Exhibitor Manual Taste of Dublin - 13th - 16th June 2019 - Squarespace
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Exhibitor Manual
Taste of Dublin
13th – 16th June 2019
By virtue of the agreement between the exhibitor and the organisers, the exhibitors commit
themselves to strict compliance with the regulations outlined within this manual.
1Dear Exhibitor,
We have the pleasure in enclosing your Exhibitor Manual for the forthcoming Taste of
Dublin 2019. We hope you find this manual a useful tool in assisting you with your
preparations for the event this June. We suggest each stand manager and staff member
familiarise themselves with the contents of the manual, and that a copy is brought to the
event as a reference guide.
Key points of change to note this year are;
• As you are now aware, our new exhibitor manual is now online. We hope this update makes your preparation
for this year’s festival easier than ever! We ask that you look through all the manual details, including about
your stand, the rules & regulations and Taste of Dublin’s A – Z directory of information.
• There is a change for our customers at Taste of Dublin this year that is relevant to you. We are reducing the
amount of paper currency used at the event by allowing customers to use their Debit and Credit cards
directly to make purchases.
We hope this change will enhance the customer experience as it saves them having to make 2 transactions
and it will encourage greater last-minute sales. We will be educating the public to this change.
We do however, still have a requirement from our Corporate clients to provide currency that they can
distribute to the clients they have invited to the event. This represents about 20% of the overall event
attendees with the majority of Corporate clients attending on the Thursday and Friday. We plan to facilitate
this through the Food & Drink Voucher currency system that we have always used. Note, this is only being
offered to corporate advance bookings; the general public have never been offered the option of buying
Food & Drink Vouchers in advance.
If visitors attending the event cannot use the Contactless system at the restaurants and bars (for example if
they only have cash with them) they will be directed to one of two Booths to purchase Food & Drink Voucher
vouchers, as all customers had to do in the past. We expect this to be a very small number of the overall
attendance.
For more information on this, please see the New Currency / Contactless System on our online manual.
• There will be no gas at this year’s festival. All cooking equipment that was previously gas, will now need to be
electric.
• As per last year, the EHO have requested that all food AND drink vendors including restaurants and bars fill
out FORM 5. This is a legal requirement. When completing the form, the trading address is Iveagh Gardens.
Please note that your primary restaurant/ business registration is not applicable as Taste of Dublin will act as
a separate entity to your primary business.
• In addition to this, we are continuing our exhibitor access system which was introduced for the first time in
2015. As part of this system, all exhibitors, features and restaurants will need to submit the names of each of
the individual staff members who will be working at their stand for each day. Please read this section of the
manual very carefully on page 47. Any staff member whose name has not been pre- submitted will not gain
entry to the event. We kindly ask you to work with us in making this process run as smoothly as possible. All
names are to be submitted by Friday 31st May 2019 via Form 3 in the online manual.
Please Note: There is no access to the Iveagh Gardens via Earlsfort Terrace, National Concert Hall entrance.
Consequently, the location of Dry Storage, Organiser’s Office, First Aid and Contactless Centre is located again within
the Iveagh Gardens. Set up, Breakdown, Deliveries and staff entry will all happen via the Hatch Street Entrance. As
space is limited on Hatch St, a strict policy for set up times and drop off will be implemented. (See pages 19-22 for
more detailed information regarding this)
There are a number of important forms that need to be completed. Some are returned to the Taste team and others
returned directly to various contractors. Please pay particular attention to the deadline dates on each form.
Compliance with these forms will assist in ensuring a trouble-free build and a successful event.
2Taste of Dublin is committed to providing the highest standards of Health, Safety and Welfare at our event and we ask
you to read carefully the Health and Safety section and the Site Rules contained within the manual.
Should you have any queries regarding this manual, please do not hesitate to contact a member of the Taste Team.
Production and Operations
Jack Ryan (Restaurants & Contractors) jack@equinoxevents.ie 083 301 2743
The Operations Department (Features & Exhibitors) operations@equinoxevents.ie
Sales
Jessica Coffey jessica@tasteofdublin.ie 01 497 2020
Equinox Events, 2 Merrion Road, Ballsbridge, Dublin 4
3Table of Contents
Taste of Dublin 2019 – Date Deadlines ............................................................................................................................. 7
Introducing the Taste of Dublin Team .............................................................................................................................. 7
Taste of Dublin 2019 – Event Schedule............................................................................................................................. 8
Build & Set Up – Features, Exhibitor Stands and Restaurants ...................................................................................... 8
Event Days ..................................................................................................................................................................... 8
Breakdown – Features, Exhibitor Stands & Restaurants .............................................................................................. 8
Taste of Dublin – Official Contractors ......................................................................................................................... 10
Location & Access Map to The Iveagh Gardens .......................................................................................................... 12
N.B: Please be aware of the one-way traffic system in operation on various streets surrounding Iveagh Gardens. 13
Stand Information ........................................................................................................................................................... 14
Exhibitor Stand Sizes ................................................................................................................................................... 14
If you have booked a 3x3m stand ........................................................................................................................... 14
If you have booked a 2x3m stand ........................................................................................................................... 14
Shell Scheme Stand Specification & Design ................................................................................................................ 14
Walling: ................................................................................................................................................................... 14
Carpet:..................................................................................................................................................................... 14
Signage: ................................................................................................................................................................... 14
Lighting / Power: ..................................................................................................................................................... 15
Shell Scheme Regulations ........................................................................................................................................... 15
Restaurants ..................................................................................................................................................................... 16
Standard Restaurant Space ......................................................................................................................................... 16
Restaurant Design – Front of House Design .......................................................................................................... 17
Participating Restaurants must provide the following; .............................................................................................. 18
Electrical Services ............................................................................................................................................................ 19
General Regulations: ................................................................................................................................................... 19
Plumbing Services ........................................................................................................................................................... 19
Build / Set-up & Breakdown ........................................................................................................................................... 20
Build / Set-up .............................................................................................................................................................. 20
Breakdown - Sunday June 16th, 2019......................................................................................................................... 21
Deliveries & Collections .................................................................................................................................................. 22
Deliveries & Collections – Storage .............................................................................................................................. 22
Deliveries & Collections – Stands ................................................................................................................................ 23
Deliveries & Collections – During the Event ............................................................................................................... 23
Currency – Payment Method .......................................................................................................................................... 24
How it works: .............................................................................................................................................................. 24
CONTACTLESS TERMINALS – STARTING OFF (Valid for Restaurants and Alcohol Exhibitors only) ............................ 25
POST EVENT PAYMENT METHOD................................................................................................................................ 25
4For the small number of food & drink vouchers being used at the event, the process for this will be as follows. ... 26
Currency – Food & Drink Vouchers Starting Off: ........................................................................................................ 26
Currency - To Prepare for Food & Drink Vouchers Drop Off: ..................................................................................... 26
Currency – Weighing Process:..................................................................................................................................... 26
Currency - Payment Method....................................................................................................................................... 27
Responsible Alcohol Policy.............................................................................................................................................. 28
Instructions in the Event of an Emergency ..................................................................................................................... 30
SAFETY POLICY ............................................................................................................................................................ 30
IN THE EVENT OF FIRE: ................................................................................................................................................ 30
IN THE EVENT OF SITE EVACUTION: ............................................................................................................................ 30
IN THE EVENT OF AN ACCIDENT / INJURY:.................................................................................................................. 30
Safety, Health & Welfare ................................................................................................................................................ 31
General Health & Safety Regulations required by, Taste of Dublin Organisers. ........................................................ 31
The Safety, Health and Welfare at Work Act, 2005 .................................................................................................... 32
Responsibilities ....................................................................................................................................................... 32
Safety, Health & Welfare at Work Act .................................................................................................................... 32
Health & Safety / Risk Assessment Declaration ...................................................................................................... 33
Hazards / Risk Assessment Guidelines ........................................................................................................................ 34
Food Hygiene & Safety .................................................................................................................................................... 36
For fully prepared and wrapped food being bought into the venue and distributed at the event:........................... 36
For Food Being Prepared and Distributed at the Event: ............................................................................................. 37
Allergens ..................................................................................................................................................................... 38
Fire Regulations for Catering Exhibitors ..................................................................................................................... 40
Taste of Dublin 2019 – A-Z Directory of Services ............................................................................................................ 41
Admission to the Venue .............................................................................................................................................. 41
Audio Visual ................................................................................................................................................................ 41
ATM Banking Facilities ................................................................................................................................................ 41
Baby Changing Facilities .............................................................................................................................................. 41
Carpet.......................................................................................................................................................................... 41
Cleaning....................................................................................................................................................................... 41
Code of Practice .......................................................................................................................................................... 41
Complimentary Tickets ............................................................................................................................................... 42
Cooking on Stands....................................................................................................................................................... 42
Credit/Debit Cards ...................................................................................................................................................... 42
Disabled Facilities ........................................................................................................................................................ 42
Disposables ................................................................................................................................................................. 42
Distribution of Literature ............................................................................................................................................ 43
EHO – Environmental Health Office ............................................................................................................................ 43
5Exclusivity Rights ......................................................................................................................................................... 43
Exhibitor Stand Signage .............................................................................................................................................. 43
First Aid ....................................................................................................................................................................... 43
Furniture Hire .............................................................................................................................................................. 43
Gangways .................................................................................................................................................................... 44
Health & Safety ........................................................................................................................................................... 44
Ice ................................................................................................................................................................................ 44
Insurance ..................................................................................................................................................................... 44
Licensing ...................................................................................................................................................................... 44
Lost Property ............................................................................................................................................................... 44
Marketing .................................................................................................................................................................... 45
An introduction to the campaign ............................................................................................................................ 45
Minors ......................................................................................................................................................................... 46
Music ........................................................................................................................................................................... 46
Organisers’ Office........................................................................................................................................................ 46
Parking ........................................................................................................................................................................ 47
Recycling ..................................................................................................................................................................... 48
Refrigeration ............................................................................................................................................................... 48
Re-Stocking of Stands.................................................................................................................................................. 48
Rules & Regulations .................................................................................................................................................... 48
Security ....................................................................................................................................................................... 49
Sink Units .................................................................................................................................................................... 49
Staff Access (Event Days) – PLEASE NOTE, VERY IMPORTANT FOR 2019 ................................................................... 50
Storage ........................................................................................................................................................................ 51
Telecommunications Services ..................................................................................................................................... 52
Trolleys ........................................................................................................................................................................ 52
Water & Waste ........................................................................................................................................................... 52
Wet Weather .............................................................................................................................................................. 52
Taste of Dublin 2019- Rules & Regulation ...................................................................................................................... 53
Key Exhibitor Rules (as per signed contract)............................................................................................................... 53
Sampling .................................................................................................................................................................. 53
On-Site Rules and Information.................................................................................................................................... 54
Health and Safety .................................................................................................................................................... 54
General .................................................................................................................................................................... 54
Site Work Restrictions ............................................................................................................................................. 54
PPE .......................................................................................................................................................................... 55
Structures and Excavations ..................................................................................................................................... 55
Plant and Equipment............................................................................................................................................... 55
6Fire Safety ............................................................................................................................................................... 55
Food Hygiene .......................................................................................................................................................... 56
Traffic ...................................................................................................................................................................... 56
Other ....................................................................................................................................................................... 56
Taste of Dublin 2019 – Date Deadlines
In the run up to the event, the following deadline dates should be adhered to ensure you are prepared for the
event:
Mandatory:
• FORM 1 - Sign & Return Exhibitor 17th May
• FORM 2 – FORWARD to your Insurance broker immediately and return 17th May
• FORM 3 – Exhibitor Staff Access 31st May
• FORM 4 - HACCP (for stands selling or sampling food) 17th May
• FORM 5 – EHO – Registration of Food Business Establishment Form for Food AND Drink vendors 17th May
Additional extras you may require:
• FORM 6 – National Event Hire - Confirm equipment orders 17th May
• FORM 7 – ECS - Confirm stand fittings and furniture orders 17th May
• FORM 8 – Disposables - Confirm disposable requirements 17th May
• FORM 9 – Kedelec - Confirm electrical orders 17th May
Introducing the Taste of Dublin Team
Name Department
Avril Bannerton Event Director
Alan Donohue Show Manager / Financial Controller
Helen Cooke Group Project / Content Manager
Fergus Farragher Production & Operations Manager
Jo Mathews Licence Coordinator / Project Management
Dee Gleeson Sales Director
Jessica Coffee Sales & Account Manager
Siobhan Hearne Marketing Manager
Hannah Armstrong Marketing Executive
Brona Malone Hospitality Manager
7Jack Ryan Production & Operations (Restaurants & Contractors)
Daniel Bentley Production & Operations Executive
Taste of Dublin 2019 – Event Schedule
Build & Set Up – Features, Exhibitor Stands and Restaurants
Monday 10th of June 2019 8.00am – 8.00pm Set-up of Feature’s Areas
Set-up of Sponsor’s Areas
2.00pm – 8.00pm Dry Storage PALLET Deliveries
Tuesday 11th of June 2019 8.00am – 12.00pm Dry Storage PALLET Deliveries
2.00pm – 8.00pm Exhibitors to dress stands
Restaurants to set-up
Continuation of Feature & Sponsor Area Build
Wednesday 12th of June 2019 8.00am – 10.00pm Exhibitors to dress stands
Restaurants to set-up
Continuation of Feature & Sponsor Area Build
Thursday 13th of June 2019 8.00am – 12.00pm Finalisation of Stands, Restaurants, Features &
Sponsor Areas by 10.00am
All food deliveries to be in place by 10.30am
12pm Press Launch & Show Open
Event Days
Session times open to public Venue open from
Thursday 13th of June 2019 12.00pm – 4.00pm 8.00am – 11.30pm
5.30pm – 10.30
Friday 14th of June 2019 12.00pm – 4.00pm 8.00am – 11.30pm
5.30pm – 10.30
Saturday 15th of June 2019 12.00pm – 4.00pm 8.00am – 11.30pm
5.30pm – 10.30
Sunday 16th of June 2019 12.00pm – 4.00pm 8.00am – 11.30pm
5.30pm – 9.30 *See Breakdown
N.B All staff must leave the venue by 11.30pm each night
Breakdown – Features, Exhibitor Stands & Restaurants
Sunday 16th of June 2019 9.30pm – 11.30pm All personal-property, exhibits and products must
be removed from site. We do not advise leaving
any valuable items on site overnight on Sunday.
Monday 17th of June 2019 9am All remaining storage to be collected:
Cold Storage before 12.00 noon
10am Dry Storage before 4.00pm
8N.B Under no circumstances must any personal property, exhibits, products or machinery be left in the venue after
10.00am on Monday 17th June 2019. Any items left in the Iveagh Gardens after this time will be disposed of and
the disposal fee will be charged.
9Taste of Dublin – Official Contractors
AV / Communications Mongey Communications
M7 Business Park Tel:045 897 450
Newhall Fax. 045 875 791
Naas Email. info@mongey.ie
Co. Kildare Email. gina.kearns@mongey.ie
Contact: Dermot O’ Brien Website: www.mongey.ie
Electrics Kedelec Ltd
19 Ferncourt Green Mob: 087 262 2577
Old Court Email : kedelecinfo@gmail.com
Dublin 24
Contact: Philip Kedney
Equipment & Furniture Hire National Event Hire
National Event Hire Tel: 1800 579 579
Unit 14 Fax: 021 431 9799
City Link Business Park Email: catherine@neh.ie
Forge Hill Website: www.nationaleventhire.ie
Co. Cork
Contact: Catherine Larkin
Marquee Supplier Eventus
Galway Road Tel: 093 244 72
Tuam Fax: 093 240 79
Co Galway Email: info@eventus.ie
Contact: John Fahy Website: www.eventus.ie
Plumbing Alex O’Neill Ltd.
Unit 48C Tel: 01 276 7873
Robinhood Industrial Estate Mob: 087 257 2077
Dublin 22 Fax: 01 276 7873
Contact: Alex O’Neil Email: anoneill@gmail.com
Shell Scheme Contractor & Design Exhibition Conference Services (ECS)
1 Ash Drive Tel: 045 409 420
Naas Enterprise Park Fax: 045 435 802
Newhall Email: design@ecs.ie or
Naas info@ecs.ie
Co. Kildare Website: www.ecs.ie
W91 K292
Contact: Manus Curran
Refrigeration Refrigeration Rentals Ltd.
Refrigeration Rentals Ltd Tel: 01 427 1010 / 01 4048773
11 Broomhill Road Mobile: 086 380 7924
Tallaght Email: Gemma.Brown@Hire-Innovation.com
Dublin 24 Website: www.refrigerationrentals.com
Contact: Gemma Brown www.hire-innovation.com
Telecommunications / Internet Phoneworks
Contact: Eammon Ward Tel: 086 106 1839
10Insurance Willis Risk Services
Willis Risk Services (Ireland) Tel: +353 1 639 6339
Ltd Willis Towers Watson House Fax: +353 1 661 3324
Elm Park Email: deborah.beckett@willistowerswatson.com
Merrion Road
Dublin 4
D04 P231
Contact: Deborah Beckett
11Location & Access Map to The Iveagh Gardens
Please note: There is no access to the Event via Earlsfort Terrace (National Concert Hall)
12N.B: Please be aware of the one-way traffic system in operation on various streets surrounding Iveagh
Gardens.
From Clonmel Street to Q-Park at St. Stephens Green Shopping Centre:
From Clonmel St. turn right on Harcourt Street At lights go straight and continue along by St. Stephens Green Take
the left immediately after the Royal College of Surgeons.
From Clonmel Street to Hatch Street - Cold & Dry Storage Delivery Entry Point:
From Clonmel St. turn right on Harcourt Street At lights take a left on Cuffe Street At lights take a left turn on
Wexford Street, continuing on to Camden Street. Take a left on Charlotte Way. Keep in left lane of Charlotte Way.
Swing right onto Hatch St by crossing the LUAS line.
From Earlsfort Terrace to Hatch Street Entrance
Continue past National Concert Hall and take a right on Hatch St Upper
From Earlsfort Terrace to Clonmel Street Entrance
Continue past National Concert Hall and take a right on Hatch St Upper and a right onto Harcourt St.
From Hatch Street to Clonmel Street
Best approached going West (Harcourt St direction) on Hatch St and turning right onto Harcourt St and right onto
Clonmel St.
If going East (Leeson St direction) on Hatch St turn right onto Earlsfort Terrace
Turn right again onto Adelaide Road Continue to Harcourt Road and take right at lights on to Camden St Upper.
Take a right onto Charlotte way and stay in left lane which will bring you to Harcourt St.
Clonmel Street is located on right approx. half way up Harcourt Street.
Vehicles needing access inside the Venue must seek prior authorisation from the organisers and this can only be
granted in exceptional circumstances.
Vehicular access inside Iveagh Gardens is via Clonmel St only.
Please note: Cars will NOT be allowed to park on Clonmel St during set up or event days.
13Stand Information
Exhibitor Stand Sizes
Please reference your signed contract to confirm the exact space you have booked for this year’s event.
If you have booked a 3x3m stand
You will have 3m wide (3 panels) at the back of your stand and 2m deep (2 panels) each side of your stand. You
should not design any graphics past 2m deep or they will not fit within the marquee structure.
If you have booked a 2x3m stand
You will have 2m wide (2 panels) at the back of your stand and 2m deep (2 panels) each side of your stand. You
should not design any graphics past 2m deep or they will not fit within the marquee structure.
As per your contract all exhibitors MUST leave this 1m at the front of your stand as a walkway. This allows visitors to
step into your stand to engage with you and acts as cover in the event of rain.
Shell Scheme Stand Specification & Design
ECS is the official stand building contractor for the event:
ECS Ltd Contact: Manus Curran
1 Ash Drive Tel: 045 409 420
Naas Enterprise Park Fax: 045 435 802
Newhall Email: design@ecs.ie or Manus@ecs.ie
Naas Website: www.ecs.ie
Co. Kildare
W91 K292
ECS can assist you if you require assistance with the design and branding of your stand. Please refer to Form 7.
The shell scheme at Taste of Dublin is the Octanorm shell scheme system; specifications are as follows:
Walling:
• Wall panels are 2.5m high x 1.00m wide.
• Panels are framed with aluminium upright posts both sides with rails top & bottom.
• White panels fitting into the shell scheme are 2355mm high and 970mm wide.
• The visual panel space is 2340mm height x 950mm width.
• The unit is given rigidity with an aluminium front facia which is 175mm in depth
Carpet:
Standard Carpet is provided to all stands, other than space only. Specific colours can be ordered for an additional
fee. See page 40.
Signage:
A name board with the exhibitor name and stand number will be provided to each stand. To keep continuity in the
stands, no exhibitors will be allowed use logos on the fascia name board.
14Lighting / Power:
2 x Spot lights and one double socket are provided on each stand. The maximum power draw from this double
socket is 1kW. Any additional power requirements must be ordered directly with the official event electrical
contractor – please refer to Form 9.
NB: Heat sources such as Kettles, Burco Boilers, Cooking Equipment will pull more than 1 kW of power – you will
need to order additional power.
NB: Hand-wash sinks, and utensil sinks draw 3kW of power each. Sinks ordered from National Event Hire or Alex
O’Neill have the cost of power built in. If you are bringing your own sink, additional power must be ordered.
The standard set up for each exhibitor stand will have the 2 spot lights located to the front of the stand at the rear of
the panel that bears the name of the stand. The double socket will be located in the centre at the back of the stand.
Please inform the electrical contractor Philip Kedney on 087 2622577 or kedelecinfo@gmail.com, if you wish to have
an alternative location for the double socket and spot lights.
If you require any additional furniture or fittings for your stand, please complete and return Form 7.
Shell Scheme Regulations
By virtue of the agreement between the exhibitor and the organisers, the exhibitors commit themselves to strict
compliance with the regulations pertaining to stand construction and fittings. Please observe the following
guidelines associated with the shell scheme, as any damage to the shell scheme will be charged directly to the
exhibitor.
USE: Velcro (hook & loop), double sided tape, Sellotape and blue tack on the shell scheme panels.
DON’T USE: Nails, staples, pins,*screws, glue, paint or wall paper on the shell scheme panels. (ECS can arrange to
paint or wallpaper or coloured panels on your behalf, refer to Form 7.) *Do not use screws on the shell scheme panel
- Should you wish to screw into the panels, stronger panels can be supplied at an additional cost. Contact ECS for
further information.
All interior stand fittings must be contained within the shell stand structure and not exceed 2.5 metres in height.
Dressing the interiors of stands may commence from 2.00pm on Tuesday June 11th 2019.
When planning the interior of the stand, exhibitors should take into account the following stand building regulations.
1. The Organiser will be responsible for the official identification and numbering of the stand.
2. No painting or wallpapering is allowed within the shell scheme unless ordered through ECS. (Exhibitors can
attach wall paper on site with double sided Velcro)
3. Please notify any changes required directly to the stand builder (ECS) prior to build-up. Alterations on site to
the standard shell scheme package may be subject to a charge.
4. All work must be carried out using non-flammable material.
5. In the interests of Safety from Fire all timber under 25mm thick must be impregnated (pressure process) to
CLASS 1 (one) surface spread of flame rating. Boards, plywood, chipboard etc. must be treated in the same
way. Treated boards will have “BS476 Part 7 CLASS 1” marked on them.
6. Plastics must conform to BS 476 – Part 7 – Class 1 fire regulations. Lexan and Macralon are acceptable.
PERSPEX MUST NOT BE USED.
7. Textile fabrics used for interior display purposes on the stand must be flame-proofed or purchased already
treated by use of the approved chemicals, in accordance with B.S. 5438/B.S. 5852. Textile fabrics used for
interior decorative purposes must be fixed taut and /or in tight pleats (not draped) to a solid backing and
secured 3 inches above floor level, not touching light fittings.
15Restaurants
Standard Restaurant Space
Each restaurant spans a 10m x 5m space. The restaurant itself is a 5m X 6m space with a 1.5m back of house service
corridor and 2.5m of covered walkway to the front. The format of the 5m X 6m restaurant space is divided by shell
scheme panels into a back-preparation kitchen and main serving area with front counter unit. Please note that these
panels can be altered to increase or decrease the space allocated to each area and certain panels can be adjusted in
height. Please contact ECS (details on Page 12) if you have special requests on panel design.
The standard restaurant has the following specifications:
• Walling: Panels are framed with aluminium upright posts either side and rails top & bottom.
• Wall panels are 2.5m high x 1.00m wide.
• White panels fitting into the shell scheme are 2355mm high and 970mm wide.
• Visual panel space is 2340mm height x 950mm width.
Do Use: Velcro (hook & loop), double sided tape, sellotape and blue tack on the shell scheme panels.
Don’t Use: Nails, staples, pins, *screws or glue on the shell scheme Paint or wall paper on the shell scheme
panels (ESC can arrange to do this on your behalf)*Do not screw into the shell scheme panel - Should you wish to
screw into the panels, stronger panels can be supplied at an additional cost. Contact ECS for further information.
Carpet: Green carpet is provided to the front of the restaurant while non-slip flooring in the kitchen and prep area.
Power: 2 double sockets are provided to each restaurant. Both double sockets will be located in the kitchen area and
will have 24 hr power.
Bear in mind that 2 sockets (1 double socket) will be used by the fridges leaving the remaining two sockets available
for alternative equipment. (Please note the capacity per double socket is 3KW) If you require additional power
requirements it must be ordered directly with the electrical contractor Philip Kedney via form 9.
Lighting: 1 fluorescent strip light and 2 spot lights will be supplied to each restaurant. The fluorescent light is
installed over the kitchen area and the 2 spot lights over the front of house area. Please advise Philip Kedney, who’s
details are on form 9, if you wish to have an alternative location for lighting and power.
Menu Board: Each restaurant will be provided with a menu board, indicating three signature dishes, each priced at
€5. Restaurants have the option to add a fourth ‘Icon Dish’ which may be priced between €8 - €12. This dish gives
restaurants an opportunity to use more premium ingredients.
Equipment: As standard you will be provided with the following equipment:
• 6 ring electric range oven
• Gastro Fridge. (turned on from midnight Wed June 12th)
• Cooler Fridge Cabinet. (turned on from midnight Wed June 12th)
• Double Sink with Hot and Cold Water
• 2 stainless steel catering tables
• Shelves
• Hand Wash Sink
• Anti – slip flooring
• Disposables (bowls, plates, forks, knives, spoon)
• Fire Extinguisher and Standard Fire Blanket
Additional equipment can be ordered with Catherine Larkin, National Event Hire catherine@neh.ie
16Restaurant Design – Front of House Design
NEW FOR 2019: Each restaurant will have a ‘serving hatch’ built into the 3m wall behind the counter (see image
above). This is an obligatory update for all restaurants, and we ask that you bear this in mind when creating your
graphics and BOH kitchen layout.
The dressing and branding of your restaurant is important and will determine how you are perceived by visitors and
press alike. Should you require assistance with the design of your stand and branding the inside, we recommend ECS
the official shell scheme contractors who are fully aware of the dimensions you have to work with within the stand.
Should you wish to have graphics tailor made for the event the dimensions of the shell scheme panels are outlined
on page 15 or refer to FORM 7 for prices.
Please consider - that we will be placing a menu board on the walling of your stand, this will be an 800 x 1200mm
board with your submitted menu listed along with price. In all cases this will be positioned on the panel adjacent to
your counter. Photos of sample restaurant design are available upon request.
17Participating Restaurants must provide the following;
A menu of three taster sized portions of signature dishes. As a guide; taster portions are approx. 4 - 5 bites. To keep
trading standards fair for all participants, restaurants must control portion size. To avoid doubt, restaurants may be
asked to prepare signature dishes in advance for sign off on portion size. On site, the organiser’s will be checking
portion sizes and reserve the right to request reduction if portion size is too large. Failure to comply will result in a
reduced rebate on income.
Restaurants must submit signature dishes no later than the 17th May for review by the organisers. By submitting the
dishes, this should not be assumed as being accepted. Restaurants should not make any plans on the submitted
dishes until confirmation is received from the Organisers. To ensure a diverse range of dishes, restaurants will be
notified of duplications. Preference will be given to the restaurant who submitted first or to the restaurant that has
historically offered that dish and if dish is representative of the restaurant.
Dishes should represent the participating restaurant menu as closely as possible –if they are not, the restaurant may
be asked to resubmit their choice of dishes. In 2019 the organisers are not permitting participating restaurants to
offer burgers or sandwiches as a signature dish. (There may be an opportunity for a specialist restaurant (or a food
feature - someone who pays a fee to be involved in taste) to provide a burger or sandwich, but this must be agreed
in advance by the organisers)
The Cost of each dish must be €5 and includes VAT at the relevant rate of 9%. This is a new rule for 2019.
Restaurants have the option to add a fourth, or replace one of their current three, with an ‘Icon Dish’ which may be
priced between €8 - €12. This dish gives restaurants an opportunity to use more premium ingredients.
In order to ensure ample provision of food throughout the event the organisers will update restaurants on expected
visitor numbers. Restaurants must ensure they can fulfil demand for each session throughout the event. Any
Restaurant not serving at least 2 dishes during a session are subject to a penalty of €250.00
On Thursday the 13th June, the Press will be invited to attend a launch from 12pm. They will be issued with 2
vouchers to encourage them to try out the signature dishes on that afternoon only. We ask that the first 25 vouchers
are covered by you, and any in excess of 25 will be reimbursed by Taste of Dublin at the rate of €5 Euro in the normal
80/20 Split. These are to be submitted along with receipts/invoice.
Elltide Ltd. are hoping to sell limited edition tickets that include vouchers for any signature dishes. These should be
accepted as payment for any of your signature dishes, and we will reimburse you for all vouchers collected on the
normal 80/20 Split. This will be confirmed with each restaurant closer to the event.
There will be a sponsored waiter service for visitors. We ask restaurants to allow priority queuing for these waiters at
their restaurants in order for this service to operate as efficiently as possible.
18Electrical Services
The officially appointed electrical contractor approved by the Organiser must install all electrical work:
Kedelec Ltd Contact: Philip Kedney
19 Ferncourt Green Mob: 087 262 2577
Old Court Email: kedelecinfo@gmail.com
Dublin 24
General Regulations:
1. 2 spot lights and 1 double socket (max 1 KiloWatt (kW)) are provided to all exhibitor stands.
2. Power supply to all stands will be switched off 30 minutes after the event closes on each day unless 24 hr
power is ordered, refer to Form 9.
3. The maximum capacity on the supplied socket is 1 KiloWatt. Adapters and extension leads may NOT be
used under any circumstances.
4. NB: Heat sources such as Kettles, Burco Boilers, Cooking Equipment will pull more than 1 kW of power –
you will need to order additional power.
5. NB: Hand-wash sinks, and utensil sinks draw 3kW of power each. Sinks ordered from National Event Hire
or Alex O’Neill have the cost of power built in. If you are bringing your own sink, additional power must be
ordered.
6. Additional lighting and other electrical power requirements must be ordered via the official electrical
contractor using Form 9.
7. Under no circumstances are exhibitors or any other electrical contractors to make lighting or power
connections. Any exhibitor with their own lighting must arrange for connections through the official
contractor at an extra cost.
8. Exhibitors bringing their own electrical equipment must ensure that it bears a PAT sticker (or an alternative
Tested Portable Electrical Equipment equivalent). Exhibitors, using their own electrics, must contact the
organisers’ office and arrange to have their electrics checked by the official electrical contractor.
9. Power to individual stands is not 24-hour power. If you specifically require 24hr power, there will be an
additional charge. Order 24-hour power by completing Form 9.
Plumbing Services
Alex O’Neill is the officially appointed plumbing contractor for the event. If you require sinks or a water supply to
your stand you must book these directly through Alex O’Neill who can be contacted on anoneill@gmail.com or 087
2572077.
Prices for the supply, installation and power of these services are as follows:
Portable Hand Wash Sink €185.00 ex VAT Cost Breakdown = Sink - €125, Power - €60
(Portable HW Sinks can also be supplied by
NEH- See Form 6)
Single Sink €490.00 ex VAT Cost Breakdown: Sink - €430, Power - €60
Double Sink €545.00 ex VAT Cost Breakdown: Sink - €485, Power - €60
Water Connection €220.00 ex VAT
19Build / Set-up & Breakdown
Build / Set-up
The Build/Set-Up times for Exhibitors are:
Tuesday June 11th 2pm to 8pm
Wednesday June 12th 8am to 10pm
Thursday June 13th 8am to 10am (Limited to Exhibitors operating outside Dublin)
Each participating exhibitor will be assigned ONE set up time for initial stand set up (bulk deliveries & stock). Further
set up times can be requested if required by contacting The Operations Department operations@equinoxevents.ie.
Please complete Form 1 detailing your preferred time for Build/Set Up time. We will confirm Build/Set Up times for
each exhibitor two weeks prior to the event. Please contact the Operations Department if you need to arrange a
time outside of these days and hours. We encourage all exhibitors to set up on Tuesday and Wednesday if possible.
Thursday morning set up times will be allocated to exhibitors from outside the Dublin area primarily.
We have a high volume of vehicles arriving to site each year and to keep a steady flow and avoid delays, it absolutely
imperative that you keep within your allocated pre-booked time slot.
PLEASE NOTE: All Exhibitors MUST arrive within their allocated time slot. Any delivery drivers or Exhibitors that arrive
outside of their pre-booked allocated time slot, will be sent away from the site. They will be allocated the next
available slot. There are 15 slots per 2 hour time slot, they are allocated on a first come, first serve basis.
Exhibitor Set-Up is via Hatch Street Entrance Only. Please Note: There is no access to the event via Earlsfort Terrace
(National Concert Hall). The “SET DOWN/DROP OFF/UNLOAD” area is located on Hatch St itself, external to the
Iveagh Gardens. All exhibitors must bring a trolley to assist with stand set up. There will be no trolleys available on-
site.
To avoid congestion exhibitors will be asked to remove vehicles from Hatch Street as soon as they have unloaded
and delivered items to their stand. A Taste of Dublin crew member (if available) will assist exhibitors with getting
items to the specific stand. Once parked, exhibitors can return to set up/dress their stand. Due to the large number
of exhibitors setting up, drop off will be based on a first come first served basis within your scheduled time slot and
the organisers reserve the right to delay access if necessary. Please follow the instructions of our traffic marshals at
all times and please remove your vehicle as soon as you have unloaded.
It is each individual’s responsibility to remove vehicles from Hatch Street and make the necessary car parking
arrangements. There are limited pay & display spaces on the surrounding roads. The special rate event Parking Pass
for Q Park St Stephen’s Green includes the set-up days of Mon June 11th through Wed June 13th See Parking page
42 for more details.
VEHICLE ACCESS INSIDE IVEAGH GARDENS: Vehicles needing access inside the Venue must seek prior authorisation
from the organisers. A limited number of vehicles will be permitted inside the grounds on a priority basis and this
will be at the discretion of the organisers. Please contact The Operations Department on
operations@equinoxevents.ie
Any stock/product to be checked into designated storage should be delivered via Hatch Street unless it is on a pallet.
The Hatch St Entrance is suitable for trolley deliveries only. All pre-booked storage deliveries on pallets must be
delivered via Clonmel street on Monday 10th 2pm to 8pm or Tuesday 11th from 8am to 12noon. Pallets that arrive
on site must be removed by the Exhibitor, any pallets left in storage on Monday 17th June will be subject to a €30
disposal fee. These deliveries must be scheduled with Jack Ryan / The Operations Department. See Storage page 50
for more details
20Breakdown - Sunday June 16th, 2019
The organisers recommend that all valuables are removed from stands by 11.30pm on Sunday 16th. Taste of Dublin
will not be responsible for any items left on stands after this time. Anything left on stands after this time are done so
at the exhibitor’s own risk.
Exhibitor breakdown is via Hatch Street & Clonmel St. Please note this will be a “SET DOWN/PICK UP” area only. You
should only bring your vehicle to this area once you have your stand dismantled and everything packed ready to load
into your vehicle.
We recommend that all exhibitors breakdown their stand and pack up all of their belongings prior to parking vehicles
on Hatch St. or Clonmel St. Please follow the instructions of our traffic marshals at all times and please load your
vehicle as quickly as possible.
Due to the large number of exhibitors breaking down access to Hatch Street/Clonmel Street set-down areas will be
based on a first come first served basis and the organisers reserve the right to delay access if necessary.
Please Note: Vehicles will not be permitted into the Iveagh Gardens (via Clonmel St) prior to 10.00pm on Sunday
16th, or until such a time as all visitors have left the venue. Access must be pre-arranged in advance. The Operations
Department on operations@equinoxevents.ie
All stands MUST be completely cleared by 10.00am on Monday June 17th as dismantling of Shell Scheme
and Marquee structures will begin.
Any items left on-site after this time will be deemed abandoned, removed as rubbish and thrown away. The fee for
this disposal will be charged to the exhibitor.
If you have product in Taste of Dublin designated Storage it can be removed up to 11.00pm on Sunday night or
collected by the latest by 12noon (Cold Storage) or 4pm (Dry Storage) on Monday 17th June. Pallets that arrive on
site must be removed by the Exhibitor; any pallets left in storage on Monday 17th June will be subject to a €30
disposal fee.
Stock on Pallets is best arranged from 10am Monday morning as access via Clonmel St and into the venue will be
restricted on Sunday night. Please schedule pick up times with The Operations Department on
operations@equinoxevents.ie or Jack Ryan jack@equinoxevents.ie
At all times care must be taken to avoid any damage to any part of the venue or Shell Scheme from which your stand
is built. Any damage caused will be recorded, photographed and charges applied to you the exhibitor. Note: This will
also apply for any damage caused by your delivery drivers and or other members of your staff.
21Deliveries & Collections
Deliveries & Collections – Storage
Deliveries before the event, during event session times and between sessions are permitted at all times, but only via
the Hatch Street entrance. However, Hatch Street entrance is only suitable for hand trolley deliveries. Any deliveries
on pallets for dry storage should be delivered on Monday 10th between 2pm-8pm and Tuesday 11th June between
8am-12noon.
The following are the scheduled opening times for Cold and Dry storage;
Dry Storage – Times Cold Storage – Times
All pallet deliveries must be scheduled. It is important that you contact us for a
Please contact us for a delivery time. delivery time for ALL Cold Storage
deliveries.
Monday 10th June 2pm – 8pm (pallets only Clonmel St) Not Available
Tuesday 11th June 8am – noon (pallets only Clonmel St) 8am – 6pm
2pm – 8pm (hand trolleys Hatch St)
Wednesday 12th 8am – 8pm (hand trolleys only Hatch St) 8am – 8pm
June
Thursday 13th June 8am – 11pm (hand trolleys only Hatch St) 8am – 11pm
Friday 14th June 9am – 11pm (hand trolleys only Hatch St) 9am – 11pm
Saturday 15th June 9am – 11pm (hand trolleys only Hatch St) 9am – 11pm
Sunday 16th June 9am – 11pm (hand trolleys only Hatch St) 9am – 11pm
Monday 17th June 9am – 4pm 9am – 12pm
Please contact The Operations Department operations@equinoxevents.ie or Jack Ryan jack@equinoxevents.ie to
arrange ALL STORAGE delivery times. If you arrive at an unallocated time, we may not be able to facilitate to
delivery. The organisers take no responsibility for scheduled deliveries that fail to arrive.
Storage deliveries should be labelled as follows:
The Operations Department or Jack Ryan (+353 83 301 2743)
Stand Name including Stand Number
Taste of Dublin - STORAGE (Indicate Cold or Dry)
Iveagh Gardens
Hatch St
Dublin 2
If you have product left in Taste of Dublin designated storage post event it can be collected up to 11.00pm on
Sunday 16th June or early on Monday 17th June. Pallets that arrive on site must be removed by the Exhibitor; any
pallets left in storage on Monday 19th June will be subject to a €30 disposal fee.
All items must be removed from DRY storage by 4pm on Monday 17th June. All items must be removed from
COLD storage by 12noon on Monday 17th June.
Stock on Pallets should be arranged for collection on Monday morning. Access via Clonmel St into the venue will be
restricted on Sunday evening. Please schedule pick with The Operations Department operations@equinoxevents.ie
or Jack Ryan jack@equinoxevents.ie
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