A busy eating house use a mass of intellectual nourishment in a day , so it would seem logical that a local farmer would want to ply at least some of that solid food , whether it ’s produce , essence , beloved , grain or something else . The payoff can be big . However , restaurants require a somewhat different selling and distribution scheme than other sale outlets , which is good to know before you get into it .
Restaurants have a peck of competition , plus they ’re under a lot of pressure sensation to do and be logical . chef , the ace you commonly convey with in restaurant sales , are extremely busy people . So with those thing in mind I ’ve compiled a list of questions farmers should ask themselves before diving into restaurant sales . These points are n’t deal breakers , of class , as every eatery is different . But all restaurants will appreciate you thinking about them before approaching the chef .
Can You Be Consistent?
Almost more than great merchandise , chefs need uniform merchandise . They need to have intercourse that what they regularise will be close to the same every week and that they can get it for an extended period of time . chef , of course , sympathize seasonality , but they have line to execute . They demand to get it on that if they buy from you , you’re able to be uniform , and that they can count on this week after week . Moreover , if you have a crop unsuccessful person , they need to screw as shortly as potential so they can discover another source . If you are raw to growing , start small . Give them a few Cartesian product you recognize you’re able to produce , then tardily rage that up the next year . But do n’t attempt to do too much and become undependable . Inconsistency is a great mode to lose clients .
Can You Forecast?
Chefs really love when a husbandman can tell them not only what ’s young that calendar week but for how long it will be around . For example , if you pop the question beetroot in the spring on your fresh sheet ( the tilt of what you have available and the prices ) , you should also evidence the chef more or less how many pounds you’re able to have each hebdomad and for how many weeks . Maybe you could do three hebdomad of the same salmagundi , then a week off , then another three weeks . That is valuable information for a chef who might want to add a Beta vulgaris sweetheart to the carte . If you could give the chef a rough schedule for the whole year , even better .
Do You Have the Time?
When working with eatery it ’s easygoing to undervalue the amount of prison term spent just communicating with them . You must collect your fresh plane every workweek . Then you must beam that out and possibly adopt up on it . You also have to extradite , of course , but also complete invoices ( though apps are appear that will aid you do that ) . You might call for to spend some time babble out with the chefs about how you’re able to well serve them . If your twenty-four hours are already full , sell to restaurants might ask adding an employee dedicated alone to resultant sale .
sell to chef is no modest investment , but the payoff can be big , and the more you do it , the easy it will become .
