Restaurant Sales and Marketing
Chefs and cooks are interested in sourcing quality local food ingredients. However, they often don’t have the time or want to deal with more than one supplier. Sourcing food from local growers is a popular trend, and chefs are looking for ways to get fresh, quality food products that they can advertise as being local.
Often times growers have inflated ideals about selling to restaurants, feeling they can garner premiums for their products. There are other considerations such as delivery, the time involved with taking orders and visiting with the chef regarding quantities and varieties of the food products.
Value Added Agriculture Main Menu
- Food & Fiber
- Business Development
- Renewable Energy
- Case Studies
Resources and Links
Selling Directly to Restaurants is a University of Wisconsin Extension publication about selling to restaurants.
Economic Viability of Local Food Marketing for Restaurant Operations and Growers/Producers in Iowa is a Leopold Center for Sustainable Agriculture funded project report that provides marketing information related to selling to restaurants.