Roadside vending

I do an art / wine fair every year, as well as a couple smaller events. When i started, there was a waiting list, now it is invitation only. We sell about $10,000 gross over 2.5 days. The first year we did it, we estimated light and made a mad dash to the Sam's club when we sold out of our Sunday supplies on Saturday.

This season will be our third or fourth year at some of the festivals where we vend. We will vend at smaller festivals if the application fee isn't over the top. For example, there is a Strawberry festival just down the street from us that wants $1,650 for a spot and the crowds are not that big. People think we are crazy for not vending in our own backyard, but we tried it there one year and lost a lot of money. We pay $2,500 to vend at the Red Bull GP at Laguna Seca raceway, but we make a lot of money because of the massive crowds. At that event lines are 40 people deep during the middle of the day. We now even sell tri-tip breakfast burritos because we see people looking for food even before the gates open.

Some events the organizers ask us before we leave for the weekend if we'll come back next year. I think that is because we try to work with the organizers instead of being whiners. I can't tell you how many times I have seen vendors scream and yell at the organizers instead of trying to work through their issues. The organizers often say those people will not be asked back. It never pays to be a primadonna.

The biggest festival in our area, The Gilroy Garlic Festival, we have been on the waiting list for 3 years. It's almost impossible to get in there!

Ask a lot of questions of the organizers. Try to get the name of some of their regular vendors and talk to them, if you are able. When you are at an event talk to the other vendors and ask about their experiences and where are their favorite place to vend, etc.

Marsha said:

...We now even sell tri-tip breakfast burritos because we see people looking for food even before the gates open.

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Marsha if you don't mind I want to steal the tri-tip breakfast burrito.

We start a new market on Tuesday and it opens at 8:00. The market manager asked us to try and do a bbq twist on breakfast and so far were have pig candy and fatties on croissants.

MrsMista said:

Marsha if you don't mind I want to steal the tri-tip breakfast burrito.

We start a new market on Tuesday and it opens at 8:00. The market manager asked us to try and do a bbq twist on breakfast and so far were have pig candy and fatties on croissants.

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We have sliced fatties thin, like shaving a gyro. Add a little canned sausage gravy that is in the pit with the scramled eggs in 1/2 pans. Put in a burrito wrapper.

This will be our first year of vending big festivals and such as well. Last year we tried to get into some of them only to find that they were fully booked months in advance. Those that we did get into last year were small. Honestly, I'm thankful of that. The smaller events give you a chance to get things down. Helps you learn the ropes without spending a ton of cash. We did a music festival last summer. Had approx 3000 people a day over 2 days. We were the only food vendor on site. I've never cooked so much so fast in my life! We didn't make a ton of money (because I over purchased on some stuff) but it was enough to cover the hard cost, payroll and put some money in our pockets. It was good experience. Having never vended like that before I found there to be a wicked learning curve. As Marsha mentioned do your homework on the event and don't over extend yourself. Hope this help.

MrsMista said:

Marsha if you don't mind I want to steal the tri-tip breakfast burrito.

We start a new market on Tuesday and it opens at 8:00. The market manager asked us to try and do a bbq twist on breakfast and so far were have pig candy and fatties on croissants.

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Go for it! Ours have sliced tri-tip, scrambled eggs, shredded cheese and salsa. You can also add rice or potatoes if you want some filler, but I prefer them without filler.

Fatties on croissants? YUM!

hossrocks said:

This will be our first year of vending big festivals and such as well. Last year we tried to get into some of them only to find that they were fully booked months in advance. Those that we did get into last year were small. Honestly, I'm thankful of that. The smaller events give you a chance to get things down. Helps you learn the ropes without spending a ton of cash. We did a music festival last summer. Had approx 3000 people a day over 2 days. We were the only food vendor on site. I've never cooked so much so fast in my life! We didn't make a ton of money (because I over purchased on some stuff) but it was enough to cover the hard cost, payroll and put some money in our pockets. It was good experience. Having never vended like that before I found there to be a wicked learning curve. As Marsha mentioned do your homework on the event and don't over extend yourself. Hope this help.

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Agreed! It is better (although more money) to have an extra staff member or two than not enough. We had too few for one first-time event and pretty much fried those who were working that day.

Thanks so much for the great advice. I am in the process of contacting festival organizers and a couple of vendors that I know of in the area. I have found that the 2 or 3 largest festivals in the state have steep vending rates plus they want a percentage of the business gross. Is this normal? There is also a waiting list for these "Unless" there is a new and/or unique concept.

Thanks again
Jim

jimbob57nc said:

Thanks so much for the great advice. I am in the process of contacting festival organizers and a couple of vendors that I know of in the area. I have found that the 2 or 3 largest festivals in the state have steep vending rates plus they want a percentage of the business gross. Is this normal? There is also a waiting list for these "Unless" there is a new and/or unique concept.

Thanks again
Jim

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Yea, the percentage is pretty standard. 20% is pretty common around here. Alot of the events depending on size will ask for $250-$1500 per 10x20 space plus the cut.

What a wonderful morning. Went out to the truck at six AM and the windshield was smashed in with a large chunk of stone from the alley way. Just what we need right about now.

I just don't understand what the point of it was. You can clearly see into the van and there isn't any tools inside or even a stereo for that matter. It was parked about half a block away so I couldn't hear the alarm either.

These people really need to get a grip on their drinking and find something else to do at 3AM while walking home faceless!!!!!!!!!

Sorry to hear that DRKY.. We should put together a brethren posse, jump the pond and hold vigile till we find the culprits.
Wednesday, I came to open my stand and found a messed up door jam and trashed road sign... Thankfully I had both the door and deadbolt locks locked otherwise I would have had a mess on my hands as well. Seems the worse the economy gets the more desprate the idiots of the world get.
Keep your head up brother!!!

Dr_KY said:

What a wonderful morning. Went out to the truck at six AM and the windshield was smashed in with a large chunk of stone from the alley way. Just what we need right about now.

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The only reason for doing something that stupid is on a dare when you're drunk.

I'll be pulling for you.

Go for it brother... Keep us posted...

smokinit said:

Well it's about that time most of the snow went last week was in the 50's for a few days and expecting some rain this week. I think I may open up a few days next week and see how it goes. I have a gig on March 7th and the 14th so things are looking up. Time to hit the road running!! can't wait!!

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If things go as planned, will be opening up April 1st roadside a couple days and a couple days at the markets.
Still in the 20's here and calling for more snow! :shock:

I open march 13th no matter what, here in South Dakota it is cold as heck but I have to deliver a 300lbs of pulled pork for an event. So I figure that is a good day to start the road side as well. As I was force in to the BBQ fulltime. I have been positioning myself anyhow so what a great way to start it all off.