Food Vendor Guide

• The festival remains open during rain unless organizers advise otherwise.
• Pets are allowed but must be kept on leash.
• Water fountains are available; bring a refillable bottle.
• The entire site is non-smoking.

Use this section as the shared baseline. Role-specific requirements continue in the sections below.

• Access passes are required to get on site.
• Cars must be out one hour before the event starts each day.
• Vendors must be ready 30 minutes before opening.
• Last orders should be taken 15 minutes before closing.
• Vendors must remain present for the entire event unless organizers advise otherwise.
• Prohibited products include counterfeits, imitations, alcohol, drugs, and weapons.

• Each booth must comply with the registration form, this guide, MAPAQ, and SIM rules.
• Vendors must bring all supplies required for operation, including tables, chairs, and equipment.
• No sound amplification or speaker system may be used without organizer approval.
• Vendors must be set up by 4 PM on Thursday; late setup may trigger a $500 late fee.
• Only one sales line is allowed.
• Menus and prices must be submitted by the deadline, and changes require Cho Dem approval.
• Suggested dish pricing is $1-$10; the menu is limited to four items including drinks unless approved.
• One premium dish may be priced between $11 and $15.
• Menus must be written in French; additional languages are optional.
• Unapproved menu deviations may result in a $1000 penalty per item and immediate stop of sales.

• A MAPAQ-compliant cleaning station is required and not included.
• Bring 5 gallons of water with a spigot, hand soap, paper towel, a dirty-water container, and multi-surface disinfectant.
• MAPAQ can close your kiosk if rules are not followed. Do not argue with inspectors.
• Food must be kept below 4 C or above 60 C and may be checked with a temperature gun.
• Food and coolers must be elevated 5 inches off the floor and have 5 inches of wall clearance.
• Condiments must stay cold at all times.
• A special-event MAPAQ permit is required; allow 2 to 6 weeks for processing.
• Every kiosk must have a working fire extinguisher; Type K is required if using an oil fryer.
• Propane equipment must be 10 feet / 3 m from the tent.

• Accepting cash and credit/debit cards is strongly recommended.
• Online ordering is not being used for now; vendors must comply if the festival adopts a platform later.
• Only pre-authorized electrical equipment may be used; generators are prohibited.
• All booths must use BOPAQ reusable food containers. Orders must be placed at mishel@bopaq.com one month before the event.
• Single-use or non-compostable plastic utensils are not permitted; compostable utensils such as bamboo or wood are allowed.
• Cho Dem will lend 10 line posts; vendors must adapt the line setup to their system.
• Assigning a staff member to manage the line, take orders, and answer questions is strongly recommended.
• Customers should order on the left and pick up on the right when possible.
• The back alley behind the kiosk must remain clear at all times.

• Waste must go in the appropriate containers; BOPAQ sorting stations will be available.
• Do not dump water on the ground or into the river. Water must go into the service sink.
• Do not empty oil or solids into the service sink. Used oil must go into the used-oil container.
• Food must remain under the tent; cash registers may be up to 3 feet outside the tent.
• Rented fridge space is approximately H72 x W36 x D24 inches. Bring your own shelves.
• Fridge doors must be closed when not in use; fridge malfunction can trigger MAPAQ shutdown and a $1000 kiosk penalty.
• Ice is available at the main bar for $4 per 2.3 kg bag.
• Vehicle access requires a dashboard access pass and is prohibited one hour before opening.
• AVQ does not provide parking; suggested paid options may be shared.

• Each booth must provide 40 meal vouchers for culinary influencers, plus 7 for the Happy Hour launch.
• Influencers may skip the line by presenting the voucher to the line-management team member with the yellow armband.
• Teardown happens only at the end of the festival and requires the signaler's GO.
• Cho Dem staff in Cho Dem T-shirts may purchase from the back of the booth.
• Do not ask volunteers or staff for help without permission; contact the food coordinator or volunteer tent if needed.
• Share leftover food with volunteers and staff when possible.
• Vendors must treat volunteers, staff, other vendors, and visitors respectfully.