We have found the best way to judge your displays are to look at it from the front like the customers will. My first impression from this angle is items are too crowded on this end and empty spaces further down. placing basil and cilantro near tomatoes is a good idea but it looks like you have too much basil displayed.

i would break up the tomato display by sticking the basil in there somewhere. there is never too much displayed. switch the basil with the cherry tomato cartons. is the basil plants or just leaves?

Basil you see is just cut bunches but we were in the process of relocating cut poenies and making room for potted herbs. I have limited allocated space as most market vendors do and would like to make the most of it. I agree with jnj that things look crowded but possibly if I moved taller items like cut herbs and even cucumbers further down the tables the overall display would be more customer friendly. I have veggie plants on a tiered stand that I hope to soon replace with bins of produce.

Very soon though I would like to establish a routine of keeping the layout consistent. I did not sellout basil yesterday (unless you call discount wholesaleing to another vendor as sellout) and I imagine that a customer will comment at a future market that they didn't see any basil at past markets.

I base my arrangement on sun and wind much of the time. The sun sinks low behind me placing the left tables in the sun but the right ones still in shade. I put the flowers and herbs near where I stand, in the shade, so I can handle those for people. It really works to put the thing you are trying to sell the most out in front.

Different times of the year get different lay-outs but my one simple rule is try to not put the same color by each other. For example, I don't put green zucchini by green cucumbers. I would split them up with a yellow or orange item. If that isn't possible, switch shapes of things long stuff then round things. Also if I have lots of something and need to get rid of it, I usually put it out in several locations. I also try to always put the most desirable things right at the ends of my "U" shape or "Double" end to end booths. That makes people stop. We sell lots by weight, so I put those items closer to the scales and the per piece items further away.


My question is this, I have always heard the saying "Stack it High and watch it Fly" meaning put out lots of produce and you will sell it fast. But sometimes I wonder if I put out less and constantly restock, if I would sell more?

Jay

basil sells better for me if i bag it.

Randy, how do you keep it from spoiling in bags? Years ago I delivered 40# of basil tips to a local restaurant and when the chef opened the bags much of the basil leaves were black and he refused it. I'll never stick it in my trunk again but on a hot market day any basil out of water will wilt for me.

Jay, I'll try to mix up colors. I picked a few blueberries today but it looks like blue won't be on my tables for another week. I will try tomatoes between cucumbers and peppers tomorrow.

Think color blocks, and put tall stuff to the rear. Refill blocks as needed to keep them looking abundant.

Pink peonies in a block, in front of something green, alternating blocks of green (basil and cukes) with reds and yellows (tomatoes and summer squash) up front.

Chardy, that is a great site. I often wonder too if under certain situations a vendor might want to project the image of limited supply. Last Friday a customer said that she wanted a lot more basil than I had remaining on the table but I told her I had another container full in the truck just for her. Sometimes the biggest buying Frenzy's occur when I place different heirloom tomatoes on display after a period of inactivity. Is it abundance or is uniqueness (or possibly the attraction created by activity)?

I'll never quite understand what causes many people to buy the things they do. You notice the poenies in the picture- more than some customers will buy a bouquet of flowers at a high cost and then complain about the price of produce.

I've never had that problem with basil barrie unless it got too cold. i just cut it and fill a clear plastic bag (10x14?) with it until it looks like a full bag, weigh it, and then make more bags like it. the bag keeps it from drying out at the market without having to use water. it is not a big money maker or a big seller.

I have been having that problem again where the U that the customers go in is too scary for new customers and they just walk by my booth. I really wonder what makes them walk by. I am not intimidating or harassing and I have beautiful things that smell great.

By a U do you mean that the ends of the stand protrude? My stands often take an "L" shape on a corner which I prefer. But yesterday at our market many people were just visiting and to make matters worse we had to close the market an hour early (Borough street conflict). I managed to sell out tomatoes but it was evident from the start that I would have basil remaining.

Tried to block colors and not sure what happened. From one picture it looks worse:

But from another angle the color scheme looks better:

Fruit always seems to make a big impact on customer interest. Including red and black raspberries and blueberries in the market display has helped with tomato sales. Even procrastinating customers were surprised that all berries and cherry tomatoes were gone by late in the day yesterday.

Color is important of course but not the most important thing. One thing I have learned is necessary is an open spot at the front of the table for customers to set their stuff on. Otherwise they set it wherever they are, even on tomatoes.

Minnie, it ironic that you say that because we have had numerous instances when that has happened. Sometimes produce is even dragged off the tables by well meaning customers. I look at that as part of doing business but I prefer to fill every display inch with something and risk a few damaged tomatoes. Often there is available space on the tables to set a purse,etc. until I can restock certain produce but I've seen tables that are covered with bag holders, scales, money boxes and cash registers all at the expense of displaying the produce to the maximum extent. If the product isn't clearly visible many customers will not notice it. I was fortunate at this past market that a few customers still asked for tomato plants that I had left inside my truck but that is abnormal. Others asked for herb plants that were displayed, although not obvious.

To answer the 'basil and tomato' question in the original post...we have always placed basil after the tomatoes. The way we see it, the tomatoes draw the customer in, then they see/smell the basil and decide to add that to their purchase. In the same logic I always pair my products by what they are best prepared with, cooked with, eaten with, or stored with. For example, basil and tomato go well together in many dishes, and appetizers.

In the summers in Texas we bundled Jalapeños, Onions, Tomatoes, etc to entice people into thinking "homemade salsa".

As for the display, step back and see what the customer sees. As someone mentioned earlier if the customer can't see it they won't buy it. Also, know what people are in search of. Very few people are at market just for flowers, basil, thyme, and lavender...They are there for strawberries, tomatoes, micro-green, cucumbers, etc-->whatever is in season. Lure them to your table with that!

I wrote an article a few month ago that hit on some of these bullet points:

https://elwellsupplies.com/blogs/news/71741573-competition

Hope this helps, and I would love to hear some feedback from whats working!

Jeremy

elwellsupplies.com

A Farmers' Market Supply Store