Guidelines for Food Vendors

We’d love to have you as a food vendor at Twin Cities Veg Fest, and we want to help you make the event as successful as it can be for you and for us.

This is a great opportunity for you to showcase your food products in front of over 2,500 interested attendees. The attendees are there to learn more about delicious plant-based foods, so why not share what you have with them? This is also a great way to contribute to the animal-friendly community in the Twin Cities.

Our definition of food vendor is any exhibitor that is selling substantial portions of food or drinks. Exhibitors who are just sampling food or who are selling packaged products are not considered to be food vendors.

We expect 2,500 people or more at this event, and there will be 5-7 food vendors selling food. We aim for diversity in the food being sold, and we will not accept multiple vendors selling very similar offerings. We are happy to work with you to craft a menu of offerings that will work best for the festival.

Pricing and Portions

We strongly prefer that vendors sell smaller portions of food. This allows attendees to try food from multiple vendors rather than filling up from one vendor. Aim for portions that are approximately half of what you might sell in a restaurant. At the same time, we encourage you to add a markup on top of your usual restaurant prices for the festival. This will help you make a profit after paying for the exhibitor fee, extra staff time, and any equipment rental or purchases you might need to make. Attendees at festivals expect higher prices. We think a markup of anywhere from 25-100% is reasonable.

As far as what food options you offer, we encourage you to limit yourself to no more than 4 items. Keeping it simple will help keep lines moving and make your life easier.

Hours and Servings

You are expected to serve food during the entire festival, from 10am-4pm. The busiest times are from 11am through 2pm. You should expect to sell at least 400-500 servings of food, so make sure you bring enough! Set up starts at 8am and you must be ready for food service by 10am. You will have until 6pm to pack up.

Please make sure you bring enough staff to accommodate intense demand during peak periods. We recommend at least 3 people, with one person taking orders and money, and two preparing food.

Cooking Onsite

Cooking options inside the exhibitor hall are limited. You cannot have any open flames, so all equipment must be electric. You will have access to refrigerators, but they are in a prep kitchen at one end of the hall. There are no freezers available onsite. You will be given access to multiple electrical outlets on separate circuits, but please bring extension cords if you need them, as the outlets may be up to 50 feet away.

The prep kitchen also has a sink and a small amount of counter space. All food vendors are given 4 six foot tables, with two facing attendees and two behind those. You are expected to use these tables and space for the majority of your prep work. The prep kitchen is simply not big enough to accomodate all of the vendors using it for prep at once.

Promoting Your Business

You are welcome to offer attendees cards, menus, or any other promotional materials for your business. However, please make sure that these materials do not prominently feature animal products.

More Details

Some additional requiements are covered in the Exhibitor Guidelines, but we’ll call a few of them out here:

  • All products offered for sale must be 100% vegan. This means no animal products, including animal flesh, eggs, dairy, and honey. Please see our Exhibitor Guidelines for more details.
  • All of the items served to attendees must be served on compostable products, with compostable utensils.
  • You must submit a UMN food permit to us no later than Wednesday, September 10.

Thank you for your interest in being a Food Vendor at Twin Cities Veg Fest 2014!