How do you sell local produce to a restaurant?

7 Ways to Sell Your Produce to Local Restaurants

1. Know Your Audience. Scan your local food scene for hot restaurants.
2. Research Hard-to-find Crops. Operating high-end, foodie-centric restaurants is a tough business.
3. Meet Local Restaurant Owners.
4. Devise a Plan.
5. Diversify Realistically.
6. Start Small, Grow Big.
7. Make It Interactive.

Do restaurants make fresh food?

The fact is that most restaurant items can be pre portioned and cooked to order when the order is placed. Most items do not take more than ten or fifteen minutes to prepare fresh in a commercial kitchen. The menus are designed with that in mind. Absolutely.

How do you sell produce to a chef?

Explain to each chef that you are a grower, and would like to bring in samples of your produce. Most chefs will say yes, but some will say they are too busy or not interested. Put those on a follow-up list to contact in a month or two….Selling Your Fresh Produce to Restaurants

1. Top quality.
2. consistency.
3. customer service.

How do you sell a chef?

Tips for Selling to Chefs

1. Grow a “gateway crop” Unusual varieties will pique a chef’s interest, giving you a better foot in the door.
2. Provide samples. The flavor and quality of a product speak louder than words.
3. Be consistent and reliable.
4. Sell your product.
5. Be flexible.
6. Extend your season.

How do you source local produce?

How To Find Your Local Food Sources

1. Call the owner or manager of the local farmer’s market and get some names.
2. Research food co-ops and CSAs in your area.
3. Go to websites that serve as local food directories.
4. Put out a want ad on Craigslist.
5. Contact your local newspapers or area magazines.

How do you source local farms?

Find Distributors that Buy Local Many smaller distributors support local farms due to the manageable production and supply scale. Due to popular demand, some large produce houses/distributors have begun supplying local fruits and vegetables on a seasonal basis. Talk with your reps and see what they have to offer.

How much do chefs pay for microgreens?

The average selling price for microgreens is $25 – 40 per pound. As for each 1020 tray, the average yield is between 8 – 12 oz per harvest (7-14 days). That means you will be able to earn at least $12.5 – 18.8 per tray of microgreens.

How do chefs choose local ingredients?

Chefs can buy in-season produce locally while sourcing other produce from other regions. The exact blend of local to non-local product will depend on the kitchen, customer base and business model. Ultimately, chefs find that offering local ingredients boosts their food quality and customer experience.

How do you sell fresh produce to a restaurant?

Selling Your Fresh Produce to Restaurants. Local restaurants can be one of the best markets for growers who sell high-quality fresh produce such as salad greens, micro greens, herbs, mushrooms and specialty produce like ethnic or heirloom vegetables. Chefs are willing to pay a premium price if the quality is there.

Can beginners grow custom produce for local restaurants?

The recent focus on direct-to-consumer selling leaves a wide-open opportunity for beginning farmers to grow custom produce for local restaurants. Restaurants seeking to capitalize on the local-food movement are focusing more on sourcing local veggies.

Should restaurants sourcing food locally?

Because consumers are willing to put their food dollars into local and seasonal sourcing, restaurants can alter their prices to offset higher food costs. However, buying locally may require some adjustments, particularly in kitchen operations and communication methods with suppliers.