The Downtown Farmers Market (DTFM) was created in 1992 by the Downtown Alliance and is a summer tradition for residents of Salt Lake City and beyond. Located in Historic Pioneer Park, the DTFM provides opportunities for local growers, food and craft artisans to display and sell items to the public. We call this a "make it, bake it, grow it" market, and we expect our vendors to be involved in all aspects of production of products sold at the Market.
Located in Historic Pioneer Park, the Farmers Market has been a growing success for the last 20 years. With the addition of the Art & Craft Market, it has evolved into one of the west's largest community markets and is nationally recognized as one of the nation's finest outdoor markets. The focus of the Market is to provide local producers the opportunity to bring fresh produce, as well as flora, bulbs, cheeses, eggs, jellies, and more, directly to the public. In 2009, the Market expanded to include the Harvest Market, a Tuesday evening Farmers Market for growers to sell farm products during the most bountiful time of the year.
We process all applications using an online system called Manage My Market. The application period is January 28 - April 8, 2013. Late applications will not be accepted. Notifications will be sent to vendors at the email on your application by the end of April.
Step 1: Go to Manage My Market and create your vendor profile.
The information in your vendor profile will be used to evaluate your application. If additional information is required, a DTFM representative will contact you. Remember to keep your vendor profile current now and throughout the season. If accepted, your business contact information, product availability, attendance and picture can be viewed by customers on our Web site. This step can be completed anytime.
Step 2: Apply to be a vendor at the DTFM.
Log into your Manage My Market vendor profile and select the Market you wish to apply to. The Tuesday Market accepts packaged food and produce only. The Saturday Market accepts all food categories. Complete the applications, answer the questions and upload necessary documents. After you complete the application, you will be sent a confirmation email.
A limited number of food vendors are permitted to sell at the DTFM. Returning food vendors in good standing with the DTFM are allowed first right of refusal for booth spaces. Most of our food vendors opt to return every year, so there tends to be few opening. For those few openings, we will review new and unique applications.To be considered, food vendors must make the item(s) (not merely repackage them) and must be properly licensed. In addition, it is preferred that the business is local and that local produce is used in the product. Diverse ethnic products are also popular at the DTFM. We give preference to small food business that do not yet have an established location or mobile truck business. Please review the following subcategories:
1. Bakeries and Packaged Foods
Food items that are prepared or processed in any manner before arriving at the DTFM are regulated by the Department of Agriculture and must come from an approved commercial or “cottage” kitchen. It is the responsibility of the vendor to obtain all of the required permits and approval from the Department of Agriculture before vending in the DTFM. A copy of the “Food Establishment Permit” must be provided to the Market and posted at the booth.
2. Prepared Food Vendors
Food items that are prepared at the DTFM for immediate consumption fall under Salt Lake Valley Health Department regulation and require a temporary event permit for each day product is sold. Electricity is limited in the park; therefore, it is preferable that vendors operate without using power. It is important that each vendor understands these regulations and the necessary steps for compliance before submitting an application.
3. Specialty Food Vendors and Sponsors
A limited number of vendors with products that are not locally produced have been permitted to sell under special circumstances and only by approval of the DTFM Selection Committee. These are products that are not available in Utah but are desirable to the patrons of the DTFM. Examples are fish, almonds, or olive oil. Applicants wishing to sell in this category should contact DTFM before applying to discuss availability and options. Please note that fees will be significantly higher in this category, thus supporting our mission.
Registration fee (one time): $35
Packaged and Prepared Food: 10% of sales
Full-scale bakery $65/day for 1 booth
$100/day for 2 booths
$125/day for 3 booths
a. Unexcused absences will result in a suspension.
c. Bakeries pay a flat weekly rate as per the number of booth spaces they use.
d. Prepared and Packaged food vendors pay 10% of sales.
e. Weekly payments must be paid at the DTFM Info Booth by 2:00 pm. DTFM staff will not go around and collect money.
f. Electricity is extremely limited in the Park. Applicants may request up to 18 amps. Food vendors receive first priority for power.
g. Generators are not allowed unless we provide them.
h. Each vendor will be assessed a one-time fee of $35 per season for electricity usage.
i. Solar power is encouraged where possible.
j. Vendors must be set up by 7:45 AM.
k. Permits must be visibly displayed at all times.
l. Cooking tents must be SLFD fire code standards.
m. Alcohol is prohibited.
n. All beverages must be listed in the application. Beverages should be a unique compliment the menu.
o. Vendors are not allowed to sell lemonade, limeade, or coffee without prior approval from Market management.
Waste Wise Program:
p. In our ongoing efforts to become a zero waste Market, food vendors must use recyclable products for serving and packaging food at the Market.
q. No styrofoam packaging is allowed in any circumstance.
r. We strongly discourage the use of plastic grocery bags.
s. Vendors are responsible for cleaning their vending areas.
t. Any charges incurred by The Downtown Alliance that occurs as a result of vending (grease, food stains, etc.) will be the responsibility of the vendor.
u. Flooring that covers the grass under the entire food prep area is required at all cooking tents and recommended at all bakery booths.