The Homegrown Vendor Blog

Most vendors don't know their break-even point. Here's the formula with real market vendor numbers — typical break-even is $95-$175 per market day.

43% of small businesses don't track inventory. This 10-minute weekly system prevents waste, avoids stockouts, and helps you price.

Learn how to run a weekly food drop using the pre-order pickup model. Setup steps, ordering systems, payment, communication, and how to grow from 10 orders to 50+.

Learn how to review last year's performance, set revenue goals, plan your market calendar, and build a simple annual plan for your cottage food business.

Learn how to get your food products into local gift shops, boutiques, and specialty stores. Covers wholesale pricing, sell sheets, consignment, and pitching store owners.

Season-by-season guide: spring starts, summer produce, fall gift items, and winter best sellers. What's profitable each quarter.

Most home food vendors underprice their products without realizing it. Here's why it happens, what it's costing you, and how to fix it.

What farmers market managers look for in vendor applications. Product descriptions, booth photos, permits, and how to stand out as a first-time vendor.

Learn how to set up a pre-order page for your food business. Step-by-step guide covering product photos, cutoff times, payment, and how to get customers ordering.