Food and beverage is one of the most important sources of revenue for any festival — and one of the areas most often underestimated in planning. A poorly designed food court not only creates financial losses: it creates endless lines, frustrated attendees, and negative reviews that have little to do with the main show.

At SOMOS DER we operate event food and beverage for events like Buenos Aires Trap and the National Apple Festival. What we learned in those operations is what we share here.

The core mistake: treating food and beverage as an add-on

The first problem we see in most events is that food and beverage is planned after everything else. The stage, sound, lighting, security — all of that has its place in planning from day one. Food and beverage shows up late, with a tight budget and limited space.

The result is predictable: the food court ends up in a corner with difficult access, the booths don't have enough water, electricity isn't sufficient, and the lines block the venue's overall flow. Food and beverage has to be included in event planning from day one, along with the venue design.

How many food stalls does your event need

The general rule we use as a starting point:

• Up to 3,000 people: 1 stall for every 200-250 attendees

• 3,000 to 10,000 people: 1 stall for every 300-350 attendees

• More than 10,000 people: 1 stall for every 400-500 attendees, distributed across multiple zones

But the number of stalls is only one variable. The other is distribution. The same number of stalls concentrated in a single area will create long lines. Distributed across two or three zones of the venue, the flow is naturally spread out.

Food trucks vs. fixed stalls: when to use each one

Food trucks

Advantages: flexibility in location within the venue, strong visual identity that adds to the event atmosphere, autonomous operation, gastronomic variety without needing to manage multiple kitchen vendors.

Limitations: limited production capacity compared with a well-equipped fixed stall, they require a specific space with vehicle access, in very large events they can create bottlenecks if poorly located.

Fixed stalls or stands

Advantages: greater production capacity per stall, the ability to standardize the menu and prices, better integration with centralized or cashless payment systems, more efficient for simple, high-turnover menus.

Limitations: require installation and dismantling, depend on the venue infrastructure, less flexibility to relocate if the flow is not what was expected.

In most large events, the combination works best: food trucks for the identity and variety component, fixed stalls for the highest-volume items.

Infrastructure you can't forget

Electricity: the power needed varies depending on kitchen equipment. Always calculate with a 20-30% margin over the base estimate. Power outages in the food and beverage area during a festival are one of the most common and most preventable problems.

Water: both for food preparation and cleaning. If the venue doesn't have enough running water, you need backup tanks and a plan for replenishment during the event.

Waste: a festival of 20,000 people generates tons of waste in the food and beverage area. You need a collection plan during the event, not just at the end, and accessible disposal points for the public.

Preparation area: stalls that sell cooked food need a preparation area that is not visible to the public and that complies with basic food-handling standards.

Payment systems: cashless vs. cash

In recent years, many festivals in Argentina and LATAM have migrated to cashless payment systems (wristbands or cards with preloaded credit). The advantages are clear: it eliminates cash handling, reduces transaction times, makes it easier to control revenue in real time, and lowers the risk of theft.

The disadvantages also exist: if the system fails, all food and beverage operations are paralyzed. Our recommendation: cashless as the main system, with at least 20-30% of stalls enabled to accept cash as a backup.

Permits and approvals in Argentina

Depending on the type of event, the venue, and the municipality, operating food and beverage stalls may require:

• Municipal approval for the event (including the food and beverage activity)

• Food handler certificates from each operator

• Registration of production with SENASA if applicable

• Specific approval of food trucks as mobile sales units

In general, the process needs to start 4 to 6 weeks before the event. Leaving it to the last few days risks municipal inspectors shutting down stalls on the day of the event.

Food court design as an experience

Clear signage: attendees need to be able to see from a distance what each stall sells and at what price. Lack of signage makes people approach to ask before deciding, which slows everyone down.

Consumption areas separated from the purchase area: if people who have already bought food stay standing in front of the stall to eat, they block the flow of those coming to buy. Designing consumption areas away from the stalls improves the flow of the whole area.

Lighting: the food area needs its own functional lighting, independent of the event's lighting design. Poorly lit stalls sell less and create operational errors.

Do you need food and beverage management for your event?

At SOMOS DER we handle the selection of food and beverage operators, the layout design, permit management, and operational coordination during the event. We work with festivals, corporate events, and municipal events throughout Argentina.