Food Truck Application
VENDOR Fees, RULES AND POLICIES
WHAT CAN I SELL?
Products sold at the Market are generally limited to five categories. Each vendor’s application must detail exactly what products the vendor intends to sell. Vendor must be an active owner/operator of the business and may not be operating the business under a franchise agreement. Vendors may only sell products listed on their applications. If a vendor wishes to later add or discontinue a product, they must inform the Manager. Requests for adding new products to sell will be addressed on a case-by-case basis.
Any violation of these rules will result in the product being automatically removed from the vendor’s tables and possible revocation of the vendor’s Permit to Sell. Interpretation of this rule is at the Director’s discretion.
1. FRESH FARM PRODUCTS: Fresh fruits and vegetables, herbs, nuts, honey, dairy products, eggs, poultry, mushrooms, meats, fish and shellfish. Also included are fresh cut flowers, nursery stock, and plants, and foraged items such as wild herbs or mushrooms. All fresh farm products must be grown or produced in Washington, Idaho, or Oregon and grown, produced, or foraged by the farmer/vendor selling them.
Only farmers, ranchers, fishers, apiaries, nurseries, and foragers may sell fresh farm products. Farmers and nursery operators must propagate all plants and flowers from seed, cuttings, bulbs or plant division. Honey vendors must be the owner-operators of beehives from which they sell hone. Vendors must be active owners/operators of the farming operation and may not be operating the business under a franchise agreement. All dairy, eggs, poultry, honey, meats, fish, shellfish must have the proper permits and licenses as required by the WSDA and Spokane County Health District.
2. VALUE-ADDED FARM FOODS: Includes preserved foods, jams, jellies, juices, cider, wine, distilled spirits, syrups, salsas, smoked or canned meats or fish, dried fruit, flours, salad dressings, and limited on- site processed farm food such as roasted peppers & roasted peanuts. Wines allowable for sale at the Market must use grapes and fruit grown in the five wine appellations of Washington, Idaho or Oregon.
All value-added farm foods must be made from raw products and ingredients, a majority of which are grown and produced by the farmer vendor. The vendor must also be the creator of the value-added farm foods being sold (i.e. personally cooking, canning, baking, or preserving the product itself or supervising their own raw ingredients used in accordance with their own recipes in a permitted facility). All processed value- added farm foods must carry product liability insurance.
3. DRIED FLOWERS, CRAFTED FARM PRODUCTS: Bouquets, wreaths, roping, vine and woven wood baskets, arrangements and displays of fresh and dried flowers, vegetables, vines and gourds. Beeswax candles are allowed by honey producers only. Other non-edible crafted farm products will be considered on a case-by-case basis.
All crafted farm products must be made from raw products and ingredients, a majority of which are grown and produced by the farmer vendor. The vendor must also be the creator of the crafted farm products being sold
4. PROCESSED FOODS: Preserved foods, jams, jellies, juices, cider, wine, distilled spirits, syrups, salsas, smoked or canned meats or fish, dried fruit, salad dressings, breads, pastries, baked goods, pasta, granola, and related take-home foods. Wines allowable for sale at the Market must use grapes and fruit grown in the wine appellations of Washington, Idaho or Oregon.
Processed foods must be produced by the vendor from raw ingredients. Vendors in this category are those who have cooked, baked or otherwise treated the product they sell, but have not raised the ingredients themselves.
5. PREPARED FOODS: Freshly made foods available for sale and immediate consumption onsite, such as pizza, sandwiches, tamales, and crepes.
6. ART AND CRAFTS: The Wonder Saturday Market may allow, on a limited, case-by-case basis, vendors selling high quality art and craft items that promote our mission of supporting local artisan. Priority is given to local artists and craft persons.
WHAT ARE THE 2021 MARKET PARTICIPATION FEES?
-Full season fees are $375 (25 markets); $360.00 if paid in full by May 1, 2021.
-Half season fees are $195 (13 markets); $180.00 if paid in full by May 1, 2021.
-Per market fees for those who only want to attend a few markets are $30.00 per market.
-All fees are based on a single 10x10 stall.
-Additional fee for double booth (10x20) is $150.00 for full season; $75.00 for half-season.
-Additional fee of $25.00 for electricity.
-Food Trucks will pay 5% of their gross sales per market.
-Nonprofits and Community Groups will not be charged.
HOW ARE MARKET DECISIONS MADE?
The Market grants Permits to Sell based on the Market's need to balance available produce with a well- rounded product mix. The Market strives to meet the needs of participating farmers and our goal of creating a vibrant and successful market.
MARKET STAFF: The Director’s job is to implement Market policies. This includes overseeing vendor participation and booth assignments, set-up, collection of fees, providing information on Market policies, and assuring vendor compliance. The Director is also responsible for public concerns and vendor concerns. The Director has complete authority to interpret and implement policy on the Market site, as necessary, and to make all decisions regarding Market participation, stall assignments and other Market operations.
PARTICIPATION: is determined by the Market, whose job is to provide a healthy, viable mix of new and current vendors, including experienced vendors with a proven record of high sales and consistent quality/variety. The goal is to create an economically successful and sustainable Farmers Market, while also providing increasing opportunities for new vendors to sell their products directly to customers.
HOW ARE STALL ASSIGNMENTS MADE?
Assignments are determined based on available space in the market, the need for a specific product and vendor’s ability to provide it, and the number of spaces the vendor requires. Every effort will be made to maintain consistent stall assignments throughout the season.
MARKET RULES AND POLICIES
The Wonder Saturday Market has established rules and policies to ensure that the market is a fair, safe and positive experience for all vendors, customers and staff.
1. SAFETY: All instructions given by any of the market staff require your cooperation and immediate compliance. The sidewalks and fire lanes must be kept clear at all times. Vendor vehicles, tables and overhead shades must be maintained and used in a safe manner. Table legs must be firmly locked into place. Tables must have smooth edges and remain stable when loaded with produce. Tent poles, canopy legs, boxes, umbrella stands must not obstruct foot traffic flow; care must be taken when setting up or taking down displays. Cords must be taped down.
2. QUALITY: Products must always be of the highest quality. Produce must be fresh and free of residue that cannot be removed by normal washing.
3. LICENSES/ PERMITS: Vendors must have a copy of every license and/or permit legally required by the WSDA/USDA, state of Washington, Spokane County and the City of Spokane etc. in order to conduct business.
3A. INSURANCE: Vendors shall maintain their own liability insurance and provide proof of insurance to market manager. Vendors shall ask their insurance to add the Wonder Saturday Market as additional insured on policy. Vendors accept responsibility for damage caused by their canopy regardless of whether market anchoring guidelines are met.
4. GUIDELINES/ REGULATIONS: Food vendors must comply with all guidelines of the USDA, FDA, WSDA, DNR, DOH, other State of Washington authorities, if required, City of Spokane, the Public Health Spokane & Spokane County, and any other legal authority with jurisdiction over their products. Processed foods require labels that comply with all state and local labeling codes. Food trucks may require L&I approval. For more information please contact the Health District at 509-324-1560.
5. SAMPLING: Requires a hand wash set-up that will be approved according to specifications of the Public Health guidelines.
6. SETUP/ TAKE DOWN TIMES: Vendors are not allowed on the site before 7:30 am. All vendors must vacate the site by 2:00 pm. The Market site is not staffed outside of these hours.
7. LOADING/UPLOADING: Vendors will be allowed into the Market area starting at 7:30 a.m. All vehicles must be removed from Market area no later than 15 minutes before the Market opens. The driveway into the Market area will be closed promptly at 8:45 am and there will be NO VEHICLE access until the market closes. Shoppers will not be permitted to enter until 9:00 a.m.
8. HONESTY: All vendors are expected to respond to a customer’s questions truthfully. A product may be labeled “organic” and/or “transitional” only if a copy of the state certification is posted for viewing in your vending space. A vendor who is not certified organic may not have any posted item that has the word “organic” at the stall.
9. SIGNAGE: Signs are required and all displays should be clear and legible. The farm/ business’ name and all prices must be visible to all customers. Displays and signs must allow for clear visibility. Product displays should be placed appropriately to avoid the reach of dogs.
10. SET OUT DISTANCE FOR VENDOR DISPLAY: Displays and signs must allow clear visibility to adjoining booths. Display and selling techniques must not impair other vendors’ ability to sell, nor create a hazardous situation for customers. Our intention is to create a visually enticing Market for customers and to enable all vendors to maximize their selling space.
11. SELLING SPACE: Vendor stalls, selling space and vehicles must not extend beyond allotted boundaries of the stall space without prior approval of Director.
12. SCALES: Scales must be accurate, maintained according to state law and located so customers can see weights during the transactions.
13. CANOPIES: Sides for canopies should only be used for extreme weather protection as needed. Canopy walls tend to limit the line-of-sight of a large, robust and varied market. All canopies must have 25 lb. weights attached to each leg or you may be asked to take your canopy down.
14. NO SMOKING: Smoking is not allowed at the market site.
15. VENDOR TRASH: Pack it in and pack it out. Haul your trash, compost and recycling home with you. Vendors are responsible for keeping their space clean and attractive during the day and for leaving the space clean at the end of the day. A tarp, broom and garbage bags should be part of your equipment. The trash bins are for market visitors only.
16. MARKET HOURS: Selling times are restricted to the hours of each market.
17. PARKING: Vendors may vendors may park on the street, or upper garage levels (must pay for this parking).
18. ICE/WATER DUMPING: No contaminated ice/water dumping is allowed in the public areas. Water with soap/bleach must be disposed of in a sink/toilet plumbed to the city sewer or taken home. Check with the Market Manager for a location to dump clean water and ice.
19. STALL SPACE CLEANUP: Vendors are required to maintain their individual selling space in a clean, safe and sanitary manner, including protecting the pavement from drips from any part of the vendor’s vehicle. Each vendor is responsible for complete cleanup of their space at the close of the Market. This includes taking with you any trash or garbage that is generated in or around your stall and sweeping up any product debris left on the ground. All prepared food vendors must provide their customers with a place to dispose their waste. Farmers are not permitted to dispose of produce waste, overripe or leftover produce or boxes in any on-site garbage cans or dumpsters. Market trashcans and dumpsters are not available for vendor use. Vendors must bring their own brooms, dustpans and waste bags. Fees may be charged for any garbage left behind.
20. OUT SICK: If you are ill, you must call out sick. Call the market telephone to cancel as soon as you can. Sneezing, coughing, spitting and other unsanitary behaviors can be detrimental to business.
21. NO SHOW: Each vendor is responsible for attending the market when scheduled. 24-hour cancellation notice by email or telephone is required.
22. BOOTH AUDITS: The Market may conduct random booth audits at any given vendor’s stall during the Market season. These audits will be carried out by independent third-party observers.
23. VALUABLES: Be vigilant and careful regarding your personal bags and especially with your cash box. Keep your cash box behind a barrier. The market is not responsible for lost or stolen goods. Perform standard examination of currency to reject anything that looks counterfeit.
24. CLOTHING: All participants are required to wear shoes and appropriate tops and bottoms during business hours. If the market staff finds your attire offensive, you will be asked to change.
25. COURTESY/CONDUCT: The Market is a community event where many diverse people are gathered to shop and sell. Vendors and their representatives are expected to conduct themselves in a respectful, safe, courteous and harmonious manner with customers, Market staff and with each other. Any language or behavior that jeopardizes the normal operations of the Market will be grounds for termination of the vendor’s Permit to Sell. There will be no discrimination according to race, color, creed, sex, religion, sexual orientation, age or nationality.
26. NO WEAPONS
27. PRODUCT DEMONSTRATIONS: Special product demonstrations may be allowed with preapproval by the market management. Failure to comply with any of these market policies can result in fines and/or expulsion from the market. As a business owner, you are expected to train any staff working at the market, and for educating your staff to adhere to these policies. All decisions made by the Market Manager regarding these rules and policies are final and binding.
28. MARKET CURRENCY: The Wonder Saturday Market is not currently participating in the EBT food programs.
29. REPORTING REQUIREMENTS: Vendors must report their daily gross revenue to Director at the end of each market, on the Sales Report Form provided, which they shall sign and verify as accurate. Vendors who fail to report accurate sales forfeit their right to sell at the Saturday Market. Gross revenue includes all cash sales as well as the value of pre-orders. All reports must be collected within 30 minutes of market closing time.
30. VIOLATIONS: Failure to comply with any of the rules may result in dismissal from the Saturday Market.
If provided a Permit to Sell, your participation in the Saturday Market is voluntary, as is the Market's choice to have you participate. At any time either party may terminate this contract. The Market reserves the right to modify these Guidelines and Policies at its discretion. All vendors will be notified if any changes are made.
We encourage you to keep a copy of these Guidelines and Policies at your stall for easy reference by staff.
Thank you for following our rules. Working together we can ensure a wonderful season!