How to choose what to sell (and set simple, fair prices)

Start with what you’ve already got
Look first at what your place is already giving you. If zucchinis are piling up on the bench or the lemon tree is dropping fruit all over the lawn, you’ve found your first stall product.

Then add one or two “reliable regulars” you can manage most weeks – maybe eggs, honey, a weekly bake, or one favourite jam or pickle. Keep your list short at the start. Three really good, well-presented things will serve you better than twelve maybes you’re always scrambling to keep up with.

Fresh + value-add: think in pairs
A handy way to plan your range is to think in pairs: something fresh, plus one thing made from it.

For example:

• Tomatoes with a small batch of passata or relish

• Apples with chutney or stewed fruit

• Lemons with lemon butter

• Herbs bundled with a quick recipe card

Value-adding stretches your harvest, helps you handle gluts, and gives you something to sell when the garden has a quieter week or the weather is too wild for fresh produce. It also lets you offer a mix of lower-priced bits (like a herb bunch) and slightly higher-priced jars or bakes, so there’s something for every budget.

Choose portions that make deciding easy
Portion sizes can make or break an easy sale. Aim for sizes that feel generous but practical to carry into the house and actually use.

Some simple options:

• A dozen eggs

• A “family” bunch of silverbeet or carrots

• Small and medium jars (for jam, relish, honey)

• Half and full loaves for sourdough or banana bread

If people don’t have to think too hard – “Yep, that’s enough for the week” – they’re more likely to pop it in the basket and pay. Clear, repeatable portions also make it easier for you to restock quickly and to set up simple prices for both cash and QR payments.

Work out your real costs (without overcomplicating it)
Now the money bit. Keep it plain and kind – to you and to your customers.

Start by adding up your real costs:

• Ingredients or farm inputs (feed, seedlings, sugar, flour, etc.)

• Jars, bags, lids, labels, elastic bands

• A little slice of fuel and power

• A small allowance for your time (you are allowed to count this!)

Add a tiny buffer for the odd broken egg, dropped jar or wilted bunch. That total is your base. From there, choose a margin that feels fair for a roadside or farm-gate stall: enough to cover costs and make it worth your while, without feeling like “city prices”.

If you’re using Pay By QR, this base price is what you’ll plug in when you set up your products, so people can simply scan the QR code, tap the item and pay the correct amount.

Use friendly, round numbers
Roadside pricing works best in clean, easy steps: $2, $5, $8, $10. Aim for “one-coin” or “one-note” buys.

If your cost-plus number lands at $7.40, call it $8.
If it lands at $10.20, you might call it $10 and see if you can shave a little off packaging next round.

Simple prices help everyone:

• Cash customers can pay quickly without fishing for coins

• QR customers can scan and type a neat amount without worrying about cents

Make sure your price signs are big, clear and close to the product, so there’s no squinting or guessing.

Try one clear multi-buy per product
A simple multi-buy can help move produce, reduce waste and increase your average sale.

For example:

• “$5 each or 3 for $12”

• “Any two small jars $12”

• “Herb bundle + lemons $8”

Keep it to one deal per product so your table doesn’t become a maths test. Multi-buys are especially handy late in the day when you’d like the esky or crate to go home lighter.

With QR payments, you can:

• Add a note on the sign: “3 for $12 – please type in $12 when you scan”, or

• Create a separate Pay By QR code set to the bundle price and label it clearly

Either way, keep the instructions short and obvious.

Test, watch, adjust
Price testing is completely normal. Try a price for a couple of weekends and pay attention:

• If you’re sold out by 10 a.m. every time, you’re probably a bit cheap

• If stock sits there most of the day, consider nudging the price down slightly or adding a bundle deal

Seasons matter too. Eggs, berries and flowers often fetch a bit more in winter than in a summer glut. A quick note in a pocket notebook or on your phone – date, weather, what sold fast, what sat – will help you tune things slowly, rather than chopping and changing each week.

Be clear and fair – it builds trust
People will happily come back if they feel you’re straight with them.

Good basics:

• Label ingredients on bakes and preserves

• Note allergens (nuts, gluten, dairy, eggs)

• Add dates to your jars (at least the month and year)

• Mark “seconds” clearly and price them accordingly

A small “seconds” tray at a lower price is often popular with jam makers, bulk cooks and big families. Even if they’re paying via QR code, they’ll feel comfortable if the quality and price are clearly explained.

Curate the table like a cook
Finally, think about how your products go together in someone’s kitchen.

You might group:

• Bread, marmalade and a little posy for a “breakfast bundle”

• Tomatoes, basil and a bruschetta recipe

• Lemons, honey and ginger for tea

Little pairings like this help people imagine tonight’s dinner or tomorrow’s breakfast and gently push them towards “yes”. Whether they’re dropping coins in the honesty box or scanning your QR code on the way back to the ute, they should feel like they’ve had a fair, friendly, simple experience.

Start with a few good products, set kind, sensible prices, and refine from there. One afternoon this week with a notebook and your current harvest is enough to get you sorted for your next stall day.