SAN DIEGO PARTICIPANT INFO

Welcome to Bacon & Barrels 2016! You are amongst the best chefs, restaurants, breweries, mixologists, wineries, and distilleries in San Diego, and we are so happy to bring you together for what Huffington Post called a "Top 5 Festival in California"! Below are some important event details. We kindly ask that you review these carefully and share this page with all of your staff coming to the event. Please feel free to call or email Steph (contact info below) for any questions. 

Date: Saturday, May 21st, 2016

Where: The Embarcadero Marina Park South: 200 Marina Park Way, San Diego, CA 92101

Time: VIP+Early Admission+Media: 12:00PM. General Admission: 1:00PM. Festival Ends at 5:00PM 

PARKING & BOOTH PLACEMENT

ONE parking pass and parking meter number will be sent to your contact person the week of the event date via email. We kindly ask that you plan for carpooling as parking spaces are limited. A booth map layout will be provided the week of the event. Someone will also be able to direct you to your booth at Check In. 

WHAT TO BRING

• A dolly (we have limited number of volunteers and dollies to assist with load in so PLEASE bring your own dolly)
• A refillable water bottle (we are a green event so we limit our plastic bottle use)
• Chefs/Bakers/Non-Alcoholic Beverages: 1000 samples, no size limit
• Breweries/Wineries: 1000 samples limited to 2 oz pours
• Mixologists/Distilleries: 1000 samples limited to 0.5 oz pours (MIXOLOGISTS: please note that if you'd like to provide your own cups to pre-prepare ready-to-go samples and/or to avoid pouring into a contaminated glass, we kindly ask that you bring biodegradable cups and limit pours to 0.5 oz.)
• You're welcome to bring your own custom signage, marketing materials, table decor

(Scroll down to see what we provide at the event for you)

LOAD IN

(See Map Below for Loading Zone Location)

• Friday, May 20th from 2pm - 4pm (we recommend bringing in your pit/trailers on Friday)

• Saturday, May 21st from 8am - 10am for trailers (must be off the field by 10am)

• Saturday, May 21st from 8am - 11am for dollies/hand carts

We strongly suggest bringing a dolly to assist with easier transport of your items to your booth. Overnight security will be provided Friday night. Unless you are bringing in a trailer/pit for cooking, you will NOT be able to drive your vehicle up to your booth. You must unload at the loading zone and transport your items to your booth via dolly. Gates open for VIP/Media/Early Admission promptly at 12:00pm on Saturday, May 21st. Please have your area set and ready to go no later than 11:30am. We want to be sure you're ready and available at your booth as soon as doors open.

CHECK IN

Saturday, May 21st from 8:00am - 11:00am

Please send ONE representative to pick up your Check In Package at the Check In Tent (location noted on the map below). Your Check In package will include your staff passes and cups. Plates and utensils may be picked up at the event entrance. We do NOT need the names of your staff members. You will receive (3) passes and (3) cups/plates, UNLESS you have provided your Certificate of Insurance (COI) before May 1st, in which case you will receive one additional of each (for a total of 4 passes and 4 cups/plates). If you're uncertain if you or your insurance agent provided your COI, please email [email protected] to confirm. The COI is due nor later than May 15th.  Please include "Create Promotions, LLC" and "San Diego Unified Port District" as additionally insured. Create Promotions Address: 3765 South Higuera Street, Suite 120, San Luis Obispo, CA 93401. Event Name: Bacon & Barrels San Diego. Venue Address: 1 Marina Park Way, San Diego, CA 92101. San Diego Unified Port District Address: 1200 3rd Avenue, Suite 1000, San Diego, CA 92101.

LOAD OUT

Load Out begins at 5:15PM until 7:00PM on Saturday, May 21st. We ask that you please DO NOT break down or abandon your booth until 5:15PM even if you have run out of samples early. Abandoned tables end up turning into trash receptacles and it looks bad for the event and bad for anyone that comes around looking for your booth. We encourage you to stay at your booth and chat with our attendees who do approach your table - it's still an opportunity to make a lifelong customer!

STAFF PASSES / GLASSES / PLATES / GENERATORS

(3) staff passes, plates, and cups are provided to all participants, UNLESS you emailed your COI to [email protected] prior to May 1st, in which case you will be provided with (4) staff passes, plates and cups. If you are unsure whether you emailed your COI, please email [email protected] for confirmation. You may pick up your staff passes by following the "CHECK IN" procedure noted above.  We do NOT need the names of your staff members. 

**Please do not bring more staff than you have passes for - we will be unable to supply extra passes **

If you would like to purchase additional passes, we offer a 20% discount to our participants. Please email [email protected] for your discount code. We limit passes to a certain number so that we can account for the number of attendees in advance. Purchasing additional tickets helps us to keep track of our attendance numbers and also helps to support The Big Brothers Big Sisters, which is the event's beneficiary. Thank you for your support!

If you have made a request via our online form or email for a generator, then a generator will be provided for you. A reminder to please mail your $50 generator fee to Create Promotions at 3765 South Higuera Street, Suite 120, San Luis Obispo, CA 93401 immediately after your request has been made.  Make check payable to Create Promotions, LLC.

WHAT WE PROVIDE

For you: We provide a 10x10 booth space, coverage, a table (two for mixologists and restaurants), signage, and a linen UNLESS you have noted that you will bring your own branded 10x10 tent and/or branded linen. If you do not recall if you have committed to bringing your own linen/branded tent, please check your Online Participation Form Email that was forwarded to you, or email [email protected] to confirm. 

If you are providing your own tent, please bring stakes to secure your tent to the ground. Make it pretty! We encourage you to decorate your spot. Bring flowers, your own signage, sign with your dish ingredients. Stand out, make it fun!

For attendees: We provide (1) biodegradable plate, fork and napkin, and (1) biodegradable cup at entry.

WATER / RESTROOMS / ICE

Culligan is providing drinking water which you can get at the water station. We recommend bringing a refillable water bottle, or you can use your cup. We will also provide several hand washing stations located onsite. Porta-potties will be onsite as well. 

Ice is provided for wineries, breweries, distilleries, and mixologists ONLY. (3) 20 pound bags will be provided for those bringing bottles, and (5) 20 pound bags will be provided for those bringing kegs. You can pick up your ice at the Ice Truck (located in the parking lot near the front entrance) beginning at 10am. We will have two volunteers assisting with ice delivery. You may request assistance with ice delivery to your tent at the Ice Truck. 

BRINGING A BBQ PIT/GRILL/FRYER?

Please bring a mat and/or container to place underneath to catch grease and/or embers. We also recommend loading in on Friday, May 20th between 2pm and 4pm. Overnight security will be provided.  If you have not done so already, please notify us immediately at [email protected] if you'll be bringing in a pit or trailer or will have an open flame of any kind. 

WHAT TO WEAR

Bacon & Barrels is always an outdoor festival. The field will be short grass. Please plan your shoes accordingly. We strongly recommend against high heels and wedges. You'll be under tent coverage while serving but we still suggest bringing sunscreen, a hat, and refillable water bottles. 

EVENT SCHEDULE

There's a lot going on at Bacon & Barrels! From live chef and mixology demos, to live music, to awards! Check out the day's schedule here.

JEFE DE PORKO COMPETITION

All of our participating restaurants and mixologists (except for those serving in the VIP Lounge) are invited to throw their hats into the ring to compete for the title of JEFE DE PORKO. There is a restaurant and mixology category. Participating restaurants and mixologists will be judged on Presentation, Creativity, Taste, and Use of Bacon or Pork.

How to participate:  Our three judges will come to your booth to taste around 12:00PM.

The winner's in each category receive a trophy, presented live on the Main Stage at 4:30pm, social media love throughout the year, and the sweetest prize of all, bragging rights. 

THE PEOPLE'S CHOICE AWARDS

Festival attendees will get to electronically vote for their favorite dish and cocktail via the Bacon & Barrels FREE mobile app or at the Information Booth. The winner of the People's Choice Award in the Mixology and Restaurant Category will be announced at the festival and presented with their trophy live on the Main Stage at 4:30pm. Winning the People's Choice Award means recognition at the event, social media love throughout the year, and of course bragging rights! So, be sure to encourage attendees to vote for you at the INFO BOOTH or to download the mobile Bacon & Barrels app. Voting begins at 1:00pm and ends at 4:00pm.  Not open to restaurants only serving in the VIP Lounge. 

NON PROFIT TAX ID FOR DEDUCTION

The non-profit TAX ID number will be provided to each participant shortly after the event date. Please consult with your tax advisor as to the deductibility of your donation. 

ABC LICENSE

A copy of the ABC license will be provided the week of the event to all wineries, distilleries, and breweries via email.

ONE LAST THING...OUR RECOMMENDATIONS!

Bacon & Barrels has been an incredibly successful event since its inception, and we want to continue that year after year, to ensure our purveyors are connected to a classy and well-run event, where foodie and libation lovers know they can discover the best of the best. As such, here are a few guidelines we kindly ask that you please take note of:

• Efficiency is everything! The event gets its busiest between 1:30pm and 3:30pm. We noticed that when participants have their samples pre-prepared, their line moves along more quickly and they're able to introduce their delicious food and libations to more happy people and future customers! In order to make sure everyone tries your food/libations, we find it's best for your staff to hand each guest one at a time, otherwise some of our excited guests might take several at one time if samples are sitting out for the taking. 
• If you run out of samples early, which hopefully you don't, please do not abandon your booth area. Abandoned tables end up turning into trash receptacles and it looks bad for the event and bad for anyone that comes around looking for your booth. We encourage you to stay at your booth and chat with our attendees who do approach your table - it's still an opportunity to make a lifelong customer!
• Please be weary of over-serving.  Breweries/Wineries - limit pours to 2 ounces. Mixologists/Distilleries - limit pours to 0.5 ounces.  If you see someone is overly intoxicated, please notify security immediately. Please DO NOT serve alcohol to someone who is overly intoxicated or wearing a RED wristband. Those are our Designated Driver guests. 
• Our guests are major foodies and love their barrel beverages, so naturally they are going to want to talk shop with you - we suggest having someone in your booth that can speak to your product and can engage with the audience. Encourage them to step to the side to chat so that the line is not held up. If you can only bring one pourer, encourage this person to continue serving guests in line while they speak to the other person to the side. Again, it's another opportunity to make a lifelong customer!
• Be sure to use the hashtag #baconandbarrels
  •  Facebook: https://www.facebook.com/BaconandBarrelsSanDiego    
  •  Twitter: https://twitter.com/BaconandBarrels                                    
  •  Instagram: BaconandBarrels

CONTACT

Steph Curcio / Production Manager / [email protected]