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Brew & Que Craft Merchandise/Non-BBQ Food vendor application

  1. Space is very limited for Non-Food Vendors for this event. You will be notified if you have been accepted or not for this event.
  2. 10 ft wide X 15 ft deepBooth Space = $250
  3. Vendor to provide their own 10x10 canopy or canopies are available for rental.
  4. Vendor Participants will receive:
  5. 1. 10X15 Booth Space
  6. Vendors Provide:
  7. 1. Product
  8. 2. Brand ambassadors (workers)
  9. 3. Any equipment you may need such as exetension cords, dollies, etc.
  10. Electricity (15 amps total)*
  11. Please make check payable to Town of Little Elm Town of Little Elm, Attn: Chris Frazer, 100 W. Eldorado Pkwy, Little Elm, TX 75068.
  12. **Please note: Booths are not guaranteed and must be approved before payment is accepted. This event is very specialized and vendors who fit the profile of the event will be considered.
  13. Vendor shall assume all risks incident to or in connection to the event and shall be solely responsible for damage or injury, of whatever kind or nature, to person or property, directly or indirectly arising out of or in connection with the event. Vendor hereby expressly agrees to save the Town, its officers, employees and representatives harmless from all claims, suits, losses, damages or injuries directly or indirectly arising in connection with the event.
  14. The Town of Little Elm is not responsible for any damaged, lost or stolen items during the event.
  15. If you are a food vendor, you must fill out the information below.
  16. Temporary Food Establishment Permit Application
  17. *** ALL FOODS MUST BE PREPARED ON SITE OR AT A PERMITTED FACILITY***
  18. Temporary Event Guidelines Food Source and Temperature *All cold food must be held at 41°F or below. *All hot food must be held at 135°F or above. *Thermometers shall be displayed at all hot/cold hold units. A probe thermometershall be provided to monitor internal food temperatures. *Home canned or foods prepared at home are NOT ALLOWED! *Self-draining ice chests may be used for potentially hazardous foods if time is used as a Public Health control and shall be stated in the permit request. Foods shall beheld no longer than 4 hours then promptly disposed of. (Styrofoam containers are not acceptable.) Obtain a temperature log when applying for permit Premises *Equipment for cold hold and hot hold of potentially hazardous foods shall be adequate in number and sufficient in capacity to maintain appropriate internal food temperatures. *All food and food-service items (incl. single service) shall be stored at least 6 inches off the floor. Personnel *A hand washing facility shall be provided and accessible. *Do not eat, drink or smoke in the food preparation areas. *Hand washing facilities shall have enough water, soap and paper towels to last the duration of food preparation. *All food items must be handled with a serving utensil or glove. Bare hand contact with READY TO EAT food is prohibited. Water Supply and Wastewater Disposal *Water outlets shall be protected by a backflow preventer. *All wastewater shall be disposed in a sanitary manner that is consistent with code requirements. A liquid waste retention tank may be utilized and once full must be properly disposed in a sanitary drain. Cleaning *A utensil wash station shall be provided for washing utensils (i.e. bowls, knives,spoons, etc.). *Sanitizing solution must be between 50ppm and 100ppm if chlorine is used and between 200ppm and 400ppm is quaternary ammonia is used. Test papers must be available on site. WASH RINSE SANITIZE (soap and warm water) (hot water) (bleach and warm water at 50 ppm) Food vendors shall take certain measures to prevent food borne illness. Temporary Events are meant for community enjoyment and family fun! It is our responsibility to ensure food safety for our citizens. WASH YOUR HANDS Proper Hand Wash Station
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