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Food Services
Banyan Dining Hall Weekly Menu

Vendor Agreement and Guidelines

Sign Up to be a Vendor

Application and Approval Process

  • Submission: Applications must be received at least ten (10) business days before the event. Please review all areas and sign before submitting.
  • Requirements: Required supporting documents and images of all products to be sold must be submitted with the application.
  • Review: Applications are processed on a first-come, first-served basis. BYU–Hawaii (BYUH) retains the right to refuse any applicant deemed inappropriate.
  • Binding Contract: This application is not binding until accepted by BYUH. Once accepted and returned to the Vendor, it becomes a legally binding contract.
  • Notification: Vendors will be notified of approval or denial via email before the event.
  • Eligibility: International students are currently not permitted to participate as vendors due to visa and employment restrictions. However, J2 students with employment authorization permit are allowed join.

Fees and Cancellations

Base Fee

Night Market

  • $40 per event date for Non-Food and Baked Goods vendors
  • $75 per event date for Food vendors
  • For food vendors only: A cleaning deposit of $100 for each semester that is refundable if area is kept clean

Farmers Market

  • $40 per event date for Food vendors
  • $20 for other vendors
  • Payment Due Date: Fees must be paid seven (7) business days before the event at the BYUH Food Service Accounting office (M-F 9:30 am – 2 pm, closed on Tuesdays 11 am – 12 pm, and holidays).
  • Cancellations: Must be made in writing or by phone by 1:30 pm, five (5) business days prior to the market for a full refund. Late cancellations are non-refundable.
  • Complimentary Voucher: Vendors will provide one (1) gift item (e.g., cookies, bread) valued at $10 for promotional marketing upon request.

Product and Beverage Guidelines

  • Approved Items: Only items listed under "Description of Approved Items" may be sold. Items of a sexual or gang-related nature are strictly prohibited.
  • Prohibited Substances: Alcohol, smoking, vaping, and kava are prohibited on campus for vendors, staff, and guests.
  • Beverage Restrictions: All standard beverages (water, soda, juice) must be Pepsi Beverage Company brands.
    • Retail prices must match BYUH campus pricing.
    • Specialty Beverages (e.g., Otai, Hot Chocolate, Horchata) require separate supporting documentation and prior approval.

Dates and Hours of Operations

Farmers Market

  •  10:30 am – 1:30 pm.
    • Setup: 8:00 am – 10:15 am.
    • Off-campus by: 4:00 pm.

Night Market

  •  5:30 pm – 9:00 pm.
    • Setup (Trucks/Trailers): 2:30 pm – 3:30 pm.
    • Setup (Tents): 3:30 pm – 5:00 pm.
    • Off-campus by: 10:30 pm.
  • Readiness: Vendors must be fully set up and ready for service 15 minutes prior to the start of the market. Failure to do so may result in contract termination.

Space Assignment and Equipment

  • Location: Space and location are determined solely by BYUH Food Services and are subject to change.
  • Provided Equipment: BYUH provides one (1) table and two (2) chairs.
    • Additional tables ($5.00) and chairs ($1.00) may be requested when fees are paid (subject to availability).
    • Personal tables/chairs are prohibited without prior approval.
  • Pop-up Tents: Must be no larger than 13x13. Vendors must provide weights to secure tents. Pinning, pegging, or tying down to university property (trees, buildings, etc.) is strictly prohibited.
  • Layout: Empty stalls or spaces between vendors must remain clear at all times.

Setup and Dismissal Rules

  • Attendance: Vendors must remain open until closing hours with products available for sale.
  • Parking & Loading: * Loading docks are not for parking or equipment storage.
    • Driving personal vehicles/carts in designated event areas is prohibited.
    • Vendor parking is available in the open solar panel lot but is not reserved. Please adhere to all campus parking signs.
    • Vendor parking is NOT provided or reserved.
  • University Property: BYUH equipment must not be moved or used by the Vendor without permission. Tables are labeled; do not move your assigned location without Food Service Manager approval.

Cleanliness and Utilities

Waste Management & Disposal

  • Off-Campus Disposal: Vendors are responsible for removing all trash, unsold products, oil, and wastewater.
  • No Campus Bins: You are strictly prohibited from using university trash bins or containers. All waste must be hauled off-property.
  • Water & Electricity: Electrical and water sources are NOT provided. Vendors must be 100% self-sufficient and keep all equipment within their assigned space.

Area Maintenance & Spillage

  • General Upkeep: Your assigned area must be kept clean, orderly, and presentable at all times.
  • Required Flooring: Vendors must provide professional-grade flooring/mats to prevent stains or damage from cooking oil, food, or equipment.
  • Spill Responsibility: In the event of a spill (liquid, food, or motor oil), the vendor is responsible for immediate, safe, and thorough cleaning.

Damages and Cleaning Deposits

  • Cleaning Deposit: Costs for any cleaning or repairs handled by BYUH staff will be deducted from your cleaning deposit.
  • Excess Charges: If cleaning costs exceed the deposit amount, the vendor will be billed for the remaining balance.
  • Payment Terms: Any outstanding cleaning invoices must be paid within 30 days of notification from the BYUH Food Service Manager.

Conduct and Compliance

  • BYUH Standards: Vendors and staff must comply with the CES Honor Code and Dress and Grooming standards. Music must be at a volume that does not interfere with university operations and must meet BYUH standards.
  • Regulatory Requirements: Vendors are responsible for all government licenses, permits, and tax remittances (GET). Credit card processing must be PCI-compliant.
  • Liability: BYUH is not responsible for loss, injury, or damage (including fire/theft). Vendors agree to indemnify and hold BYUH harmless against all claims arising from their services.

Contact Information

All arrangements must be made directly with the BYUH Food Services Director.