So, at this point my Health Department is only giving 2 permitting options: 1. sign up under "Temp. Food Establishment" which wouldn't be difficult but has a $60 fee for every 1-3 day vending. 2. sign up under "Statewide Mobile" with an annual fee of $200. This would be by far best since its a one-time fee and it covers the whole state! But . . I didn't really want to go the "permanently contained mobile unit! I'd rather do the table, canopy, setup - for lemonade and dirty soda vending. Any thots - anyone heard of converting a pop-up camper into a concession stand??

I hesitate to ask this cause it is probably pretty elementary with most of you folks . . but I'm pretty elementary myself, in this vending business. When you have a "line" at your booth - how do you handle the payment process? Do you take payment first, last, . . and if the sale is a card transaction, is the customer involved or do you do the whole deal? Does this make sense??

Good morning, friends! For a lemonade stand . . is there a preferred lemon squeezer? I see several on Amazon that look similar, ie. CO-Z, Eurolux, etc. Anyone care to make a recommendation?

Is anyone on here vending the Mini-donuts? I'd like to hear a bit how that's going for you . . tips or tricks?

Good morning to all! And . . thanks for sharing - I am brand new to this group as well as to vending. I'm not vending at the present but am studying and getting prepared to move into this probably this coming spring. A couple questions if anyone has a comment. 1. Do most of you do a 32oz lemonade, or do you prefer a different size? 2. What is the common or average price for a 32oz. plain lemonade? I know these are basic questions, but answers would help settle the "butterflies"! BTW - I'm located in Southern Kentucky - this is my first post!