1. Bienvenido Welcome

2. Today…. How to sell at a temporary event

3. What events can I sell at? Some ideas Farmers markets Music and cultural events Sporting events Neighborhood fairs Non-profit events Private community events Is it the right fit? Read the vendor handbook Visit the market ahead of time Call the event organizer Interview last year’s vendors

4. How do I apply? Different, but in general: Insurance Registration Food handlers card Commercial kitchen Taste test Application & fee Tips: Source ingredients locally Buy compostable serving ware Mention how your food is handmade, unique and delicious

5. After being accepted? Before your first market day Buy your equipment Practice setting up booth Booth fee Tokens Temporary restaurant license application Propane tank license Vendor orientation Good idea: Facebook page

6. What is it like? Community & Sustainability Participate in activities Trade with other vendors Source your ingredients locally No Styrofoam or plastic Durable or compostable only Only give out utensils and bags to customers if they ask Recycle and compost Use less water “Gleaning”

7. How can I decorate? Ideas Use décor that represents where you are from Beautiful table cloths or wood Display serving ware and food in baskets or bowls Flowers Stands with signs Keep stand tidy Something that smells really good! Samples

8. What about my sign & menu? Sign Your business name Where you cook Where you sell Waterproof, lightweight and hangs Chalkboards or professionally printed signs Readable from far away Photos and stories Lots of colour Menu Minimal menu, 2-6 items, with prices Daily specials Only products the event coordinator approved Mention if your products are organic, local, handmade, gluten free, dairy free, …

9. How can I serve my customers well? Tips: Practice what you are going to say Smile and invite people to sample Help customers with ordering Share tips about your products One person takes orders & collects payments Don’t forget any orders or special requests by using a handy notebook Serve customers efficiently Keep to-go ware on hand Look clean with apron, gloves & hair nets Garbage & compost bin for customers

10. How can I pass my inspection? Key things to keep in mind: Parking and unloading Tents & weights & tarp Set up hand washing station Chlorine mixture to clean surfaces Set up stove or grill safely Thermometer & temperatures Storing food & serving ware Wash hands frequently Don’t eat, drink or smoke in tent Disposal of waste and waste water

11. Next step for me? There is staff at local health departments, non-profits and at the State that would love to help you. Please reach out to us when you have questions or are looking for somewhere to start. Thank you. Caitlin, Micro Mercantes Questions?