Thank you for your interest in the 2020 Food Truck Rally.
Our rally is very unique. BlerDCon is a 24 hour convention and our rally is open for the duration of the conference. While we do not require our Food Truck vendors to be open for 24 hours, our participants from last year learned quickly that we have hungry patrons all day and all night.
We have received lots of inquiries about our 2020 Rally and are expecting to sell out of spaces well before the event.
The fee for our 2020 event is $400 per truck.
BlerDCon will provide:-
- Space for your food truck
- A parking spot for 1 vehicle.
- 4 complimentary badges to attend the event
- Trash Receptacles and Trash Pick Up
- Online advertisement
While our rally is open 24 hours, we have one set of hours that all of our participants must be open and ready to serve our patrons. All Food Trucks must be open for business on Saturday between the hours of 10am and 7pm.
To vend at BlerdCon, you must agree to the rules and terms in writing. A contract for all Food Truck participants must be signed at check-in.
Important VA Health Department Regulations
In order to participate you must complete a Temporary Food Establishment Application with the Arlington County Public Health Division. They do require a Fire Safety inspection. This year, they were kind enough to do several inspections onsite. The earlier you are able to have this process completed; the better.
Please review the rules and guidance documents about food vendors at events in Arlington County:
- All food vendors must submit the temporary food establishment application to the Public Health Division at least TEN (10) days before the event by visiting 2110 Washington Blvd, Suite 350, Arlington, VA 22204
- Food trucks that are not Arlington County-licensed mobile food units may be required to obtain a fire permit before the event. A fire permit inspection can be scheduled by calling 703-228-7400. For more information on fire requirements, please review the Fire Prevention handout for mobile units.
- Food vendors are not allowed to serve food that was prepared in their home kitchens; food must be prepared at a licensed facility (e.g. in a restaurant or mobile food unit) or onsite.