Splash Bash Presented by Triple C Bounce Rentals 

Date: Saturday, July 11th, 2026

Time: 4:00pm - 8:00pm

Location: Gainesville Farmers Market (215 W Elm St. Gainesville, TX 76240)

 

EVENT DETAILS

Splash Bash is a summer festival in downtown Gainesville Texas featuring water slides, DJ entertainment, a boat showcase, and family activities.

*New for 2026*

The Splash Bash BBQ Tasting Crawl is a ticketed tasting experience combined with an open BBQ sales marketplace.

This is not a competition. Vendors are selected to provide a curated tasting item while also having the opportunity to sell full meals directly to attendees.

Participation is by approval only.

 

Vendor Selection & Application Process

Participation in the Splash Bash BBQ Tasting Crawl is limited and subject to Organizer approval.

Due to space limitations and event planning requirements, the number of BBQ vendors accepted for the event will be restricted. Vendor spaces will generally be filled on a first-come, first-served basis, based on the date a completed application and signed agreement are received by the Organizer.

Submission of an application or agreement does not guarantee acceptance. The Organizer reserves the right to review, approve, deny, or limit vendors in order to maintain a balanced and organized event experience.

The Organizer may close vendor registration once capacity has been reached. A waitlist may be created at the Organizer’s discretion.

Please read each section below as it contains important information as it pertains to participation in this event.

 

Questions?

triplecbouncerentals@gmail.com

(940) 284-4538

HOW TO APPLY & VENDOR SELECTION

• To apply for participation, vendors must complete this application and select the meat category they intend to serve as their tasting item. The meat category selection helps ensure a balanced tasting experience for event attendees and allows the Organizer to limit duplication of menu items.
• Vendors will be limited to only one meat option, but may choose to offer a variety of sides, desserts and non-alcoholic beverages.

 

VENDOR COMPENSATION

Vendor will receive:

$5.00 per tasting ticket sold.(Compensation is calculated based on total event tasting ticket sales. Example: 300 tickets sold = $1,500 paid to Vendor.)

Payment will be issued within 14 business days following the event.

Vendor acknowledges:

Ticket sales are not guaranteed. No minimum compensation is guaranteed. Compensation is not based on individual booth traffic. Organizer shall provide reasonable updates on ticket sales leading up to the event. Final verified ticket totals will be shared post-event for payout calculation.

 

TASTING SERVICE REQUIREMENTS

Vendor agrees to:

• Provide tasting portions approximately 2–3 oz. 
• Serve tasting portions only to guests with official tasting tickets.
• Maintain consistent portion sizing.
• Remain fully operational for the entire event window.

 

DIRECT SALES PERMISSION

Vendor may sell full plates, sides, and non-alcoholic beverages.

Vendor:

• Retains 100% of direct food sales revenue.
• Sets their own pricing.
• Is responsible for payment processing and sales tax.
• Must clearly distinguish tasting portions from retail meals

 

INVENTORY REQUIREMENTS

Vendor agrees to prepare and maintain sufficient inventory to reasonably serve anticipated tasting ticket volume and direct-sale demand.

Organizer will provide ticket sale updates prior to the event; however:

• Vendor is solely responsible for inventory planning.
• Organizer is not liable for Vendor product sell-outs.
• Vendor understands that selling out early may impact future participation consideration.
• Vendor is expected to make good faith efforts to remain operational throughout the entire event window.

FOOD PREPARATION & COOKING POLICY

In order to make sure we follow all rules and regulations, you need to ensure you have all the required permits and licenses.

Contact the City of Gainesville for any questions regarding current laws and policies required if unsure what is required.

Vendors are responsible for ensuring their booth set-up, equipment, and all products do not pose safety hazards to anyone on premises including general public, other vendors, and Organizer's staff.

• All trash, grease and ash from booths must be contained and relocated to the proper receptacle.
• No dumping of liquids permitted onsite.

All food must:

• Be prepared in compliance with all local, county, and state health regulations.
• Be transported and stored according to food safety standards.
• Be maintained at safe serving temperatures

 

BOOTH STAFFING & OPERATIONAL STANDARDS

Vendor must maintain adequate staffing to ensure efficient service.

Minimum Requirements:

• A minimum of two (2) staff members or volunteers present at all times.
• Booth may not be left unattended.
• Vendor must be capable of managing tasting and direct sales simultaneously.
• Booth must remain open and fully operational for the duration of the event.
• Failure to maintain staffing or early closure may affect future eligibility and compensation.

Organizer is not responsible for providing labor.

CANCELLATION POLICY

Vendor Cancellation

• Cancellations more than 14 days prior to event: permitted with written notice.
• Cancellations within 14 days of event: subject to removal from future consideration.
• Failure to appear without notice results in autumatic forfeiture of ticket sales compensation and participation in future events. 
• Vendor assumes responsibility for any product or labor costs incurred.

Organizer Cancellation

Organizer reserves the right to cancel, postpone, or modify the event due to:

• Weather
• Safety concerns
• Government orders
• Low ticket sales
• Force majeure events beyond Organizer control

In the event of cancellation:

Organizer shall not be liable for Vendor’s lost profits, product costs, labor costs, or consequential damages.
Compensation is only owed if ticket sales were collected and event proceeds.

1. Vendor Information

2. Vendor Type

3. Tasting Category Selection
Select the meat category you intend to serve for the official tasting portion.

Vendor spaces and tasting categories are generally filled on a first-come, first-served basis.

(The options available in the selection list are the only ones left to choose from. Other options have already been selected and are not available to choose from.)

4. Additional Menu Items for Direct Sales
Vendors are permitted to sell additional menu items directly to attendees.

5. Promotional Participation

6. INDEMNIFICATION

Vendor agrees to indemnify, defend, and hold harmless Triple C Bounce Rentals LLC (Organizer), its owners, employees, volunteers, sponsors, and affiliates from and against any claims, damages, losses, liabilities, costs, and expenses (including attorney’s fees) arising from:

Foodborne illness
Fire or equipment malfunction
Vendor negligence
Breach of this Agreement
Personal injury or property damage caused by Vendor

Organizer shall not be liable for:

Lost income
Lost product
Theft
Damage to equipment
Weather-related losses
Third-party claims arising from Vendor operations

Organizer’s total liability, if any, shall not exceed the amount of Vendor compensation owed under this Agreement.

This obligation survives the event.

7. Agreement Acknowledgement

By submitting this application, I confirm that:

• I have read the entire Splash Bash BBQ Tasting Crawl Vendor Agreement.
• I understand the compensation structure of $5 per tasting ticket sold.
• I understand that the vendor assumes full responsibility for compliance and safety.
• I understand that the vendor is responsible for all permits and licenses required for operation.

Additionally, Vendor acknowledges participation is voluntary and assumes all risk associated. 

Vendor agrees to:

• Maintain professional behavior.
• Comply with Organizer instructions.
• Follow all safety regulations.
• Keep booth area clean and orderly.
  
  

Organizer reserves the right to remove Vendor for non-compliance without liability.

 

By signing below, Vendor acknowledges understanding and acceptance of all terms.