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market-farming - Re: [Market-farming] selling to restaurants

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Subject: Market Farming

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  • From: Barking Cat Farm <barkingcatfarm AT mindspring.com>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] selling to restaurants
  • Date: Fri, 23 Mar 2012 11:14:10 -0500


We sell a lot to restaurants and we agree with the previous posters, you can
charge nearly retail, especially if the restaurant is small. When pricing
does come up, just be open with the chef & ask for feedback on the prices you
propose. If he's skittish on pricing, he might not be a good customer,
frankly. We've actually been fortunate that some of our better customers will
actually tell us when our prices are too low. You can also ask him for a copy
of price list that he gets from a distributor, keeping in mind that your
prices should be higher for all the reasons everyone else has mentioned. You
definitely should be charging more than terminal market wholesale.
Restaurants rarely pay that low because distribution is in the chain.

There's a real advantage to selling to restaurants in that it's one big stop
and everything you picked is sold. We like that better than Farmers Markets &
speculative selling.


Kim
Barking Cat Farm
Texas

On Mar 22, 2012, at 2:34 PM, Carla Maness wrote:

> For those of you who sell to restaurants, what do you charge? Wholesale?
> Retail? Do you think it's worth doing?
>
> We've sold our produce at our farmers market for 10 years now, and we've
> been happy with that. We've recently been approached by a chef who wants to
> use our produce.
>
> Right now we're just talking about what we grow, in what quantities and
> seasonal availability, but I know pricing discussions are coming up. So
> far his concern is that we won't have enough produce for what the
> restaurant uses. I think we can handle that just fine.
>
> I'd love any feedback anyone can offer.
>
> Thank you!
>
> Carla
> Maness Farm
> Perkins, OK





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