Written Sierra Blachford under the direction and review of Chris Zdorovtsov (former SDSU Extension Community Vitality Field Specialist).
Local food producers have many options when it comes to marketing their locally grown produce. Roadside or farm stands can be either permanent or temporary structures near a road or in a parking lot that sell directly to consumers. They can also be staffed or based on the honor system for payment.
Some roadside stands are opened for a short period of time when a crop they sell, such as sweet corn, is in season. Others have a mix of crops and are open over the entire harvest season, functioning much like a single vendor farmers market.
Consumers shop at roadside stands to purchase fresh high quality produce. The high demand items draw customers to the stand, and they purchase other items displayed in the stand. Successful roadside stands are located on busy roadways and well trafficked areas. Avoid high speed highways without traffic lights. Contact your regional office of South Dakota Department of Transportation (SDDOT) to find out whether you can set up a stand along state roads. Provide good signs approved by the DOT. If your roadside stand is within city limits contact the city to find out if a license would be required.
Resources for Roadside Stands
- Developing a Roadside Market: This article from Penn State provides an introduction to managing a farm stand, with emphasis on customer service.
- Critique Checklist for a Roadside Market: This checklist can help local food producers begin a farm stand or improve an existing stand.
- Marketing at Roadside Stands: This article from the Cooperative Extension Service at the University of Kentucky provides tips and insights into farm stands.
- Tips for Selling at Roadside Stands: This article from the National Sustainable Agricultural Information Service provides a free download of tips, consideration & and key questions for roadside farm stands.
- Pick-Your-Own Operations and Farm Stands – Options for Your Business: This article from the UW Cooperative Extension compares and contrast the benefits of two types of local food business options.
