waldenfarm at sprintmail.com
Wed Aug 23 15:52:54 EDT 2000
The going wholesale price for peppers is a good place to start. Use the selling point
that your peppers are fresher and will keep longer in their cooler (1 day from harvest as
opposed to 2 weeks average for shipped). Also, have the chef taste yours and what he/she
is buying now. They should be willing to pay more for higher quality.
And there is the reality that they can't pay too much and still make a profit themselves.
I've found that restaurants where the chef does the buying are more appreciative of
freshness and flavor. I had a restaurant manager who did the buying tell me, "How much
do I get for how much money. That's all I care about. It's the chef's job to make it
look and taste good."
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