1.   What is the SOBE Wine & Food Festival?
2.   What opportunities are there for restaurants and caterers?
3.   Are there prep facilities on site?
4.   How Can I register my restaurant/caterer for the Festival?
5.   How much does it cost to have a table at the Festival?
6.   How many people can I bring to the Festival?
7.   Can I exhibit on both Saturday and Sunday?
8.   Are there differences between Saturday and Sunday?
9.   What if I want to bring more than four people to the Festival?
10. Can you give me a basic overview of how this whole thing works?
11. What about electricity? Is it available at our table?
12. Is there refrigeration at the show site?
13. May I use propane or butane burners at my table?
14. What publicity will my company receive?
15. Will my menu be displayed at the Festival?
16. Who is my Service Coordinator and what can he/she do for me?
17. What is the exact location of the Festival?
18. Where do I go to deliver my food for the Grand Tasting?
19. What are the procedures for load-in?
20. How does the load-out work?
21. How do I get credentials for my staff?
22. Who can I call if there is a problem at the show?
23. How much food should we bring?
24. What is a tasting size portion?
25. What kinds of food should we serve?
26. How many other restaurants/caterers will there be at the Festival?
27. How can I make our food last for four hours?

1. What is the SOBE Wine & Food Festival?
The SOBE Wine & Food Festival is one of the largest festivals in North America! Each year, we bring together over 100 wineries, 80 restaurants, 100 Sponsors and Exhibitors, several dozen caterers and some of the top chefs and wine experts from around the world. In addition to wine and food tastings on South Beach, there are many seminars, exhibits and wine/cuisine pairings.

2. What opportunities are there for restaurants and caterers?
Primarily, restaurants and caterers can show off their fine foods and top chefs at the Grand Tasting Event. At the Grand Tasting, our guests will attend seminars and workshops, sample food and wines, and meet top professionals in the industry. Each restaurant/caterer receives a 6 foot serving table, and a 6 foot prep table in the rear. We supply all the table linens, disposables such as plastic forks, plates and napkins. Restaurants/caterers bring a minimum of 2,500 tasting-size servings per day.

3. Are there prep facilities on site?
Yes, we have a complete prep kitchen and cold storage facility. However, space is limited, so we encourage all of our restaurants/caterers to do the bulk of the work before arriving on site.
We also offer a limited number of gas grills on site as well. You can reserve prep kitchen space or a gas grill before the event. The prep kitchen is stocked with most large equipment; please bring your own small equipment if needed.

4. How can I register my restaurant/caterer for the Festival?
You need to fill out a restaurant application form and fax it to (305) 919-4555. You can obtain the form by calling the Festival offices at (305) 919-4406 and ask for Susan Gladstone. At this time, the Grand Tasting Restaurant Program is sold out for 2008.

5. How much does it cost to have a table at the Festival?
Your table is complimentary. We supply all the plastic ware, plates, napkins, etc. Your table will be covered and draped with a white tablecloth. Please plan to decorate your booth to the best of your ability. Please ensure that you bring to the festival serving utensils, serving dishes, and be prepared to serve your food hot or cold . Absolutely no banners or backdrops may be hung. Tabletop displays 30in. or lower are permitted in accordance with fire regulation.

6. How many people can I bring to the Festival?
Each restaurant/caterer will be given four passes to the Grand Tasting, each day they participate in the show. For example, if your company exhibits on Saturday you will receive four passes for Saturday.

7. Can I exhibit on both Saturday and Sunday?
No, there are 40 Restaurants on Saturday and 40 different Restaurants on Sunday.

8. Are there differences between Saturday and Sunday?
No. Both days are currently sold out.

9. What if I want to bring more than four people to the Festival?
We only provide four complimentary tickets to the Festival. Your additional workers and guests will need to buy a ticket. Tickets for the Grand Tasting on either Saturday, February 23, or Sunday February 24, are $187.50 per person.
Each year, we receive numerous requests from our exhibiting restaurants/caterers for additional complimentary tickets. The Grand Tasting Village event is entirely sold out and we are unable to provide any tickets- complimentary or for sale. We have reach complete capacity for this event.

10. Can you give me a basic overview of how this whole thing works?

•  Sure, you fill out the restaurant agreement form and rules and regulations and fax them to us. Weeks before the show, your restaurant's name and web site link will appear on our sobewineandfoodfest.com site.

•  Weeks before the Festival, you will receive your Restaurant Handbook. As you receive announcements, information requests, regulation updates and other kind reminders from your Restaurant Coordinator in your e-mail, please do print them and add them to your notebook, so that you can quickly refer to them as you plan for production and service at the Grand Tasting Village.

•  Each restaurant is assigned a "Service Coordinator" who will answer all your questions and assist you with any requests. In the weeks leading up to and during the event.

•  We provide standard plastic and paperware items, such as plates, napkins, forks and spoons for 2,500 portions. If you plan to use any custom items for service you must provide them.

•  On the day of the Festival, you may arrive as early as 8 a.m. for setup. You will pull into the 10th Street entrance, be met by your Restaurant Coordinator and asked to park you automobile in a designated location for unloading. We will register your employees, give you your credentials and take your staff to your assigned booth.

•  You can use our prep facilities, but please remember that everyone else wants to use them too. Do as much prep before you arrive as possible.

•  Grand Tasting service hours are from 1 p.m. to 5 p.m.

•  After the Grand Tasting closes, AND NOT BEFORE , we begin the break down. We will transport your leftovers and equipment back to our staging area, where your car or truck can pick it up. Break down takes some time, because everyone is leaving at the same time. Please allow up to 2 hours for break down.

11. What about electricity? Is it available at our table?
Power is limited to one, 110 volt line per table. If you plan to use electricity, please let us know WELL in advance. IMPORTANT: any restaurant/caterer that plans to use electric must bring their own, 100 foot extension cord.

12. Is there refrigeration at the show site?
Yes, we have cold storage on refrigerated trucks on site. However, there is no cold storage available in the tents. You may bring a cooler, and we will supply ice during the show hours.

13. May I use propane or butane burners at my table?
Propane is ABSOLUTELY PROHIBITED! The Fire Marshall will not allow propane in the tent area. NEVER! Don't bring it! You may use butane warmers to heat your food in your chafing dishes. You may also use an electric grill if desired . However, remember you only get ONE electric outlet .

IMPORTANT: you must bring a portable, type II fire extinguisher if you plan to use ANY type of butane heating. REMEMBER, NO PROPANE!

14. What publicity will my company receive?
As a restaurant/caterer, you will be listed on our website, sobewineandfoodfest.com. We will install a link to your website if you wish. The complete list of Grand Tasting Village participating restaurants will be featured in the festival Grand Tasting notes, distributed to all guests at the event.

15. Will my menu be displayed at the Festival?
No, your may display your menu at your table.

16. Who is my Service Coordinator and what can he/she do for me?
About a month before the Festival, you will be contacted by a Service Coordinator. These Service Coordinators are FIU Hospitality students.
Your Service Coordinator can answer many questions for you either right away, or after getting the information from a Festival Committee member. They will meet you when you check into the Festival and stop by your table during the event.
The role of the Service Coordinator is to serve as a liaison between your staff and ours in the weeks leading up to and during the event. They will be your contact person and they are there to make your Festival experience memorable. As they will be assigned more than one restaurant, their role is not that of an extra staff member or server for your table at this event, but rather to coordinate with our restaurant team to ensure that all of your service needs are met throughout the day.

17. What is the exact location of the Festival?
The entrance to the American Express Grand Tasting tents, and the entire Wine & Food Festival Village, extends from 10 th street to 13 th street, along Ocean Drive. The Grand Tasting Tents are located on the sand. Please wear appropriate shoes.

18. Where do I go to deliver my food for the Grand Tasting?
The entrance for the restaurants and caterers is at 10 th street and Ocean Drive.

19. What are the procedures for load-in?
Load in is between 8:00 a.m. and 11:00 a.m. on the days of the Grand Tastings (Friday, Saturday and Sunday). For example, if you are scheduled to exhibit on Saturday, February 23, you must have your truck or car at the loading area on 10th street no later than 11:00 on that day.
The process is simple, and runs very smoothly. When you drive onto the beach at 10th street, you will be greeted by a member of the Festival staff. He/she will ask you for the name of your company, and then direct you to a staging area.
At the staging area, we will load your stuff onto golf carts and run it up to your table. You will have 20 minutes to unload. You need to remove your car/truck from the staging area IMMEDIATELY and park it in one of our designated parking lots. Cars/trucks that are not removed within the 20 minute window will be towed.
It has been quite warm the last few years, so please pack all perishables in coolers with ice. We will supply you with more ice during the Festival.
While one staff member takes the car/truck to the lot, the rest of your team will report to the registration table to get your credentials. If you are exchanging a ticket for a credential you may do so at the registration table at this time. No one will be allowed into the tent without credentials!
You can use the prep kitchen located near the Grand Tasting Tents, or use the prep area behind your exhibit table. Prep kitchen space must be reserved in advance.
The gates open at 1:00 p.m. sharp and close at 5:00 p.m. sharp on both Saturday and Sunday.

20. How does the load-out work?
When the gates close at 5 p.m. our security staff will clear the tent of all guests. You must have the proper restaurant/caterer credentials to remain in the tent after the gates close to guests.
Most companies send one person to get the car/truck, while the rest of their team clears and stores their equipment. Most companies use their empty coolers to pack their serving dishes and utensils.
A golf cart will take you and your stuff to the same staging area we used for the load-in. Your car/truck will be directed to you when it arrives at the 10 th Street entrance.
Please load everything QUICKLY and leave the premises IMMEDIATELY upon loading your car/truck.
WARNING: This is a crazy time as everyone wants to leave at the same time.

21. How do I get credentials for my staff?
Each restaurant/caterer is allowed FOUR (4) passes to the Festival each day they exhibit. There are no exceptions. The Restaurant Coordinator will contact you for the names of the staff you will use at the Festival. We require ID from each staff member before they can receive their credentials.
You will appoint one person to be the "point person" for your company. Along with his/her name we will need their cell phone number on file. If there is a problem, we will contact that person to resolve it. For example, if someone shows up who is not on your original list, the point person can substitute that name for the original person. This should alleviate any problems on site.

22. Who can I call if there is a problem at the show?
You can reach Gina DiCarlo at (917) 885-0512.

23. How much food should we bring?
Each restaurant/caterer is required to bring 2,500 tasting size portions. However, each day, there will be approximately 6,000 people at the Grand Tasting Village.

24. What is a tasting size portion?
It is a small (bite size) portion. It should be large enough to give the full flavor of the dish, but small enough so it doesn't need to be cut with a knife.

25. What kinds of food should we serve?
You want something that reflects the spirit of your company, and that is easy to prepare on site. Do as much pre-prep as possible. Try to make your product as unique and flavorful as possible, as it should serve as a reflection of your restaurant's concept and high quality.

26. How many other restaurants/caterers will there be at the Festival?
There will be approximately 40 other Restaurants each day. Each company has a table, sign and prep table.