RE: Outrageous Food Vendor Fees
I'll bump this topic, but I can't contribute much. Was 10% more common in the past? Is that typically gross or net? I've gotten advice to use a sliding scale on a private parking lot or property: 10% up to $500 net, 15% to $750, then 20% of net. These would be your daily receipts, and start over in the morning. But I can see why an event with many vendors would only want a flat percentage, probably of gross sales. What kind of deals are people making?