#A Day at the Market
As you can see, an operational mobile market is a complex business — and a market operator has many things to juggle and keep track of. To capture this more fully, and understand the unique considerations of a market that is “on the move”, let’s take a look at a market’s operation over the course of one day — as it moves from the warehouse, to setting out on the road, to the working the market(s), and then back to the warehouse at the end of the day.
Follow along with our market team as we take you through a typical day and to expose the tasks that must be tackled and the decisions that must be made by the team as they complete a full market run.
When Preparing for Market
- Truck Preparation
- Prepare the trucks (plug in, get coolers to temperature, charge batteries, etc)
- Conduct truck specific procedures
- Check temps, prep ice packs
- Supply Checklist
- Money/Cash
- Electronics (Ensure they are charged):
- Tablet(s)
- Card Reader(s)
- Speaker(s)
- Wi-Fi information
- Printed materials:
- Matching dollars
- Schedules and promotional material
- Resources and other flyers
- Food demo materials (TIP: Create a checklist online and use a QR code that anyone can scan to ensure they have the supplies needed.)
- Food
- Identify & load food needed for market
- Ensure all produce is inventoried
- What goes where (cold storage, freezer, refrigerator)
- Is food readied for display or is prep needed?
- Set up and Display
- Display checklist (tablecloths, signage, display crates and/or containers, etc…)
- How will you maintain quality?
- What’s the quality standard we need to keep to?
- What do we need to maintain quality? (water mister, ice, wind screen, etc…)
- How will we manage items falling below the quality threshold?
- What do we need to trim or rebundle produce on the fly?
- Weather-specific items
- Umbrellas
- Tie-downs or weights
Pre-flight Checklist
Creating a pre-flight checklist is a great way to move through this stage smoothly. The following is an example of an online checklist: CHECK LIST
Before you Hit the Road
Consider:
- Who’s in the vehicle
- How secure is the food?
- Battery level/Gas level & location of gas stations
- Distance & time to travel
- Directions (Account for redirects due to construction/traffic)
- Gas level & location of gas stations
- Weather conditions
- Road conditions
At the Market Site(s)
- Arrival & Set-up:
- Arrive 30-45 minutes prior to the start of market
- Add an additional 10 minutes for traffic
- Connect to the Wi-fi hotspots
- Volunteers:
- Volunteers should show up ~20-30 mins prior to the market
- Orient your market volunteers and get your food demonstration volunteers prepping
- Market Space:
- Crack the awning door as needed to update display (if fully open customers will crowd and think you are open already)
- Ensure all items on display have proper price labels
- Set up tables and tents as needed to create a flow of people through the market space (each space has its own challenges but try your best to keep each location’s set up consistent from week to week)
- Follow COVID-19 procedures as recommended
- Market Operations
- Ensure each staff member has a clear understanding of their role for the market. These could include:
- Greeter/Floater - greet and orient customers as they approach; be aware of market demands and assist as needed.
- Stocker - ensures a full and tidy display
- Cashier - completes transactions
- Bagger - (volunteer) helps expedite the check out line, which is the biggest choke point in the shopping experience.
- Food demonstrator - (volunteer) cooks during market, encouraging sampling of bundles, cleans up 20 mins prior to market ends.
- Clean Up/Break down
- DO NOT close early, even when slow, give customers the time to shop, even those that show up with a minute to spare, allow them to shop and do it with a smile.
- Once market is over, the priority is the food
- Pack up food ASAP following market focusing on the temperature sensitive foods that may begin to wilt after long hours in the sun—feel free to rehydrate the items prior to putting away—the veggies will be happy for it
- Remaining staff will focus on closing the money, electronics, tents and tables—clean and sanitize regularly.
- It is recommended that volunteers not help with break-down or set up or market for insurance and liability concerns. Staff and CFA’s should do this work.
Back at the Headquarters
- Upon arrival check the weather (if temperature is mild and fridges can hold temperature through night, food items can be left on truck—communicate with TEAM)
- High or Low temps, remove all food & Electronics from the truck
- Return quality produce items to the cooler
- Return Dried items to appropriate locations in warehouse
- Remove all trash, cardboard, and compost from the truck
- Plug forklift in at end of night –refer to Forklift training for best practices
- Anyone still in the building? Yes—just walk out; No—set the alarm