Food Pop-Ups

A Food Pop-Up is a temporary food service setup operated from a tent or booth at an event, market, or outdoor venue. Unlike food trucks or trailers, food pop-ups are non-motorized and fully self-contained, typically using a 10x10 or 10x20 canopy tent with portable cooking equipment such as grills, griddles, steam tables, or fryers.

Food pop-ups primarily focus on serving hot, ready-to-eat meals prepared on-site, such as tacos, burgers, noodles, rice bowls, BBQ, other cooked entrees, & ect. These vendors are required to follow all local health and safety regulations, including obtaining a Maricopa County Temporary Food Permit and, when applicable, complying with fire safety requirements for open flames or propane use.

Food pop-ups are ideal for culinary entrepreneurs or catering-style vendors who don’t operate from a food truck but still provide full meal service in a market-style environment.

These terms apply to food pop-up vendors (not operating from a mobile truck or trailer) such as vendors using a booth or tent setup to sell ready-to-eat food.

1. Arrival & Setup

• Food vendors must arrive at 8:00AM. Vendor setup begins at 8:00 AM and must be completed by 9:30 AM.

• You will receive a load-in details and assigned setup time the week of the event.

• Vendors may not bring vehicles into the market area after 8:30 AM. Handcarts are recommended.

2. Operational Hours & Teardown

• All vendors must remain open and staffed from 10:00 AM – 4:00 PM.

• Early breakdown is not allowed and could affect your future participation.

• Load-out begins at 4:00 PM, once pedestrian traffic has cleared. Vendors must vacate by 6:00 PM.

3. Permits & Health Compliance

• Vendors selling food or beverages must obtain and display a valid Maricopa County Temporary Food Permit.

• All food handling must follow Maricopa County health and safety regulations, including use of sneeze guards, gloves, handwashing stations, and appropriate food storage.

• Pop-up vendors operating grills, propane, or open flames may need additional fire safety compliance and inspections.

4. Tents, Tables & Equipment

• Vendors must bring their own:

  • Tent (10x10 standard unless otherwise approved)

  • Tables and chairs

  • Extension cords or battery-powered devices

  • Weights for each tent leg (minimum 25 lbs per leg)

• Tents must be properly secured and safe for outdoor use.

5. Fees & Refund Policy

• Vendor fees are non-refundable, except in the case of event cancellation by GPECC.

• Refunds will not be issued for no-shows, weather-related issues, or voluntary cancellations within 30 days of the event.

6. Sales, Conduct & Clean-Up

• Vendors are responsible for their sales, payment collection, and taxes.

• All vendors must conduct themselves with professionalism and respect.

• Vendors are responsible for cleaning their space and removing any trash, oil, packaging, or cooking materials.

• No booth sharing is allowed unless previously approved by GPECC in writing.

7. Marketing & Promotion

• GPECC may use photos, video, and branding from the event for promotional purposes.

• Vendors are encouraged to tag @gpecccaz and promote their participation in advance.

8. Liability & Insurance

• Food vendors must carry general liability insurance and provide a COI to GPECC no later than 30 days prior to the event. 

• GPECC and its venue partners are not liable for any damages, theft, loss, or injury during the event.

9. Contact Information

• A detailed load-in email will be sent a week prior to the event with booth assignments, maps, and contact info.

• For urgent day-of questions, please contact Pedro Jungk at 505-304-5882.