Best Practices for Farmers and Vendors
All across the country, farmers markets continue to grow as consumers demand more high-quality, locally-grown, fresh foods. And farmers have the opportunity to capitalize on this trend by selling their products directly to consumers at retail prices.
For new vendors, this course provides practical guidance and tools to help farmers and other food purveyors transition to successful direct-to-consumer retailers. For established vendors, this course is designed to help expand and maximize the opportunities available at the markets at which they participate.
Upon completion of this course, you will learn how to
- Determine if selling at a farmers market is right for you
- Evaluate local farmers markets and identify those that are right for your business and your products
- Establish successful direct-to-consumer sales operations using basic sales and merchandising techniques
- Expand your market presence through enhanced sales, marketing and promotional activities, and
- Determine the potential costs and profits of establishing or expanding your market participation.
Course Price: $79 Group Price for Complete Series: $500
**Access to course materials is valid for four (4) months from the date of purchase.**
Who Should Take This Course
This course is designed for any farmer or food purveyor who is interested in beginning or expanding direct-to-consumer sales at farmers markets. No matter what product you provide, or your degree of retailing experience, this course provides the information and the tools to help you make the most of your market enterprise.
What Makes This Course Unique
This course brings together, all in one place, the comprehensive information and resources that you need to assure sustainable and profitable market sales. No matter what food products you offer, or where you are located, this online course will provide the tools and insights to assure market success.
Much of the information in this course is based on in-depth research conducted by the Food Innovation Center in 2007 and 2008. The Food Innovation Center talked to market vendors, consumers and managers and brings this extensive knowledge base directly to you.
Course Outline
- Introduction
- Overview of US Farmers Markets
- Types of Farmers Markets
- Products Sold
- Number of Markets
- By State
- Trends Driving Growth
- Benefits to Consumers
- Benefits to Farmers
- Benefits to Communities
- Assessing Participation
- Self Assessment
- Setting Goals
- Dealing with the Public
- Adding Responsibilities
- Operations Assessment
- Production
- Finances
- Staff
- Market Assessment
- Vendor and Product Mix
- Customer Base
- Customer Traffic
- Market Assessment
- Vendor and Product Mix
- Customer Base
- Customer Traffic
- Market Requirements
- Assessment Summary
- The Basics of Participation
- Requirements of Your Operation
- Presenting Yourself
- Presenting Your Product
- Setting Prices
- Customer Service
- Staffing
- Summary
- Market Requirements
- Guidelines and Agreements
- Product Eligibility
- Selling Space and Fees
- Insurance
- Working with the Market Manager
- Regulatory Requirements
- Licensing Regulations
- Food Safety Regulations
- Taxes
- Market Enhancements
- Accepting Alternate Payment Methods
- Voucher Programs
- EBT Payments
- Credit and Debit Cards
- Marketing Materials
- Developing a Brand
- Printed Materials
- Online Materials
- Website Marketing
- Promotions
- Setting Goals
- Incentives
- Events
- Adding Value to Your Products
- Market Deliveries
- Special Products
- Farming Practices
- Prepared Foods
- Expanding Direct Sales
- Direct to Stores
- Foodservice Sales
- Financials
- Vendor Case Studies
- New Vendor Costs
- First Year
- Second Year
- Projecting Profits
- First Year
- Second Year
- Factors Affecting Profitability
- Maximizing Market Participation
- Development Costs
- Ongoing Costs
- Course Summary
