How to run the day: restocking, waste, quick records & basic insurance

A good stall day feels calm, not frantic. A simple rhythm for mornings, restocking, waste, and records keeps things ticking over without turning it into a full-time job. Think small habits you repeat each week, rather than big systems you’ll never keep up.

Set up a steady morning rhythm

Start slow: put the kettle on, glance at the weather, then pack in this order so food stays cool as long as possible:

Table, cloth, and shade
Signs and price cards
Payment bits – honesty box, float, QR sign
Produce and bakes last, straight into shade or the esky

Leave a spare crate or bucket by the back door for last-minute harvests (herbs, flowers, extra eggs). Before you open, do a quick five-minute check:

Prices straight and readable
QR code scanned and working from your phone
Cash box set, float counted
Esky cold, ice bricks solid, cloth pegged so it won’t flap

That tiny checklist pays for itself in fewer muddles later.

Restock in small, regular rounds

Restocking works best in little bursts. Keep most perishables in the esky or deep shade and top up the table “little and often” rather than all at once.

Ten minutes on the hour is usually enough to:

Wipe crumbs and drips
Rotate stock “first in, first out”
Bring out a few fresh jars or the next dozen eggs
Reset the front row so the table looks full but not crammed

If you need to duck away from the stall, a tiny sign helps, for example:

“Back in 10 – please pay in the box or scan the QR.”

Most people are happy to wait if they know what’s going on.

Let your layout do the thinking

Set up little “stations” so the stall almost runs itself:

A “returns” crate for empties and used cartons
Bags and a chalk pen within easy reach of your main spot
One small tray labelled “Last ones today” for slow movers

When something sells out, don’t just yank the sign and leave a gap. Flip the price card or add a quick note like:

“Sold out – back next weekend.”

Tidy gaps feel intentional, like you’ve had a good day, not like you’ve forgotten to put stock out.

Have a simple waste plan before you open

Decide early where leftovers will go so you’re not guessing when you’re tired. Three tubs or buckets work well:

Resellable tomorrow – non-perishables like jam or sealed honey
Preserve/stock – soft tomatoes for sauce, bruised apples for crumble, herbs for drying
Chooks/compost – anything past its best

Mid-afternoon, add a “seconds” bowl with a friendly price to move tired leaves or marked fruit. A quick text to a neighbour, the school, or the footy canteen can turn extra stock into goodwill instead of waste.

Keep records the five-minute way

You don’t need a spreadsheet on the verge. A pocket notebook or notes app is plenty. Each stall day, jot:

Date and weather
Foot-traffic feel – quiet, steady, or busy
What you brought (rough quantities)
What sold fast and what lingered
Total cash, total QR/card
One or two lessons – e.g. “more basil next time,” “too many lemons,” “price jam clearer.”

Take one photo of the table when you open and another when you close. It’s a simple visual log and very handy when you’re planning for next season.

Do a gentle reconcile at pack-down

At the end of the day, you’re just checking the story adds up. Nothing fancy:

Count jars, cartons, and crates back into tubs
Check what’s in the honesty box
Glance at your phone for total QR/card payments

If something feels off, it’s usually one of three things: signage, price, or where an item sits on the table. Tweak one thing for next weekend and carry on. You’re learning as you go, not running tax time at the gate.

Weather plans: rain, heat, and wind

Having a plan for rough weather keeps stress down.

Hot days: shorten hours, lean on hardy items, keep more in the esky.
Wet days: lower the table, tighten the cloth, use more boxes and lids to keep things dry.
Windy days: fewer signs, heavier weights, and no loose tablecloth corners.

And give yourself permission to close early if it turns wild. A kind note is enough:

“Too windy today – back Saturday. Thank you!”

Insurance, plain and practical

It’s worth a quick chat with your insurer so you’re covered if something goes wrong. Two main types to ask about:

Public liability – if someone trips, or a sign blows over and causes damage.
Product liability – for food or goods you’ve sold.

Ring your current insurer first – whoever covers your farm pack, home & contents, or small business. Many can add a low-cost “market/stall” extension. Ask about:

$10–20 million public liability
Product cover for homemade goods (bakes, preserves, eggs, honey)
Coverage at your roadside or farm-gate location

Keep a simple folder (paper or digital) with receipts for ingredients, basic batch notes for preserves, ingredient lists, and your cleaning/temperature routine. If you ever need to show you’re careful, that little paper trail is your friend.

Close the day kindly

Finish with the same calm you started with:

Wipe surfaces and crates
Air the tablecloth
Refreeze ice bricks
Tuck your float somewhere safe

Send yourself one short “manager note” for tomorrow – something like “print bigger egg sign,” “more change,” or “lemons + herb bundle sold out early.” Then feet up. A simple, steady routine turns a busy roadside day into something you can actually enjoy, week after week.