Become A Vendor
2013 Market Guidelines
1. All vendors must fill out a Market Application prior to selling.
2. All items to be sold at the Market must be listed on the vendor application.
3. All items sold must be grown or made by the vendor.
4. Prepared foods and baked goods should be made using fresh Vermont ingredients.
5. All vendors are required to report gross sales (i.e. sales before taxes, if applicable) to the Manager on a weekly basis for market growth analysis. All sales reports are confidential.
6. All vendors of prepared foods are required to provide reusable, compostable or recyle- able utensils and dishes for all food to be eaten at the Market.
7. NO STYROFOAM CONTAINERS OF ANY SORT MAY BE USED AT THE MARKET.
8. Vendors must notify the market manager in advance of an absence, no later than 5pm on the Wednesday before the market date of the anticipated absence.
9. Vendors must arrive in time to be set up and ready to vend when the market opens, and must not leave before close-of-market, unless by prior agreement with the manager.
10. Vendors must not park in the front lot during market hours. Parking is permitted behind perimeter booths or in the lot at the end of the playing fields or in the Town Center lot.
The Board of Directors of the Richmond Farmers Market has a goal to make this market green and reduce the amount of trash we put into the landfill every week.
We will start the process by having a composting opportunity at the Market and by having the vendors of prepared foods to offer reusable, compostable or recyclable utensils, dishes, and take-out containers. If possible, the Market will invest in reusable (real) utensils, which customers can then put into a centralized bin for washing and reuse at the next Market. We will also encourage our customers to bring their cloth bags and reusable cups.
HALF-SEASON VENDOR SPACE
Would you like to spend some time at the Richmond Farmers Market, but aren’t able to commit to a full season? There is now an opportunity to be a Half-Season Vendor, vending on 10 market dates.
Dates need not be consecutive, but must be set by mutual agreement with the Market Manager at the start of the season. When filling out the application, and circle Half-Season Vendor, indicating the weeks you would like to attend the Market. Half-season vendors must pay the membership fee.
YOUTH VENDOR SPACE
To encourage creative young people who would like to sell their handmade, homegrown and homemade products, once a month, a vendor space at the Market has been reserved for young vendors. Assignments will be made on a first come/first served basis. Youth vendors are encouraged to visit the Market to see the variety of products, pricing and set-ups.
Sell tickets for an event or get the word out about your organization’s good work by spending an afternoon at the Richmond Farmers Market. This free vendor space is available on a first come/first served basis. Nonprofit groups can be at the Market more than once per season, as space allows. If vending, all products for sale must go through the application process, and products that are already on sale by seasonal vendors may be disallowed. Preference will be given to local nonprofits. The Board reserves the right to waive the vendor fee.
Applications received before April 1, 2013 will be considered for acceptance at a Board meeting in mid-April. All applications received after April 1, 2013 will be reviewed by the Market Manager and Board of Directors within approximately one week of receipt.
The decision of the Board of Directors is final. A period of one year must lapse before a vendor may reapply to the Market.
Applications are accepted on the basis of seniority, vendor’s proximity to the Market, and number of other vendors supplying a particular product.
Preference will be given to local farmers and to products that promote human and ecological health.
If a mid-season opening occurs, all vendors on the waiting list will be considered to fill the opening.
The Board reserves the right to limit the number of vendors of a particular product based on the existing supply of that product to the Market.
If a vendor wishes to bring additional items not listed on the vendor application, the vendor must get prior ap- proval to do so from the Market Manager.
ELIGIBLE ITEMS FOR SALE VERMONT FARM PRODUCTS (including produce, plants, cut flowers, meat, etc.), baked goods, prepared
foods and craft products are eligible.
BAKED GOODS AND PREPARED FOODS Prepared foods and baked goods should be made using fresh Vermont ingredients whenever possible (i.e., Vermont maple syrup, fresh cream, local eggs, etc.).
PLANTS Bedding plants and hanging baskets must be grown by vendors for a minimum of 8 weeks. Trees, shrubs, woody ornamentals or any other plants purchased as finished plants cannot be sold at the Market.
DRIED FLOWERS Dried flowers sold at the Market must be grown by the vendor. Dried flowers in arrangements sold at the Market should contain 75% or more vendor-grown or vendor-gathered flowers.
ITEMS NOT GROWN OR MADE BY VENDOR: An exception to the Rule #3 above will be made if the Board decides the Market needs to offer a product to round out the Market in order to attract customers. The vendor may then, upon written application to the Board, bring an item(s) grown or made by someone else. The item must be clearly labeled as to their origin (farm or producer). Should a member of the RFM carry the same or similar item, the item produced by the member will take precedence. If a vendor, who is not a regular attendee of the Market, brings an item(s) in direct competition, the Board may decide, for the sake of week-to-week consistency, to allow both items at the Market.
VENDOR SPACE ASSIGNMENTS: Space assignments will be made by the Manager. Assignments will be based on seniority, products sold, membership, and participation in the Market.
VEHICLES: Vendors may use their vehicles as part of their display, if space permits. Vendors are responsible for protecting the grass in their space and removing or placing debris in trash receptacles.
VENDOR SET UP: Vendors may start setting up no earlier than one hour before the Market. Vendors are requested to arrive early enough to allow their display to be complete by the published start of the Market. In the interest of safety moving vehicles may not be permitted on the green during Market hours.
VENDOR BREAKDOWN: All vendors must be off the premises no later than 7:30 pm, unless scheduled market activities extend the Market hours. Vendors must stay until the end of the Market, unless the Manager has approved an exception.
ATTENDANCE: Vendors must contact the Manager by 5 pm on Wednesday at the latest if they are not planning to attend the Market on Friday. Failure to do so may result in a reallocation of space. If a scheduled vendor fails to attend without prior notification a $10 additional fee may be assessed for the day, after consideration by the Board. As much notice as possible about anticipated absences is appreciated.
MEMBERSHIP & VENDOR FEES MEMBERSHIP: The seasonal membership fee is $30 per season. If reaccepted into the Market, a vendor who pays
the membership fee prior to the start of the season is entitled to the same site for the Market season.
The membership fee also entitles a member to notification of upcoming Market events and meetings and one vote at the RFM annual meeting. Membership does not guarantee a seasonal space in the Market.
DAY RATE FEE: Fees are due with your application unless prior arrangements are made with the Manager.
SEASONAL FEE & HALF-SEASON VENDOR FEES: Seasonal fees and Half-Season Vendor fees are payable within one week of notification of acceptance at the Market or upon arrival at the first Market, whichever comes first.
REPORTING SALES: All vendors are required to report gross sales (i.e. sales before taxes, if applicable) on a weekly basis for market growth analysis. These figures must be given to the Manager, at the close of the Market. All numbers submitted for the Revenue Report are confidential and will be anonymous.
BOARD OF DIRECTORS: A five-member Board and Market officers will be elected at the RFM Annual Meeting. One or two members-at-large may be elected at this time. The following offices will be filled for a term of one year: President, Vice President, Secretary, and Treasurer.
2013 RFM Officers
Beth Whiting, President Craig Walker, Vice-President Lynne Gavin, Treasurer Sue Giovannetti, Secretary Fran Huntoon Eugenie Doyle Dawn Decker Carol Mader, alternate
• RFM is a non-smoking market.
• Vendors are not allowed to bring pets to the Market.
• Loud, boisterous behavior is prohibited.
• The Manager may ask a vendor to leave the Market.
Violations of the rules will be dealt with in the following manner:
First violation: In person by the President of the Board or the Manager. A written warning may be issued at this time.
Second violation: A written warning will be issued from the Board of Directors as to the violation of the vendor.
Third violation: A written warning and one week suspension.
Fourth violation: Suspension from the Market for the entire season. (If a violation is determined to be severe, a vendor may be suspended at any time.) Vendor will lose seniority standing for the following year.