APPLICATION FEES:
A non-refundable application fee in the amount of $20.00 will be due upon application submission in order to apply for consideration to the festival.
Application statuses include: Acceptance, Rejection, Waitlisted.
ACCEPTANCE:  Accepted vendors will be notified via email through the Eventeny application platform. Please add Eventeny to your approved contacts so that you are sure to receive all notifications. Upon acceptance, the credit card on file with Eventeny will be charged. If this form of payment is determined to be no longer valid, we will contact you via email and will allow 5 additional business days to resolve the matter and confirm participation. If confirmation and vendor payment are not received at the end of the 5 additional business days, we will offer your spot to one of our waitlisted vendors.
VENDOR BOOTH FEES:
The City of Milton will provide ALL booth vendor tents. Available tent sizes include 10x10 white canopy tent and 10x20 white canopy tent. Tents will be set up by City of Milton selected rental vendor on Friday, October 1, 2021.
FOOD VENDORS:
Food Cart
Food Truck
Food Booth - The City of Milton will provide ALL food vendors requiring a booth. Available tent sizes include 10x10 white canopy tent and 10x20 white canopy tent. Tents will be set up by City of Milton selected rental vendor on Friday, October 1, 2021.
Festival Supplied Power: $20.00
REFUNDS/CANCELLATIONS:
If an exhibitor cancels for any reason prior to August 31, 2021, 100% of booth fees will be returned upon written request. Please note, any cancellations after August 31, 2021 will result in full forfeiture of booth fees.
REJECTED APPLICATIONS:
Unfortunately, not all applicants will be approved to participate in Crabapple Festival. Possible reasons for application denial include but are not limited to: Too many vendors already approved in one category, product or ware does not fit the integrity of the festival, product or ware is not hand-crafted, considered an art, antique, or unique, local item, applicant did not adhere to previous festival rules/regulations, and more.
WAITLIST POLICY:
A waitlist will be developed based on jury scores. Exhibitors placed on the waitlist will be notified via email. If and when cancellations are received, the waitlisted exhibitor will be contacted and given the opportunity to accept or decline the invitation. Acceptance must be acknowledged, and payment complete within 72 hours of notification in order to secure a space in the festival.
WEATHER:
This is an outdoor festival and will take place rain or shine. All exhibitors are expected to have their booths open during this time. Exhibitors should be prepared to protect their products in the event of inclement weather. If the weather turns severe, the City of Milton reserves the right to close the show for safety reasons.
RULES/REGULATIONS:
STANDARDS:
* Prior acceptance to previous Crabapple Festivals does not guarantee acceptance to this year’s festival. Artists are selected via jury process every year. Please read the "Jury Process" section below for more information.
All products for sale must be original, hand-crafted, and well-executed. The City of Milton and Crabapple Merchant Association (CCA) will not accept commercial goods for resale.  The City of Milton reserves the right to ask you to pull any merchandise we feel could be construed as offensive. 
Items must be categorized into one of the following:
We reserve the right to change your selected category if a different category appears to be a better fit. If you are unsure what category your work belongs in, feel free to get in touch.
If your products fall in more than one category, please apply under the category which 50% or more applies. Please provide a brief explanation if other products fall under separate categories in the notes section provided in the application.
Antiques
Folk Art
Food Truck
Food Tent
Glass
Bath & Body
Jewelry
Leather
Metalworking
Painting
Paper
Photography
Pottery/Ceramics
Printmaking
Soft Sculpture
Toys 
Woodworking
Exhibitors in the Food category may or may not be able to provide tasting samples at this year’s festival due to public health and safety concerns due to the COVID-19 pandemic. A final determination will be made by September 1, 2021, and food vendors will be notified via Eventeny if sampling will be permitted.
JURY PROCESS:
Artists are chosen using a jury process. A jury of 5 to 7 people, comprised of City of Milton Event Coordinators and Crabapple Merchant Association members, will review and score every application based on the information provided in the application, photos submitted, associated websites, social media accounts and reviews.  As such, it is highly recommended that you use high quality, current images of your work. Due to limited space at the festival, capacity is limited, and every effort is made to distribute offerings among all product categories.
IMAGES:
A minimum of 4 quality images must be submitted for each category entered by each applicant. Applicants must submit multiple photos showcasing the products you intend to market in your booth, your booth set up and signage. Applications submitted without photos will not be considered.
BOOTH INFORMATION:
BOOTH SPACE:
The City of Milton will provide all booth vendor tents. (Exception for festival food vendors only)
Sizes available:
10x10: $200
10x20 $300
Booth/tent sharing is not permitted.
Please indicate booth location preference along with your submitted application and your request will be considered. Booth space (location) assignments CANNOT be guaranteed.
Crabapple Fest provides the physical space for booths and a 10 x 10 or 10 x 20 white canopy tent. Exhibitors are responsible for providing tables, chairs, side panels. 
Electricity can be provided for an additional fee of $20.00 and must be requested at time of application in order to account for appropriate booth location. Apart from approved food vendors, individual generators will not permitted.
If accepted, you will be required to provide your business license / Sales Tax number. If you do not have one and are a Milton resident, you can apply for one at www.cityofmiltonga.us.
Booth fees include the parking for one vendor vehicle in designated vendor parking lot. Additional overflow parking will be available at locations nearby the festival and City of Milton will provide a shuttle service to these parking locations.
Overnight security will be present on Friday, October 1, beginning at 6:00 p.m. for vendors choosing to set up their booths the night before the festival. This security will be provided by Milton PD.
The Festival runs from 10:00 a.m. to 5:00 p.m., rain or shine. No booth fees will be returned in the event of inclement weather.  
Your booth must be open with merchandise 10:00 a.m. to 5:00 p.m. Closure of your booth early or late opening late may result in exclusion from future festivals.
Booth Set-up:
The grounds will be open to exhibitors to set-up 6:00 p.m. on Friday, October 1, 2021 until 10:00 p.m, and will reopen again for set up at 6:30 a.m. on Saturday, October 2, 2021. All booth set up must be complete by 8:30 am to allow time for City of Milton inspections prior to the start of the festival.
All vendors are responsible for set up in the designated timeframe permitted on Friday evening or Saturday morning.
Vendors will receive booth assignments, along with load-in and load-out instructions, via Eventeny in the weeks leading up to the festival. For load-in, please pull up to your assigned booth, unload your car completely and then move your car immediately to the designated vendor parking lot PRIOR to setting up your booth. Please note, vehicles MAY NOT be parked in front of your booth while setting up.
Booth Break-down:
Exhibitors may not begin break down until end of event on Saturday, October 2, at 5:00 p.m. No vehicles are allowed on the grounds before 6:00 p.m.
Please make sure your booth is fully packed and all items are secured PRIOR to pulling your car up to load your vehicle. Please note, vehicles MAY NOT be parked in front of your booth while packing up.
JURY DETAILS:
Average number of applications submitted each year: 200
Average number of artists selected from the jury to participate in the event: 120
How images are viewed by jurors: Computer monitor
Jurors score applications using the following scale: 1 - 10
Number of jurors scoring applications: 5-7
Am I allowed to observe the jury process? Jury process is closed
If you have questions, feel free to contact us at events@cityofmiltonga.us
Fire Marshal Requirements: Fire Marshal will be doing their inspection at 8:30am on Saturday. All tents must be weighed down. Any tents over 400 sq. ft. a fire resistive certificate must be provided, these can be found on the tag in the tent. Any tents where food is being cooked, warmed, barbecued, or any other heat/flame-based process occurring under or within close proximity must provide a flame resistance certificate. Outdoor cooking hat produces sparks or grease-laden vapors shall not be performed under or in close proximity to a tent. An ABC fire extinguisher must be provided for all cooking/warming/hearting processes. A Class K fire extinguisher must be provided (in addition to an ABC fire extinguisher) for all frying.
If a vendor/participant displays items or conducts activities that were not listed on the application, OR has misrepresented activities taking place in any way, the event organizers reserve the right to ask the vendor/participant to leave the event and forfeit fees.
If your booth poses particular risk to attendees, festival planners reserve the right to require proper insurance documentation.
FOOD VENDORS - Please provide licenses and health inspection certifications upon application submission. All cooking, holding, preparation, refrigeration and associated vendor equipment must comply with all codes, including, but not limited to Georgia Department of Public Health rules and regulations (dph.georgia.gov/environmental-health/food-service), electrical and temporary structure codes and food preparation and service requirements.
Food Safety Guidelines for Temporary Events: Fulton County Health Department These guidelines will help you reduce the risk of foodborne illness.
BOOTH- Design your booth with food safety in mind.
MENU- Keep your menu simple. All food must be prepared on-site on the day of the event, or in a licensed kitchen. Home preparation of foods is only allowed for baked goods.
TRANSPORTATION- If foods are to be transported from one location to another, keep them well covered and provide adequate temperature controls. Cold foods need to be kept at 41 degrees F or colder. Hot foods cannot be transported--- they must be prepared on site.
STORAGE- All food and single-use items must be stored at least 6 inches off the ground. Store toxic materials (such as bleach and other chemicals) away from food.
REFRIGERATION- Mechanical refrigeration is required, and potentially hazardous foods must be stored at 41 degrees F or lower. Provide thermometers in all cooling units.
COOKING- Poultry must be cooked to 165 degrees F. Hamburger, other ground meat, and pork must be cooked to 155 degrees F. Cook all other meats to 145 degrees F. An accurate, sanitized, metal-stem thermometer must be available and used to check internal food temperatures.
HOT HOLDING- Electrical equipment is required to keep food hot if it is cooked and then held before serving. The hot holding temperature must be 135 degrees F or higher.
FOOD DISPLAY AND DISPENSING- Keep foods and single-use items covered to protect them from insects, dust, etc. Single-use items that are not covered should be stored with the opening or food contact surface facing down.
HEALTH AND HYGIENE- Anyone with cramps, nausea, fever, vomiting, diarrhea, jaundice, open sores, or cuts on the hands must not be allowed in the food booth. Workers should wear clean outer garments, and an effective hair restraint. Workers must not smoke, eat, or drink in the booth.
DISHWASHING- Wash equipment and utensils in a 4-step process:
Wash in hot, soapy water.
Rinse in clean, warm water.
Sanitize in a 50 ppm bleach solution for 1 minute.
Allow to air dry.
Fact: Most illnesses from temporary events can be traced to improper temperatures during cooking and holding food.
HANDWASHING- Set up a handwashing station which includes warm running water, hand soap (not dish soap), disposable paper towels, and a bucket to collect the dirty water. A container of warm water with a push button spigot or turn spout is acceptable. Hands must be washed prior to handling food, after using the toilet, and after touching raw meat or any other surface that may contaminate hands (including hair, face, money, etc.). Hand sanitizer or sanitizing wipes CANNOT be used in place of handwashing. The use of disposable gloves can provide an additional barrier to prevent contamination, but hands must be washed before putting on gloves, and when changing gloves.
ICE- Ice used in beverage cups must be stored separately from ice used to cool cans and bottles. Dispense ice from a bag with a scoop, never with your hands.
WIPING CLOTHS- Rinse and store your wiping cloths in a bucket of sanitizer of the proper concentration (e.g.. 100 ppm bleach) for wiping down surfaces. Use the appropriate sanitizer test strips. Test strips can be purchased at local health departments.
NO LEFTOVERS- Foods left at the end of the day may NOT be served the next day, and must be discarded. Plan accordingly.
WATER SUPPLY- Obtain your water from a potable (safe drinking) source. Any hoses used for dispensing water should be food grade (not garden hoses).
REFUSE- Two refuse containers should be available, one for your garbage and another for your customers’ garbage. Keep your garbage containers covered during periods of inactivity.
LIQUID WASTE- Wastewater cannot be dumped onto the ground, streets, or storm drains. Use containers to collect liquid waste and discard in a sanitary manner.
Please make sure your booth has all of the following before your inspection, or the opening of your booth may be delayed:
Handwashing station with hand soap, paper towels, container of warm water, and a bucket to collect wastewater.
Dishwashing station with three containers large enough to immerse your largest piece of equipment, warm water, dish soap, sanitizer, and test strips for sanitizer.
Wiping cloth bucket, water, sanitizer, and wiping cloths.
Metal-stemmed thermometers for checking cooking temperatures and hot holding temperatures.
Mechanical refrigeration with a thermometer in EACH unit.
Containers for trash. Lids available.
TRASH AND REFUSE - Vendors must dispose of all trash in the dumpsters provided by the Festival. Recyclable materials must be placed in the appropriate locations designated by the Festival. Vendors are expected to clean up their area regularly during the event and thoroughly at the closing of the Festival - each booth area must be left clean. Failure to thoroughly clean the assigned vendor space will result in a cleaning fee of $100. No dumping of any product, liquid or solid, is allowed anywhere on festival grounds. Illegal dumping is subject to fines – vendors are responsible for all costs resulting from the improper disposal of materials.
HOLD HARMLESS
By agreeing to be a community vendor at the 2021 Crabapple Fest, you assume all responsibility for, and risks and hazards of, participation in the rental activity planned by your group (“rental group”). In considerations of the City of Milton and the Crabapple Merchant Association providing permission to use the space requested, you, and all members of your rental group, do hereby release the City of Milton and the Crabapple Merchant Association, including all officials, officers, employees, sponsors, organizers, supervisors, volunteers, participants and agents (collectively the “releasees”), of any and all claims, demands and causes of action of whatever kind and nature, to include any and all bodily or personal injuries, damage to property, and any other damages or injuries, whether foreseen or unforeseen, resulting from or related to participation in the rental activity planned in the City of Milton and the Crabapple Merchant Association. You and all members of your rental group also agree to defend, indemnify and hold harmless the releasees from all claims for bodily and personal injuries, damage to property, and the consequences thereof arising out of you or your rental group’s joint or several negligence or willful conduct, to include that of your agents, servants or workmen.
The City of Milton and Crabapple Merchant Association continue to monitor the progression of the COVID-19 pandemic, with citizens and participants’ health and safety a foremost priority. Given that, if there is a surge in cases or growing public concern, our Crabapple Fest plans could change – including possibly canceling the event altogether. Another scenario is that Crabapple Fest could continue with some modifications for the safety of all involved. Whatever the route taken, the City and CCA will adhere to guidelines from the CDC and Georgia Department of Public Health. We will also examine trends and statistics related to COVID-19 and notify vendors, service providers and the community if any changes are to be made.
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