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market-farming - Re: [Market-farming] restaurant sales

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  • From: Karen Sutherland <kssgu AT marpin.dm>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] restaurant sales
  • Date: Fri, 06 Jun 2003 12:02:46 -0300

I would add that part of a successful approach is eliciting from the chef (or
any retail customer) what he would like to be able to buy from you, what he
can't find conveniently or of desired quality, how best you could service his
requirements (when he needs what and how, what kinds of packaging, etc.).
That
approach is more apt to generate a lasting seller-buyer "partnership" or at
least let you know that your efforts are best invested elsewhere.

I approached various chefs with brief surveys as to their needs. Those that
answered in effect created a personal investment in the farm and increased the
likelihood that they would be customers. Also I earned good information
about
the systems that they operate with and into which a supplier must fit.

Best wishes,

Karen
Roots Farm

Liz Pike wrote:

> Pat Meadows wrote: <I figure just to go to the restaurant, ask to speak to
> the
> owner, have with me a basket of lovely fresh stuff,
> attractively arranged and ask them if they'd like to buy
> this type of thing regularly from me. I'd have a written
> list of how much I could produce, and when it would be
> available, for them to look at.>
>
> A better way to approach chefs is to take along a catalog WITH a fresh
> sample of what you can provide. What you might want to grow might not be
> what the restaurant needs! It'll take a few seasons to merge what grows
> well for you, that is also what chefs want. The catalog says it
> all...giving you answers right then & there for any questions your chef may
> have (as to projected harvest dates/length, etc. (Johnny's is an excellent
> one to do this with since it contains cultural requirements).
>
> Liz Pike
> Laughingbrook Farm
> Westfield NC
> http://www.marketfarming.com
> http://www.laughingbrookfarm.com
>
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