• * Sand in My Boots 2025 Food Vendor Application

    Gulf Shores, AL | May 16-18, 2025
  • Sand in My Boots is now accepting applications for Food Vendors. In order to be considered as a Food Vendor you must complete this entire application.

    If you have multiple concepts/menus or would like multiple locations, you will need to fill out a separate application for each location/concept/menu.

  • ACCEPTANCE:

    The attention you give to this application matters.

    The sooner you fill out this application, the greater your chances of acceptance are. Acceptance emails will be sent as applications are vetted and spaces are filled. Corresepondence will start in February and go through May.

    All correspondence will happen via emails from SIMB.food@gmail.com

    Accepted Vendors will be posted online in a link sent to all applicants. Due to the overwhelming amount of applicants, we are not able to provide individual updates as to whether or not a vendor is accepted. 
     
    BOOTH FEES:
    Sand in My Boots will take a commission on gross sales (less sales tax). Calculation of this commission % is based on the booth type, booth location, and the pre-approved menu, as well as food and beverage preparation and presentation.
    All food vendors must utilize operational infrastructure installed by the festival, including: sales tent, facade, signage, point of sale, and power. The costs for these items is passed onto the vendor and must be paid within the terms outlined within the Vendor Agreement. 

    Estimated costs for each item are listed below in application.

    note: vendors are required to operate 1 x POS for every 5' of frontage.


    RULES & REGULATIONS:
    Vendors must comply with all Sand in My Boots Rules & Regulations, including the serveware inventory program, sustainability initiatives, and POS system compliance. These details will be sent to accepted vendors.
     
    Sand In My Boots serviceware + inventory program requires that all food vendors purchase all their plates, boats, napkins, cups, straws, etc. from our 3rd party compostable ware provider. No outside serviceware is permitted for use at the festival. Details will be distributed upon acceptance.
     
    Accepted Vendors are responsible for paying all sales taxes, obtaining a temporary food license from the local health department, and complying with all requirements for a temporary food establishment. Details regarding sales tax and food license requirements will be provided upon acceptance.
     
    INSURANCE:
    All Vendors are required to have an insurance policy to participate in Sand in My Boots. Specific insurance requirements and submission instructions will be emailed to accepted Vendors. Accepted vendors are required to submit Certificate of Insurance upon acceptence. 
     

    Specific Operational Details:
    Vendors are required to supply all necessary cooking equipment, fire extinguishers, tables, floor coverings, coolers, refrigeration units, and any items needed to obtain proper permits.

    Please note:
    * all cooking must happen under the service tent per Health Department
    * there is no BOH space behind food service tents. Any BOH space must be left fully clear as a fire lane.
    * propane tanks must be 10' (preferably 12') from the cooking elements they supply as well as 10' (preferably 12') from any other propane cooking elements. Consider this carefully when submitting your booth layout.

    Each food vendor must provide a 3-bay dish and a hand wash sink with hot/cold running water, along with a gray water pump. Vendors are also responsible for placing ground cover within their booth or cooking area to absorb any grease.

    Propane: All propane tanks must be kept at a minimum distance of 12 feet from any cooking equipment to ensure safety.

    Open flame cooking, charcoal cooking and wood burning smokers are not permitted at this event.

    Vendors must collect and bag any trash from within their booth space. Dumpsters will be provided for vendor trash disposal.

    For a cohesive, professional appearance, the event organizers will produce banners and menu boards for all tents, and no additional items may be hung on the outside of the tent. Vendors must be ready to open 1 hour before gates each day of the event. Vendors must be fully open during the full duration of festival hours. Vendors will be charged a commission on average sales per hour for every hour they are not open.

     

  • Basic Information:

    All items marked with * are required to submit on the form.

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  • MENU INFORMATION:

    Please enter the menu items, prices and desription that you wish to sell at this booth.

    Imagine you're looking at your menu board. 

    • Please enter 1 menu item at a time
    • Select + Add Next Menu Item for a new line item after each item
    • Add sides & upcharge items at this time as well
    • Be short and concise with your description, uncomplicated menu is preferable
    • You have 15 line items max (including sides/upcharges/handmade drinks)
    • We will be limiting the amount of vendors allowed to sell carnival fare items such as corndogs, chicken tenders, etc. Be creative - we are looking for menu items that the fans will be excited about before showing up.

    Final menu items and prices are subject to festival approval. We may require that you remove or add menu items or ingredients in order to be accepted.

  • STAFF MENU ITEM: All Vendors must offer (1) $15 staff menu item for Festival Staff. Please list that menu item here:

    This must be considered a meal/entree - side of tots does not count for example.
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  • BOOTH DETAILS:

    Please note when filling out these details:
    * there is no BOH space behind food service tents. Any BOH space must be left fully clear as a fire lane.
    * all cooking must happen under the service tent per Health Department
    * propane tanks must be 10' from the cooking elements they supply as well as 10' from any other propane cooking elements. Consider this carefully when submitting your booth layout.

    • What type/size booth you're applying for
    • Your booth footprint & operational needs
    • Remember, if you are looking to apply for another booth/concept, you'll need to fill out and application for each space & concept
  • ELECTRICAL NEEDS:

  • PROPANE NEEDS / COOKING:

    • Propane requirements
    • Cooking supplies/styles/spacial needs
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  • SIGNAGE REQUEST:

    For every 10' of frontage, you'll have 1 banner, for example:

     

    (LARGE FONT)    DONNA'S FAMOUS BURGERS & FRIES              

     (SMALL FONT)                ANGUS BEEF | VEGGIE BURGER | LOADED FRIES      

     

    Please use the space below to indicate what you would like your banner to say (please note that the festival will determine all signage copy and likely will not review this copy with vendors before print and install) :

  • STAFF WRISTBANDS / CREDENTIALS

    Keep in mind:

    • When considering staffing:
      • All vendors are required to have a minimum of 1 POS per every 5' of frontage
    • For every 10' frontage, average staffing is 8-10
    • We may require you to submit your staffing schedule to vet your credential requests.
    • Vendors will permitted approximately 1 parking space per location, accessible by shuttle only.
    • Each location will receive 1 x Restocking Pass to access the festival for 2 hours on show days. The Restocking Hours start 4 hours before gates and end 2 hours before gates. All vehicles will need to be off site 2 hours before gates.
  • EXPERIENCE & REFERENCES:

  • NON REFUNDABLE BOOTH FEE:

  • The festival charges a non-refundable fee that covers all or a % of infrastructure requested by the vendor. This includes sales tent, signage, point of sale, and power. Listed below are the estimates for each item:

    • Tent:
      • $500-$1000 (dependent upon size selected)
    • Signage:  
      • $250 per 10' frontage
    • Point of Sale:
      • $150/unit
      • Vendors must utilize and operate 1 POS for every 5' of frontage
    • Power:
      • $8-$10/amp (this doubles for 220/volt) 
  • Acceptance + Paperwork + Payment Process:

  • In order to be considered as a vendor you must complete

    1) this application

    2) the credit card authorization form once you accept your invitation to vend 

    Once your completed application has been submitted the following steps will happen:

    • The Food Manager will blast all applicants with a link that lists all accepted vendors.
    • If accepted, vendors will have 7 days to accept or reject the acceptance invitation.
    • Vendors who accept the invitation to participate will be sent an electronic contract to sign and return along with payment details.
    • Payment must be made within 7 days of receiving payment details in order to reserve space.

    All payments must be in US Dollars. Payments submitted in any foreign currency will not be accepted.

    Vendor will be responsible for all processing fees incurred due to payments issued with insufficient funds.

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