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market-farming - Re: [Market-farming] pricing

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  • From: Lucy Goodman <goodows AT infinet.com>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] pricing
  • Date: Wed, 24 May 2006 08:57:41 -0400


What I do is charge restaurants exactly the same price that I get for an item at the farmers' market unless they want to buy a case lot. this means if the restaurant wants to buy say 4 bunches of radishes I charge them the going rate at the farmers' market. but if they want 24 bunches than I will give them a price break of about 25%.

the other thing you should do is ask the kitchen manager for price sheets from his other purveyors-that way you know what =he is paying for food and you can price accordingly. but remember the price sheets are for case prices and they will charge more for a broken case and if this guy is buying small amounts from you you should not be charging wholesale prices unless you do not want to make any profit on this venture.

Also realize your food will be fresher and often you will have varieties that the restaurant cannot get from the big purveyors (like heirloom tomatoes or peppers). if you are selling greens point out that you will charge more than the big guys but your product will be far fresher and there will be almost zero waste (often restaurants toss out 25% of what they buy because it is rotting when it gets to the kitchen)

If you do use the USDA commodity prices or the OPX these are all case/bulk prices and you should mark up at least 25 to 35% over those prices for what your are doing.

Lucy Goodman
Boulder Belt Eco-Farm
Eaton, OH
http://boulerbelt.blogspot.com






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