refundable. Event will occur rain or shine. Vendors are responsible for securing tents to the ground.
3) No electric service will be available. Plan to bring your own quiet generator if needed. Generators that are not quiet will not be permitted. All generators MUST be less than 70 Decibels (db). Spaces will not be assigned base on poles or outlets that may be available at certain locations. Again, power and water needs are your responsibility as vendor or contestant.
4) Food vendors need proof of State of Florida Health Certificates and liability Insurance by the January 15, 2025 deadline.
5) Vendors will not be registered before or after their assigned set-up time and will only be permitted at their appointment time. If arriving late, you will be required to wait for entry until 8:15 AM.
6) Vehicles shall be cleared away from the festival area by 8:30am, no exceptions, so plan ahead. Many vendor spots include parking for 1 vehicle behind their booth.
7) YOU CANNOT DRIVE IN FESTIVAL AREA UNTIL AFTER TEAR DOWN TIME.
If it is an Emergency, you can leave but you have to walk your items out. Tear down cannot begin before 4:00pm.
8) Vendors are responsible to remove all trash from their area and placing in dumpsters provided.
9) Vendors are responsible to pay all Florida Sales Tax incurred by sales at the festival.
10) Tables, chairs and tents will not be provided. Bring your own as needed.

These rules must be followed. Anyone violation may be asked to leave and
will be REMOVED from any future vendor list. No refund will be provided.

In addition to the above, vendor conduct is very serious. It is the expectation that all vendors act professional at all times to all. Vendors that act in an unprofessional manner to anyone including , our volunteers or other vendors will be removed from the festival immediately. They will also be ban from future events. Any vendor that attempts to cause any disturbance or discord for any reason may also be asked to leave. No exceptions!

NOTE: If we cancel the festival your registration money will be returned.
Should be Empty:

Newberry Main Street Blues & BBQ Festival

General Festival Venders (Non- Food)

Concessions and Specialty Food Vendors

BBQ Contest