Pricing stock so it actually sells
The pricing itself matters less than making it instantly readable. Get that right and the rest takes care of itself.
Round euros, always
Price in whole euros (€2, €3, €5), never €2.50 or €1.80. At a staffed till, odd pricing is normal. At a box nobody's watching, it's friction: a customer without exact coins either overpays generously, underpays awkwardly, or drives off without buying anything. Whole-number pricing removes the maths entirely, which is most of what makes a self-serve box feel effortless to use.
If your "true" price lands at an odd number, round up rather than down. A punnet that would work out at €2.80 becomes €3. The extra coins are a small convenience fee for not having to stand there making change, and nobody begrudges it at a farm gate the way they might at a shop till.
Pre-bag rather than price by weight
Without scales at the box, per-kilo pricing forces customers to guess. Bag or bunch everything instead and price the bag: "Bag of spuds, €3" rather than "Spuds, €1.20/kg." It's clearer, it's faster, and it lets you move slightly imperfect or mixed-size produce without it looking like a discount bin.
Bundle the glut
When one thing comes in heavy (courgettes in July, a run of eggs, a surplus of herbs), bundling moves volume faster than pricing each item individually. "3 for €5" clears a glut in a way that pricing each item separately doesn't, and it also means fewer individual price tags to keep track of.
Anchor to what's around you. Check what the nearest farmers' market or greengrocer charges for the same thing, and price at or a little under it. A self-serve box has none of a shop's overheads, and pricing meaningfully below the supermarket is usually what gets people to stop a second time.
Preserves and baked goods need a different sum
Jam, chutney, and baked goods aren't priced the same way as produce, because most of the cost is your time, not your ingredients. A common rule among small producers is to price at roughly three times ingredient cost: that covers the jars, the gas or electricity, the labelling, and a fair rate for the hours involved, without which the whole thing quietly becomes unpaid work. It can feel steep the first time you do the sum, but it's the difference between a viable sideline and a hobby that costs you money.
Make the price impossible to miss
A price that requires a second look is a price half your customers won't bother reading. Big, legible numbers on a chalkboard or printed tag, one price per item, placed right beside the product rather than on a master list elsewhere. If someone has to guess what something costs, they're less likely to pay the right amount for it, not always out of dishonesty, just uncertainty.