Event vending & beverage distribution · National · building from NW Indiana
WE'RE READY
TO VEND.
Do you need a beverage vendor for your event?
Event catering, farmers markets, fairs, festivals, private and corporate events — booked, permitted, staffed and fully self-contained. We run a live six-day route today, we take new dates now, and we're opening owner-operator territories as we go national.
What we cover
Six ways we already work.
Not a plan — a running operation. Every line below is live business today.
Event catering
Staffed beverage service for weddings, graduations, company days, church picnics and golf outings.
Farmers markets
Recurring weekly contracts — six standing slots across four counties and two states.
Fairs & festivals
Multi-day grounds. Full crew, surge capacity, county permits filed ahead of load-in.
Corporate & private
Employee appreciation, plant cookouts, dealership events, resident days. All-ages, alcohol-free.
Distribution
Standing weekly orders — gallons to households, fresh sour base to bars, concentrate to retail.
Specialty drink programs
Built to your event — dirty sodas, mocktails, custom flavor menus, branded signature drinks.
WE ARRIVE COMPLETE.
No power hookup. No water line. No hookup fees, no placement limits, and no paperwork for you to chase — we bring the permit and the certificate of insurance with us.
Workforce development
Every standard we sell
is a lesson we teach.
Arriving complete isn't only what an organizer buys — it's the exact skill set a young person leaves with. The left column is our promise to your event. The right column is what a seventeen-year-old can do by the end of a season.
The menu
Lemonade is our focus.
It isn't our limit.
FRESH-PRESSED LEMONADE
Classic, mango, strawberry, peach and a rotating flavor of the day. 16 oz and 32 oz, pressed in front of your guests.
DIRTY SODAS
The full build — soda, cream, fruit syrup and citrus over pellet ice. A high-margin crowd draw that pairs with the lemonade line.
MOCKTAILS & SIGNATURE DRINKS
Custom non-alcoholic menus for weddings and corporate events, including a signature drink named for the occasion.
TAKE-HOME & RETAIL
Gallons, concentrate 4-packs, 2 oz shot vials, bottled water and TIKI GOLD lemon-pepper milled from our own peels.
What your grounds get
A branded footprint, not a folding table.
Every piece is purpose-built and colour-matched. Guests photograph it — and that traffic lands on your event, not just our line.
Where we already are
Six days a week. Four counties.
We aren't looking for a first booking. This is the standing route running right now, on top of a festival calendar through October — and it's the template we take national.
WE STAY UNTIL THE
CROWD GOES HOME.
Beach concerts, festival evenings, four-day fairs. We don't pack up when it gets slow — we're staffed start to finish, and the site is clean when we leave.
Now hiring — start this week
A job with a ladder on it.
Every contract is a job and a classroom. You start on a unit and you can finish running your own territory. We cover your food handler certification and we train everything else.
Squeezing, serving, POS. No experience needed — reliability matters more than a résumé.
Runs a unit alone — loads, drives, sets up, serves, closes out and reports the day.
Runs multiple units and a crew of your own across a market. Real P&L responsibility.
Your own territory under the brand, the kit and the booking engine. This is the exit we build toward.
Owner-operator territories · National
We're not hiring a crew.
We're building owners.
Northwest Indiana is the proving ground, not the ceiling. The model is deliberately portable — a self-contained unit, a branded kit and an AI booking engine that fills a calendar in any metro. We're opening territories now.
Your market, your hours and your name in the community. Hospitality or retail helps; hustle matters more.
The brand and the full kit, the recipes and supply chain, permits and insurance playbooks, training — and the booking engine that finds and files your events.
Your territory's revenue. We take a share, not your business. Employees who climb the ladder get first refusal on a territory.
Straight answers
What organizers ask.
Do you need power or water?
No. Fully self-contained — onboard power and fresh/grey water. No hookup, no hookup fee, and we can be placed anywhere on your site.
Are you insured and permitted?
$1M per occurrence / $2M aggregate, and we name your organization as additional insured at no cost. County temporary food permit for every event.
Will you compete with our bar or food vendors?
No. Non-alcoholic only, no cooked food. Most organizers find we lift the bar program rather than split it.
Can you build a custom drink menu?
Yes — dirty sodas, mocktails and signature drinks named for the occasion. Send the theme and headcount, we'll send a menu and a price.
How much space do you need?
A standard 10×10 with weighted legs. No trailer, no hitch, no protrusions.
Do you work outside the Midwest?
Northwest Indiana, Chicagoland and Southwest Michigan are our standing region. We're opening owner-operator territories nationally — tell us your metro.
TELL US THE DATE.
Pick a day — we'll show you what's open — then tell us about the event.
We hold a six-day standing route Wednesday through Sunday, so those dates run on our second unit. Mondays and Tuesdays are wide open. Midwest dates close October 18 — after that we're serving the Tampa Bay and St. Petersburg region through the winter.
Culinary Ventures LLC · dba Tiki Squeeze · 314 Holliday St, Michigan City, IN 46360 · aloha@tikisqueeze.com · 414-721-6440 · Fully insured · health-permitted · we press the lemons on site