Presented to the Asbury park Restaurant and Retail community

EXECUTIVE SUMMARY: Together, the Asbury Park Chamber

of Commerce and The Passion Group will utilize our vast

experience of event management and marketing to provide the

Asbury Park community with an event dedicated to bringing the

diverse restaurant community together in an upscale outdoor

setting on Cookman Ave. We will create a memorable, seamless

and fun experience for the thousands of attendees that will

generate continued revenue and visitors for our city for years to

come.

The Taste of Asbury Park is a event designed to showcase the

abundant collection of eateries in town. Although the food will be

the main focus, we will also include great local music, children’s

activities and incentives for the local retail community to

participate.

Keys to a successful Taste of Asbury Park

• Early planning and communication with the local business community,

especially the restaurants.

• Restaurateur participation in planning the event as to maximize the events

potential and create a positive experience for everyone who attends and

participates.

• A minimum of 10 Asbury Park restaurants, with 14 as the target number,

20 would be awesome! (Only AP restaurants can participate.)

• Minimal cost for the restaurants to participate. $250 covers the cost of their

tent ($125), signage ($75) and menu signs ($50)

• Retail vending space will be available, only $50 for Asbury Park based

participants.

• Each restaurant will have 2 offerings, a $3 and one $5 dish. All items will be

served sample size, approximately 5 oz.

• The chamber/TPG will be the sole provider of beverages at the event, with

money raised to offset the cost of entertainment.

• Swag bags for everyone who “samples” from 8 or more restaurants with a

chance to win a the grand prize. (TBD: possibly a $50 Gift certificate from

ALL participating restaurants, a hotel night etc…)

• Developing a take-away that will encourage participants to return to the

restaurants in the weeks/months following the event. (Details TBD)

• The Taste of Asbury Park is a secure event, there is a $5 entrance fee that

contributes to event amenities including clean up, restrooms, staffing,

promotion, security, insurance and recycling. Children under 12 are free.

LOGISTICS TIMELINE (NOT FINAL)

Dec 1: TOA collective AP restauranteur brainstorming meeting.

TBD: Taste of Asbury Park collective brain storming session

Jan 14: Sponsorship packages mailed out.

March 31: Collective APCC and TPG meeting focused on music and children's activities

April 7: Band Line-up finalized

April 14: Collective APCC and TPG meeting focused on ad book and final vendor list

April 14: Deadline for all vendors and ad book

April 28: Final APCC and TPG Meeting/Walk-through

April 30: The Taste of Asbury Park 2011

May 1: (Rain Date)

EVENT TIMELINE (NOT FINAL)

THURSDAY APRIL 28

9am: Final Site Walk-through (TPG, APCC, City, DPW, Police)

FRIDAY APRIL 29

8am-5pm: TPG stage supply trailer and prep for event set-up

SATURDAY APRIL 30

6am: TPG arrives on site for Set up

8:30: vendors are allowed on-site for Set up

10:30: All vehicles off site (TPG Chamber and Vendors)

11am: Taste of Asbury Park event site opens

10:30: all booths open

7pm: Event closes

SUNDAY MAY 1

Rain Date

Saturday April 30 , 2011 (11am-5pm) - rain date: Sunday May 1

Restaurant ___________________________________________ Phone ____________________

Owner _____________________________________ Contact: _____________________________

Address __________________________________________________________________________

City _______________________________ Zip ________________________________________

E-Mail_____________________________________ Cell Number ___________________________

I would like my menu to read like this: (any edits will be approved before printing)

$3 Item: __________________________________________________________________________

$5 Item: __________________________________________________________________________

I Will ____ Will Not ____ cook at my station. (Please check One.)

If so: I'll bring a table top gas burner ___ OR I'll need electricity ___ (Please check one.)

NOTE: Electricity will be limited to 110 volt only. NO FRYERS - PLEASE!

I will have the following equipment with me ____________________________________________

__________________________________________________________________________________

Special requests: __________________________________________________________________

__________________________________________________________________________________

We will be providing each restaurant the following:

1.(1) 10x10 Custom Cabana

2.(1) Large trash can with bags

3.(2) 8’ tables with Linen

4.(1) Large logo’ed tent flag

5.(1) Hanging 14”x14” sign with a description on the menu dish being served,

Insurance: Food Vendors MUST provide a General Liability Insurance Rider naming “The Asbury Park

Chamber of Commerce, The City of Asbury Park and InterCollegiate Communications of Fl, Inc. d/b/a

The Passion Group.” As additionally insured. ($500,000) You will not be allowed onsite without proper

insurance. Please fax to 732-897-0001, or email mikeh@thepassiongroup.com

Signature: __________________________________ Title: __________________ Date _________

Check # ___________________ Cash: _______________ Amount: _______________________(the total cost is $250, $125 deposit required with signed registration form balance due before event participation)

PLEASE MAKE ALL CHECKS PAYABLE TO THE PASSION GROUP, 600 COOKMAN AVE, ASBURY PARK 07712

THIS COMPLETED FORM MUST BE RECEIVED NO LATER THAN___THURSDAY APRIL 14, 2011

Please drop off at The Passion Group, to Mike Hollemans or call 732-897-111 x 103 and we will

pick-up from you. Thanks.

Comments, questions, suggestions?

__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

Saturday April 30 , 2011 (11am-5pm) - rain date: Sunday May 1

Business ____________________________________________ Phone ____________________

Owner _____________________________________ Contact: _____________________________

Address __________________________________________________________________________

City _______________________________ Zip ________________________________________

E-Mail_____________________________________ Cell Number ___________________________

Taste of Asbury Park vending space is available to all retail business in Asbury Park for only $50. If

you are not an Asbury based business and are selling a HOMEMADE CRAFT or ARTWORK you can

participate in Taste of Asbury Park for $100. (If you’re are not in Asbury Park, or your craft is not

homemade please contact Mike @ 732-897-1111 for other local festival applications.)

I am an Asbury Park Based Business ($50) ………. Yes ______ No ________

I am a homemade craft vendor ($100) ……………… Yes ______ No ________

I will need electrical ($50) ---------------------------------- Yes ______ No ________

I will be selling:

__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

Please initial the following:

Each space will be 10x10 ……………………………………………………… Please initial: ___________

Power will be available for $50 ………………………………….………….… Please initial: ___________

No amplified sound from the vendor area ……………………………..…. Please initial: ___________

Tent, tables and chairs are the responsibility of each vendor ……………... Please initial: ___________

Insurance: Vendors may provide a General Liability Insurance Rider naming “The Asbury Park

Chamber of Commerce, The City of Asbury Park and InterCollegiate Communications of Fl, Inc. d/b/a

The Passion Group.” As additionally insured. ($300,000) Craft Vendors without insurance will be

required to sign the attached release in the event of any injury to staff, property or guests as a direct

result of their participation. Please fax to 732-897-0001, or email mikeh@thepassiongroup.com

Signature: __________________________________ Title: __________________ Date _________

Check # ___________________ Cash: _______________ Amount: _______________________PLEASE MAKE ALL CHECKS PAYABLE TO THE PASSION GROUP, 600 COOKMAN AVE, ASBURY PARK 07712

THIS COMPLETED FORM MUST BE RECEIVED NO LATER THAN___THURSDAY APRIL 14, 2011

Please drop off at The Passion Group, to Mike Hollemans or call 732-897-111 x 103 and we will

pick-up from you. Thanks.

Comments, questions, suggestions?

__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

Temporary Food License Procedures

April 30 (Rain date May 1) 11:00am – 7:00pm

600 Block of Cookman Ave

Please complete and return a copy with your application

Business Name:_____________________________________________________________________

Contact / Title: ______________________________________________________________________

Mailing Address: _____________________________________________________________________

City: __________________________________ State: __________________ Zip: _________________

Office Phone: ___________________ Cell: ___________________ Fax: ________________________

Email: _____________________________________________________________________________

_

TEMPORARY FOOD LICENSE PROCEDURES

Effective January 2, 2007 the State of New Jersey revised the laws which regulate both temporary and

permanent retail food establishments. As a professional food service operator you no doubt realize that

State Law mandates certain food handling procedures be adhered to at all times. Both hot and cold

foods must be held and served within prescribed temperature limits. Bare hand contact with “Ready To

Eat” foods is now prohibited. Proper employee hygiene must be observed. Proper food preparation,

transportation and on site holding procedures are all vital in insuring a safe event.

As such, the Monmouth County Health Department, in accordance with existing local ordinance will

require that all participants obtain a temporary retail food license to cover your operation.

In order to obtain a temporary retail food license, you as a participant must provide responses in

writing of the following:

Full menu with particular attention to any items which require temperature control and/or are potentially

hazardous __________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

Food prepared in a private home may not be used or offered for human consumption in a retail

establishment. Proper washing, rinsing and sanitizing of equipment, especially food contact surfaces

continues to be required. Where is your product stored when not on site? Where is ware washing

performed? Where is your equipment stored when not in use? (name, address & phone number)

__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

How will your product be transported to the site? Will the product be transported cold and prepared on

site or will it be precooked at an offsite location and transported hot to the site? ___________________

__________________________________________________________________________________

__________________________________________________________________________________

What arrangements will you have to insure that the product remains within acceptable temperatures

during transportation to and from the event? (All cold food must be less than 41 degrees F. All hot food

must be l35 degrees F or above) ________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

(Required for all food vendors)

What arrangements will you have on site to insure the product remains within acceptable temperatures

while on site during the event? (All cold food must be less than 41 degrees F. All hot food must be 135

degrees F or above.) _________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

Muscle meats, pork and fish must be cooked to an internal temperature of 145 degrees for 15 seconds.

Comminuted (ground) meats (hamburger for example) must be cooked to an internal temperature of

145 degrees for 3 minutes, or 150 degrees for 1 minute or 158 degrees for 1 second. Will a thin probe

stem type thermometer be available so that you may monitor cooking and holding _________________

__________________________________________________________________________________

__________________________________________________________________________________

What type of measures do you intend to employ to insure that the product is protected against potential

customer contamination, insects and dirt or dust contamination while on site? ____________________

__________________________________________________________________________________

__________________________________________________________________________________

As per the revisions to the code effective January 2, 2007, bare hand contact with “Ready To Eat” foods

is now prohibited. Are gloves appropriate for your operation and will they be available for proper

handling of ready to eat foods? What measures will you employ to minimize cross contamination

between raw and cooked or “Ready To Eat” products? ______________________________________

__________________________________________________________________________________

__________________________________________________________________________________

in reducing the transmission of bacteria and minimizing potential cross contamination between raw

items and cooked and “Ready To Eat” foods. What type of measures will you employ to provide for

employee hand-washing facilities at your specific site? _______________________________________

__________________________________________________________________________________

Will a source of water for cleaning be available (describe)? ___________________________________

__________________________________________________________________________________

__________________________________________________________________________________

How will you wash, rinse and sanitize any equipment and/or utensils which become soiled during the

event? _____________________________________________________________________________

__________________________________________________________________________________

What is your ability to keep food hot onsite at 135 degrees? __________________________________

__________________________________________________________________________________

How do you plan to reheat hot items to165 degrees before serving? ____________________________

__________________________________________________________________________________

The Monmouth County Health Department reserves the right to issue further requirements based upon the nature

of the proposed operation, in accordance with N.J.A.C. 8:24.

A complete copy of the new regulation is available for your convenience at the NJ Department of Health & Senior

Services website: http://www.state.nj.us/health/eoh/foodweb.

(Required for all food vendors)

(Only if your cooking on site)

Asbury Park Fire Prevention Bureau

800 Main Street , Asbury Park, N.J. 07712

Tel: (732) 774-7400 Fax: (732) 775-7681

Please contact Mike @ 732-897-1111 or mikeh@thepassiongroup.com regarding

filing your permit application.

APPLICATION FOR PERMIT

The Uniform Fire Code states:

“It shall be unlawful to engage in any business activity involving the handling, storage or use of

hazardous substance, materials or devices; or to maintain, store or handle materials; to conduct

processes which produce conditions hazardous to life or property; to install equipment used in

connection with such activities; or to establish a place of assembly without first obtaining a permit from

the fire official.” (N.J.A.C. 5:18-2.7(A)).

NOTE: Each individual act requires a separate permit. There are five types of permits. You should

consult your Fire Official for the number and types of permits required and for information on fees.

Date of Application ________________

Location where activity will occur / Date: Cookman Ave – April 30, 2011

Name __________________State If Corporation, Partnership, or an Individual; Phone #____________

Address____________________________________________________________________________

The above named applicant hereby requests permission to conduct the following activity at the

indicated location: ___________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

And for keeping, storage, occupancy, sale, handling, or manufacture of the following: ______________

__________________________________________________________________________________

__________________________________________________________________________________

State Quantities for each category to be stored or used, and the method stored or used. ____________

__________________________________________________________________________________

__________________________________________________________________________________

I HEREBY ACKNOWLEDGE THAT I HAVE READ THIS APPLICATION, THAT THE INFORMATION

GIVEN IS CORRECT, AND THAT I AM THE OWNER, OR DULY AUTHORIZED TO ACT IN THE

OWNER’S BEHALF AND AS SUCH HEREBY AGREE TO COMPLY WITH THE APPLICABLE

REQUIREMENTS OF THE FIRE CODE AS WELL AS ANY SPECIFIC CONDITIONS IMPOSED BY

THE FIRE OFFICIAL.

SIGNED ________________________ TITLE _________________________ DATE _____________

**********************************************************************************************************

OFFICE USE ONLY :

DATE ________ PERMIT # ________ PERMIT TYPE _______ FEE $ _______ CHECK/M.# ________

Type 1 Fee = $42.00 Made payable to “Asbury Park Fire Prevention Bureau”

(Only required if no insurance is provided)

Thank you for taking the time to carefully read and process the below information, if you have

any questions, Please contact Mike Hollemans @ 732-897-1111 x 103 or

mikeh@thepassiongroup.com

(Food Vendors may not use this release, you MUST provide insurance)

Business Name:_____________________________________________________________________

Contact / Title: ______________________________________________________________________

Mailing Address: ____________________________________________________________________

City: __________________________________ State: __________________ Zip: ________________

Office Phone: ___________________ Cell: ___________________ Fax: _______________________

Email: ____________________________________________________________________________

Waiver & Release

On behalf of myself and my executors, administrators, heirs, next of kin, successors assigns and

X________________________________

(PLEASE PRINT NAME OF ORGANIZATION/BUSINESS IF APPLICABLE)

I, hereby (A) waive, release, and discharge from any and all liability for the death, disability, personal

injury, property damage, property theft or actions of any kind which may hereafter accrue to me or my

organization/business named above (IF APPLICABLE), InterCollegiate Communications of Florida Inc.

D/B/A The Passion Group, The City of Asbury Park and The Asbury Park Chamber of Commerce and

their officers, agents and employees (B) indemnify and hold harmless InterCollegiate Communications

of Florida Inc. D/B/A The Passion Group, The City of Asbury Park and The Asbury Park Chamber of

Commerce and their officers, agents and employees or member of my organization/business named

above. (IF APPLICABLE)

I, the undersigned, on behalf of myself and my organization/business named above (IF APPLICABLE)

X _____ acknowledge that I have read and understand the waiver and release described herein

(please initial)

X _____ affirm that this release and waiver shall be constructed broadly to provide a release and

waiver to the maximum extent permissible under applicable law. (please initial)

X__________________________________________ _______________________________

Signature Title

__________________

Date

Mike Hollemans

600 Cookman Avenue

Asbury Park, NJ 07712

Phone: (732) 897-1111

Mikeh@thepassiongroup.com

© 2010, ICC/The Passion Group All Rights Reserved.

All Ideas, Images, Logo’s, Concepts and Materials Contained Herein are the

Proprietary and Confidential Property of ICC a Subsidiary of The Passion

Group Company.

Questions or comments:

Stop in our facility anytime!

Monday – Friday

8:30 – 5pm