Vending at Farmer's Markets
- Thread starter HeSmellsLikeSmoke
- Start date
AZScott
Take a breath!
Great discussion guys! I've got a couple of questions that would help me out incredibly.
How big of an area are you guys vending in? I've been putting together a plan and most often I'm seeing a 10' x 10' area as the dimension with upgrades.
Is the smoke an issue with other vendors? I'm trying to avoid this one if at all possible.
How big of an area are you guys vending in? I've been putting together a plan and most often I'm seeing a 10' x 10' area as the dimension with upgrades.
Is the smoke an issue with other vendors? I'm trying to avoid this one if at all possible.
HeSmellsLikeSmoke
somebody shut me the fark up.
The space we have here is 10' x 10'.
Bigmista
somebody shut me the fark up.
10X20 is the minimum here for food vendors. Different for famrers and artisans. Talk to your market manager for details. There is no way to do 10x10 unless you show up with your meat already cooked.
HeSmellsLikeSmoke
somebody shut me the fark up.
It isn't clear that I can do it here in Vermont either. Meeting with the health department next to see how far I can take the concept.
Bbq Bubba
somebody shut me the fark up.
I agree, food handling and serving has to be under your tent (10x10) so you'd have no room for a smoker.
Bbq Bubba
somebody shut me the fark up.
Just curious Will, what are they not allowing there?
HeSmellsLikeSmoke
somebody shut me the fark up.
As I talked about early in the thread. I might go for a second, adjacent, space of the same size. They charge $450 per space for the season.
Bbq Bubba
somebody shut me the fark up.
What is the "season" up there? April to October?
HeSmellsLikeSmoke
somebody shut me the fark up.
In 2009 the market begins on May 16th and runs through October 17th. The leaves don't normally come on the trees here till the first or second week in May.
Bbq Bubba
somebody shut me the fark up.
Roughly the same here but have found a couple places open in April. :biggrin:
Jacked UP BBQ
Babbling Farker
Thanks to all you guys I just signed up for two farmers markets in the area. They say they average around 300 people per day. It is only once per week. I am going to make all the food and I have someone that is going to set up, sell, and breakdown on all of the days. I will give you an update when they start in June. Thanks for the leads
HeSmellsLikeSmoke
somebody shut me the fark up.
Great! Keep us in the loop. We all learn from each other.
AZScott
Take a breath!
Thanks for the help. I'm going to try and set something up with the local farmers market this week. I'll make a post when it happens.
HeSmellsLikeSmoke
somebody shut me the fark up.
That's great too. Let us know what you find out. :biggrin:
B
barbefunkoramaque
Guest
There isn't enough love to express how I feel about your project.
A few tips are:
Go Ahead and do your precooks and wrap those briskets and get you a good amount frozen up precooked and frozen. Never run out... keep some frozen on standby or at least thawed. More on this later.
Keep your pit heat at Rib or chicken level and warm those puppies up in the smoker...cool section. IF THERE IS TIME I used to have a series of TWO 4 inch deep flats with a custom rack that I would use alternatively.
When one brisket was being cut, the most heated through of the brisket was unwrapped (cut) drained into the pan and placed on the rack to let the bark set up again in the smoke.
When you need another brisket the one you did earlier is ready and you simply repeat the process. unwrap, drain, bark it up.
Now about freezing and stocking up. Always print out on your menu a family meal and plant those seeds to your customers (in print, my word of mouth) that you have entire briskets (or portions) pre packaged and for sale with sides with reheating instructions in case they need a night off for cooking or want to take some to a work function the next day.
whats not sold.... you keep.... its frozen and ready for the next time.
I used to have a safe amount cooked for event that day and a frozen back up for "take home sales."
I preferred frozen back ups because I was not comfortable with handing them a 35 degree brisket with my sticker on it that may sit in the car a few hours.
Pork butts too but pull the bone before vacuum packing.
Sides.... "You want Potato Salad? Heres a bag of Chips." LOL
A few tips are:
Go Ahead and do your precooks and wrap those briskets and get you a good amount frozen up precooked and frozen. Never run out... keep some frozen on standby or at least thawed. More on this later.
Keep your pit heat at Rib or chicken level and warm those puppies up in the smoker...cool section. IF THERE IS TIME I used to have a series of TWO 4 inch deep flats with a custom rack that I would use alternatively.
When one brisket was being cut, the most heated through of the brisket was unwrapped (cut) drained into the pan and placed on the rack to let the bark set up again in the smoke.
When you need another brisket the one you did earlier is ready and you simply repeat the process. unwrap, drain, bark it up.
Now about freezing and stocking up. Always print out on your menu a family meal and plant those seeds to your customers (in print, my word of mouth) that you have entire briskets (or portions) pre packaged and for sale with sides with reheating instructions in case they need a night off for cooking or want to take some to a work function the next day.
whats not sold.... you keep.... its frozen and ready for the next time.
I used to have a safe amount cooked for event that day and a frozen back up for "take home sales."
I preferred frozen back ups because I was not comfortable with handing them a 35 degree brisket with my sticker on it that may sit in the car a few hours.
Pork butts too but pull the bone before vacuum packing.
Sides.... "You want Potato Salad? Heres a bag of Chips." LOL
HeSmellsLikeSmoke
somebody shut me the fark up.
Thank you very much Donnie. I appreciate your post on many different levels and am all ears.
MrsMista
Full Fledged Farker
Farmer's Markets around the world are going to be known for the BBQ. Woo hoo.
C Rocke
is Blowin Smoke!
Just make sure that you are cooking/freezing/storing in line with your local health codes - LA and OC allow NO product cooked, precooked or frozen at a residential location and then sold or even given away. Rule follower mod...
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