Being a vendor an event means that you’re always working and never able to walk around and visit the other businesses. My friend Noah Arenstein recently opened the newish Jewish food Scharf & Zoyer stand at Smorgasburg (you may have been following his path on Serious Eats as Chris Crowley has been documenting). I felt bad that he never was able to see the competition and learn from them; So I decided to photograph every vendor at the Saturday Smorgasburg event.
You can see the full set ON FLICKR … but below I want to point out a few awesome marketing set-ups and other comments. Commence!
Mighty Quinn and their tremendous line. The set-up isn’t much, you can barely see the brisket from within the Smorg. However, their reputation precedes themselves and the price is not terrible either ($5 little, $9 big portion).
But the best set-up is from Porchetta
It’s so simple. All they have is a table (tables pay less than half what full booths pay, but also have no electricity), and it’s 2 people (vendors pay for every staff member present). One takes the cash, one cuts the porchetta. The fresh porchetta sits on top of a box on a cutting board, nearly at chest height to the customers – not even a pane of glass separating us. The sweat off the thing you can nearly feel in your fingers. The process is incredibly quick, as they just cut the thing, put it in a bun, and wrap it. And they make a good tick of money, $7 for a one handful sandwich. Quick, simple, tasty, and very visible. They are the perfect vendor.
And that’s my opinion.