Thursday Market  April 6th - Oct 26th

Saturday Market  April 8th - Nov 25th

Application Deadline March 24th

Logistics

Farmers Only

All Vendors

Market Policies and Procedures

Fees- Market fees are as follows:

Thursday - $250 per 10x10 space

Saturday - $350 per 10x10 space

A maximum of two spaces per participant per day

Thursday Market pays a $25 fee for a Parking Pass

Entire Market fee must be included with application prior to starting at the market (cash, credit card or check made to HMI accepted) NO EXCEPTIONS

 

Market Hours of Operation-  

Thursday & Saturday Markets- 8 a.m.- 1 p.m. (April-Nov)

The market is open rain or shine, unless unsafe inclement weather prohibits the market from opening. Closings will be posted on the Historic Manassas, Inc. Facebook page.

 

Market Location-

Thursdays- Harris Pavilion - 9201 Center St, Manassas VA 20110

Saturday- 9024 Prince William St Car Park across from Baldwin Primary

Eligibility- Each participant must have an approved application, marked paid, on file at Historic Manassas, Inc.

The Thursday markets are open to local producers only. Please see the definition below.

Producer - sells only produce and products grown or produced by themselves, their immediate family, partner or employees.  Farming must take place within 150-mile radius of Manassas Market.

The Saturday market is open to producers and non-producers.

Non-producer/peddler - may sell produce and products purchased from an authorized food source or wholesaler. All items purchased for resale must be displayed on a separate table and clearly labeled as “PURCHASED FOR RESALE.”

Simply filling out an application does not guarantee you a spot in the market. Applications are evaluated at the discretion of Historic Manassas, Inc. Preference is given to producers.

All vendors are to be registered with the Commissioner of Revenue’s office and issued a business license by the City of Manassas. (Certified Producers will be issued a site-specific, no-fee business license). License must be displayed at Thursday and Saturday Markets. The business license will be provided to you by the market manager upon acceptance to the market.

Market Management- The on-site point of contact is the Market Master. Complaints, questions, or suggestions may be directed to the Market Master or Market Manager. Complaints filed against another vendor must be submitted in writing to the Market Manager. Questions or problems that arise will be resolved at the discretion of the Market Master and/or the Market Manager.

Tokens- The Market accepts SNAP.  SNAP tokens are to be submitted to the market master at the conclusion of each market, and will be reimbursed the following Month. No alcohol, non-food items, or food hot at the point of sale may be sold in exchange for SNAP tokens. Large Match tokens can only be used for fruits and veggies, we will not reimburse a non-produce vendor for Large match tokens taken. If you get a larg match token and are not a produce vendor, exchange it with a produce vendor for a small SNAP tokento ensure payment for goods sold. 

 

Tax and Meal Tax

All Vendors are responsible to follow Sec. 110-272 regarding tax imposed. Any and all tax liability acquired as a result of merchandise or food sold during an event in the City of Manassas that has been managed by Historic Manassas Inc. is the sole responsibility of said Vendor. It is the Vendors responsibility to track and report to the City Manassas and to the Commonwealth of Virginia those liabilities.

In addition to all other taxes and fees of any kind now or hereafter imposed by law, there is hereby imposed and levied by the city on each person a tax at the rate established by an uncodified ordinance enacted by the city council on the amount paid for every meal or food purchased from any food establishment or caterer, whether prepared in such food establishment or not, and whether consumed on the premises or not. (Code 1978, § 30-88)

Additionally, the City Of Manassas charges an additional 4% tax on prepared food. The tax must be remitted on or by the 20th of the following month to the Commissioner of the Revenue.  Please contact them at 703-257-8214 so they may be of assistance in this matter. I will email all food vendors that are required to apply the form.

 

 

 

 

Space, Set-up and Take Down-

Saturday market- Set-up begins at 5 a.m.; All vendors must be set-up by 8a.m.; All vendors must vacate by 3 p.m.  

Thursday market- Set-up begins at 5 a.m.; All vendors must be set-up by 8a.m.; All vendors must vacate by 2 p.m. 

Vendors are required to stay for the duration of the Farmer’s Market. 

Spaces are 10 x10, with the exception of parking lot spaces in. Those spaces are 10 feet wide and the length of the parking space.

 All vendors must bring their own tent, table, and necessary equipment. All items must stay within the confines of the space.

All tents and display items must be secured to the best of the vendor’s ability to provide the safest possible market.

When your vehicle is on the property surrounding the Harris Pavilion you will be required to have a piece of cardboard under the transmission area of that vehicle.

 The cardboard piece must be at least 3’x3’ in size and must be in place during the unloading and loading process.

 Vendors must unload their merchandise, remove their vehicle from the market area and then return and set up. Truck and vehicle parking will be at the direction of the Market Master.

Vendor Responsibilities

Clean-Up- Each vendor must clean-up all trash and boxes after themselves.  The Market Master will provide a broom, but the vendor must clean their own area before leaving. Vendors will be billed $25 if the Market Master has to clean up their space after the market.

Food Safety- It is your responsibility to be familiar with and abide by all state, federal and city regulations pertaining to every facet of farming, harvest, preparation, preservation, labeling and safety of products brought to market.

Each packaged container of baked or processed food MUST BE WRAPPED AND LABELED with the following information: Name of the food; Name and address of the manufacturer, packer, or distributor; A statement of ingredients in descending order of predominance; An accurate statement of the quantity of the contents, whether a weight or measure. Example: 8 oz. or 1 cup.

All meat and seafood products sold raw must be kept refrigerated at all times (41 degrees F)

Canned jellies, jams and pickles and salsa are permitted for sale. No other home canned goods may be sold.

Any baked item containing cream, custard or dairy products must be kept refrigerated.  Display samples must be thrown away after the market.

Timeliness & Professionalism 

Vendors must notify the Market Master in advance of tardiness and/or absences from any market. Failure to notify the Market Master in advance for tardiness and/or obtain approval for absences will result in the following:

1st Offense- Letter of Admonishment

2nd Offense- Suspension for two (2) Markets

3rd Offense- Dropped from the Market

Each participant in the market must remember that they are a reflection on Historic Manassas Inc. and therefore must conduct themselves in a manner that is acceptable to HMI. The Market Master may submit a complaint to the Farmers Market Manager of HMI if he observes noncompliance.  Market participants may also submit a legitimate complaint to the Market Master in writing.  The Manager of HMI will discuss the complaint with the vendor and, if necessary, inform the vendor of corrective action to be taken.  Documentation of the discussion will be kept.  If the problem persists, the Manager may decide to remove the vendor.

Taxes- Each participant is responsible for collecting and paying all State sales tax.

Additional policies:

-Animals are not allowed in the markets.

-Yard sale/flea market items are not allowed. There is one day a month for the Saturday Market that has a flea market.

Vendor Agreement

1. I accept the terms of agreement and conditions of the HMI Farmers’ Market and certify that I am in compliance with applicable regulations with the Virginia Department of Agriculture and Consumer Services; the Virginia Health Department and the VA Department of Taxation.  I agree to on-site inspection as needed for verification of production.

2. I will abide by the complaint procedures and disciplinary actions outlined in this application.

3. I understand that individual product liability is my responsibility and hereby release HMI, the HMI Board of Directors, City of Manassas, Market Coordinator and Market Masters, from Liability due to my products.

4. I understand that Historic Manassas, Inc. may make changes and alter space assignments at their discretion. Permission to participate may be revoked or suspended as a result of violations of these policies and procedures.

5. I agree that as a condition of my HMI Farmers’ Market participation, I will attempt in good faith to resolve any disputes through the complaint procedure as outlined in this application before resorting to litigation.  Furthermore, I will limit my claim I may have against the HMI Farmers’ Market resulting from a suspension or termination from this Market.  If I am unsuccessful in my litigation, I agree to pay all of HMI’s costs deriving from that litigation including but not limited to attorney’s fees.

By signing this application I acknowledge that I have read the HMI Farmers’ Market Rules & Regulations and Terms of Agreement and agree to abide by them. I understand that my failure to adhere may result in my removal from this market without any reimbursement of my space fee.

Farmers Only

HISTORIC MANASSAS INC. FARMERS’ MARKET

VIRGINIA COOPERATIVE EXTENSION CERTIFICATION

                                                                 

 

All Vendors Upload documents needed to complete application

Insurance, and others as needed by what is required. 

If mailing a check only/ Credit Card Payment on the next page

Please return applications to: (If mailing a check)

Melissa Williams ■ Market Manager ■ 9431 West Street ■ Manassas, Virginia ■ 20110

703-361-6599 ■ melissa@historicmanassasinc.org

Submit Application