Zephyrhills 8th Annual Pigz in Z Hills BBQ & Blues Fest Cook Team Information

Transcription

1 Zephyrhills 8th Annual Pigz in Z Hills BBQ & Blues Fest Cook Team Information Benefitting Local Youth and Education Programs Saturday, January 20, 2018, 10:00am 6:00pm Zephyrhills Municipal Airport, 5200 Airport Rd., Zephyrhills Florida In Partnership with Centennial Bank* TBA Motorola * Kimley-Horn Associates* Norm & Son s Tire & Auto Repair* IR Staffing * San Antonio Citizens Federal Credit Union * Microtel Inn & Suites * Rosecastle of Zephyrhills * Tampa Type/Print * TECO/Peoples Gas* Utility Technicians* Bahr s Propane Gas & A/C * 1

2 Greater Zephyrhills Chamber of Commerce Ph: (813) Fax: (813) or Contents: Page Getting There & Getting Set Up 3 Participant Perks and Event Policies 4 Vendors: PigzBucks / Piggy Bank Procedures 5 Event Schedule 6-7 Fire & Safety Regulations/Supplies Checklist 8 Vendors: Florida Dept. of Health Required Items/Checklist 9 Teams: FBA Rules for BBQ Cook-Off Competition 9-14 Lodging (List of Area Hotels and RV Parks) 15 List of Area Stores (supplies / meats) 16 Organizer Contacts 16 Participants Evaluation Form

3 LOCATION AND DIRECTIONS Zephyrhills Municipal Airport 5200 Airport Rd. Zephyrhills, From US Hwy 301 (Gall Blvd.) turn East on South Ave. Over RR tracks to the Airport From I-75 going North or South: Take SR54 Exit; Head East to Zephyrhills approx. 17 miles; Turn Right (south) at Hwy 301; Turn left (east) onto South Avenue. Approx. ¾ mile cross over RR tracks, continue forward to the Airport. From Hwy 301 Heading North: Turn right (east) onto South Ave. Head east approx. ¾ mile; cross over RR tracks, continue forward to the Airport From Hwy 301 Heading South: Turn left (east) onto South Avenue. Head east approx. ¾ mile; cross over RR tracks, continue forward to the Airport From I-4: Take Plant City, Hwy 39/Paul S. Buchman Hwy Exit North. Head North to Zephyrhills. Turn right (east) onto South Ave. Head east approx. ¾ mile; cross over RR tracks, Continue forward to the Airport On MapQuest/Google Maps: Zephyrhills Municipal Airport, South Avenue, Zephyrhills Florida, SET UP AND PARKING Cook TEAMS will use the Airport Rd Gate to enter the venue for loading and unloading. Venue will be open to TEAM set-up on Thursday, January 18th from 12-6PM on Friday, January 19 th from 9AM 5PM. Transport vehicles must be moved to the designated parking area (next to city yard) outside the venue gates once you are finished unloading. Please have your vehicles unloaded and parked in the designated area outside the gate no later than 9:00pm on Friday, Jan. 19 th. No Vehicles will be allowed to park in the venue or at your team site except your tow vehicles (Only if your site space allows). Teams and vendors requiring overnight parking MUST have approval from event organizer PRIOR to arrival (NO EXCEPTIONS). Parking in the designated parking locations adjacent to the Venue is Free for Teams and Vendors with the Parking Pass Provided to you only. Your team parking passes were mailed to address on application. Please lock your trailers and items at all times. Organizer will not be responsible for lost or stolen items. Overnight RV parking is allowed in the adjacent parking area with NO hook-up service available. 3

4 Participants Admission Perks You will receive your site assignment upon arrival and check-in. BBQ Competition Teams receive FOUR (4) complimentary public parking passes. Your team parking passes were mailed to address on application. PIGZ IN Z HILLS OFFICIAL WATER The official bottled water of Pigz in Z Hills is Nestle Waters - Zephyrhills Bottled Water. All vendors, teams and volunteer groups are required to sell or provide only Zephyrhills Bottled Water products. ELECTRICAL AND WATER PROVISION Vendors, if you have requested electrical hook-up please bring an extension cord of at least 100 in length. Electrical provisions are limited. Requests for electrical and water provision MUST be cleared in advance with organizer. Fees apply. Electric is limited, PLEASE do not run your AC during day, Alcohol Sales & Consumption Policy No alcoholic beverages will be carried in. No open containers will be allowed at any time. The sale of alcoholic beverages is prohibited by any participant or vendor within the venue at any time. The organizer (Chamber of Commerce) is the only licensed alcohol vendor on site and will sell beer and wine in designated area only. Photo ID will be required to purchase alcohol. No minor will be provided alcohol at any time. At the discretion of the ZPD and/or organizer any individual disrespecting the Alcohol Sales & Consumption Policy will be immediately escorted from the venue and disqualified from future participation in the event. If you choose to drink, please drink responsibly for your safety and that of the public. Do NOT drink and drive and do not leave the venue with open container of any kind. And please remember, Pigz in Z Hills BBQ & Blues is a FAMILY-FRIENDLY EVENT. Waste Disposal Participants are requested to respect the venue during and after the event and required to dispose of ALL trash or waste at your site before leaving. Teams may leave garbage in trash bags at site for City personnel to collect during the event. Dispose of grease, oil and ash in marked bins only. Please break down cardboard boxes before disposing of them. Large disposal bins are located at the south fence of the venue and 50-gallon disposal cans will be placed throughout the venue. We check sites for cleanliness after you have left, and sites with food, grease, ash or other debris will be noted as cause for disqualification from future events. Lost & Found Please keep valuables in a safe place at all times. The Chamber of Commerce Information and Lost & Found Tent located near the Gate Entrance will hold items until the end of the day January 20 th. Please turn in any items found to the Chamber tent, and check for any items lost at this location as well. After the 20 th, call the chamber office at (813) PETS Sorry, no pets allowed at any time. Guide Dogs and Therapy Dogs are an exception and should be properly identified. 4

5 Vendors Pigz-Bucks and Piggy Bank Procedures Pigz-Bucks is the official currency of Pigz in Z Hills. One Pigz-Buck = $1.00 and will be sold in $1 denominations throughout the day at Pigz-Bucks Stations operated by the Chamber of Commerce and our Piggy Bank Operations Sponsor CenterState Bank. This is a fundraiser for local youth and education programs and community services of the Chamber of Commerce. We are grateful for your support and your upholding the rules and regulations for vending during the event: Vendors (Unless pre-registered as a Retail Vendor*) will accept ONLY the official event currency Pigz-Bucks. No cash currency, credit card, or other type of payment other than PigzBucks will be accepted by any vendor. Any vendor not following this rule will be asked to leave the venue and/or will be disqualified from future participation. * Retail Vendors are vendors who have registered and paid a premium to accept cash and credit card payment. Retail Vendors will be issued a sign indicating so and will display the sign at all times in a visible place at their tent. Besides Retail Vendors, Volunteer and Civic groups that have been pre-approved by the Organizer may accept donations or tips in dollar or Pigz-Bucks currency. Vendors will be responsible for collecting Pigz-Bucks at their booth and turning them in to The Piggy Bank for credit through-out the day, Vendors are encouraged NOT to wait until the end of the day to turn-in your Pigz-Bucks as a large line begins to form and it may take a while and your patience is appreciated. The Piggy Bank (operated by CenterState Bank) located behind the stage, will count and keep a running record of Pigz- Bucks you have turned in throughout the day. You will be issued a voucher for your 80% return every time you turn in your Pigz-Bucks. Keep these receipts for your records. The Piggy Bank will provide the Chamber a copy of your receipts in order to issue you a check for the total amount you are due. You will be issued a pass to get into restricted bank area. Checks will be issued to all vendors by Wednesday, January 24 th and will be mailed to the address you provided on your application unless otherwise noted on your voucher. You must have prior approval from the Chamber for any checks issued at the end of the day of the event. Please be ready to wait up to one hour after the venue has closed if you wish to receive your payment before leaving. If you have any questions in regards to Piggy Bank Procedures or Pigz-Bucks collection and turn-in, please contact the Chamber office by January 12th: (813)

6 EVENT SCHEDULE Thursday, January 18 th 12:00 PM 6:00 PM Teams Welcome to Set up After 8:00 PM Venue Access Restricted to Teams Only 11:00 PM Sunrise next morning Quiet Time Friday, January 19 th 9:00 AM 4:00 PM Teams Welcome to Set up 12Noon - 5PM MEAT INSPECTION 5 PM COOK S MEETING FBA TENT: (Mandatory) After 8:00 PM Venue Access Restricted to Teams Only 11:00 PM Sunrise next morning Quiet Time Saturday, January 20 th 7:00 AM 8:30 AM Venue Gate Open for Vendors / Exhibitors / Volunteers (MUST BRING PARKING PASS TO PARK IN VENDOR PARKING) 6

7 7:00 AM Team vehicles must be parked outside the Venue Gate in designated vendor parking area by 7:00AM 10:00 AM Gates Open to Public 10:00 AM Live Music! Ed Wright 11:00 AM Live Music! Doug South & The Roundabouts 12:00 Noon 7:00 PM Piggy Bank open to Vendors to turn in Pigz Bucks (Located behind the stage refer to map) 12:30 PM Kaleigh Baker & Someday Honey Live Music! 1:50 PM Chuck Riley s All-Star Revue 3:30 PM Live Music! The Legendary JC s 5:00 6:00 PM BBQ Team Trophy Ceremony at the Stage 6:00 PM Teams and Vendors allowed to pack up and exit the venue from the West Gate. Remember to turn in your evaluation forms! 6:00-7:00 PM Vendors turn in any remaining PBs to Event Office (Piggy Bank) for voucher. Checks will be issued for total amount due to vendors by Tuesday following the event. Checks will be mailed, or you may pick them up at the Chamber after 2pm on Wednesday, January 24 th. Please indicate your preference and confirm your mailing address when you receive your voucher. 6:00 PM Gates Closed to the Public 7

8 Participants, please remember to pick up and dispose of all trash or waste at your site. We check sites for cleanliness and if you leave a mess you will not be invited back next year. Thank you for coming out to play at the Zephyrhills 8 th Annual Pigz in Z Hills BBQ & Blues :00PM Venue Gates Locked. FIRE AND SAFETY REGULATIONS The AHJ shall be permitted to regulate all outdoor events such as carnivals and fairs as it pertains to access for emergency vehicles; access to fire protection equipment; placement of stands, concession booths, and exhibits; and the control of hazardous conditions dangerous to life and property. NFPA 1, Section Event coordinator(s) shall provide the vendors a checklist of what is expected of them at the event. However, individual vendors within the special event shall be held responsible for their individual vending space. All Teams and Vendors will agree to abide by these fire & safety regulations. Those that do not comply with the guidelines of this checklist for their vending arrangement are subject to immediate denial within participation of the permitted event. If tent is greater than 10 x 10, flame retardant certification is required. If multiple 10 x 10 tents are placed together to create one large space under canopy, than a flame Retardant certification shall be required on all tents. No smoking signs must be placed outside entrances (tents 20 x 20 or greater) If tent has sides, the sides shall be in the up position unless there is inclement weather, then 2 sides must be in the up position. Adjacent tents shall be spaced a minimum of five (5) feet to provide an area to be used as a means of emergency egress. If stake lines are used to secure the tent, then the five (5) Feet shall be measured from the stake line. The ground enclosed by any tent and ground not less than 120 outside the tent shall be cleared of all flammable or combustible material or vegetation that is not used for necessary support equipment. If lighting is installed in tent, it shall be in the way that bulbs are not in direct contact with the tent. Bulb/lamp cages shall be used. If power is supplied by generator, generator shall be a minimum of 5 feet from the tent and shall be isolated from contact with the public by either physical guards, fencing, or an enclosure. Fuel containers shall not be stored within close proximity of any ignition source. Any extension cords used shall be placed or positioned to not cause a trip/fall hazard. A minimum of one portable fire extinguisher with a rating of not less than 2-A:10-B:C shall be provided if there is any type of ignition source present within or associated with the tent. (See Note at bottom) If an LP (propane) tank is used by the vendor it shall be positioned outside the footprint of the tent. If cooking is involved: A minimum of one Class K portable fire extinguisher shall be present at each concession stand that utilizes vegetable or animal grease cooking oils or any other process that produces grease laden vapors. (See note at bottom) Concession stands utilized for cooking shall have a minimum 10 ft (3 m) of clearance on two sides and shall not be located within 10 ft. (3 m) of amusement rides or devices. If cooking is taking place under any tent, a flame retardant certification is required. Any appliance used for cooking that utilizes a vent, that appliance shall be positioned to vent outside the tent. Cooking equipment used in fixed, mobile, or temporary concessions, such as trucks, buses, trailers, pavilions, tents, or any form of roofed enclosure, shall comply with this standard unless all or part of the installation is exempted by the AHJ. NFPA 1, Section

9 NOTE: State of Florida requires all extinguishers to be certified by an authorized and by licensed fire extinguisher company. FIRST AID Zephyrhills Fire Rescue Explorers will operate a First Aid station at the venue during the event. Please use this tent for basic first aid needs and report any other emergencies immediately by calling 911. Florida Department of Health Required Items / Check-off List (for meat vendors) o Sanitizer, pail, wiping cloth o Probe thermometer o Chemical test strips (for measuring sanitizer concentration) o Hair Restraints (hat/cap/net/visor) o Adequate supply of back-up utensils o Soap and single service towels o Adequate protection from flying insects, vermin, dust, and dirt o Adequate facilities and equipment to maintain food at the proper temperatures o Adequate protection for food displayed, prepared, or stored o Hand wash sink with running or pumped water and collection bucket o Proper trash disposal *For a copy of the Pasco County Health Department Temporary Event Food Service Guidelines and Required Items Checklist contact: PCHD West Pasco (727) , Central Pasco (813) , East Pasco (352)

10 FBA Rules for BBQ Cook-off Participants 1. CONTESTANT - A contestant is any individual, group, restaurant, etc. hereinafter referred to as a team that will prepare and cook an entry or entries for the purpose of being judged according to FBA rules at an FBA sanctioned contest. Each team will be comprised of a head cook and as many assistants as required. The contest organizer of an FBA sanctioned contest may not cook in any category in that contest. With the exception of the Triple Crown Championship, no team shall be allowed to compete in more than one FBA sanctioned contest on the same dates. No team shall enter more than one turn-in box per meat category in a contest. Neither a family member of a competing cook team nor any cook team member of that cook team may enter the judging area at any time during the contest. These rules apply to both Professional Division and Backyard Teams. All contestants must have at least one representative of their team present at the Cook Team Meeting held on the evening prior to the contest. In the event this is not possible, the team shall contact either the Contest Organizer or one of the FBA Reps at that contest and inform them of their absence. Cook teams absent from the meeting accept all responsibility for understanding these rules and any changes to them that may have occurred. Violation of these rules may result in disqualification from this contest. 2. INTERPRETATION of RULES - The interpretation of the FBA rules and regulations are those of the FBA Representative at the contest and his or her decisions are final. The FBA Representative may not deviate from nor change any FBA rule for any contest for any reason. 3. EQUIPMENT - Each team will supply all of the equipment necessary for the preparation and cooking of their entry including a cooker, wood, charcoal, or wood pellets. No team may share a cooker or grill with any other team. 4. MEAT INSPECTION - All meats must be USDA or state DA inspected and passed. No preseasoning, injecting, marinating or cooking of any entry is permitted until after inspection by the Official Meat Inspector as appointed by the FBA Representative or the 10

11 contest organizer. Meat inspection begins at noon on the day prior to the contest. All meat must be maintained at a maximum temperature of 40 degrees F prior to inspection. Prior to cooking, all meat that is resting in preparation for cooking must be covered at all times. All meats must be cooked to a minimum internal temperature of 145 degrees F. After cooking all meat must be maintained at a minimum temperature of 140 degrees F in a covered container until turned in for judging. All contest meat, once inspected, may not leave the cook team's site until turn in. 5. COOKING FUELS - The only approved cooking media are wood, charcoal, or wood pellets. Gas of any kind or any electrical heating element may be used only to start the initial fire or to start burn barrels, charcoal chimneys, etc. A gas starter, gas flame, or electrical heating element may not be used in the cooker after the meat has entered the cooker or during the cooking process. Gas bottles must be disconnected from the cooker once the fire has started and must be removed from the immediate cooking area. A gas flame or electrical heating element may not be used in the cooker during any part of the cooking process. 6. APPROVED COOKERS - Any wood, charcoal, or wood pellet fired cookers homemade or commercially manufactured, will be allowed to be used in FBA contests. Electric or manual operated rotisseries or rotating shelves are permitted during the cooking process. Electric or manual operated wood, charcoal, or wood pellet augers are permitted during the cooking process. Electric or manually operated power draft devices are permitted during the cooking process. 7. CONTESTANT'S SITE - Each team will be assigned a cook site. All equipment including cooker, canopy, trailer, etc. must be contained within this space. If additional space is required, the team should contact the contest organizer and make satisfactory arrangements. 8. BEHAVIOR - Every team, including members and guests, are expected and required to exhibit proper and courteous behavior at all times. A quiet time will be in effect from 11:00 PM on the night prior to the contest judging, remaining in effect until sunrise on the 11

12 following day. No alcoholic beverages will be distributed to the General Public. Teams will be informed of all local laws and will adhere to same. Failure to abide by these rules of behavior may result in expulsion from the contest and repeat offenders will be barred from competing in FBA sanctioned contests. 9. CLEANLINESS AND SANITATION - All teams are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation, cooking, and judging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves may result in disqualification. Teams are responsible for cleanup of their site once the competition has ended. All federal, state and local food safety rules and regulations must be adhered to at all times. 10. MEAT CATEGORIES - the following categories are sanctioned by the FBA: a. Chicken: The team may cook chicken whole, halved, or individual pieces. b. Pork Ribs: Loin back (baby back) or spare ribs only, meat on the bone. No country style ribs and no chopped, pulled, or sliced rib meat loose in the box. c. Pork: Whole shoulder, Boston butt or Picnic only. Must be cooked as a single piece of meat. d. Beef Brisket: Packer trimmed, flats or points. 11. JUDGING - FBA sanctioning allows for blind judging only. Entries will be submitted in an approved container, with NO garnish, or decorating of any kind. Only the entry to be judged is allowed in the container. Marking of any kind will disqualify the entry. Each entry will be judged on PRESENTATION, TASTE / FLAVOR, and TENDERNESS / TEXTURE. Meat may be sauced or unsauced. A minimum of 8 separate and identifiable portions must be submitted. 12. SCORING - Each entry will be scored by 6 FBA certified judges in the areas of PRESENTATION, TASTE / FLAVOR, and TENDERNESS / TEXTURE. Scoring ranges from a low of 5.0 to a high of 10.0 in increments of.5 points for each category. Using a weighted average, the maximum score for a category is 200 points. Any entry that is disqualified as per section 13 will receive a score of zero for all three categories from all six judges at that table. 12

13 13. DISQUALIFICATION - An entry can be disqualified by the FBA Representative only. An entry can be disqualified for any of the following reasons: a. There is evidence of marking or sculpting. Marking is defined as: any handwritten or mechanically made mark inside or outside the turn-in box that identifies the submitting team to any judge. Sculpting is defined as: the carving, decorating, forming, or shaping of a meat entry contained in a turn-in box that identifies the submitting team to any judge. b. There is anything in the box besides the meat. c. There are not a minimum of 8 separate and identifiable pieces. d. There is evidence of blood such that the meat is uncooked. e. The entry is turned in after the officially designated time. f. Gloves are not used while handling food products. g. Not cooking pork as a single piece of meat. h. Not cooking the meat that was inspected. 14. JUDGING PROCEDURE - The table captain brings all the boxes to the table. He or she announces the number of the box to be judged, opens that box and checks for rules violations such as marking, insufficient number of samples, etc. All judges score this box for presentation. Each judge then takes a sample and scores this box for taste and tenderness. The table captain makes sure that all scores for that box are recorded before moving on to the next box. This procedure is repeated for boxes 2 through 6. After all the boxes have been scored the table captain will return the boxes to a designated area. The table captain will then collect the judging slips and turn them over to the FBA representative. The use of eating utensils is not allowed. 15. WINNERS - The winners in each meat category will be determined by adding all the scores together and the team with the most points will be 1st. place, the team with the next highest total will be 2nd. Place, etc. The GRAND CHAMPION will be the team with the most total points, and the RESERVE CHAMPION will be the team with the second highest total points. To qualify for either GRAND CHAMPION or RESERVE CHAMPION a team must submit entries in all four sanctioned categories. Ties in any meat category, grand or reserve champion are 13

14 allowed. In the event of a tie in a meat category the next lowest rank will be omitted and the tied teams will be awarded the same rank. In the event of tie for grand champion the tied teams will be declared grand champions and there will be no reserve champion. In the event of a tie for reserve champion the tied teams will be declared reserve champions. Any prize money for the tied rank and the next lowest rank will be combined and distributed evenly amongst the tied teams. For example, a two-way tie for 1st place in brisket with a $500 prize for 1st place and $400 prize for 2nd place would result in the two teams sharing 1st place and $900; there would be no 2nd place award. The results of an FBA sanctioned contest are considered to be certified at midnight local time after the completion of the contest. 16. TURN IN TIMES - Each meat category turn in time will allow for a 10-minute window, that is 5 minutes before and 5 minutes after the time as suggested below: a. Chicken: 11:00AM b. Pork Ribs: 12:00PM c. Pork: 1:00PM d. Brisket: 2:00PM The contest organizer may revise the times but a one hour time frame between categories must be maintained. Meat turn in times as posted by the contest organizer, either in the application form or the confirmation notice, are final and cannot be changed. Turn-in boxes and their contents become the property of the Florida Bar-B-Que Association at the moment they are placed on the turn-in table. Leftover meat may be given to the Contest Organizer at the discretion of the FBA Rep. However, the Judges at the contest have first claim to leftovers. 14

15 Hotel and Motel Addresses Crystal Springs Motor Inn 6736 Gall Blvd Zephyrhills, FL Hampton Inn Dade City/Zephyrhills US Hwy 301 Dade City, FL Magnuson Hotel 5734 Gall Blvd Zephyrhills, FL Microtel Inn & Suites 7839 Gall Blvd Zephyrhills, FL Contact Name Phone # Rosalind Blythe Nayana Mulji Eileen Stevens Latresse Zephyrhills Area Lodging and RV Parks The following are Chamber members and will happy to assist your lodging needs. Tell them the Chamber of Commerce sent you! RV & MH Parks Addresses Hillcrest RV Resort 4421 Lane Road Zephyrhills, FL Hunter s Run RV Resort Chancey Road Zephyrhills, FL Ralph s Travel Park State Road 54 W Zephyrhills, FL Zephyr Colony RV Park County Road 54E Zephyrhills, FL Contact Name Phone # Availability Additional Info: Ellen Parks Yes, A lot of spaces currently open Over 55 Park Pets under 40# are OK Cliff Popour Yes Over 55 Park Rose Yes, can call to reserve a space. Sharon Nelson Yes, can call to reserve a space. 50+ Park, Allowance for children for short stay. Pet s Ok Over 55+ Park, Self-Contained with Generators a PLUS. Pet s under 30# OK 15

16 Ice Truck on site $3 / 10lb bag Zephyrhills Area Store Locations Publix Supermarket Pigz Partner Store 7838 Gall Blvd., Zephyrhills (813) Walmart Supercenter Meat Supplies Pigz Partner Store 7631 Gall Blvd., Zephyrhills Winn Dixie SR 54, Zephyrhills or CR 54 East or LAST REMINDER Please remember that this is a fundraiser for local youth and education programs and services; we are operating on the generosity of VOLUNTEERS. Your patience and consideration is appreciated. Have a great time, be thoughtful and considerate of each other and let s go have a GREAT BBQ & BLUES FESTIVAL. ORGANIZER LEADS AND CONTACTS OVERALL EVENT OPERATIONS / MANAGEMENT (Ceremony / Gate / Sponsors / Vendors / Bank / Safety): Melonie Monson CELL: OVERALL EVENT OPERATIONS / MANAGEMENT (Teams / Cars / KidZone / Beer & Wine / Ice / Ceremony): Eleanor CELL: or Rima CELL: SITE FACILITIES / LOGISTICS / OPERATIONS: (Equipment / Set Up / Utilities / Facilities / Parking / Security) Bob Hartwig CELL: EMERGENCY MANAGEMENT: ZPD / CHAMBER / ZFR Erin (Chamber)

17 Please fill out evaluation forms for our Pigz team to consider when planning for next year s event! ZEPHYRHILLS 8 th ANNUAL PIGZ IN Z HILLS BBQ & BLUES FESTIVAL PARTICIPANTS EVALUATION FORM Thank you for participating in The 8 th Annual Pigz in Z Hills BBQ & Blues Fest. We value your opinion. Please take a few moments to fill out this evaluation so that we know how to make your experience, and our event, better next year! 1) What category did you participate under (Circle One)? BBQ Team / Arts & Crafts Vendor / Concessions Vendor / Expo Vendor / Kidz Zone Vendor / Car Show 2) On a scale of 1-10 (10 being Very Satisfied, 1 being Very Unsatisfied) please rate the following: EVENT OPERATIONS AND FACILITIES Access to / provision of information relevant to participants prior to event? At event? Participation Fees? Overall event layout (including non-bbq vendors, gate, stage, car show, kids zones, judges tent, etc.)? Venue facilities (electricity, water, restrooms, office, ice, team s parking etc.) Your experience during set-up? Your experience during event hours open to public? Your experience during take-down? Contacts with event organizer? Event volunteers? Please comment further on any of the above: VENDING (Satisfaction on a scale of 1-10) Your vending results? Processing your PigzBucks for payment voucher? Please comment further on any of the above: OVERALL EXPERIENCE AT PIGZ IN Z HILLS? (Your satisfaction on a scale of 1-10, 10 being very satisfied) 17

18 COOK-OFF TEAMS (Your satisfaction on a Scale of 1-10, 10 being very satisfied) Cooks Team Meeting (organization and usefulness)? Cook-off Competition (organization and timeliness)? Prizes? Trophies? Trophy Ceremony? Cook-off team site layout (Teams only)? Please comment further on any of the above: ALL PARTICIPANTS: Please answer yes / no / maybe to the following: Would you return to Pigz in Z Hills? Would you recommend this event to other vendors or teams? Would you recommend this event to your friends and neighbors? Any other comments or suggestions welcome: Thank You! DRIVE SAFELY AND WE HOPE TO SEE YOU AGAIN NEXT YEAR 18