One spot open as of 3/27/19

• Well-established restaurants or well-established pop-up business that can make at least 500 burgers for this event. 

• Photo of burger and general ingredient list must be submitted no later than April 7 to: VeganBurgerSmackdown@yahoo.com
• One spot open that can be for a chef who does not have a restaurant or pop-up. The burger recipe must be made available to share at the event and posted on this website.
​• Event organizer, Nancy Poznak, must sample
the burgers you will serve prior to being accepted
as a vendor.

Dining Service
• Burgers are slider-size so people can enjoy all six. 
• People can buy burgers for take-out; biodegradable containers will be provided (see below).

• Burger vendors informed of the number of registrations, starting three weeks before the event. About 400-500 people are expected to attend.

Dining service
Morning Munchers: 11 am – 1:15 pm
          Presentation 12:30 – 1:15 pm

    Afternoon Noshers:1:30 – 4 pm

          Presentation: 3–3:45 pm

• Food service continues throughout the event, including during the presentations.
• 15 minute break between morning and afternoon sessions.

Burgers and Buns

• All burgers are slider-sized. 
• Buns are optional: thin is best.
• Some gluten-free buns needed. When purchasing tickets, patrons are asked if they want gluten-free options. The number of these requests will be provided at least a week prior to the event.

• Patrons pay $4/burger, Vendors are reimbursed $3/ burger by BotaniCuisine.

Food Service

One Queue so everyone passes by each vendor
and avoids having to wait in six lines for food.

Purchase through event ticketing website: All burgers are purchased through eventticketing via TicketTailor prior to the event and via Square payments during the event.

Tokens: Patrons receive tokens for burgers they purchase, and exchange these tokens for burgers
at each vendor station..

Vendors Have Benefits of Sponsorship Perks
• Logo and website link or business name included in
​event marketing, on event website, and in event brochure.

• Two complimentary Classic tickets for each vendor,
transferable to anyone.

Biodegradable/Compostable Food Service Items

• Food trays, containers and utensils (sporks) will be purchased in bulk by Nancy Poznak, Event Organizer, founder of BotaniCuisine. NO EXCEPTIONS.

• Costs for these will be split among all vendors, according to need, making them very affordable and providing consistent food service throughout the event.

• Vendors will purchase their share of items at cost,
with no price mark-up. 

Items stacked at the start of the buffet line:
Food trays, napkins, and sporks.

Items at each vendor station: single-serve burger cups, to-go cartons for multiple burger purchases, food trays, napkins, and sporks.

• Left-over items are the property of each vendor.

Arrival & Set-Up at the Event Hall 

• Burger Vendors must arrive between 8 and 8:30 am and clean-up and exit the hall by 6 pm.

• See the directions and parking map. There are enough parking spaces right next to the hall for vendors.

Contace Nancy at BotaniCuisine to inquire
​about being a burger v


 Although the Smackdown is mainly a food event with entertainment, and there i space for just a few nonfood vendors. This is an excellent opportunity to help your business grow.

All products and services must be vegan and vegan-friendly. Preference is given to all-vegan businesses. 

Vendor Spot Includes one 6-ft. table available with one chair.
• $150 for entire event, includes table and chair.
​Vendor must provide table cover.


​​​​Thank you for your interest in vending at the Smackdown!​

Each vendor is vital to the success of this event, which
​is an excellent opportunity to help grow your business.






• Only nonalcoholic drinks. 

• Natural products only. No sodas with excessive sugar, no toxic chemicals, no artificial ingredients. 

• Only bottles or cans that can be recycled.

• BotaniCuisine may purchase drinks in bulk
to sell if there are no drink vendors.

• In addition to drinks, considering having water stations where drink bottles, cans, or water bottles can be refilled.