EXHIBITOR BIBLE 2022
ALL THE INFORMATION YOU NEED IS HERE!
YES, there is a lot to go through here so please BOOKMARK THIS PAGE – so you can access all info and links when you need them.
This is a blind webpage so please do not share via the socials. This is for INTERNAL USE ONLY.
Below is a numbered, step by step guide, and what we need from you.
The sooner we get this information from you the better, so we ask for your help with this as soon as is possible.
Below are some quick hyper links to relevant information but please DON’T JUST READ YOUR SECTION. There is other information throughout that is relevant to you.
1. REVEL Contacts
2. Event Dates, Details & Locations
3. Floor Plans
4. Checklist
5. Licensing & Compliance
6. CHEESE Folk – Registration
7. FOOD Folk – Registration
8. DRINK Folk – Registration
9. Stock Quantities & Logistics
10. Sales on the Day
11. Event Set Up,
12. Run Sheet & Other Requirements
13. Marketing & Promotion(SOCIAL MEDIA CHEAT SHEET)
14. And Finally… The Fine Print
REVEL CONTACTS
Operations Manager & Event Coordinator: Dave McLean – dave@revel.global
Mould Collective Coordinator: Rachel Stewart - rachel@revel.global
Head of Revel: Dan Sims – dan@revel.global
EVENT DATES, DETAILS & LOCATIONS
HOBART
21-23OCTOBER
(2000 pax across 4 sessions)
SESSION TIMES:
Friday: 5pm-9pm
Saturday: 11am-3pm and 4pm-8pm
VENUE:
The Goods Shed
41 Evans St,
Hobart TAS 7000
PARKING:
There is plenty of paid parking on Hunter Street, Evans Street and Franklin Wharf. Our advice is to get an uber to the venue.
CHECKLIST
Register your Cheese
Complete the form HERE
Register your Booze
Complete the form HERE
Register your Food
Complete the form HERE
Submit your RSA & Liquor licence
Complete RSA from HERE
Submit you Food Safety handling
Submit certificate HERE
Venue Induction
BRISBANE
Please ensure you have this submitted NO LATER THAN 20 June, 2022. This needs to be done 10 days prior to the event…so please get on this quickly!
RNA VENUE INDUCTION
This is standard quick, standard form for all persons exhibiting and or working at the festival at the Brisbane ShowGrounds . This will last for 12 months so will (hopefully) cover the 2022 event as well.
This must be completed by all staff who will be behind the stand.
When prompted, the the code to use is “Event21″
This will take approximately 10 mins (could be shorter but you can’t skip through slides – we tried!)
LICENCING & COMPLIANCE
Every city we exhibit in has different regulations surrounding tasting, consumption and sales at events. This is not only frustrating but time onerous. We share in your frustration and ask that you help us to ensure the process is as streamlined as possible. Below is a breakdown of requirements.
The good news is that with changes to the way we take sales local council permits are no longer needed from individual exhibitor. We take care of it for you.
CHEESE FOLK
This info will help you sell sell sell your cheese on event day!
This is a very important one! You will note we are asking for a fair bit of information here so please take your time. The data we get from this helps us generate rich report and insights that we in turn share back with you.
As we say, take you time as once done, it will save time down the line!
If you need extra fields or have other products like Festival Packs, Eskies or Mech you want to sell please email Rachel with those details.
Depending on your activity, you will be required to have someone at your stand with Food Safety Supervisor/Handling qualifications. Please be sure to include each person’s certificate as part of your registration. Or alternatively, send copies to Team REVEL.
FOOD FOLK
We’re stoked to have you on board to provide food options to attendees! There’s nothing more satisfying then tasting delicious cheese, having a drink while eating your food, pondering on what cheese to taste next!
TO DO
Complete all required Permits, Certificates etc by following the section under ‘CHEESE FOLK‘ above, for the city relevant to youDrip Tray (if you have a Food Truck)Submit dimensions of vehicles (Food Truck) when filling out the form link below
THE MENU
Try thinking of dishes that don’t have cheese or aren’t cheese based! Yes, it is a cheese event, but we encourage food offerings as a ‘pallet cleanser’ rather than more cheese!
NOTES:
~ Consider a price point of $15-17 per dish.
~ Looking at 2019 figures, the average spend per person, per session is $15.
WHAT NEXT?
To make things super easy, we developed a form to fill out with all the required information such as PLi’s, Permits, Certificates etc.
If you need some help, reach out to us at Team REVEL.
BOOZE FOLK
If there’s one thing guaranteed to get punters pumped about visiting your stand or bar, it’s seeing your event day menu. They want to plan how they party! Once we have this, we can get you up on the website and start promoting your amazing drinks offer. Please upload via the link HERE.
If you are serving alcohol, ALL staff MUST have a valid Responsible Service of Alcohol Certificate to pour wines. To make it easier, we have a step by step guide to get national accreditation.
Follow THIS LINK to get your national RSA
NOTE
You MUST have the correct RSA certificate for each state.
– BRISBANE: All ‘National RSA’ Certificate’s submitted
– SYDNEY: All ‘NSW RSA’ Certificates submitted
– MELBOURNE: All ‘VIC RSA’ Certificates submitted, or bridging ‘National RSA’ Certificates.
Once you have all RSA’s for ALL staff pouring at the event, submit them via the link below.
SUBMIT all RSA certifications for all staff 4 weeks prior to events.
For any questions about RSA’s or late additions, email Team REVEL.
EVENT SET UP, RUN SHEET & OTHER REQUIREMENTS
WHAT WE PROVIDE
We will supply you with a serving bar with company name sign and a 1800mm trestle table with black cloth. At your stand will be a sneeze guard, spittoon (if you’re serving alcohol) and plenty of water. We will provide a display fridge shared with your neighbouring stall. We also have one wine glass per producer table – additional glasses are available to purchase for $10.00 each at info desk. You will have access to cool rooms and refrigeration near your stand.
Want extra space?
Contact us to discuss options
WHAT YOU NEED TO BRING
You need to bring with you all other equipment and branding you need, such as food handling gloves, knives, tooth picks, display boards, cheese signage, collateral, etc. Any branding needs to be freestanding (like pull up banners) rather than being affixed to venue walls.
TAG AND TEST
If you are using any kind of electrical equipment, please ensure it is tagged and tested, and within date PRIOR TO THE EVENT DAY.
This is COMPULSORY and a requirement of the each venue, in each city. If we find that your equipment is not tag and tested on the day you will not be permitted to use it.
RUN SHEET
Below is a basic run sheet for all sessions in each city. Please note the time of the briefing THIS IS COMPULSORY so please do not be late.
Friday – EVENING SESSION
7:00am: Team REVEL Arrive
8:00am: Accepting deliveries
1:00pm: Food Folk Arrive
2:00pm: Cheese Makers & Wineries arrive
4.30pm: Producer briefing (COMPULSORY – please don’t be late)
5:00pm: Doors Open
8.45pm: Final serves – cheeses/wine removed from tables
9.00pm: Event ends – Re-set Room!
Saturday – DAY & EVENING SESSIONS
7:00 am: Team REVEL Arrive
8:00 am: Food Folk Arrive
9:00 am: Cheese Makers Arrive
10.30 am: Producer Briefing (COMPULSORY – please don’t be late)
11.00 am: Session 1 – Doors Open!
2.45 pm: Final Serves – cheese removed from tables
3.00 pm: DAY SESSION ENDS – Re-set Room!
4.00 pm: Session 2 – Doors Open!
8.00 pm: SESSION ENDS – Re-set Room!
Sunday - DAY SESSION
10:30 am: Producer Briefing (COMPULSORY – please don’t be late)
11.00 am: Doors Open!
2.45 pm: Final Serves – cheese/wine removed from tables
3.00 pm: EVENT ENDS Bump Out
STOCK QUANTITIES & LOGISTICS
For set up, you will have plenty of time on each of the Friday’s prior to the first session to get your cheeses on display!
STOCK QUANTITIES
Please ensure you have enough stock for each city. This has been a challenge for cheese producers in the past, and we want to guarantee that it is not the case for MOULD in 2022.
For tasting stock:
– We recommend approx. 1.5kg per cheese per session
For selling stock:
– We recommend approx. 25-30kg per session
For more detailed insights check out the 2021 POST EVENT REPORT
LOGISTICS
We understand the logistics around getting your cheese to the events can be quite challenging, and we try to support you and your deliveries as much as possible. This year we are partnering with HDS who will assist with consolidation and delivery of cheese to the venue.
If you require assistance with getting stock to the venue please contact Rachel rachel@revel.global for the details
If you have any further questions please contact dave@revel.global
SALES ON THE DAY
We’re working with Square again for 2022. There are changes in the way in which we are working with Square, whereby all sales throughout the event will be run through REVEL’s Square account. This will make things easier for you, Square and us to be able to capture all the data we need in the quickest possible time. Rest assured, all sales made on each of the days, will be paid back to you 48 hours post last event day.
On event day, we will provide you with a Square reader, logins and passwords.
If there are any changes to your line up or menus please contact us to update your product registration.
MARKETING AND PROMOTION
We love social and digital; it’s where we live. And we know how time poor everyone is so we’ve put together a social media cheat sheet to make it easier including suggested copy for instagram, facebook, twitter and your e-newsletter as well as images.
All you need to do is check it out via the link below and get promoting.
AND FINALLY ...
When it comes to events, we’re about fun first and facts second. We believe people want to learn the same way in which they consume it, socially.
What people want to know…
All about who you are.
Why you’re there.
Why you love what you do.
What is special about your place… Tell them a story.
Because people connect to people!
We know they want to get to know you more.