Food Vendor Permit Fees
Vendors must also complete and return a Temporary Food Facility application by Wednesday, November 20th. The application can be found here and emailed to vendors@kohosf.org. Late food vendor applications will not be considered.
Low hazard permits are for vendors who sell pre-packaged foods. Sampling of your pre-packaged foods are allowed, given you follow DPH guidelines around sampling.
We will not be able to host any “high hazard” permit food vendors. These are food vendors who sell items that are cooked, assembled, and/or prepped on-site.
Fees are set by the San Francisco Department of Health and all of the permit fees collected by KOHO go straight to SFDPH.
Fees are as follows:
Low Hazard - 1 day: $117
Low Hazard - 2 days: $149
FAQs for food vendors:
What will KOHO provide for me?
In addition to your booth space and advertising of your participation to our audience, you will also have access to a sink and hot/cold water. This will be located in a neighboring storefront, since KOHO does not have running water in their space. Be prepared to carry this water in your own container and carts.
Will I have access to electricity?
Unfortunately, we have very limited electrical outlets and cannot guarantee any electrical access for you.
Will this event take place indoors or outdoors?
The event will take place fully indoors.
Will I be able to drive up to my booth to drop my food off?
No. The KOHO space can be accessed by foot on Post Street (metered parking, no loading zone) and via the elevators in the Japan Center Garage. We recommend parking in the garage and carting your items into the mall from the garage.
Am I required to have a hand washing station in my booth?
If you are selling pre-packaged foods with no sampling, then no.
If you are selling pre-packaged foods with samples, then yes.
Am I required to have a utensil washing station in my both?
Only if you are providing food samples that require slicing/cutting onsite. If your samples are pre-portioned and cut, then a utensil washing station is not required.
I have more questions. Who can I contact?
Please email Katie Furukawa Bonifacio at vendors@kohosf.org.
Vendors must also complete and return a Temporary Food Facility application by Wednesday, November 20th. The application can be found here and emailed to vendors@kohosf.org. Late food vendor applications will not be considered.
Low hazard permits are for vendors who sell pre-packaged foods. Sampling of your pre-packaged foods are allowed, given you follow DPH guidelines around sampling.
We will not be able to host any “high hazard” permit food vendors. These are food vendors who sell items that are cooked, assembled, and/or prepped on-site.
Fees are set by the San Francisco Department of Health and all of the permit fees collected by KOHO go straight to SFDPH.
Fees are as follows:
Low Hazard - 1 day: $117
Low Hazard - 2 days: $149
FAQs for food vendors:
What will KOHO provide for me?
In addition to your booth space and advertising of your participation to our audience, you will also have access to a sink and hot/cold water. This will be located in a neighboring storefront, since KOHO does not have running water in their space. Be prepared to carry this water in your own container and carts.
Will I have access to electricity?
Unfortunately, we have very limited electrical outlets and cannot guarantee any electrical access for you.
Will this event take place indoors or outdoors?
The event will take place fully indoors.
Will I be able to drive up to my booth to drop my food off?
No. The KOHO space can be accessed by foot on Post Street (metered parking, no loading zone) and via the elevators in the Japan Center Garage. We recommend parking in the garage and carting your items into the mall from the garage.
Am I required to have a hand washing station in my booth?
If you are selling pre-packaged foods with no sampling, then no.
If you are selling pre-packaged foods with samples, then yes.
Am I required to have a utensil washing station in my both?
Only if you are providing food samples that require slicing/cutting onsite. If your samples are pre-portioned and cut, then a utensil washing station is not required.
I have more questions. Who can I contact?
Please email Katie Furukawa Bonifacio at vendors@kohosf.org.
Vendors must also complete and return a Temporary Food Facility application by Wednesday, November 20th. The application can be found here and emailed to vendors@kohosf.org. Late food vendor applications will not be considered.
Low hazard permits are for vendors who sell pre-packaged foods. Sampling of your pre-packaged foods are allowed, given you follow DPH guidelines around sampling.
We will not be able to host any “high hazard” permit food vendors. These are food vendors who sell items that are cooked, assembled, and/or prepped on-site.
Fees are set by the San Francisco Department of Health and all of the permit fees collected by KOHO go straight to SFDPH.
Fees are as follows:
Low Hazard - 1 day: $117
Low Hazard - 2 days: $149
FAQs for food vendors:
What will KOHO provide for me?
In addition to your booth space and advertising of your participation to our audience, you will also have access to a sink and hot/cold water. This will be located in a neighboring storefront, since KOHO does not have running water in their space. Be prepared to carry this water in your own container and carts.
Will I have access to electricity?
Unfortunately, we have very limited electrical outlets and cannot guarantee any electrical access for you.
Will this event take place indoors or outdoors?
The event will take place fully indoors.
Will I be able to drive up to my booth to drop my food off?
No. The KOHO space can be accessed by foot on Post Street (metered parking, no loading zone) and via the elevators in the Japan Center Garage. We recommend parking in the garage and carting your items into the mall from the garage.
Am I required to have a hand washing station in my booth?
If you are selling pre-packaged foods with no sampling, then no.
If you are selling pre-packaged foods with samples, then yes.
Am I required to have a utensil washing station in my both?
Only if you are providing food samples that require slicing/cutting onsite. If your samples are pre-portioned and cut, then a utensil washing station is not required.
I have more questions. Who can I contact?
Please email Katie Furukawa Bonifacio at vendors@kohosf.org.