market-farming AT lists.ibiblio.org
Subject: Market Farming
List archive
- From: Alex McGregor <waldenfarm AT sprintmail.com>
- To: market farming <market-farming AT franklin.oit.unc.edu>
- Subject: Re: restaurant order
- Date: Wed, 23 Aug 2000 15:52:54 -0400
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."
Alex McGregor
Walden Farm
-
restaurant order,
Marie Kamphefner, 08/22/2000
- <Possible follow-up(s)>
- Re: restaurant order, robert schuler, 08/23/2000
- Re: restaurant order, Lucy Goodman-Owsley, 08/23/2000
- Re: restaurant order, Alex McGregor, 08/23/2000
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