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market-farming - Re: questions for the group - selling to restaurants....

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Subject: Market Farming

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  • From: Lucy Goodman-Owsley <goodows AT excite.com>
  • To: market farming <market-farming AT franklin.oit.unc.edu>
  • Subject: Re: questions for the group - selling to restaurants....
  • Date: Thu, 11 Jan 2001 15:30:29 -0800 (PST)


Leslie,

the best way to figure out what will sell at local resturants is to go and
talk to the chef (and not the manager or owner, if that is a different
person). It is the chef who buys all the food and controls the kitchen.

We sell to several resturants and generally they like lettuce/salad mix, red
tomatoes of med size, cherry tomatoes, sweet onions, zucchini squash (squash
blossoms too), haricort verts, fresh basil, fresh cilantro, fresh parsley,
ripe peppers, etc. Each resturant is different so you really need to talk
with the chef. bring in seed catalogues (Johnny's is really nice here 'cause
of all the purty colored pictures) and pictures of your operation. Talk
about what you already grow (bring in a list of what you grew last year) and
what he/she wants to serve. most chefs are desparate for fresh organic local
food and will work with you on price etc.

i will say if you have not been around resturant kitchens be prepared to be
sort of ignored at forst. Chefs have a million and one things on thier minds
most hours and tend to forget about their farmer and getting an order. This
means you will have to make the effort to keep communications going-i.e.
calling to get orders.


Lucy Goodman-Owsley
Boulder Belt CSA
New Paris, OH
Website: http://www.angelfire.com/oh2/boulderbeltcsa
Organic Farming and Gardening Forum:
http://www.InsideTheWeb.com/mbs.cgi/mb135705
Want Social Change? Join a CSA!





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