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 AMand 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.