[Market-farming] Re: Market-farming Digest, Vol 9, Issue 6

joehler at email.arizona.edu joehler at email.arizona.edu
Sat Oct 4 18:20:32 EDT 2003

I am new to this list, I am currently a college student, in Arizona, but 
will be graduating in a couple of months. I would like to start a small 
greenhouse growing vegetables.This post interested me because I am 
interested in selling greenhouse-grown vegetables to restaurants. Adriana, 
do you have to get any kind of license or permit, in order to sell produce 
to restaurants? How did you determine the price to sell your produce at? 
What determined what type of restaurants you targeted? I'm guessing high 
end restaurants and hotels are more willing to offer a better price? Has 
anyone had any luck selling to small high end grocers, like a Wild Oats (we 
have these in Arizona might be a different name in other parts of the 
country)? Thank you for any info you may be able to provide me.


At 12:04 PM 10/04/2003 -0400, you wrote:

>I used to seel greens to restaurants.  Strandard industry pack size for
>mesclun mix is a 3# bag.  Before you begin production make sure you can make
>money at it.  With good quality mesclun available through wholesalers for
>under $3 a # here on the East Coast, restaurants may not be willing to pay
>the premium at which will allow a small "boutique" operation to make money.
>About washing...I didn't wash mine because they were hydroponic and very
>clean; depending on the cleanliness of your product you might not have to.
>But be sure to explain to the chefs that they need to wash them before
> > If anyone out there does sell greens to restaurants, I'd appreciate any
> > insight on preparation, storage and packaging.  For instance, do your
> > restaurants want washed greens?  Do they want them in boxes, or bags?  Do
> > they want mixed greens, like a mesclun mix?

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