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  • From: "Elaine Granata" <elainegranata AT msn.com>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] pricing fresh herbs for sale to chefs
  • Date: Sun, 19 Apr 2009 21:52:03 -0600

Dan: I have trouble setting prices for specialty items, too. I can't be much help as I don't sell any of what you are selling.

I suppose you could start high and if the chef winces, you could come down. If it's someone I've worked with a lot, I ask them what they'd have to pay if they ordered from CA I'm sharging $8.00 -10 a pound for basil in Denver. Don't know where you are, but $10.00 a pound might be a place to start.

Good luck,

Elaine
Denver
----- Original Message ----- From: "Dan" <dan AT citygardenfarms.com>
To: "Market Farming" <market-farming AT lists.ibiblio.org>
Sent: Thursday, April 16, 2009 6:10 PM
Subject: [Market-farming] pricing fresh herbs for sale to chefs


Hi,

I'm trying to figure out correct pricing for herbs and other unusual
items to be sold to a chef who puts on smallish dinner parties/events
(20 - 30 people @ $40 to $50 per person). I've only done csa sales
before and don't have much experience selling small quantities to a
chef. I want to go in with a good idea of how to price and not seem
like a complete novice. I don't want to undercut myself as this might
be a very regular outlet for my herbs and other unusual items. I
imagine she'll be buying no more than a pound or 2 of any one item at a
time. Anyone have any experience out there?

I'm selling her specialty herbs and some unusual items. Here they are:

sorrel
bronze fennel
pea shoots
sunflower shoots
stinging nettle

Thanks for any input.

Dan

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