We’re excited to announce the return of the Fort Mason Center Night Market! Not only is it one of SF’s oldest night markets, it’s also one of the largest in California! Join us once a month for a night filled with meals provided by food trucks from across the Bay; a full bar; live entertainment; rotating activities; and over 110 retail booths. The event is hosted by the successful partnership between West Coast Craft, Fort Mason Center, and Off the Grid. The party kicks off from 4pm or 5pm on the dates below. The event also features special access to FMC businesses collaborating on event night and featured food from FMC restaurants and bars.
Fort Mason Center Night Market Dates
- April 18
- May 30
- June 27
- July 18
- August (Date TBA)
- September 5
- October 17
- November (Date TBA)
- December 12
Interested in being a creator at Fort Mason Center?
The Fort Mason Center night market is a great opportunity for food creators looking to serve a large audience. We’re accepting applications from food trucks at pop-up food tents from all over California. Each event has roughly 6000 to 8000 attendees per night. Sales run from $1500 to $8000 per week. Apply using this Google form by Monday, 3/17.
What we’re looking for
We’re looking for both new and established food creators with experience serving outdoors. Must be reliable as it’s a monthly commitment and events are rain or shine. Most importantly, we’re looking for the best and most exciting food in the region. We’re excited to bring back tented food options which allows us to work with food creators without trucks. We’re particularly interested in culinary experiences with live fire like al pastor trompos, yakitori, and smores.
Requirements
- Food Trucks: Any food truck from California with a valid business license, CA health permit in any county, CA food handling manager certificate, and $500,000 in insurance.
- Pop-Ups: Must have an existing business and commercial kitchen. You’ll need to bring your own tent, power supply, kitchen, and banner (which needs to be approved by the OTG team). You also need to operate from a commissary and have a business license, a CA food handling manager certificate, and $500,000 in insurance.
