Restaurant FAQs

Part I: Tickets & Wristbands: Entry Into the Taste

  • Remember that space is limited, so you will want to be sure your appliance fits on or underneath the table.
  • Electricity is provided by Divi and through generators stationed throughout the event. You will have access to an outlet; however, you will be sharing with your neighboring booths! Do not forget to bring extension cords.

We provide a sign with your establishment’s name; however, you may want to bring something that is more individualized as we use the same template for the sign for each booth.

Yes, we provide a skirted tablecloth through Reliable Rentals. These are nice linens, so never use a stapler or glue to decorate your table! When the Taste is over, leave the tablecloth on the booth table exactly how you found it.

Of course! Judges will tour booths between 5:30-5:45 and judge Best Presentation—be creative and feel free to promote your restaurant. Many restaurants go simple, while others go all out!

We recommend that you bring an extra supply with you, but Taste will provide you with a quantity of napkins and utensils (that fit the dishes you are serving) at Restaurant Orientation (March 29-31). We also have a supply area with extras during the event.

As a matter of fact, not only is Taste of St. Croix free to participate we give you $50 coupons to be redeemed at your favorite farm or at our Taste of St. Croix Farmers market Monday April 3rd (time and venue TBA) We give every restaurant that commits to serving until the end of the event an additional $250 stipend.  We disperse ½ at registration and the other ½ the night of the event if your booth is still open and serving food at 8:30.

Bring enough bite-size samples for 1000 people to enjoy and to make sure you get the word out about your amazing cuisine! Remember, the event is from 6 – 9pm!

Yes. When you pick up your registration packet you need to let us know what you are serving including the main ingredients and name of the dish. This information will be on a sign above your table so guests can see what you are serving, this will save a lot of time explaining the dish over and over as well as allowing the guest an overview of what to expect. 

Part II : Food & Supplies – Preparing for the Event

  • Remember that space is limited, so you will want to be sure your appliance fits on or underneath the table.
  • Electricity is provided by Divi and through generators stationed throughout the event. You will have access to an outlet; however, you will be sharing with your neighboring booths! Do not forget to bring extension cords.

We provide a sign with your establishment’s name; however, you may want to bring something that is more individualized as we use the same template for the sign for each booth.

Yes, we provide a skirted tablecloth through Reliable Rentals. These are nice linens, so never use a stapler or glue to decorate your table! When the Taste is over, leave the tablecloth on the booth table exactly how you found it.

Of course! Judges will tour booths between 5:30-5:45 and judge Best Presentation—be creative and feel free to promote your restaurant. Many restaurants go simple, while others go all out!

We recommend that you bring an extra supply with you, but Taste will provide you with a quantity of napkins and utensils (that fit the dishes you are serving) at Restaurant Orientation (March 29-31). We also have a supply area with extras during the event.

As a matter of fact, not only is Taste of St. Croix free to participate we give you $50 coupons to be redeemed at your favorite farm or at our Taste of St. Croix Farmers market Monday April 3rd (time and venue TBA) We give every restaurant that commits to serving until the end of the event an additional $250 stipend.  We disperse ½ at registration and the other ½ the night of the event if your booth is still open and serving food at 8:30.

Bring enough bite-size samples for 1000 people to enjoy and to make sure you get the word out about your amazing cuisine! Remember, the event is from 6 – 9pm!

Yes. When you pick up your registration packet you need to let us know what you are serving including the main ingredients and name of the dish. This information will be on a sign above your table so guests can see what you are serving, this will save a lot of time explaining the dish over and over as well as allowing the guest an overview of what to expect. 

Part III: Setting Up & During the Event

  • Remember that space is limited, so you will want to be sure your appliance fits on or underneath the table.
  • Electricity is provided by Divi and through generators stationed throughout the event. You will have access to an outlet; however, you will be sharing with your neighboring booths! Do not forget to bring extension cords.

We provide a sign with your establishment’s name; however, you may want to bring something that is more individualized as we use the same template for the sign for each booth.

Yes, we provide a skirted tablecloth through Reliable Rentals. These are nice linens, so never use a stapler or glue to decorate your table! When the Taste is over, leave the tablecloth on the booth table exactly how you found it.

Of course! Judges will tour booths between 5:30-5:45 and judge Best Presentation—be creative and feel free to promote your restaurant. Many restaurants go simple, while others go all out!

We recommend that you bring an extra supply with you, but Taste will provide you with a quantity of napkins and utensils (that fit the dishes you are serving) at Restaurant Orientation (March 29-31). We also have a supply area with extras during the event.

As a matter of fact, not only is Taste of St. Croix free to participate we give you $50 coupons to be redeemed at your favorite farm or at our Taste of St. Croix Farmers market Monday April 3rd (time and venue TBA) We give every restaurant that commits to serving until the end of the event an additional $250 stipend.  We disperse ½ at registration and the other ½ the night of the event if your booth is still open and serving food at 8:30.

Bring enough bite-size samples for 1000 people to enjoy and to make sure you get the word out about your amazing cuisine! Remember, the event is from 6 – 9pm!

Yes. When you pick up your registration packet you need to let us know what you are serving including the main ingredients and name of the dish. This information will be on a sign above your table so guests can see what you are serving, this will save a lot of time explaining the dish over and over as well as allowing the guest an overview of what to expect. 

Part IV: All About Judging 

  • Remember that space is limited, so you will want to be sure your appliance fits on or underneath the table.
  • Electricity is provided by Divi and through generators stationed throughout the event. You will have access to an outlet; however, you will be sharing with your neighboring booths! Do not forget to bring extension cords.

We provide a sign with your establishment’s name; however, you may want to bring something that is more individualized as we use the same template for the sign for each booth.

Yes, we provide a skirted tablecloth through Reliable Rentals. These are nice linens, so never use a stapler or glue to decorate your table! When the Taste is over, leave the tablecloth on the booth table exactly how you found it.

Of course! Judges will tour booths between 5:30-5:45 and judge Best Presentation—be creative and feel free to promote your restaurant. Many restaurants go simple, while others go all out!

We recommend that you bring an extra supply with you, but Taste will provide you with a quantity of napkins and utensils (that fit the dishes you are serving) at Restaurant Orientation (March 29-31). We also have a supply area with extras during the event.

As a matter of fact, not only is Taste of St. Croix free to participate we give you $50 coupons to be redeemed at your favorite farm or at our Taste of St. Croix Farmers market Monday April 3rd (time and venue TBA) We give every restaurant that commits to serving until the end of the event an additional $250 stipend.  We disperse ½ at registration and the other ½ the night of the event if your booth is still open and serving food at 8:30.

Bring enough bite-size samples for 1000 people to enjoy and to make sure you get the word out about your amazing cuisine! Remember, the event is from 6 – 9pm!

Yes. When you pick up your registration packet you need to let us know what you are serving including the main ingredients and name of the dish. This information will be on a sign above your table so guests can see what you are serving, this will save a lot of time explaining the dish over and over as well as allowing the guest an overview of what to expect. 

Part V: After the Event

  • Remember that space is limited, so you will want to be sure your appliance fits on or underneath the table.
  • Electricity is provided by Divi and through generators stationed throughout the event. You will have access to an outlet; however, you will be sharing with your neighboring booths! Do not forget to bring extension cords.

We provide a sign with your establishment’s name; however, you may want to bring something that is more individualized as we use the same template for the sign for each booth.

Yes, we provide a skirted tablecloth through Reliable Rentals. These are nice linens, so never use a stapler or glue to decorate your table! When the Taste is over, leave the tablecloth on the booth table exactly how you found it.

Of course! Judges will tour booths between 5:30-5:45 and judge Best Presentation—be creative and feel free to promote your restaurant. Many restaurants go simple, while others go all out!

We recommend that you bring an extra supply with you, but Taste will provide you with a quantity of napkins and utensils (that fit the dishes you are serving) at Restaurant Orientation (March 29-31). We also have a supply area with extras during the event.

As a matter of fact, not only is Taste of St. Croix free to participate we give you $50 coupons to be redeemed at your favorite farm or at our Taste of St. Croix Farmers market Monday April 3rd (time and venue TBA) We give every restaurant that commits to serving until the end of the event an additional $250 stipend.  We disperse ½ at registration and the other ½ the night of the event if your booth is still open and serving food at 8:30.

Bring enough bite-size samples for 1000 people to enjoy and to make sure you get the word out about your amazing cuisine! Remember, the event is from 6 – 9pm!

Yes. When you pick up your registration packet you need to let us know what you are serving including the main ingredients and name of the dish. This information will be on a sign above your table so guests can see what you are serving, this will save a lot of time explaining the dish over and over as well as allowing the guest an overview of what to expect. 

If you have very special needs, please email us at atasteofstcroix@yahoo.com. And, of course, you can always call us at 340.719.7777 ext. 3!

DOWNLOAD: FAQ A Taste of St. Croix_Participants