Speaking of food, a good piece on starting farmer's markets

You need both vendors and customers to make a market work. Make sure you don't neglect one for the other. Photo from New Farm.

Sometimes people in commercial district revitalization programs forget that farmers markets are supposed to be a business propisition, and that the farmers who come are supposed to make money, not just gut it out as a public service, while your market develops a customer base.

This article from the New Farm e-magazine, "Starting a farmers’ market the right way: For the farmers to come—and customers to be happy—start with a clear goal, a sound business plan and sharp people who know what they are doing," is pretty straightforward.

From the article:

If you are trying to start or turn around a farmers’ market, it’s easy to get distracted by all the possibilities of signage and events and promotions. Before you order your banners, though, make sure you’ve mastered the basics. Each step should set the foundation for the next to make sure things unfold as planned on opening day—and finish strong at the closing.

The following are the basics to start or save your farmers’ market:

1. Every business needs a business plan, and that includes your market. You should write your bylaws and vendor application as soon as your plan is complete. Review all three documents to make sure there are no conflicts. Remember the bylaws are the rules you use to achieve the goals set out in your business plan.

2. Find a minimum of eight qualified venders (producers who can make a living selling their products).

3. Offer a broad spectrum of products (honey, baked goods, fruit, flowers, meat, eggs, milk, cheese and produce).

4. Try to balance the number of vendors with the anticipated number of customers. A good balance will keep both customers and vendors coming back.

Index Keywords: urban-revitalization