Cottage Food Farmers Market Checklist

Before you apply

Confirm that the product is allowed for your state and intended sales channel. Read the market's vendor handbook, application, fee schedule, insurance requirement, and cancellation policy. Ask whether the market requires a food permit, a temporary food event permit, a labeled sample policy, or proof of food-handler training. Check the market's location and local health jurisdiction, because a market in another county can bring a different local requirement.

Two weeks before the market

Plan the batch, order ingredients, and confirm that packaging and labels will arrive in time. Build a price list with the unit price, package size, and any bundle offer clearly stated. Decide how you will accept payment and whether you need change, a card reader, or a backup battery. Check your signage for the product name, business identity, and any required allergen information. Put the market date, setup time, contact person, and booth number in one place.

Label and packaging check

• Every package has the product name, ingredients, net quantity, and business identity required by the applicable rule.
• The state-specific statement, if required, matches the current official wording and type size.
• Allergen information is complete and easy to read.
• Labels are applied cleanly and do not cover required information.
• Packaging is suitable for transport and display and keeps the product protected.
• A spare set of labels and packaging is packed for damaged or replacement items.

Pricing and payment

A clear price list reduces questions and speeds up service. Include the price for each package size and any multi-item offer, and keep the math simple. Bring enough change, test the card reader before leaving, and know the payment-processing fee. Do not promise a discount you cannot honor or a product you may not have. If the market collects sales tax or requires a tax form, confirm the process before the event rather than after the first sale.

The day before

• Count inventory and match it to the batch and label records.
• Pack labels, tape, scissors, pens, receipts, and a simple sales log.
• Prepare cash change and a charged payment device.
• Pack table covering, display trays, signage, and cleaning supplies.
• Check the weather and pack a plan for wind, rain, heat, or cold.
• Confirm the setup time, parking, and contact number for the market organizer.

Booth setup

Make the product identity obvious from a few steps away. Put prices where customers can see them and face labels toward the front of the display. Keep the booth clean and uncluttered, and separate food from money, keys, and personal items. Do not use signs that look like government approval, inspection, or an official health endorsement. If the market provides a table or tent, confirm what is included before you buy duplicate equipment.

During the market

Answer product questions plainly and avoid overstating what the cottage food pathway allows. If a customer asks about a recipe, ingredient, permit, or sales channel that you have not verified, say that you will check the official source. Keep a simple record of sales, popular products, and recurring questions. Direct regulatory questions to the state or local regulator rather than giving a legal conclusion at the booth.

After the market

• Reconcile cash, card sales, inventory, and the batch record.
• Record the booth fee, payment fees, transportation, and any supplies purchased.
• Note which products sold, which prices worked, and which questions came up most often.
• Check whether any labels, packaging, or signage need to change before the next event.
• Follow up on customer requests only if you have a lawful and consent-based way to do so.
• Update the unit cost and break-even calculation with real market data.

Common market mistakes

Common mistakes include arriving without enough change, using unreadable handwritten labels, hiding prices, ignoring the venue's insurance or permit requirement, and assuming that a successful first market will repeat automatically. Another mistake is packing too much inventory for a new event and having no plan for unsold product. Start with a realistic batch, measure demand, and increase only after the records support it.

A note on samples and food handling

Do not assume that samples are allowed just because the product is packaged for sale. The market, local health authority, and state rule may impose separate requirements for samples, utensils, gloves, waste, and temporary food handling. Ask before the event and follow the strictest applicable requirement. This checklist is a planning aid, not a food-safety certification or a substitute for the regulator's instructions.

Common questions