Vendor Rules and Policies
What Can I Sell?
Products sold at the WSM 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 Manager’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 WSM 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 WSM 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 sandwiches, tamales, and crepes.
6. ART AND CRAFTS: The WSM 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.
How are WSM Decisions Made?
The WSM grants Permits to Sell based on its need to balance available produce with a well-rounded product mix. The WSM strives to meet the needs of participating farmers and our goal of creating a vibrant and successful WSM.
WSM STAFF: The Manager’s job is to implement WSM policies. This includes overseeing vendor participation and booth assignments, set-up, collection of fees, providing information on WSM policies, and assuring vendor compliance. The Manager is also responsible for public concerns and vendor concerns. The Manager has complete authority to interpret and implement policy on the WSM site, as necessary, and to make all decisions regarding WSM participation, stall assignments and other WSM operations.
PARTICIPATION is determined by WSM, 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 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, 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.
What Are the 2020 WSM Participation Fees?
- MEMBERSHIP FEE FOR 2020 FALL-WINTER MARKET IS $200.00. There are 10 markets so $20 will be collected from vendors at the start of each market. If you attend all 10 markets, you’ll receive a refund of $50.00
- There are NO DAILY STALL FEES charged to 2020 vendors who sign up for the entire season. Stall sizes are 6x10.
- For those who only want to sign up to attend occasionally, the daily rate is $50.00. However, at the managers’ discretion, discounts will be given on an individual basis for those per diem vendors that sign up for (and show up for) multiple dates.
- Food Trucks will be required to pay the membership fee AND pay 5% of their gross sales per market. (The market has indoor seating and bathrooms)
WSM Rules and Policies
The Wonder Saturday Market has established rules and policies to ensure that it provides a fair, safe, and positive experience for all vendors, customers and staff.
1. SAFETY: All instructions given by any of the WSM 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.
4. GUIDELINES/ REGULATIONS: Food vendors must comply with all requirements of the USDA, FDA, WSDA, DNR, DOH, other State of Washington authorities, if applicable to the Vendor’s operations, the 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 may not arrive before 8:30 am and must vacate by 3:00pm. The market is not staffed outside of these hours.
7. LOADING/UPLOADING: Vendors will be allowed into the WSM area starting at 8:30 a.m. All vehicles must be removed from the WSM area no later than 15 minutes before the WSM opens. The driveway into the WSM area will be closed promptly at 9:45 am and there will be NO VEHICLE access until the WSM closes at 2:00 pm. Shoppers will not be permitted to enter until 10:00 am.
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 Manager.
12. SCALES: Scales must be accurate, maintained according to state law and located so customers can see weights during the transactions.
13. CANOPIES: No canopies are permitted unless specific permission given by market manager.
14. NO SMOKING: Smoking is not allowed at the WSM site or the Wonder Property.
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 WSM visitors only.
16. WSM HOURS: Selling times are restricted to the hours of WSM.
17. PARKING & ELECTRICITY: There is ample parking in the area; parking meters and parking garage. There are a limited number of outlets in the market.
18. ICE/WATER DUMPING: No contaminated ice/water dumping is allowed.
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 WSM. 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. WSM 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 WSM 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 WSM when scheduled. 24-hour cancellation notice by email or telephone is required.
22. BOOTH AUDITS: The WSM may conduct random booth audits at any given vendor’s stall during its 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 WSM 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 WSM staff finds your attire offensive, you will be asked to change.
25. COURTESY/CONDUCT: The WSM 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, WMS staff and with each other. Any language or behavior that jeopardizes the normal operations of the WSM 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 WSM Manager. Failure to comply with any of these WSM policies can result in fines and/or expulsion from the WSM. As a business owner, you are expected to train any staff working at the WSM and for educating your staff to adhere to these policies. All decisions made by the WSM Manager regarding these rules and policies are final and binding.
28. MARKET CURRENCY: At this time, The Saturday Wonder Market is not able to implement the EBT program.
29. REPORTING REQUIREMENTS: Vendors must report their daily gross revenue to the WSM Manger at the end of each WSM 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 WSM. Gross revenue includes all cash sales as well as the value of pre-orders. All reports must be collected within 30 minutes of WSM closing time.
30. VIOLATIONS: Failure to comply with any of the rules may result in dismissal from the WSM.
If provided a Permit to Sell, your participation in the WSM is voluntary, as is the WSM's choice to have you participate. At any time either party may terminate this contract. The WSM reserves the right to modify these Guidelines and Policies at its discretion and to require all vendors sign a waiver of liability. 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!