Cultivated is the exclusive catering company at the Javits Center and is responsible for the safety of all food and beverage consumed, prepared, and dispensed on property.
All exhibitors sampling and/or cooking must submit a sampling form, gain approval for the cooking method and submit a COI naming Levy Premium Foodservice Limited Partnership + Javits Conventions Center 655 W 34st New York, NY 10001. Exhibitors must be the manufacturer and/or distributor of the actual product and the booth must be under their name.
For sampling questions, please contact [email protected]
Sample size portions should be as follows:
- Food: 2oz portion
- Non-Alcoholic Beverage: 4oz portion
- Alcoholic Beverage:
- Beer: 2oz
- Wine/Wine Cooler/Spirit Coolers: 2oz
- Liquor /Liqueurs: 0.25oz
- Note: Alcohol cannot be served prior to 11:00am on Sundays, per city ordinance.
- All alcohol must be served in plastic, disposable cups. No cans or bottles will be permitted.
- Distribution of alcoholic products must be monitored & overseen by a staff bartender from Cultivated in compliance with New York Liquor Laws. Fees will apply for the bartender. Guests must be 21 years of age to participate in the sampling with a picture I.D.
***All additional alcohol must be purchased through Cultivated***
NYS Liquor License Requirement for Summer Show
- Marketing Permit
- The Marketing Permit is required if you are a manufacturer, supplier, wholesaler, or importer of alcohol. If the permittee is from outside of New York State then a current copy of the state license and a copy of the Federal Basic Permit are also required.
- Broker Permit
- The Broker Permit is required if you are a broker representing an exhibitor who is a manufacturer, supplier, wholesaler, or importer of alcohol.
- In order to obtain either a Marketing Permit or Broker Permit, please visit: NYSLA Online Permit Applications.
For further details regarding the permit requirements, please visit the following two links:
- Information about Tasting (Marketing) Permits – Video
- Marketing and Representative Permits Terms & Conditions
If you have any questions about the permits, please call (518) 474-3114 and select option 1 or send an email to [email protected]
Please note:
- Both the Marketing and Broker Permits must be filed with the NYSLA by May 23, 2024
- Once completed, please forward a copy of the license to [email protected]
- A Cultivated certified bartender must be arranged and hired for all hours of the event.
- Upon receipt of your permit and order form, Cultivated will send you a confirmation with further details
Cold Foods
Perishable items must be kept at or below 40° F at all times during transportation and until served or used.
Hot Foods
Perishable items must be kept at or above 140° F at all times during transportation and until served or used.
All Ready-To-Eat Foods
Must be separated from raw, potentially hazardous food and unwashed fruits or vegetables to prevent them from becoming contaminated with chemicals and/or raw food bacteria.
Utensils & Condiments
- Must be individually packaged or dispensed from approved dispensers.
- Single-serving utensils should be provided only in sanitary containers or approved sanitary dispensers, should be stored in a clean/dry place until used and used only once.
Please consider using environmentally friendly paper products for serving your samples instead of plastic products. Eco-friendly serving utensils and supplies can be purchased through our Order Forms page when made available.
Sanitary Storage Facilities
Must be used for all unpackaged foods and utensils at all times during transportation and until served or used. (Note: Passenger vehicles are not sanitary facilities.) Quantities of food stored in Exhibitor Booths for subsequent processing or display must be limited to an amount that can be maintained at a proper temperature and protected from contamination. The use of small portable electric refrigerators is recommended, and arrangements can be made with Lowe Refrigeration at (770) 461-9001.
Personal Hygiene
Employees or others staffing foodservice booths must wear clean outer garments, use suitable hair restraints, practice high personal cleanliness and keep their hands clean. Hands must be washed after using toilet facilities or handling soiled or unclean material, after smoking and before handling food or utensils. All foodservice personnel must be free of any communicable disease or illness that can be transmitted by food.
Equipment-Washing
Exhibitors must use the designated “Clean-Up Stations” on the Show floor for washing utensils & equipment. THE USE OF REST ROOMS FOR WASHING UTENSILS OR DISPOSING OF FOOD IS PROHIBITED.
Garbage and Refuse
Exhibitors serving sample foods must dispose of garbage or other wastes in a sanitary manner. Grease bins will be provided in each of the “Clean-Up Stations” located around the Show floor. Food Scrap bins will also be located within these Clean-Up Stations.
No CBD Products
- No products containing CBD are permitted.
- No marijuana-based CBD products are permitted.
- Hemp based CDB products are not permitted.
General Information
- Exhibitors will be encouraged to clean and disinfect high-touch areas frequently.
- Exhibitors will be encouraged to have hand sanitizer available at their booth
- All food and beverages must be covered and protected from handling, coughs, sneezes, dust, dirt and vermin during transportation, storage, handling, display, and service.
- Food samples must be protected from customer contamination using one of the following methods: Covered by a transparent shield (sneeze guard); Inaccessible to attendees and served by the Exhibitor on an individual basis in SAMPLE SIZE PORTIONS.
- Close supervision by an Exhibitor staff member is required at all times during sampling.
- Instruments such as tongs or serving spoons are to be used to prevent direct handling of food. It is recommended that food items be offered in pre-portioned servings.
- The use of home-prepared food is strictly prohibited.
- All prepared food must be cooked in a local commercial facility, which has been approved in advance by the local health department. Food from unapproved sources will be condemned by the health department.
- Limited on-site preparation of food is allowed within your exhibit space. The use of convention center kitchen is not permitted. Please use designated Clean-Up Stations for all cleaning of utensils.
- The use of L.P. gases such as propane & butane are prohibited. All electrical equipment must be U.L. approved (Underwriter’s Laboratories).
The use of fry equipment must include a grease-shield for the machine as well as a fire extinguisher. For an Open Flame Permit email [email protected].