ADOBO THROWDOWN 4.0
OFFICIAL VENDOR SETUP & BREAKDOWN INSTRUCTIONS
October 24–25, 2026 | Saturday & Sunday
Garden Ridge Community & Event Center
Garden Ridge, Texas
Welcome to Adobo Throwdown 4.0!
Thank you for joining us for two exciting days celebrating Filipino food, culture, entrepreneurship, and community.
Please read these instructions carefully before arriving. Following these guidelines will help ensure an organized setup, a safe and enjoyable event, and a smooth breakdown for all vendors.
1. IMPORTANT EVENT TIMES
The following schedule applies to both Saturday, October 24, and Sunday, October 25.
Check-In Begins 8:30 AM
All Vendors Open & Ready. 11:00 AM
Event Opens to Public 11:00 AM
Vendor Breakdown May Begin 6:30 PM
Event Officially Ends 7:00 PM
All vendors must be fully set up, staffed, and open for business by 11:00 AM.
We recommend completing your setup by 10:30 AM to allow time for final preparations.
Vendors may begin breaking down at 6:30 PM but must do so safely and without disrupting guests or neighboring vendors.
2. VENDOR LOCATIONS & ASSIGNMENTS
The latest vendor layout is available on our official website:
https://www.adobothrowdown.com/event-layout
Each vendor space is identified by its assigned spot name and vendor business name.
Four Vendor Zones
Wildflower Hall - Indoor vendor area
Front Entrance - Outdoor vendor area
Patio - Outdoor vendor area
Bluebonnet Parking - Food trucks
Before Arriving
Visit the Event Layout webpage.
Locate your business name.
Note your assigned zone and spot name.
Save a screenshot of your location for easy reference.
Check the layout again before arriving in case of last-minute changes.
If you are participating on both days, verify your assignment for each day.
Important: Vendors must use their assigned spaces. Do not relocate, exchange, or expand your booth without approval from event management.
3. VENDOR CHECK-IN
Vendor check-in begins at 8:30 AM.
Upon arrival at the Garden Ridge Community & Event Center:
Look for signs marked "Vendor Check-in."
Follow the signs to the designated check-in area.
Provide your business or organization name.
Confirm your assigned vendor zone and spot name.
Follow staff directions to your unloading and setup area.
All vendors must check in before setting up, even if they already know their assigned location.
No wristbands or vendor credentials are required.
4. UNLOADING & PARKING
To keep traffic moving and allow all vendors to set up efficiently, please follow these procedures.
Unloading
Follow event staff directions to the appropriate unloading area.
Unload your equipment, merchandise, tables, and supplies promptly.
Keep loading areas accessible to other vendors.
Avoid blocking driveways, pedestrian walkways, or entrances.
Move your vehicle to the designated vendor parking area immediately after unloading.
Return to your booth to complete setup.
Do not use loading areas for all-day parking.
Parking
Park only in designated areas.
Do not park in fire lanes or emergency-access areas.
Do not block other vendors or venue entrances.
Follow instructions from event staff regarding traffic flow.
Food trucks assigned to Bluebonnet Parking should follow staff instructions for vehicle positioning.
5. GENERAL BOOTH SETUP
Vendors are responsible for bringing the equipment and supplies necessary to operate their booths unless other arrangements have been specifically confirmed.
Recommended Equipment
Tables and chairs
Table coverings
Tents or canopies for outdoor booths
Tent weights
Signage and banners
Display racks and shelving
Extension cords and power strips, if electricity has been approved
Merchandise and inventory
Payment processing equipment
Trash bags
Cleaning and sanitation supplies
Food-service equipment, if applicable
Appropriate fire extinguisher, if cooking outdoors
Setup Guidelines
Keep all equipment, merchandise, and displays within your assigned space.
Do not obstruct neighboring booths.
Keep pedestrian walkways and emergency exits clear.
Secure displays and signage.
Keep extra inventory and boxes neatly organized.
Do not attach anything to venue walls or structures without permission.
Keep your space clean and professional.
All booths must be fully operational by 11:00 AM.
6. WILDFLOWER HALL — INDOOR VENDORS
Wildflower Hall is the designated indoor vendor area.
Indoor Setup Rules
Set up only within your assigned space.
Keep hallways, doorways, and emergency exits clear.
Protect venue floors, walls, and furnishings.
Keep displays and merchandise organized.
Use only approved electrical connections.
Clean spills immediately.
NO INDOOR COOKING
COOKING IS STRICTLY PROHIBITED INSIDE WILDFLOWER HALL.
This includes cooking with grills, fryers, hot plates, propane burners, or other cooking equipment.
Indoor food vendors must bring food prepared for service and follow applicable food-safety requirements.
Use of Sterno or other chafing fuel indoors is not automatically authorized and requires explicit venue approval.
If you need to cook onsite, cooking must take place outdoors in an approved cooking area.
7. OUTDOOR VENDORS — FRONT ENTRANCE & PATIO
Outdoor vendors must prepare for changing weather conditions.
Tents & Canopies
Bring a tent or canopy if needed.
Secure every tent leg with appropriate weights.
Do not assume stakes may be used.
Secure banners, signs, and decorations.
Keep tents and displays within your assigned space.
Protect merchandise and electrical equipment from rain.
Adobo Throwdown is a rain-or-shine event.
Vendors are responsible for protecting their own equipment and merchandise from weather-related damage.
8. OUTDOOR COOKING REQUIREMENTS
ALL VENDORS COOKING OUTDOORS MUST BRING THEIR OWN FIRE EXTINGUISHER.
This is a mandatory safety requirement.
Outdoor Cooking Rules
Cooking is permitted only in designated outdoor cooking areas.
Every vendor cooking outdoors must have a functional, appropriate fire extinguisher readily accessible.
Fire extinguishers must be suitable for the cooking equipment and hazards involved.
Never leave active cooking equipment unattended.
Keep grills, burners, fryers, and other equipment away from customers and combustible materials.
Secure propane tanks and fuel sources.
Maintain clear access for emergency personnel.
Keep cooking and food-service areas clean.
Follow all applicable fire, health, and venue regulations.
Vendors who do not have the required fire extinguisher must not begin outdoor cooking until the requirement is met.
9. FOOD TRUCKS — BLUEBONNET PARKING
Food trucks will be located in the designated Bluebonnet Parking area.
Food Truck Setup
Check in at the designated Vendor Check-In area.
Confirm your assigned location.
Follow staff directions to position your vehicle.
Park within your designated space.
Maintain safe clearance around service windows, generators, and cooking equipment.
Secure fuel systems and external equipment.
Keep pedestrian and emergency-access routes clear.
Food Truck Safety
Bring a functional, appropriate fire extinguisher.
Follow applicable fire and food-safety regulations.
Manage generator exhaust safely.
Secure electrical cords and propane equipment.
Dispose of wastewater, grease, and cooking oil properly.
Keep the area around your truck clean.
Food trucks must not relocate or depart through active pedestrian areas without authorization from event staff.
10. ELECTRICITY & EQUIPMENT
If electrical service has been approved for your booth:
Bring appropriate extension cords and power strips.
Use only assigned or authorized electrical connections.
Do not overload circuits.
Keep cords out of walkways or use approved cord protection.
Protect outdoor electrical connections from rain and moisture.
Do not connect additional high-power appliances without approval.
Electrical service should not be assumed unless previously confirmed.
Vendors are responsible for the safe operation of their own equipment.
11. FOOD HANDLING & SANITATION
Food vendors must comply with applicable food-safety requirements.
Please ensure that:
Food is maintained at appropriate temperatures.
Handwashing and sanitation supplies are available as required.
Food-service areas are clean.
Food is protected from contamination.
Waste is properly contained.
Cooking grease and oil are disposed of appropriately.
Wastewater is not dumped onto the ground, landscaping, parking areas, or into storm drains.
All food vendors are responsible for their own required permits and compliance obligations.
12. DURING EVENT HOURS
11:00 AM – 7:00 PM
Please help us maintain a professional, welcoming, and enjoyable environment.
Vendors are expected to:
Keep their booths staffed while operating.
Maintain clean and organized displays.
Be courteous to guests, volunteers, and neighboring vendors.
Keep walkways and emergency exits clear.
Manage trash throughout the event.
Monitor equipment for safety.
Follow event staff and venue instructions.
Report problems promptly.
Vendors are responsible for their own payment systems, transactions, merchandise, and cash handling.
13. SATURDAY EVENING — OVERNIGHT SECURITY
For vendors participating on both days, please review these instructions carefully.
Wildflower Hall — Indoor Vendors
WILDFLOWER HALL WILL BE LOCKED AT THE END OF THE DAY ON SATURDAY.
Indoor vendors may leave their booth setups, tables, displays, and merchandise in place overnight, subject to event staff instructions.
Before leaving:
Secure merchandise and equipment.
Take cash, payment devices, and personal valuables with you.
Turn off and safely disconnect electrical equipment.
Remove food that cannot be safely stored overnight.
Clean your booth area.
Dispose of trash.
Collect any belongings you will need before the hall is locked.
Although the hall will be locked, vendors remain responsible for their own property.
A locked building does not guarantee protection against theft, loss, or damage.
Front Entrance & Patio — Outdoor Vendors
DO NOT LEAVE ANYTHING VALUABLE OUTSIDE OVERNIGHT.
Outdoor vendor areas are not secured storage locations.
Please remove:
Cash and payment devices
Phones, tablets, and electronics
Valuable merchandise
Personal belongings
Easily removable valuable equipment
Perishable items requiring secure storage
Any tents, tables, or other nonvaluable equipment permitted to remain outdoors must be properly secured.
Please:
Secure tents with appropriate weights.
Remove loose banners and decorations.
Protect equipment from rain and wind.
Clean your booth area.
Remove trash and food waste.
Permission to leave outdoor equipment overnight is subject to event management approval.
Bluebonnet Parking — Food Trucks
Food truck operators must confirm whether overnight parking is permitted.
If authorized to remain overnight:
Lock and secure the vehicle.
Remove cash and valuables.
Secure cooking equipment and fuel systems.
Properly store food.
Do not leave external equipment unsecured.
14. SUNDAY MORNING — RETURNING VENDORS
Vendor Check-In Begins: 8:30 AM
Vendors participating on Sunday should return with enough time to prepare for opening.
Sunday Setup Checklist
Check in with the vendor team.
Return to your assigned space.
Inspect your booth and equipment.
Report any damage or concerns immediately.
Restock inventory and supplies.
Reconnect and check approved equipment.
Prepare food-service areas, if applicable.
Clean and organize your booth.
Be fully open for business by 11:00 AM.
If your Sunday booth assignment differs from Saturday, follow the latest online layout.
15. VENDOR BREAKDOWN & LOAD-OUT
VENDOR BREAKDOWN MAY BEGIN AT 6:30 PM ON BOTH DAYS.
Although the event officially ends at 7:00 PM, vendors may begin packing up at 6:30 PM.
Please be considerate of guests and vendors who may still be operating.
Step 1 — Begin Packing at 6:30 PM
Finish active customer transactions safely.
Secure cash and payment devices.
Pack merchandise and loose displays.
Turn off cooking equipment safely.
Allow hot equipment to cool before moving.
Keep walkways clear.
Step 2 — Dismantle Your Booth
For vendors leaving the event:
Pack all merchandise and equipment.
Take down signs and displays.
Disconnect electrical equipment.
Safely dismantle tents and canopies.
Keep equipment out of pedestrian pathways.
Vendors returning Sunday should follow the overnight storage rules in Section 13.
Step 3 — Clean Your Area
Before leaving, all vendors must:
Collect and remove trash.
Dispose of food waste properly.
Clean spills.
Remove decorations and tape.
Collect personal belongings.
Remove unwanted equipment and packaging.
Leave their assigned space clean.
Do not leave cardboard boxes, unwanted merchandise, food waste, grease, or equipment behind.
Step 4 — Vehicle Load-Out
Do not bring vehicles into vendor loading areas until authorized by event staff.
When permitted:
Follow staff directions.
Move your vehicle to the designated loading area.
Load equipment promptly.
Avoid blocking other vendors.
Keep emergency-access routes clear.
Depart carefully and watch for pedestrians.
Food trucks must follow staff directions before moving their vehicles.
Step 5 — Final Inspection
Before departing:
Check for forgotten items.
Make sure your area is clean.
Confirm that equipment and supplies have been removed or properly secured for overnight storage.
Report any venue damage or safety concerns.
16. IMPORTANT SAFETY RULES
For everyone's safety:
No cooking inside Wildflower Hall.
All outdoor cooking vendors must bring a fire extinguisher.
Keep all fire lanes, exits, and walkways clear.
Do not relocate booths without approval.
Secure outdoor tents and equipment.
Do not leave valuables outside overnight.
Do not move vehicles into pedestrian areas without authorization.
Follow instructions from event staff, venue personnel, and safety officials.
Event management may require unsafe equipment or setups to be corrected before operation continues.
17. FINAL VENDOR CHECKLIST
Before Arriving
Review the event layout at https://www.adobothrowdown.com/event-layout
Confirm your vendor zone and spot name
Plan to check in beginning at 8:30 AM
Bring tables, chairs, and displays
Bring a tent/canopy and weights if outdoors
Bring extension cords if electricity is approved
Pack merchandise and inventory
Bring signage and promotional materials
Charge payment devices
Bring trash bags and cleaning supplies
Bring food-service and sanitation supplies if applicable
Bring a fire extinguisher if cooking outdoors
Plan to be fully operational by 11:00 AM
Before Leaving Saturday
Secure booth equipment
Remove cash and valuables
Remove valuable merchandise from outdoor areas
Turn off and secure equipment
Dispose of trash
Prepare for Sunday setup
Before Leaving Sunday
Pack all merchandise and equipment
Clean your booth area
Remove trash and waste
Check for forgotten belongings
Follow staff instructions for vehicle loading
Leave your space clean
18. QUESTIONS & EVENT-DAY ASSISTANCE
For setup questions or assistance during the event, please contact the Vendor Check-In team.
For urgent matters requiring event leadership:
Gene Carangal
Event Director — Adobo Throwdown 4.0
Phone: 956-343-6360
THANK YOU FOR PARTICIPATING!
Adobo Throwdown 4.0 is more than a food festival. It is a celebration of Filipino cuisine, culture, entrepreneurship, and the community that brings us together.
We appreciate your participation and cooperation in helping make this event safe, organized, and memorable for everyone.
We look forward to seeing you October 24–25, 2026!
Adobo Throwdown 4.0 Organizing Team