Selling Food at a Farmer’s Market or Community Event
Narrator: Increasingly, people want to know where their food comes from and have a relationship with growers and producers behind what they eat. At the same time, local micro-entrepreneurs would love to share their handmade products with the community.
Where does this all come together? Our local farmer’s markets and community events—rich environments for cultural and culinary exchange with the personal touch of human connection.
Welcome to another tasty tutorials video—educational health trainings for folks launching their small food business. This is a collaboration between Multnomah County Environmental Health and Micro Mercantes, an initiative of Hacienda CDC.
Are you interested selling your food at a farmer’s market, community event or something similar? What questions do you have? We hope this video will be a launching point for us to learn more and answer your questions.
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How do I decide which event or market to apply to?
Narrator: There are lots of creative ways to find a temporary event to sell your product at. Here’s a few ideas:
- farmers markets
- music and cultural events
- sporting events
- neighborhood street fairs
Make sure the event is the right fit for you. You can read the vendor handbook. Visit the market or event ahead of time. Call the event organizer for more info. Ask vendors from last year how it went for them.
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This event sounds great! How can I apply?
Narrator: This will depend on the event that you are interested in, however, we can talk about a few things that are pretty common.
You’ll need insurance. You may need to register your business with the state or city. You will need to obtain a food handler’s card. You can obtain this from your local Health Department.
You may need a commercial kitchen to cook in. The event coordinator may ask to try your product and view your menu. The health department will also ask you for your full menu when you apply for your license depending on what kind of foods you plan to sell.
All of this comes together in the application you will need to complete and give to the event coordinator. This may seem overwhelming, but you can do it! Remember that there are plenty of people who would like to help you.
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I’ve been accepted, now what?
Narrator: Congrats. Before your first day, buy your equipment and practice setting it up. Make sure you have the required sanitizer test kit and probe thermometer.
Figure out how you will pay your booth fees. If there are tokens, connect with the event coordinator to figure out how you will be paid. Advertise your new location on your Facebook page.
Apply for a temporary restaurant license. The application and payment must be received at least 2 business days prior to the event. There are 2 types of licenses. Contact Multnomah County Environmental Health to find out which license you need.
If needed, apply for a propane tank license from the local fire department. If there is one, attend a vendor orientation.
Ask the event organizer or market manager about availability of electricity, grey water disposal, bathrooms and dishwashing facilities. This will help you determine what kind of equipment you will need.
You must identify a restroom that you can use within a five minute walk from the event that has warm water soap and paper towels.
Decide where you will store, prep and cook foods. A commissary kitchen licensed by the health department is often required.
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What is it like in the markets and at events in Portland?
Narrator: Events and farmer’s markets in Portland are rooted in a strong sense of community and support for sustainable practices. You can support this in many ways including participating in market activities such as cooking demos, trading with other vendors, sourcing your ingredients locally. Remember that all foods must come from approved sources.
Don’t use Styrofoam or plastic bags. Styrofoam is prohibited by the City of Portland and Multnomah County. Use durable or compostable serviceware if you wish. Only give out utensils and bags to customers if they ask for them, this helps reduce waste. Recycle and compost.
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How can my booth stand out from others?
Narrator: People buy with their eyes and nose first. Here are some good tips to encourage people to stop by your booth. Have beautiful wipeable table cloths. Use decor that represents where you are from. Keep your stand tidy by cleaning up regularly. Have something cooking that smells really good. Smile at customers walking by. Invite people to your booth. Samples are a great way to do this.
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How can my signage look great? TAMALES
Narrator: Signage will often be the first thing your customer will see. Make sure your signage represents you well. Your signage can have your business name, where you make your products and where people can buy your product.
Have a minimal menu; two to five items are best with prices and space for daily specials. Remember to sell products that the Health Department and event coordinator have approved. Mention if your products are local, organic, handmade or gluten free.
Have a waterproof and lightweight sign. Use a chalkboard or professionally printed sign with large writing. Try to keep the sign out of the walkway of customers. Also have different pieces. For example, a banner, menus and business cards.
Have photos and stories about you and your products, and lots and lots of color.
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How can I serve my customers well?
Narrator: Customers want to connect with the people behind their food. Keep these top 9 tips in mind for great customer service:
- Practice what you are going to say ahead of time.
- Help customers understand how to order.
- Share tips about your products. For example, how can a customer reheat your product?
- Have one person take orders and collect payments.
- Serve customers efficiently and quickly.
- Keep to-go containers on hand.
- Look clean with your apron, gloves and hairnet.
- Have a garbage and compost bin for customers.
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How can I pass my booth inspection?
Set up your tent so that it is safe and will protect food prep areas. If setting up on grass or bare ground, make sure to put a tarp or other waterproof surface down. Barbecue grills can be placed outside of the tent, but the lid must remain closed when unattended.
Make sure hot foods stay hot and cold foods stay cold when transporting them to your event and when holding them in your tent. Take temperatures before leaving your commissary kitchen and when you arrive at your event. The inspector may ask for these temperatures.
If you are using coolers to keep foods cold, make sure you have enough ice for the time you will be operating. Make sure to keep raw protein separate from ready-to-eat foods.
Be prepared to show the inspector you current food handler card, test strips and probe thermometer. The inspector may ask you to demonstrate how they are used.
Make sure you have a 5-gallon insulated container with warm water for hand washing. It must have a hands free-spigot and you must have a 5-gallon catch basin for the water to fall into. Make sure you have soap and paper towels available. Your handwashing set up must be located at waist height and be easily accessible near the entrance to your tent.
Remember that some foods such as melon require refrigeration at all times. There are exceptions to this rule. Contact the Health Department for more information on the 4-hour timing rule.
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Multnomah County Health Department
Food Handler’s Manual
Safe Food for a Healthy Community
Food Handler Office Location
Call (503) 988-5257
Online Testing
Narrator: Determine where you will wash dishes and dispose of greywater. Do not pour it on the ground or in storm sewers. Talk to the event organizer and the Health Department about approved disposal methods.
After you have passed your inspection you will be given your operating license. Make sure to keep this at your booth and on display.
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What do I do next?
Narrator: There are staff at local county health departments, nonprofits and at the state that would love to help you. Please reach out to use when you have questions or are looking for someplace to start. Thank you.
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Multnomah County Health Department Logo
Micro Mercantes by Hacienda CDC
Hacienda Community Development Corporation