VENDOR FAQ

Who can apply to be a vendor? 

Any food & beverage and food-related business will be considered. Business-based or made/grown in Oregon or adjacent communities are encouraged to apply. Preference will be given to Oregon businesses.  

What are the selection criteria, and how are they weighted? 

The market is focused on supporting Oregon businesses. Preferences will be given to those who grow, raise, or produce in Oregon and the Oregon Food Shed. For prepared food vendors, preference is given to those who plan to use a mix of locally sourced products. Both established and new businesses are welcome to apply. 

The JBPM seeks vendors who offer product freshness, consistency, uniqueness, ethnic diversity, and a wide variety of price points. We are committed to maintaining excellent product diversity and curating a mix of vendors that allow each to be successful. Prospective vendors are evaluated across various categories, including product concept and quality, local sourcing, and business plans.  

How is our location within the market decided? 

Available spaces are leased based on the best fit. The average space is between 100 square feet and 300 square feet. Considerations include infrastructural needs, size, and neighboring vendors.

What if we are a new business? 

All vendors who submit an application will be considered for a space. 

We can work with you through the process by providing links to resources for application assistance.  

May I apply with another vendor who will share an indoor space with me? 

Yes. 

Does the market have any shared storage or refrigeration? 

Health department regulations prohibit shared storage. Each vendor must plan their storage within their leased space. We are now showing a common refrigeration room, but these will be individual reach-in refrigerators with no commingling.

Is there a limit to the number of vendors in each product category? 

Not necessarily. The market will have roughly 40 vendor spaces, meaning we will have multiple prepared food, beverage, and fresh food vendors. Some categories may only have one vendor, while others may have more. Overall, the goal is to assemble a variety of vendors that will allow all to be economically successful. 

Will we be allowed to design our own spaces?

All selected vendors will receive a Vendor Handbook outlining market standards for spaces. The JBPM team must approve the booth design, and construction must be completed through our preferred contractors. 

Will vendors work with JBPM or their own contractors for booth build-outs? 

Vendors will work with our preferred contractors. JBPM will monitor the entire build-out process closely. Additional information on the build-out process will be available during the vendor application process.  

Does food need to go in and out daily? 

No – permanent vendors keep their goods at the market overnight. 

Will our merchandise be safe after the market closes? Will the building have security? 

The market is locked after the market closes. We will have an electronic security system and a chain curtain to secure the market vendors. Prepared foods need to put their wares in their back room. The teaching kitchen and wine area will have doors. The best practice is to also have cases that can be locked and sealed. 

Does the market operate as an entity or a series of smaller businesses from a permitting perspective?

All vendors will be responsible for operating independently as businesses and food operations.  This will require working within the James Beard Public Market vendor agreement and local and state regulations in Multnomah County for safety and compliance. 

How long are the lease terms? 

We expect that most will have 2-5 year lease agreements. We expect longer lease terms for some of our vendors requiring more intensive build-outs.  

Could you clarify what will be included in the rental agreement? Will there be additional charges for utilities, maintenance, insurance, marketing, and security? What percentage of sales should we offer to pay to cover these expenses? 

All leases will be negotiated individually and may include Base rent for space + percentage of sales + utilities (booth & shared) = total monthly expense. Vendors’ monthly expenses (as defined above) will cover all common items such as security, janitorial, trash, marketing, advertising, master insurance, and other common expenses. The utility charges will reflect the individual booth’s utility use and a shared portion of the overall market’s utilities. 

If there is a percentage of sales as part of my lease, what will the percentage of sales be? 

We will negotiate a percentage of sales with each vendor individually. 

Is the market air-conditioned and heated? 

Yes, indoor locations are heated and air-conditioned.  

Is there Wi-Fi? 

Yes, a secure internal Wi-Fi system is not publicly accessible. 

Is it mandatory that spaces are open when the market is open? 

Preference will be given to vendors open during market hours, 8 am to 8 pm, seven days a week. These hours may be adjusted. All vendors are required to operate during market hours, whatever they may be. 

What are the delivery limitations and hours for loading dock access? 

We will work with a TRAC consultant to maximize the use of the loading area in front of the building and are currently addressing vendor loading plans. 
 

Vendors will be asked to deliver on a schedule extending beyond market hall hours. Aggregators, such as a guild or co-op, must be mindful of limiting individual deliveries as part of their operations plan, and we will work with vendors to find solutions. Applicants should consider the amount of dry and cold storage needed in their spaces to reduce the number of deliveries needed.

Are there parking spaces for vendors? 

There is a parking lot across the street and other downtown parking lots. We will work to establish a vendor parking area, but this is not guaranteed.  

How will inspections be done? 

The JBPM market’s mission is only to sell foods produced in our region. Businesses that cannot accommodate this standard must outline why they need an exception.  The JBPM will regularly inspect to ensure sourcing and labeling standards are followed. 

Can non-edible items that are related to agriculture and food be sold? 

The primary business of the market is food and beverage, and any non-food item can only be sold with the approval of market management.t 

If we suffer a total crop failure from factors such as a hailstorm or killing frost, would we be allowed to bring in products from other growers? 

Yes, we ask that you inform the market management of the supplemental vendors ASAP. Those vendors who have not yet worked with JBPM will be subject to inspection to ensure compliance with our local mandate. 

Our products are seasonal, and we have minimal fruit to sell in May-July. Would we be allowed to sublet our space for the months when we don’t have products or bring in outsourced products from other growers? 

Priority will be given to vendors who sell 12 months of the year. There will be occasional subleases and short-term leases for seasonal vendors, though those vendors will not be part of the initial vendor selection process. 

We run a prepared food business — how much of a local food to imported food ratio is acceptable? 

It depends on several factors, and we will work with each vendor to determine this ratio. We will have a preference for businesses preparing foods with local products and hope you will source regionally as much as possible.