What is a public market?

Public markets include vendors or merchants who meet regularly at the same location; a sponsoring entity that has legal and financial responsibility and that oversees operations; and, in some cases, a structure to house the market. A public market expands upon traditional farmers’ markets by making fresh food available throughout the year, typically operating several days each week. Within a large, centrally-located market hall, customers find a broad selection of fresh produce, dairy products, baked goods, meat, poultry, seafood, specialty foods, condiments, and spices.

The number and diversity of vendors create a critical mass that can attract customers from throughout the city. Local farmers selling once or twice a week can be an important component of a public market. All vendors represent independent, locally-owned and -operated businesses (not franchises). These merchants sell fresh food, a public market's calling card, as well as prepared and specialty offerings. In all product lines, the market places emphasis on local and regional food specialties.

Internal competition is a key characteristic of a public market. A public market needs vendors to compete within similar product lines so that it becomes more than a collection of different specialty food stores. It must have similar stores or stalls, such as multiple produce vendors, whose operators learn to distinguish themselves by carrying different varieties or by selling at different prices or grades. They may specialize in certain product categories, or emphasize ethnic or local foods. Properly merchandised, such a market can be a very powerful draw.

A successful public market can become the focus of a highly synergistic and dynamic economic zone. Once the market is established and begins to draw customers on a regular basis, complementary businesses—restaurants, specialty food stores, and neighborhood services—will locate nearby. Some market districts have strict, legally enforceable use and architectural controls to maintain the area’s flavor and purpose, as well as common management and marketing programs. They give preference to fresh food and related businesses and to vendors serving a diversity of economic and ethnic groups. This description was adapted from material created by The Project for Public Spaces.