[Market-farming] restaurant update

Roots Farm karen at rootsfarm.info
Tue May 22 11:04:20 EDT 2012


Not really answering your question, but suggesting that you also ask them what they would like for you to grow (if you can)  that may not have been on your list.  Lots of different kinds of good can come out of this simple addition.

All best wishes,

Karen

Roots Farm Organic Produce
Fruits, Roots, Vegetables & Herbs
Cochrane, DOMINICA
767-449-3038 (before 7 P.M.)
karen at rootsfarm.info

On May 22, 2012, at 10:49 AM, Carla Maness wrote:

> 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 more. 
> 
> Thanks in advance for any advice,
> 
> Carla
> Maness Farm
> Perkins, OK
> 
> 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. 
> Thanks,
> Carla
> 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.
> 
> Andy
> 
> 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
> www.sunborngardens.com
> -----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>
> Message-ID:
>        <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 track
> 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.
> 
> Thanks,
> Carla
> Perkins, OK
> 
> 
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