How to Run a Profitable Market Booth

On Demand
Until Dec 31
Online
Facilitated by Clatsop Community College SBDC
Topic: Marketing and Sales

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
  • Marketing
  • 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


Fee: No Cost

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