If you were to envisage the perfect customer , this customer would probably buy gamey - dollar intellectual nourishment , in bulk , every single week , all class long . That would be pretty gracious , right ? Well , as luck would have it , that ’s what a dear restaurant is . Becauserestaurantscan be such not bad customers , the competition to get in with them is often boisterous . Here are a few tips today about how to get the orb cast with local restaurants — even those that might not be all that “ locally - minded”—and land this potential ambition client for living .
1. Find The Right Restaurant
The best restaurants to betray to are busy ones . Any restaurant can be a unspoilt customer , but places that do a high-pitched volume of customers over a short menstruum of time provide a peck of opportunity to deal produce .
That said , it does n’t have to be a fancy restaurant . A place that sells a lot of burgers will go through loads oflettuce , tomato , Allium cepa and white potato . If you may issue part or all of that in a yr , that Warren Earl Burger joint may very well be the only eatery customer you need . Small , boutique eating house , can be nice , too . They may not buy as much , but they may buy only from you , and those purchases can sum up up . Do not bother with most chains or fast food , as they typically have contracts with suppliers in spot . Locally owned business sector are most likely to show interest and have the flexibility to work with local husbandman .
2. Introduce Yourself
This seems straightforward , right ? Just call the chef or whoever is in charge of green groceries . But it can be more complicated than that . Peak restaurant hours can be feverish , so you need to call the chef or director during a lull — such as before or after the restaurant opens or between repast times .
Also , never drop in during service . That ’s a great way to never get business with that eating house . If you ’re going to drop in , research what sidereal day they are subject and what clock time their help start . As a convention , never drop by within two hour of dinner table service or within one hour of lunch religious service .
The telephone set call , in most cases , is the beneficial situation to start . Call the restaurant , explicate who you are , and see what they suggest you do to get ahold of the chef . Some may hand the speech sound direct over to the chef , while others may suggest you send some information or produce leaning ( often referred to as refreshing sheet ) with pricing . If you do station something , it ’s not a bad idea to follow up a workweek or so later with another phone call or email .
3. Bring Samples
If possible , the first time you meet with a chef , bring him or her a few samples of what you grow . That can show the lineament you’re able to achieve , but it ’s also just a decent gesture . If you do n’t hear anything from them afterwards , it ’s OK to follow up . Sometimes they love the garden truck but may just be officious . Other time , they may just not be concerned and will likely tell you .
4. Prepare Produce Lists
It is good to design a produce list that is easily scannable , consistent and conform regularly . Do your practiced to not offer something you do n’t have . If you ’re capable to volunteer special items or if something changes , get in touch with the chef personally to let them know .
5. Provide High-Quality Produce
Make indisputable that the product you deliver is clean , freshand worth the chef ’s money . Getting a restaurant to buy something is n’t the concentrated part . The hard part is keeping this eatery coming back for more .
6. Keep In Touch
Ask chef how they favor to communicate about their green groceries needs . He or she may prefer textbook over email , have a particular app they care , or choose weekly phone calls . Keep course of what method acting each prefers . Some may never , or rarely , check email so it may be a futile manner to sell them food .
7. Set The Right Price
Because your eatery will likely be corrupt in bulk , offer bulk discounts . bank discount should be based on measure and should be listed on the price list . Do the mathematics , though . check that the discount does n’t also push aside your time . It ’s in force concern to be generous in your offerings when you could , but remember that you ’re attempt to make a living and restaurants should n’t expect free food .
8. Support The Businesses That Support You
It ’s good business to rust at the restaurants you dish . It shows the chef that you ’re into what they do , and you study how the food is used . Take that back to the farm , and always keep working on that relationship .
