How to Run a Profitable Market Booth
Operating a successful booth at farmers and craft markets takes a whole lot of art and a little bit of science.
Sign up for this free On-Demand workshop to gain key insights and guidance from expert booth operator Nikki Guerrero of Hot Mama Salsa, along with an engaging panel of local vendors representing farm, craft, and food businesses.
You’ll hear first-hand advice from the owners of Spring Up Farm, Pelican & Piper, and OleBob’s Crab Cakes, who will share how they got started and offer tips for becoming more profitable, and you get to hear the topics that were covered in the Q&A.
This workshop is hosted by the Clatsop SBDC, North Coast Food Web and Astoria Sunday Market, and is designed for both existing booth operators and those who are looking to set up their first booth at local farmers or craft markets.
Topics to be covered include:
- How to get started
- Resources and supplies needed
- Booth and product presentation
- Business planning
- Interactions with customers
The Clatsop SBDC is pleased to offer this workshop to our business community free of charge.
Clatsop Community College SBDC workshops are not eligible for continuing education credits and we will not be able to issue any certificates of completion or provide similar statements or documentation.
Speaker(s): Nikki Guerrero, Owner, Hot Mama Salsa Nikki grew up in the desert Southwest of Arizona. Spending time with family, cooking, and travel were Guerrero family tenants. She moved to California in 1992 to attend the University of California San Diego where she received a degree in Photography and Conceptual Art. After school she continued to travel, make art, and work in the restaurant industry. In 1999 she landed in Portland Oregon and wound up working for a virtual tour company that sent her around the world shooting for Hard Rock Café and Hilton hotels. In 2007 Nikki decided to settle down and get married, left the virtual tour company, began studying nutrition, and worked independently as a Photographer. In 2008, she decided to blend her love of cooking, nutrition education, and Mexican culture and opened Hot Mama Salsa in an effort to bring the flavors of home to her Portland community. Over the last ten years she has worked to raise a daughter, Chavela Rose, and a business. Her work is fueled by the desire to honor her Latina roots and bring happiness to her community through making good food. Panelists: Spring Up Farm, Pelican & Piper, OleBob’s Crab Cakes Kelly Huckestein is the owner and operator of Spring Up Farm. Spring Up is a certified organic produce farm located just outside of Astoria that markets primarily through farmers markets and CSA. Kelly started the farm in 2016 after working for a number of other farms in Oregon. Kevin Philbrook grew up as a third generation raspberry, blueberry, & strawberry farmer in the Northwest. From an early age he was told if he can harvest it that he can sell it. Years later, after meeting his partner in crime Elizabeth Heuberger, Pelican & Piper was born. Kevin and Elizabeth design embroidered and hand screen printed items that are sold at markets and their gift shop in Wheeler. In 2007, siblings Susan and Bill Hagerup fell in love with the farmers market experience while selling crab cakes with local fresh Dungeness crab at the Astoria Sunday Market. Sue and Bill previously owned and operated OleBob’s seafood market in Ilwaco, where Sue's Awesome Crab Cake recipe was developed. The popularity of their cooked crab cakes, as well as a pre-packaged uncooked version, as has continued to grow, even after the closure of OleBob’s in 2020. Born and raised in Astoria, Sue worked in the seafood industry for 52 years, starting at age 15 in a small custom cannery alongside her grandmother, where the love of working in seafood took hold.
Fee: No Cost