Vendor FAQs

What is the serving size for each taste?

A “taste” at the festival is the size of an appetizer plate.  (2” by 3” and 1 ½ inch deep plate).

Will my restaurant's booth earn any money back from serving tastes?

This year, a debit card/event card will be used in exchange for tastes and activities. Every vendor will be provided with their own pre-programmed terminal (menu items or activities and prices). Each night a Taste of Ladera representative will collect all the equipment, run a sales report and check you out. All sales figures will be totaled at the end of May 2, 2010. Each business/restaurant will be reimbursed 1/3 of their sales.

Does my restaurant need to be located in Ladera?

No, we welcome everyone. This is a signature event for all of Orange County. Ladera Ranch has wonderful restaurants, but there are not enough to satisfy all taste buds. We welcome our neighboring cities to participate and experience our community.

What is the cost for a booth?

The early-bird registration fee is $700 for the two-day event and is effective until March 2nd. Your booth includes: (1) 10X10 canopy, (1) 6ft table and (2) chairs. There is also a $100 cleaning/damage deposit that is required with your application. If you are cooking at the event, you will incur an additional fee of $100 fee. At the close of event, a Taste of Ladera representative will check your booth for any damage or trash to determine if you are eligible for a refund. You are responsible for cleaning your booth and depositing all waste products in the designated location. If you are cooking at the booth, a representative will work with your booth to ensure that all grease and oil are properly discarded.

Does Taste of Ladera require a deposit to secure a booth?

No. Your booth must be paid in full along with your cleaning fee deposit upon registration. Please download the application for more detail. Your booth is not reserved until full payment is made.

Can I decorate my booth?

You are responsible for your entire display.  Please remember that this is a family-friendly event and your displays must be in good taste.  No use of obscene or suggestive language may be displayed on banners.  You are also responsible for providing your own labor, tools, tape, zip ties, etc.  We cannot move any items for you, so you must provide your own staff.

How does my booth get staffed?

You are responsible for staffing your own booth.  Please do not leave your booth unattended at any time. You will be provided with four (4) passes to the event for your staff for both days.  All other tickets for additional staff may be purchased in advance or at the event.

Can any special requests be made for my booth location?

Yes, the earlier you sign up, the more likely you are able to get a better spot.  Location requests are based on availability and on a first come, first served basis.  Don’t wait too long because every year sells out!

How much exposure do I get by participating?

We get up to 30,000 attendees, so the amount of exposure is tremendous.  We are expecting even more with the continuation of the two-day event and the overwhelming positive feedback.

Are all applications accepted?

We reserve the right to refuse any business.  The Taste of Ladera committee reviews all applications and will notify the accepted applicant.

Can my booth serve alcohol?

No.  Due to our ABC licensing, we have designated booths that are solely selling alcoholic beverages.  If you are a key sponsor, however, selling (non-alcoholic or alcoholic) beverages will be allowed at your booth with Taste of Ladera coordination.

How can I get started?

It’s so easy!  Just fill out our online application and complete payment online.  Payment can also be mailed to the address on the form, but your booth will only be confirmed after payment is secured.  If you have any questions, you can also email us at info@eventcomplete.com.

Fee Recap

Booth Space $700-payment received by March 2, 2010; $850 after March 2 Cleaning/Damage $100-separate check; refundable if area is clean at close Cooking Fee $100-for restaurants that are cooking on site