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WELCOME TO THE PERTH PLAYBOOK

Your go-to hub for all essential information for the upcoming Perth event. 

Below, you’ll find everything you need to ensure a smooth and successful experience, including deadlines, product registration, logistics, compliance requirements, floor plans, and general event details.

We highly recommend bookmarking this page so you can easily access it whenever needed. This page is for internal use only—please do not share it publicly.

Below, you’ll find a step-by-step guide outlining what we need from you in preparation for the event. The earlier we receive this information, the better! By staying ahead of deadlines, we can all focus on delivering an unforgettable festival experience for producers and attendees alike.

Let’s make MOULD x PINOT PALOOZA 2025 the best yet!

KEY CONTACTS

We’re a small but mighty team, dedicated to making your event experience the best it can be. While most of the answers you need can be found in this Producer Playbook we know that questions and last-minute clarifications can arise—so don’t hesitate to reach out!

The way to reach us is via producer@revel.global

With up to 90 vendors per city, managing everything smoothly relies on timely submissions of registrations, forms, and other required details. The sooner we get what we need, the more we can focus on delivering an unforgettable event for everyone.

It’s just the two of us—Jess Audas and Steph Patniotis—working side by side to make this happen. Small but mighty! 💪

We’re here to help – but be patient, and do your bit to keep this beast moving! 

Remember, The way to reach us is via producer@revel.global

NEW PRODUCER PORTAL

Say hello to the Producer Portal—your one-stop hub for all essential tasks and information. This is where you’ll find everything we need from you, all in one place.

Getting Started

You should have already received an invitation to accept your user registration in the portal. Please note that each producer has only ONE login, so be sure to use the designated account for all updates.

Look out for emails from notifications@fillout.com—they may land in your junk folder, so don’t forget to check there! It’s your responsibility to ensure you’re providing the information by the deadline. 

To ensure a smooth event experience, we recommend checking the portal regularly to keep track of deadlines and requirements.

Anything in the Playbook with this icon next to it means that you need to submit that information to us via the portal.

CONTENTS

GENERAL INFORMATION

  • Event & Venue details

FREIGHT & LOGISTICS

  • Delivery Options & Freight
  • Venue Delivery

MARKETING & PROMOTION 

  • Branding & assets
  • Social media
  • Promo codes
  • Socials on the day

STAND INCLUDSIONS

  • Winery Set Up
  • Cheese Set Up
  • Drinks Set Up
  • Accompaniments / “Side Hustles” Set Up

PRODUCTS & ON DAY SALES

  • Product registration
  • Sales on the days
  • Sale stock & tasting estimates

OPERATING YOUR STAND

  • Staffing
  • RSA Comments
  • Damage
  • Ice & Buckets
  • Cleaning & Waste Removal
  • Spittons
  • Power
  • And Finally…

COMPLIANCE

  • RSA requirements
  • Claremont Showground Food Notification

BUMP IN + OUT LOGISTICS 

  • Event runsheet
  • Bump in access
  • Bump out access
  • Loading dock & parking
  • Venue services layout
  • Floor Plan

GENERAL INFORMATION

EVENT & VENUE DETAILS

DATE:
Friday 8th – Sunday 10th August

VENUE:
Silver Jubilee Pavilion, Claremont Showgrounds, 1 Graylands Rd, Claremont

EXPECTED ATTENDANCE:
3800+ pax / 950pax per session

SESSIONS:
Friday 8th August
Session 1: 5pm – 9pm

Saturday 9th August
Session 2: 11am-3pm
Session 3: 4pm-8pm

Sunday 10th August
Session 4: 11am – 3pm

TICKET PRICE & INCLUSIONS:
Tickets are $59 +Booking Fee
includes festival entry, ALL cheese and pinot tastings (NO TOKENS here!), plus a complimentary cooler bag, a wine glass  & a custom wine tote bag

ACCOMODATION RECOMMENDATIONS
🛏️ Tribe Perth: This was a great discovery by us a few years back for Pinot Palooza. Small rooms, yes, but well appointed and comfortable plus, cheap! They are offering us a rate of $160 per night (room only) so simply email stayinperth@tribehotels.com.au to book with the subject heading MOULD x PINOT PALOOZA

And yes, we’ll also be booking a PARTY BUS to transport you to and from the hotel for each session!

MARKETING & PROMOTION

BRANDING & ASSETS

The more you spread the word about your participation, the more excitement (and customers!) you’ll attract on the day.

To make it easy for you to share the social love, we’ve created a dedicated folder packed with ready-to-use assets for promoting your presence at MOULD x PINOT PALOOZA.

What’s Inside?

– TICKETS ON SALE tiles for social media
 – LINE-UPS for all cities
 – BANNERS for EDMs & emails
 – LOGOS & BRAND COLOURS to keep things on-brand
 – IMAGES from past festivals featuring our amazing producers

Access the folder via the link below. 

DOWNLOAD THEM HERE

SHARE YOUR STORY

We love celebrating you and sharing your story with our audience! To help us feature you across our social media, PR, and marketing channels, we’ve created a quick form where you can submit key details and images and tell us some of your story. 

Producers who provide this information will be prioritised for media opportunities and social features. This is your chance to showcase your brand, connect with our audience, and get the spotlight you deserve!

What to Share?

  • Fun moments in the vineyard or winery 🍇
  • Cheesemaking in action 🧀
  • Exciting new products 🔥
  • The animals on your land 🐑 (because let’s keep it real!)
  • Anything that captures the heart and soul of what you do

Skip the stiff PR shots—people connect with authentic stories and real moments. Upload your images and details via the form in the portal,, and let’s get your story out there! 

SUBMIT VIA PRODUCER PORTAL

PRODUCER TICKETS & PROMO CODES

We know you’d love to invite some VIPs to join you at the festival—so we’ve got you covered!

Complimentary Trade Tickets
Each producer will receive 4 complimentary tickets to share with wine trade, VIP guests, or industry connections. We’ll send you a unique promo code to claim them directly. 

If you have ideas for a ticket giveaway, exclusive offer, or creative competition then we’d love to hear it! 

Discount & Promo Codes
If you’d like to run a promo for your audience, we can also provide you with a unique discount code to share via email (EDM) only. 

We want to keep it exclusive and impactful for our loyal ticket purchasers, so please do not share it on social media.

If you’d like to share a code to your database – then reach out! 

PRODUCTS & ON DAY SALES

PRODUCT REGISTRATION

All products must be registered through the Producer Portal before the event. We’ll ask for key details, including:

✔ Product names
✔ Retail price (RRP)
✔ GST status (included or excluded)
✔ Product attributes (vegan, organic, etc.) – because people always ask!

This information will power a dedicated event webpage where punters can explore your products ahead of the weekend.

NB: The dedicated event webpage replaces the old wine and cheese rater app, for a more streamlined experience

DEADLINE: Thursday 3 July 2025

SUBMIT VIA PRODUCER PORTAL

POS & TAKING SALES ON THE DAY

ALL sales at the event must go through our POS terminals.

This system gives us real-time insight into what’s happening on the floor and helps better prepare you for future festivals.

How it Works:
All funds are transferred to your nominated account within 7 business days post-event as a Recipient Created Tax Invoice (RCTI). You’ll receive a remittance and a full sales summary report.

We’re using Zeller POS terminals—similar to Square but with added perks. Built-in backup SIMs ensure no sales are lost, even if the internet drops out.

Your terminal will be preloaded with all your registered products and linked to your stand. You’ll receive it on arrival at the festival.

Need a Demo? We’ll run quick training sessions during bump-in hours so you’re ready to go!

Transaction Fees & Pricing

  • This year, we’re passing on transaction fees to patrons—but now at a lower rate!
  • This fee will be preloaded into your Zeller terminal as required by the ACCC.
  • If you set your product price at $10, the terminal will add the transaction fee, displaying the final price as $10.11 (example).
  • Products must be advertised as the total price inclusive of the transaction fee eg: $10.11

We’ve got you covered—seamless transactions, transparent pricing, and no lost sales.

SALE STOCK & TASTING ESTIMATES

We know that estimating tasting stock and sales quantities can be tricky, especially for new producers. While this varies significantly between producers, we’ve put together a guide based on historical data, sales trends, and averages to help you plan effectively.

Stock Allocation is Key

It’s absolutely critical to allocate stock for each session to ensure a consistent experience for all attendees. Sunday’s ticket holders deserve the same festival experience as Friday’s! Plan accordingly to avoid running out too soon.

If you’re new to the festival or still unsure, reach out to us at producer@revel.global, and we’ll help guide you through it.

Cheese Producers 🧀

Tasting Stock:
Approx. 2kg per cheese, per session
Where possible, pre-cut and prep samples ahead of time to streamline service

Selling Stock:
 Approx. 25-30kg per session

Wineries 🍷

Tasting Stock:
1 – 1.5 cases (12 bottles) per session
We highly recommend using SLOW POURERS to manage stock efficiently

Selling Stock:
Approx. 10 cases (12 bottles per case) per session

COMPLIANCE

To ensure a smooth and successful event, all producers must meet essential compliance requirements, including food permits, RSA certificates, and venue inductions. This section outlines the necessary steps to ensure that you are fully prepared and operating in accordance with event and venue policies. 

DRINKS PRODUCERS ONLY

RSA REQUIREMENTS

If you are selling any alcohol then you will need to submit RSA’s for anyone that is pouring at your stand.

If you are serving alcohol, ALL staff MUST have a valid Responsible Service of Alcohol Certificate to pour wines. To make it easier, we have a step by step guide to get national accreditation.

Follow THIS LINK to get your national RSA

We also require your liquor licence number which is in your producer portal.

DEADLINE: Monday 30 June 2025

SUBMIT VIA PRODUCER PORTAL

FOOD, ACCOMPANIMENTS & CHEESE PRODUCERS ONLY

FOOD TRADER + STATEMENT OF TRADE

All food and cheese vendors are required to complete the Claremont Showground Food Notification Form (link below) and upload to the producer portal

 

CLAREMONT SHOWGROUND FOOD NOTIFICATION FORM

DEADLINE: Monday 30 June 2025

 

SUBMIT VIA PRODUCER PORTAL

FREIGHT & LOGISTICS

DELIVERY OPTIONS & FREIGHT

This year, we’ve engaged a third-party freight company to help streamline delivery and interstate transport requirements. They will work directly with producers to coordinate logistics and ensure a smooth process from end to end.

This service is offered purely as a support option and is not a requirement—producers are absolutely encouraged to engage their own freight suppliers and arrange a solution that works best for their needs.

We’re currently finalising the details and will share more information shortly. Our goal is to offer the most cost-effective and hassle-free option possible, should you wish to use it.

SUBMIT VIA PRODUCER PORTAL

VENUE DELIVERY

Thursday 7th of August 2025
Stock Delivery Window: 2pm – 5pm
– Courier and 3rd Party Deliveries Only
– No Producer Access
– No Stock will be accepted outside of this window.

Friday 8th of August 2025
Stock Delivery Window: 10am – 1pm
– Courier and 3rd Party Deliveries Only
Producer Access: 2pm

Saturday 9th of August
Producer Access: 10am

Sunday 10th of August
Producer Access: 10am

STAND INCLUSIONS

WINERY SET UP

Wineries will be allocated approximately 2.5 x 2.5   metres of space, and be provided with:

  • 1 x Pallet Bar with Event Branded Signage Frontage
  • 1 x Event Branded Custom Sign Post
  • 1 x Point Of Sale Terminal
  • 2 x wine glasses for use (HOLD ONTO THEM!)

You need to bring all other equipment and branding you need, such as collateral, order forms, banners etc. Any branding needs to be freestanding (i.e. pull up banners) and is not to be fixed to venue walls. You are required to ensure any banners and signs are weighted appropriately. Please be considerate of the producers both next to and behind you.

CHEESE SET UP

Cheese producers will be allocated approximatley 3 x 2m of space and will be provided with the following
  • 2 x Pallet Bars with Event Branded Signage Frontage
  • 1 x Event Branded Custom Sign Post
  • 1 x Deli Fridge (For singular or shared use as allocated)
  • Sneeze Guards as required
  • 1 x Trestle Table (Dressed with a black tablecloth)
  • 1 x Point Of Sale Terminal
  • Access to water and washing facilities
  • Access to Cool Room space (as requested)
  • 2 x wine glasses for use (HOLD ONTO THEM!)

You need to bring with you all other equipment and branding you need, such as hand-washing stations, sanitiser, paper towel, event consumables (toothpicks/paddle pop sticks etc), collateral, order forms, banners etc.

Any branding needs to be freestanding (like pull up banners) rather than being affixed to venue walls.

ALCOHOL & OTHER DRINKS

Producers providing alcohol & Other Drinks will be allocated approximately 3 x 3 metres of space, and will be provided with the following:

  • 2 x Pallet Bars with Event Branded Signage Frontage
  • 1 x Event Branded Custom Sign Post
  • 1 x Two Door Upright Fridge
  • 1 x Point Of Sale Terminal
  • Access to Cool Room as requested
  • 2 x Wine Glasses (HOLD ON TO THEM!)

You need to bring all other equipment and branding you need, such as collateral, order forms, banners etc. Any branding needs to be freestanding (i.e. pull up banners) and is not to be fixed to venue walls. You are required to ensure any banners and signs are weighted appropriately. Please be considerate of the producers both next to and behind you.

ACCOMPANIMENTS & OTHER CATEGORIES

Producers providing accompaniments or other categories producers will be allocated approximately 3 x 3 metres of space, and be provided with:

  • 1 x Pallet Bars with Event Branded Signage Frontage
  • 1 x Event Branded Custom Sign Post
  • 1 x Deli Fridge (If required, and as allocated)
  • Sneeze Guards as required
  • 1 x Point Of Sale Terminal
  • 1 x Trestle Table (dressed with black tablecloth)
  • Cool Room access as requested

You need to bring all other equipment and branding you need, such as collateral, order forms, banners etc. Any branding needs to be freestanding (i.e. pull up banners) and is not to be fixed to venue walls. You are required to ensure any banners and signs are weighted appropriately. Please be considerate of the producers both next to and behind you.

OPERATING YOUR STAND

STAFFING

The more staff you have, the more people you’ll see, and the more sales opportunities you’ll create. We have the sales data to prove it! This is why we recommend showcasing a maximum of 3 wines and 4 cheeses—it allows for faster service and more customer interactions.

Staffing Recommendations:
Wine & Drinks
2 staff per stand:
x 1  pouring and telling your story
x 1 facilitating sales

Cheese & Accompaniments
Minimum of 3 staff per stand:
x 2 tasting and telling your story
x 1 facilitating sales 

Need Extra Hands?

Our friends at Sidekicker can provide additional staff with expertise in:
– Wine knowledge
– Food service
– Customer service & promotions
– RSA & food handling certificates

You can either:
 Create your own ads and select candidates directly, OR Let us handle the hiring when we bulk-hire staff for the event. 

Simply complete the Staff Request Form in the Producer Portal.

Charges for additional staff will be deducted from your commissions and noted on your RCTIs.

Staff List Submission
You must provide a list of all staff working on your stand across all cities via your Producer Portal.

DEADLINE: Thursday 17 April 2025

SUBMIT VIA PRODUCER PORTAL

RSA COMMENTS

Tastings & Alcohol Service

  • Samples must not exceed 60ml per serve (served in glassware or disposable tasting cups).
  • Alcohol can be sold for onsite consumption (by the glass or bottle) and/or packaged for offsite consumption.
  • Liquor for onsite consumption may be served in glassware, unsealed non-glass containers, opened cans, or bottles (wine only, opened at the point of sale).
  • All packaged liquor sales must be unchilled and in sealed containers for offsite consumption only.

Free drinking water will be provided for all patrons.

 Last Pours (No Onsite Sales After These Times)

Last pours means no sales for consumption onsite after these times, you may make take away sales ONLY.

Last Pours is always 15 minutes prior to the session ending.

  • Friday: 8:45 PM
  • Saturday AM: 2:45 PM
  • Saturday PM: 7:45 PM
  • Sunday: 2:45 PM

DAMAGE

Exhibitors are responsible for any damage they cause to the venue. Revel Global is not responsible for breakages, theft or damages of any product, display or personal belongings brought to the venue. Exhibitors must take due care to prevent injury and property damage.

The Royal Exhibition Building is a heritage building. The floor is wooden so no dragging of ANYTHING. You scratch it, you pay for it.  Also, no fixing, sticking, attaching ANYTHING to the walls or columns.  Damage to the building is charged and starts at $1000 and up from there.

ICE & BUCKETS

Each beverage producer will receive 1 x 5kg bag of ice per session, stored in a shared freezer.

  • Need more ice? Contact Jess at producer@revel.global.
  • Do not take more ice than allocated.

Ice Bucket Handling:

  • Empty ice buckets between sessions or at the end of the night.
  • Place all buckets on cardboard (not directly on the floor).

CLEANING & WASTE REMOVAL

🧹 General venue cleaning covers aisles, catering areas, and bathrooms.

🔄 Your Responsibility:

  • Keep your stand & shared storage areas (including cool rooms) clean.
  • Between sessions: Remove waste from behind your stand.
  • At the end of each session:
    • Flatten boxes & place them in cardboard bins.
    • Remove empty wine bottles & put them in recycling bins.
  • Failure to remove rubbish will incur a $300 removal fee per cubic meter, deducted from your sales.

♻️ Waste Streams in Place:

  • Landfill
  • Co-mingled recycling

Please sort waste into the correct bins!

SPITTONS

🚮 For consumer use only—liquid waste only!
 🧹 Spittoons will be emptied between sessions by cleaning staff.

POWER

⚡ There is no power at individual stands.

  • Power is provided only to fridges we supply.
  • Any electrical equipment must be tested & tagged to meet venue regulations.
  • Food vendors: All infrastructure & equipment must be compliant.

📩 Need extra power? Contact Jess in advance for approval.

SECURITY

🔒 Security staff will be present at all entry/exits and will patrol throughout the event.
 🔐 The venue will be locked overnight, but security is not hired for asset protection.
 💼 You are responsible for securing all items at your stand.

AND FINALLY.....

We’re about fun first, facts second. People want to learn about wine and food the same way they consume it—socially!

✨ So on the day—have FUN! ✨

💡 Be Present!
 We know event prep is hectic, but once the doors open, give attendees a great experience. They’ve come to:

  • Meet YOU
  • Learn YOUR story
  • Connect with YOUR brand

They don’t care how busy you’ve been—they just want to engage with you and your passion!

🎭 Put on a great show. Connect. Engage. Enjoy.

🚀 See you all on the field!

If you have any questions, contact us—we’re here to help!

BUMP IN + OUT LOGISTICS

EVENT RUNSHEET

FRIDAY

2:00 pm: Producer Access 
4:30 pm: Producer briefing (COMPULSORY – Don’t be late)
5:00pm:  Doors Open
8:45 pm:  Final Pours / Tastes. Take away sales only. 
9:00 pm:  Event ends – Re-set Room!

Please note, no trolleys in the venue until all patrons have left the premises 

SATURDAY

AM:
10:00am:  Producer Access
10:30 am:  Producer Briefing (COMPULSORY – Don’t be late)
11:00 am:  Doors Open!
2:45 pm: Final pours / Tastes. Take away sales only.
3:00 pm:  End Of Session. Re-Set Room.

*Brief Break – Rest & Recoup!*

PM:
3:50 pm: Producer Briefing (inc Bump Out Plan)
4:00 pm:  Doors Open! – Session 2
7:45 pm: Final Pours / Tastes. Take away sales only.
8:00 pm:  End of Session. Room reset

Please note, no trolleys in the venue until all patrons have left the premises 

SUNDAY

10:00am:  Producer Access
10.30am:  Producer Briefing (COMPULSORY – Don’t be late)
11.00am:  Doors Open!
2.45pm: Final pours / Tastes. Take away sales only.
3.00pm:  End Of Session.
3:30pm: Bump Out Commences (when guests clear of venue!).

Please note, no trolleys in the venue until all patrons have left the premises

HIGH VIS IS REQUIRED FOR BUMP IN & OUT

BUMP IN

Producer access from 2pm

There is no access to pallet jacks or trolleys at this venue. You are responsible for all movements of your stock.

No High Vis No Entry.

BUMP IN + OUT

No removal of items is permitted prior to the venue being clear of patrons. 

Bump Out commences approximately 3:30pm on Sunday 10th August, only after the last patron has left the venue. The event site will then become a work site.  High Vis is required by all. Those without will be asked to leave the premises.

If we are managing your stock movements, ensure you have liaised with Stephanie on the ground and are clear as to where you need to drop your items and that you have labelled them accordingly.

VEHICLES MOVEMENT + STOCK REMOVAL:
Information to come
 

ZELLER TERMINALS:
 Simply return it to the charging station area (where you collected it) attached to your allocated charger

WINE GLASSES:
Return your used glass to the kitchen in the BOH area or take it home

RUBBISH + BOXES:
Cardboard Boxes: Flatten all boxes and take to the cardboard bins outside.
Bottles & Rubbish: All bottles and other rubbish can be put in the general bins outside. Leave the stand/space free of rubbish as you found it

ANY STAND THAT HAS REMAINING RUBBISH WILL BE CHARGED A $300 CLEANING FEE TAKEN OUT OF YOUR SALES

ICE + ICE BUCKETS:
Empty your ice bucket outside in the garden, ICE ONLY, NO CORKS or RUBBISH.  Dry it out, and leave it upside down, outside by the coolrooms.

DISPLAY FRIDGES + SNEEZE GUARDS:
Remove all your stock, and empty your display fridge. If you have written or fixed anything on to the glass or sneeze guards, please remove and wipe them down, leaving them as you received them. Lay the sneeze guards down flat on your stand by separating the velcro dots. Take your sneeze guards to the front of the venue

STAND CORFLUTE SIGNAGE/PRODUCER SIGNAGE:
Please remove the corflute signage from the front of your pallet bar/stand. Remove the sticky dots attached to it. Take the corflute signage to the front of the venue

LOADING DOCK & PARKING

Enter via gate 8 of Claremont Showgrounds and follow the signs to Silver Jubilee Pavilion. Vehicles will be able to unload outside of the Pavilion, and parking onsite is $15 per car per day.

We will work with you to coordinate a time for bump in taking into account your requirements. High Vis Jackets are required for all bump in activities/deliveries.

VENUE LAYOUT

FREEZER & ICE: Ice will be located outside near the loading bay.

COOLROOMS FOR CHEESE AND FOOD PRODUCERS ONLY: Coldrooms will be located to the right as you exit the venue from the loading bay. This is mainly for cheese and food producers only. Please share the space and avoid stock over multiple cold rooms

WATER STATIONS: water stations will be around the venue.

TOILETS: Toilets are located at the back right of the venue.

BINS: To access the bin exit the venue through the rear via the loading bay and head left.

KITCHEN & CLEANING FACILITIES: Kitchen and wshing facilties are available within the venue near the bathrooms. This is a shared space so ensure that you clean up after yourself and bring your own cleaning products.

FLOOR PLAN

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