[Market-farming] restaurant update
manessfarm at gmail.com
Tue May 22 10:49:57 EDT 2012
Earlier in the season I requested information as to pricing and dealing
with restaurants the information was very helpful to us so I thought I'd
post an update on our progress.
We decided to charge retail price. The restaurant that was wanting to deal
with us said our prices were too high. Then... several weeks later they
decide they can use our produce on a limited basis, for instance when they
host special events. So far, it's working out great. They don't buy a lot,
and honestly we could sell what they've been buying at market. But, we are
developing a relationship with the executive chef, and that's important.
We had another restaurant approach us during this same time frame wanting
asparagus, paid our asking price, no questions asked. and in a year of
surplus asparagus that has been awesome!
I'm in the planning process for fall crops and I sent an email to both
chefs stating what we would be growing and asking if they would be
interested in any of those crops. I want to make sure I plant enough for
our markets and the restaurants, but neither chef will really commit to
anything. Is that normal? Do they not think that far ahead?
How do you plan? We've always done one market day a week, and this year we
are doing 3, plus the restaurants. I want to make sure I have enough
produce to get us through until it freezes, but I'm clueless as to how much
Thanks in advance for any advice,
On Sun, May 20, 2012 at 9:06 PM, Carla Maness <manessfarm at gmail.com> wrote:
> I was wondering if anyone has used any of the apps for iphone for keeping
> track of time? I not only need to keep track of who's coming and going and
> when, but also my own labor. I have a pretty good idea on most things, but
> there are others where I know I'm off.
> I really went over ALL our crops this winter trying to get a better idea
> on costs and it was the labor issue where I've dropped the ball.
> Perkins, OK
> On Sun, May 20, 2012 at 7:01 PM, Andy Fellenz <artisanfarms at gmail.com>wrote:
>> I use hand written timesheets turned in weekly for start time, stop time
>> and length of lunch. Most people will cheat it a little bit taking a few
>> extra minutes for lunch, start a few minutes later than shown on the sheet
>> or stop a few minutes earlier than shown. For me, its not worth getting
>> excited about a few minutes a day or installing a time clock to get a more
>> accurate measure. I also have my employees give me ball park estimates of
>> how much time they have spent on different tasks. I track the task times
>> in QuickBooks and can use this information to understand where my labor
>> dollars are actually going - how much to the greenhouse, high tunnels,
>> orchard, cultivating in the field, etc... This is helpful in determining
>> which parts of the farm or tasks on the farm are total timesucks and either
>> need a better process or better pricing to justify the additional labor.
>> On Sun, May 20, 2012 at 11:46 AM, Carol W Larsen <sunborn at mhtc.net>wrote:
>>> I have the employee do the work. There is a sign in and sign out sheet
>>> at a
>>> convenient place. I, too, cannot rely on my memory entirely when I am
>>> out in
>>> the field. When it is time to pay, I pay the time that is on the sheet.
>>> Wish we has some rain.
>>> Carol Larsen
>>> Sunborn llc
>>> -----Original Message-----
>>> Message: 1
>>> Date: Sat, 19 May 2012 21:45:22 -0500
>>> From: Carla Maness <manessfarm at gmail.com>
>>> Subject: Re: [Market-farming] Flower Bouquets
>>> To: Market Farming <market-farming at lists.ibiblio.org>
>>> CAJv1phrCBkRQDrW90oy52tnqx7Hid8XdA9paxdvPvK7q70nP6Q at mail.gmail.com>
>>> Content-Type: text/plain; charset="iso-8859-1"
>>> Does anyone have a suggestion for keeping track of hourly employees? I've
>>> hired 3 people who all work part time, and I'm having trouble keeping
>>> of who was here when, and how long they worked. Typically I'm already in
>>> the field when one will arrive and trying to rely on memory isn't working
>>> out too well. I've tried keeping track in a notebook, but it never fails
>>> that the notebook is in the house and I'm in the field.
>>> Perkins, OK
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