The Board of Directors of the Festival of Arts is seeking applications from non-profit organizations to operate food concession stands at the 2015 Festival of Arts on Saturday, September 12, 2015 from 10am to 5pm and Sunday, September 13, 2015 from 10am to 4pm.

If your organization would like to apply, please click on the proposal form below and submit it, along with a non-refundable $75.00 registration fee, to:

Wausau Festival of Arts
P.O. Box 1763,
Wausau, WI 54402-1763

All submissions must be received no later than May 22, 2015. All requested information must be complete and accurate. In the event your application is denied, your fee will be returned.

When completing the proposal form please state exactly what food and beverage items your organization will sell. Provide prices for food items only. Minimum standard beverage pricing will be determined by you, the food vendors, as a group. Only those items listed on your proposal will be allowed and we will work with vendors to minimize duplication. Food sold must be for immediate consumption. Non-food items and raffles will NOT be allowed.

To provide adequate space and electricity for your needs, it is imperative that your proposal include a complete list of the following:

  • All the appliances you will be using during the Festival
  • The type and exact dimensions of the structure you will utilize and a list of any freestanding equipment e.g. grilles, soda coolers, tables and chairs

Only appliances and equipment listed on the proposal will be allowed. Please remember that your structure and any equipment on your site must extend no more than 10 feet from the curb. This is a public safety concern and will be strictly enforced.

The Marathon County Health Department’s brochure “Food Safety at Temporary Events” and information from the Wausau Fire Department entitled “Tents, Canopies and Membrane Structure Requirements” and “Temporary Cooking Equipment” are listed below. Please review this information and make sure that you meet all requirements. The Fire Department requires all food vendors to have a minimum of one 2A-10BC fire extinguisher. If you are cooking with grease or deep fat frying, you must also have a class K extinguisher. All tents or canopies must be flame resistant. Every concession using grease must have a means of grease disposal and if run-off might be a problem, provide protection of street surfaces surrounding the concession stand and Oil-Dry or an equally effective substitute for the absorption of grease. Vendors must not dispose of grease in the garbage dumpsters.

Once you are accepted as a Festival of Arts food vendor, we will require a $100.00 cleaning deposit which will be returned to you at the end of the Festival if your location is left as you found it. We will be holding a mandatory meeting for all food vendors at the Marathon County Public Library in August to discuss location assignments and standard minimum pricing of beverages. The $100.00 cleaning deposit must be received before or at that meeting. We also require a certificate of liability insurance for your organization be on file with us prior to setting up for the Festival. If your insurance renewal date is more than two weeks prior to the Festival, bring it to the meeting in August or mail us a copy to arrive no later than August 25th. If your renewal is within two weeks of the Festival please bring it with you when setting up for the Festival. You must also post a copy of the certificate of insurance in your food vending location.

We thank you for your interest in the Festival of Arts and look forward to hearing from you. If you have any questions please call Nancy Dolenshek at (715)843-7892 or Sue Hansen at (715)845-7546.

Vendor Guidelines & Resources

Tents, Canopies, and Membrane Structure Requirements
  • According to Wausau Municipal Code 17.49.010, permits are required for tents greater than 240 square feet.
  • Tents are allowed only on a temporary basis.
    • Contact Diggers Hotline Inc. three business days prior to setup. (1-800-242-8511)
  • Flame Resistance
    • All tent fabric shall be flame resistant.
    • Certificate of flame retardant must be permanently attached to all tent roof and side panels or a copy of the certificate provided by the manufacturer is acceptable — but must be available at our request.
  • Portable fire extinguishers of approved types shall be installed.
    • Minimum of one 2A-10BC in all tents, (travel distance shall not exceed 75 feet)
    • All fire extinguishing equipment shall be inspected and serviced annually by a certified technician. The tag indicating the service date or a receipt of purchase shall be attached to the fire extinguisher or hood suppression system.
    • Extinguishers shall be hung in a visible location no higher than 44 inches above grade.
  • Site plan shall be provided to the Fire Department when anticipated occupant load exceeds 50.
    • Tent location on the lot.
    • Location of other buildings or tent on the property.
    • Seating capacity.
    • Seating arrangement.
    • Egress paths including a minimum aisle width of 4 feet.
    • Exit locations.
    • Type of heating, location of heater(s); Location of heating fuel tank and type.
    • Location of electrical equipment and location of generator.
    • Location of fire apparatus access road.
    • Restricted parking areas should be clearly indicated.
  • Exits
    • There shall be a minimum of 10 feet between stake lines for all tents exceeding 1,200 square feet.
    • Emergency access roads must have an unobstructed width of 20 feet. There shall be no dead ends greater than 150 feet.
  • Flammable and combustible liquids are prohibited inside or near the tent. Hay, straw, and other flammable materials are prohibited within 10 feet of any tent.
  • No open flame devices are allowed inside the tent except as provided below.
    • Restaurant style table candles and food warming candles are allowed with the approval of the Fire Chief.
  • Tents shall be adequately guyed, supported, braced and tent stakes shall be properly capped.
  • In lieu of producing an automatic fire suppression system, tents in which cooking is performed must be separated from other public tents and structures.
    • All electrical heating and cooking equipment must comply with NFPA 70, National Electrical Code.
    • The use and installation of LP Gas equipment, such as tanks, piping, hoses, fittings, valves, tubing, and other related components shall be in accordance with NFPA 58, Liquefied Petroleum Gas Code.
Temporary Cooking Equipment

These requirements apply to cooking equipment used in fixed, mobile, or temporary concessions, such as trucks, buses, trailers, pavilions, or any form of roofed enclosure

The operation, inspection, and maintenance of all public and private commercial cooking and residential cooking equipment used for commercial cooking operations shall comply with the following:

  • Cooking equipment that produces grease-laden vapors shall be protected by fire-extinguishing equipment.
  • Fire-extinguishing equipment shall include both automatic fire-extinguishing systems as primary protection and portable fire extinguishers, minimum 2-A-10:BC and Class K, as secondary backup.
  • Automatic fire extinguishing system shall be in substantial compliance with UL300 for protection of the cooking appliance.
  • A hood, duct and vent system, as required by code, shall be installed.
  • The fire suppression system shall include automatic fuel and electric shutoffs, and both automatic and manual means of system activation. The manual means of activation shall be located as close to the exit door as practical.
  • Maintenance on the fire suppression system must be accomplished by properly trained, qualified and certified person(s) at least every 6 months.

Exemption: ss. 101.14(1) (am) Notwithstanding par. (a), the department may not require the owner or operator of a mobile kitchen to install or maintain an automatic fire suppression system or an exhaust hood in, or as part of, the mobile kitchen if all of the following apply:

    • The mobile kitchen is less than 365 square feet in size.
    • The mobile kitchen is used on fewer than 12 days a year for the purpose of cooking.
  • Cooking in fixed, mobile, or temporary concessions not protected with an automatic fire suppression system and an exhaust hood shall have a minimum of 10 feet of clearance from other buildings or structures.