CONTACTS

Event Logistics Manager
David Jones
david@davidjonesassociates.ca
(902) 483-8515

Drink List and Accounting
Yuko Henden
yuko@curatedmagazine.ca

Owner
Alexander Henden
alex@curatedmagazine.ca
(902) 478-7025

IMPORTANT

1. Please make sure to read everything on this page and bookmark this page as your reference point.

2. Once you have read the information on this page, please click: “I have read the entire page” (at the bottom of this page) as verification that the information has been read.

BASIC EVENT INFO

Event name: Delish – An Epicurean Soirée
Date: Thursday, April 18, 2019 (the day before Easter long weekend)
Time: 7:00 – 10:00 p.m. (doors unofficially open early at 6:30 p.m.)
Location: Halifax Marriott Harbourfront
Address: 1919 Upper Water Street, Halifax

EVENT LOGISTICS

David Jones is our Event Logistics Manager. He will be in touch regarding load-ins and set-up.

1. PARKING

A single-use parking pass will be given to each vendor by David Jones at load-in. Additional parking is available at your expense. If you require it, please consider using the parking at Purdy’s Wharf or the Casino.

2. LOADING IN

The loading dock is most easily reached by following Upper Water Street in front of the Casino to its southern end and the loading dock will be on your left.

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Load-in time is between 2:00 p.m. and 5:15 p.m. Each vendor will be allocated 15 minutes at the loading dock and will be provided with an escort. Hotel dollies are available for use, however, bringing your own collapsible dolly could prove useful. 

David Jones (david@davidjonesassociates.ca) will set up and confirm your load-in schedule. 

3. EVENT SUPPLIES

David Jones will be in contact you regarding the following:

  • Your electrical power needs
  • How much ice you need
  • Access to hotel refrigeration services

4. BRINGING A TENT

Tents are not permitted at this event, as there is only one position for a tent at this event and it has been allocated already.

5. TABLE-TOP DRINK MENU

We will provide a drink menu sign for your table. Please complete the following Drink Menu Form by April 4th, 2019. Here is the link: https://goo.gl/forms/n5rYviN931ywpPuh2

6. FINAL GUEST COUNT

You will be receiving an email regarding final guest numbers from Alexander Henden on Sunday, April 14. If you don’t see this email Monday morning (April 15), contact Alexander Henden – alex@curatedmagazine.ca

7. GENERAL HOUSE-KEEPING

The door opens at 6:30 p.m. Be ready for service by 6:15 p.m. 

Vendors and crew will require event wristbands to enter and exit the event. No exceptions.

The maximum number of people at each vendor table is 3. If you require more servers, you must get authorization from Alexander Henden prior to the event.

You are required to have at least one person attending to your table at all times.

The event continues to 10:00 p.m. Please do not begin to breakdown and pack your gear until that time unless permission is obtained from David Jones or Alexander Henden.

For load-out, you will be guided and assisted by our volunteer team lead by David Jones. More details will be provided at the event.

Event organizers and hotel staff will be checking with you periodically throughout the evening to see how things are going. Please make sure to communicate your needs with them.

8. PERMITS

We will be taking care of sampling permits so you don’t need to apply for it. You’re also welcome to sell your closed-bottled products at the event. Please bring retail bags for your products if you wish to sell your products.

9. COMPENSATION & PAYMENT

Brewery & Cidery

Collect one ticket per 4 oz sample and hand them over to Yuko or any one of our volunteers before you leave the venue. You will receive an email from Yuko detailing your compensation within a week of the event.

Winery

We will be compensating for bottles of wine versus paying a flat rate for individual samples. This will address concerns over the value/price of different wines you plan to serve. That being the case, we would ask that you not bring ultra-expensive wines to DELISH. 

Keep a record of how many bottles you bring to the event, and after the event record how much is still remaining.

Collect one ticket per sample during the event. We will provide a ticket collection bag. Hand over the bag to us before you go home. Each sample must be maximum of 2 oz. We will cross-reference your invoiced count with tickets collected.

Invoice us for the product consumed at the event; include the following information:

  • Name of the product
  • Quantity consumed for each product (do not include bottles you sold to the event guests)
  • Price for each product
  • Please note that we request prefered pricing (+ HST) and not full retail.

Distillery

Bring all the products–samples you will be serving at your booth AND what the bartenders will be serving—to the event.

Keep a record of what you bring and what you’re left with at the end of the event (excluding bottled products that you sell to the event guests.)

Invoice us for the product consumed at the event; include the following information:

  • Name of the product
  • Quantity consumed for each product, including quantity used by your booth and bartenders (but do not include bottles you sold to the event guests)
  • Price for each product
  • Please note that we request prefered pricing (+ HST) and not full retail.

Make your invoice out to: Local Connections Publishing, 2131 Maitland St Halifax, NS  B3K 2Z8 and email it to Yuko yuko@curatedmagazine.ca . You will receive your payment within a week.

New vendors will receive a message from Yuko yuko@curatedmagazine.ca to collect your banking info for enabling electronic funds transfer. This is how Curated pays the event participants.

RECAP AND ACTION ITEMS

1. Wait for an email from David Jones to get your load-in schedule. He will also ask for your event supply needs (e.g., electrical power)

2. FIll out the online Drink Menu Form by April 4th, 2019. Here is the link: https://goo.gl/forms/n5rYviN931ywpPuh2\

3. Wineries, please adhere to the maximum of 2 oz. sample size.

4. The maximum number of people at each vendor table is 3. If you require more, you must get authorization from Alexander Henden prior to the event.

5. If you failed to comply with the request above, you will be required to shut down your booth and depart.

6. Invoice Local Connections Publishing, 2131 Maitland St Halifax, NS  B3K 2Z8 Email it to yuko@curatedmagazine.ca

Vendor Name (required)

Contact Name (required)

Email (required)