Kimberly: Get there early, and have a lot of stock. Because a lot of people think, “I made five plates,” and they sell out in two hours. And I’ve actually seen it more in beginning food vendors that run out of food early as a first timer.
Kate: If you’re a real first time vendor, and you’ve never done a show, which, we get a few of those, pre-plan your 10×10 before you get there. Set that up at home like you would set up your tent if you were about to go camping for three weeks.
Kimberly: You don’t want to end up driving up to your campground really drunk and not knowing how to set up your tent. Do it in your own backyard first!
Kate: We have a vendor university. So we do a meeting maybe three weeks prior to the first market and we invite all of our brand new vendors and existing vendors and it really gives you an entire synopsis.
Kimberly: As far as I know there’s no other market that does that to prepare their vendors. It’s in our best interest to make sure that they have a good time. If they’re having a great time, the attendees are going to have a great time. So it’s really the whole big picture.
Kate: It helps smooth out the preparation.
Kimberly: And it also educates the vendors. We teach them where we’re from, what we do for them in terms of marketing, and what type of demographics we see, percentages that are local, regional, out of town. Those help them with their product.
Kimberly: Oh, Make Your Own Bloody Mary Bar! That’s a huge….sorry, that’s like a huge…
Kate: We have a whole stocked bar. We have 23 beers on tap; we have full liquor as well as the unbelievable Make Your Own Bloody Mary Bar that’s kind of our signature. We have lobster rolls, barbecue, steak and cheese sandwiches, Peruvian food, Jamaican food…I mean it’s a huge array of everything that you could possibly get for foodies.
Kimberly: But our Bloody Mary Bar has been written about like for years, it’s Make Your Own. We sell hundreds of Bloody Mary’s.