[Market-farming] pricing fresh herbs for sale to chefs

Elaine Granata elainegranata at msn.com
Sun Apr 19 23:52:03 EDT 2009


Dan:  I have trouble setting prices for specialty items, too.  I can't be 
much help as I don't sell any of what you are selling.

I suppose you could start high and if the chef winces, you could come down. 
If it's someone I've worked with a lot, I ask them what they'd have to pay 
if they ordered from CA  I'm sharging $8.00 -10 a pound for basil in Denver. 
Don't know where you are, but $10.00 a pound might be a place to start.

Good luck,

Elaine
Denver
----- Original Message ----- 
From: "Dan" <dan at citygardenfarms.com>
To: "Market Farming" <market-farming at lists.ibiblio.org>
Sent: Thursday, April 16, 2009 6:10 PM
Subject: [Market-farming] pricing fresh herbs for sale to chefs


> Hi,
>
> I'm trying to figure out correct pricing for herbs and other unusual
> items to be sold to a chef who puts on smallish dinner parties/events
> (20 - 30 people @ $40 to $50 per person).   I've only done csa sales
> before and don't have much experience selling small quantities to a
> chef.  I want to go in with a good idea of how to price and not seem
> like a complete novice.  I don't want to undercut myself as this might
> be a very regular outlet for my herbs and other unusual items.  I
> imagine she'll be buying no more than a pound or 2 of any one item at a
> time.  Anyone have any experience out there?
>
> I'm selling her specialty herbs and some unusual items.  Here they are:
>
> sorrel
> bronze fennel
> pea shoots
> sunflower shoots
> stinging nettle
>
> Thanks for any input.
>
> Dan
>
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