Farmers market butcher and deli stand

Market shoppers, home cooks, and people looking for local or specialty meat and picnic or lunch items.

Selling cuts and deli items by weight or package, plus ready-to-eat items like sandwiches. Pre-orders and regular customers help you plan how much stock to bring.

• Basic meat cutting and packaging
• Food safety and keeping food cold
• Friendly selling and chatting with customers
• Planning stock for each market day

• Temporary or mobile food vendor permits and market-specific rules, check with your county health department and each market
• Meat usually must come from or be processed at an inspected facility, check with your state agriculture department and the USDA
• Keeping food at safe temperatures all day, especially in summer
• General liability insurance, which many markets require, with proof of coverage
• Sales vary with weather and season, so plan for slow market days
• A vehicle that can carry coolers and equipment, and any storage or commissary space you need

Startup costs are typically around $5,000 to $25,000, depending on your refrigerated display cases and coolers, the vehicle you use to carry them, and any storage or commissary space you need. Treat these as estimates and price your own setup.

Check temporary or mobile food vendor permits and each market's own rules with your county health department. Ask your state agriculture department and the USDA whether meat must come from an inspected facility. Also check the general liability insurance many markets require.

Monthly revenue is typically around $1,500 to $7,500, depending on how many markets you attend, the weather and the season. Sales vary, so plan for slow market days. Treat this as an estimate, not a promise.