Social market checklist: what to arrange and when

A social market needs more than tables and exhibitors. You need a clear programme, a workable layout, reliable registration data and enough time to coordinate participating organisations. This checklist takes you from setting the date through promotion and registrations to the final setup of stalls, information tables, catering and signs. Use it to see what is easy to overlook, especially power access, dietary requirements, name badges and volunteer cover.

The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

  • Set the date and program

    2 people

  • Confirm venue

  • Work out market layout

    2 people

  • Reach out to participating organizations

    2 people

  • Create registration form

  • Send invitations

    2 people

  • Post promotion on social media

  • Distribute posters

    2 people

  • Process registrations

    2 people

  • Collect dietary requirements

  • Check participant list

  • Assign exhibitors definitively

    2 people

  • Map power points

  • Order catering

  • Order drinks

  • Prepare name badges

    2 people

  • Make route and program signs

    2 people

  • Collect information leaflets

    2 people

  • Create the volunteer schedule

  • Inform exhibitors

  • Do the shopping

    3 people

  • Collect materials

    3 people

  • Make food labels

    2 people

  • Prepare catering

    3 people

  • Set up information tables

    2 people

  • Check the weather forecast

  • Arrange keys and access

Event

  • Open venue

    2 people

  • Receive deliveries

    2 people

  • Set up tables and chairs

    5 people

  • Build stalls and tents

    5 people

  • Connect power

    2 people

  • Place information signs

    2 people

  • Set up the entrance and reception table

    2 people

  • Set up the catering table

    3 people

  • Prepare coffee and tea

    2 people

  • Display snacks

    2 people

  • Welcome exhibitors

    3 people

  • Direct exhibitors to their spots

    2 people

  • Carry out the final safety check

    2 people

  • Brief reception team

  • Welcome visitors

    3 people

  • Register sign-ups

    2 people

  • Explain the program

    2 people

  • Direct visitors to booths

    2 people

  • Hand out information leaflets

    2 people

  • Serve coffee and tea

    2 people

  • Serve snacks

    2 people

  • Refill drinks

    2 people

  • Remove catering waste

    2 people

  • Check toilets

  • Wipe down tables between uses

    2 people

  • Answer visitor questions

    2 people

  • Inform last visitors

    2 people

  • Have exhibitors take down their stands

    3 people

  • Close cash register and donations

    2 people

  • Store leftovers refrigerated

    2 people

Aftercare

  • Dismantle furniture

    5 people

  • Dismantle tents and stalls

    5 people

  • Sort and remove waste

    3 people

  • Collect tableware

    2 people

  • Wash dishes

    3 people

  • Clean the venue

    4 people

  • Switch off equipment

    2 people

  • Return materials

    3 people

  • Empty coolers

    2 people

  • Return rental items

    2 people

  • Register lost and found items

  • Inform visitors about the reference material

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

  • Market stallsqty 12
  • Party tentsqty 4
  • Tablesqty 18
  • Chairsqty 80
  • High tablesqty 6
  • Tableclothsqty 18
  • Storage boxesqty 12
  • Bollardsqty 8
  • Hand trucksqty 3
  • Coat racksqty 4
  • Umbrella binsqty 2

Equipment

  • Extension cordsqty 8
  • Power stripsqty 8
  • Coffee machinesqty 3
  • Kettlesqty 3
  • Coolersqty 4
  • Microphonesqty 2
  • Speakersqty 2
  • Rechargeable lampsqty 6
  • Cable reelsqty 4
  • Laptopsqty 2
  • Tabletsqty 2
  • Power banksqty 4

Tableware

  • Reusable coffee cupsqty 100
  • Reusable drinking glassesqty 100
  • Reusable platesqty 100
  • Reusable cutleryqty 100
  • Pouring jugsqty 8
  • Teapotsqty 4
  • Serving traysqty 8

Kitchen

  • Cutting boardsqty 4
  • Chef’s knives and bread knivesqty 6
  • Serving tongsqty 8
  • Serving spoonsqty 6
  • Measuring cupsqty 4
  • Storage binsqty 12
  • Aluminum foilqty 2
  • Cling filmqty 2
  • Ice packsqty 20
  • Thermos flasksqty 6
  • Water jugsqty 8
  • Food labelsqty 100
  • Allergen cardsqty 50
  • Kitchen scalesqty 2

Decorations

  • Buntingqty 8
  • Balloonsqty 100
  • Balloon pumpqty 2
  • Flower arrangementsqty 6
  • Table décorqty 12
  • Name badgesqty 100
  • Clipboardsqty 12
  • Directional signsqty 12
  • Information boardsqty 12
  • Program boardsqty 4
  • Whiteboardsqty 3
  • Markersqty 12
  • Postersqty 30
  • Flyersqty 500
  • Tapeqty 8
  • Scissorsqty 6
  • Ropeqty 4
  • Cable tiesqty 200

Catering

  • Groceries

Cleaning

  • Trash binsqty 8
  • Waste sorting binsqty 4
  • Mopsqty 3
  • Bucketsqty 4
  • Broomsqty 3
  • Dustpan and brushqty 3
  • All-purpose cleanerqty 3
  • Rubber glovesqty 12
  • Toilet brushesqty 4

Tips

  • Fix the market layout before confirming every exhibitor. Mark stalls, information tables, seating, storage and access routes, then check that extension cords and power strips can reach the equipment that needs them.
  • Set a registration deadline at least 7 days before the market. Use the final list to confirm exhibitors, collect dietary requirements and prepare name badges, programme signs and food labels.
  • Order catering and drinks from the expected attendance rather than the number of organisations. Confirm quantities at least 5 days ahead, and allow extra time for chilled items, reusable cups, glasses, plates and cutlery.
  • Map power points during the venue check, not on the setup day. Count coffee machines, kettles, microphones, speakers and lamps, then identify which sockets need extension cords or power strips.
  • Send exhibitors the final practical information 3 to 5 days before the event. Include arrival and setup times, their assigned location, power arrangements, the programme and what they need to bring or collect.

Frequently asked questions

How far in advance should I plan a social market?
Start planning at least 6 to 8 weeks before the market. Set the date and venue first, then allow time for exhibitor invitations, registrations, promotion, catering and the volunteer schedule.
When should social market registrations close?
Close registrations about 7 days before the event. That gives you time to process the list, confirm exhibitors, collect dietary requirements and prepare badges, signs and catering quantities.
How many drinks should I provide for a social market?
Plan around 2 to 3 drinks per person for the first hour, then about 1 drink per person for each additional hour. Add coffee and tea supplies separately, especially if the market runs through a meal period.
When should exhibitors receive their final information?
Send the final exhibitor information 3 to 5 days before the market. Include the assigned stall, arrival time, layout, programme, power details and any materials they need to bring.

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