By Judaea Ingram
Special To The Carolinian
RALEIGH, N.C. – For many North Carolinians, the State Fair experience begins with food.
From turkey legs and funnel cakes to deep-fried desserts and fresh lemonade, food vendors have long been one of the fair’s biggest attractions. But now, some vendors say major pricing changes could threaten whether smaller businesses can afford to return at all.
The North Carolina State Fair is moving away from its longtime flat-rate vendor fee system and replacing it with a percentage-based model that will require food and beverage vendors to pay 15% of their gross sales.
The announcement came in a letter sent to vendors in April, which stated, “The required license fee will be 15% on gross sales after sales tax is deducted in lieu of the flat rate fee paid in the past.”
Previously, vendors paid a one-time fee based on the size of their setup. The cost was $180 per foot of frontage at the fair, meaning a food truck with 10 feet of frontage would pay approximately $1,800 to operate during the fair’s 11-day run.
Now, many vendors worry the new percentage system could dramatically increase costs, especially for small and family-owned businesses.
Some business owners say the change marks the end of an era for vendors who have participated in the fair for years under the older pricing structure. Others fear it could eventually price out smaller operations while favoring larger companies that can better absorb the additional expense.
When October arrives, fairgoers may notice some familiar vendors missing entirely.
State Fair manager Kent Yelverton defended the decision, saying the updated system creates a more balanced partnership between the fair and vendors.
“We're going to industry standard, which is percentage, and we're going in at the low end of the range,” Yelverton said. “If they're paying that much more under that, they were getting a bargain.”
According to WRAL Investigates, North Carolina’s new policy now aligns with several other states that also charge vendors 15% of gross food sales, including South Carolina, Ohio, and Tennessee. Other states charge even more, including Iowa at 19.5% and Colorado at 25%.
Still, vendors argue that comparisons to larger fairs in other states do not necessarily reflect the financial realities many North Carolina businesses face. Profit margins for food vendors can already be unpredictable due to rising supply costs, staffing expenses, travel, and weather concerns during outdoor events.
The debate comes as the N.C. State Fair continues to grow in popularity, drawing nearly one million visitors each year. Fair officials say the additional revenue could help fund long-needed upgrades across the fairgrounds, including restroom renovations, improved air conditioning, and plans for a new indoor food hall.
But for many vendors, the concern goes beyond profits.
The State Fair has long been built around tradition. Families return each year for favorite food stands they have visited for generations, creating memories around familiar flavors and longtime local businesses. Vendors worry that if smaller operations are forced out, the identity of the fair could begin to change along with it.
For many small business owners, the fair is not just a tradition but one of the most important revenue opportunities of the year. Losing access to the event could have major financial consequences.
As preparations continue for the next State Fair season, vendors are left weighing a difficult decision: absorb the higher costs, raise prices for customers, or walk away altogether.
And for fairgoers, the changes may ultimately reshape one of the most beloved parts of the annual tradition — the food.
