Dear Editor,

I am writing to share concerns regarding my experience as a vendor who participated in A Taste of Sumfest 2026 held at Plantation Cove, St Ann, Jamaica.

I participated as a co-partner of the Hot & Spicy Catering Service team, and while I acknowledge the effort required to organise a large-scale event of this nature, I believe several aspects of the vendor experience merit public discussion.

A key concern was the overall structure of the vendor environment. To my understanding, a number of vendors were licensed for the event, which created a highly competitive setting within a limited time frame. When combined with what appeared to me to be limited local promotion and advertising, this raised concerns about whether sufficient customer traffic was generated to fairly support the number of participating vendors. In my view, a more balanced approach between vendor numbers and expected attendance is essential to ensure a viable opportunity for small businesses.

The operating hours also contributed to these challenges. The event concluded at approximately 3:00 am, earlier than the 7:00 am closing time that many vendors had reasonably anticipated. This reduction in operating time further limited vendors’ ability to serve patrons and fully utilise the inventory and preparations made for the event.

There were also pricing restrictions on certain essential items, including water and juices. While consumer protection is important, vendors must also be able to recover the costs associated with sourcing, transporting, and providing these goods. A fair balance is necessary to protect both patrons and participating businesses.

Taken together, these factors highlight broader questions about how vendors are selected, supported, and managed at large entertainment events in Jamaica. Vendors play a vital role in enhancing the event experience, and many small and medium-sized businesses depend on these opportunities for exposure and growth.

This letter is not intended as criticism of the organisers based on individual outcomes, but rather as a call to consider whether the overall structure of the vendor environment provides a fair and sustainable opportunity for success.

Large events have the potential to significantly benefit Jamaican entrepreneurs and food businesses; however, achieving that potential requires careful balance between vendor numbers, audience size, promotion, operating hours, and trading conditions.

I hope this contribution encourages constructive dialogue among organisers, vendors, and stakeholders on how future events can better support a fair and sustainable vendor ecosystem.

Jayson Thompson

jayson.o.thompson2020.gmail.com