Support local with a micro market filled by small food businesses
Why a local-first micro market works
Customers want local. A curated set from nearby makers creates loyalty, improves perception, and keeps dollars in the county. This is a clear point of difference against national vending.
What to stock
Shelf stable snacks from licensed producers. Granola, nuts, jerky, cookies, plantain chips.
Cold items with proper labels from permitted kitchens. Cold brew, juices, yogurt, snack boxes.
Rotating seasonal items. Strawberry week, holiday flavors, school team tie-ins.
Sourcing playbook
Start with three to five makers within a one hour drive. Ask for wholesale price, case size, shelf life, and delivery schedule.
Require licensed production and basic labeling. Ingredient list. Allergen callouts. Best by date.
Run a 60 day pilot assortment. Keep the top sellers. Rotate the rest.
Pricing and margins
Aim for 40 percent blended gross margin.
Price in round numbers for quick checkout.
Use small shelf tags that name the maker and the city.
Marketing it on site
Topper card: “Stocked by local makers.”
Small shelf badges with maker name and a QR to a maker profile page.
Run a “Maker of the Month” feature with a short story and limited product.
Operations and quality
Date checks at every restock.
Temperature logs for cold items.
Track waste by maker and SKU. Replace slow movers fast.
Compliance notes
Use licensed and permitted suppliers only. Cottage food rules do not allow wholesale.
Keep receipts and labels on file.
If you handle any prep, do it in a permitted space.
How to launch
Pick one lobby with steady traffic.
Start with 12 to 16 local SKUs mixed with core hydration.
Promote in your Google Business Profile and on a site page that lists your partners.
Ready to pilot a local-first micro market? Request a site check.