Harvest Hall will offer a unique experience of curated vendors providing high quality, chef-driven, specialty foods with a wide range of diversity. It will reflect the latest of food trends, innovations and exciting culinary activations that are unique to the Grapevine community and surrounding areas.
Harvest Hall will review all potential applicants and make determinations as to ensure a vibrant, diversified and all-encompassing line-up of established businesses and start-ups for a projected opening in summer 2020. The success of the Harvest Hall hinges on the synergy of a carefully curated and passionate vendors.
Whether an established or budding chef, a first-time entrepreneur or successful food service operator, you should bring to the table passion and experience in the culinary scene and offer a unique product that will add value to both Harvest Hall and the dining scene in Grapevine. Additionally, you will come with a menu that is fit for a small-space, high volume dining venue. Chains, franchises, and mass produced prepackaged frozen foods will not be considered.
All potential vendors can apply through the Harvest Hall website. Within the application, you will present a proposal which will detail your concept. The application begins the process of arranging for a presentation, interview, and tasting to be conducted by the Harvest Hall team.
We will start the selection process at the beginning of July 2019. To apply, click on the tab 'Vendor Application' and fill out the online application or return it to us via email at [email protected].
We anticipate having vendor selections made by the end of November 2019.
The kitchens in Harvest Hall give nod to the streamlined elegance and marvels of railway engineering during the American Industrial Revolution. Cast iron, wood and plated glass are strategically used throughout the kitchens in a manner that reflects the genius of craft and detail of the period. Delicate details are contrasted with the heaviness of beams and posts, creating a streamlined structure and exposing the many elements that power the kitchen. They will vary from 240 square feet to 440 square feet.
The Harvest Hall team will provide all design elements for the kitchens. Vendors will be allowed some customization of their kitchen signage and menu boards.
Any equipment wholly bought and paid for by the vendor will remain the property of the vendor following termination of lease. The kitchen will need to be returned in its original condition.
All kitchens will have access to individual locked-off industrial refrigeration and dry good cages. Kitchens will have limited storage on-site within their footprint.
Each kitchen operator will be responsible for and expected to maintain their areas with a high level of cleanliness and attention to detail. There will be a shared cost for any professional cleaning and maintenance of Harvest Hall provided equipment.
Harvest Hall branded to-go containers and paper tote bags will be available at cost and have space to add a sticker or stamp of your logo. Each kitchen design will also allow for vendor logo signage within the framework and guidelines provided.
One alcohol license including beer, wine and liquor will be held by Harvest Hall, and therefore only the Harvest Hall bar will be permitted to sell alcoholic beverages. Guests may carry their beverages anywhere inside the Harvest Hall and in the designated outdoor areas.
Harvest Hall has a marketing and promotions staff that will promote and book events within the hall year-round. Signature events such as a weekly live music program and feature activations such as pairings, brand partnerships and special holiday events will attract visitors to the venue and drive traffic to your establishments. Additionally, your business may have the opportunity to be included in catering for private parties and events.
Harvest Hall will be open for breakfast, lunch and dinner seven days a week, 7:00 a.m. - 10:00 p.m., with possible consideration for extended hours on weekends. Breakfast will require only a few kitchens to be open.
