Is Selling to Restaurants a Good Fit for You? This guide can help you decide!
By Cole Cottin
First-rate chefs know fresh is best, and it doesn’t get much fresher than locally produced food. Typically, restaurants buy the bulk of their raw ingredients from large, corporate distributors whose products are shipped from around the world. When this is the case, local foods offer a fresh, flavorful alternative, but many chefs and kitchen managers may be concerned about the cost and ease of obtaining local foods. For local producers willing to address these concerns, restaurant sales can yield a large and reliable paycheck.
Selling to restaurants is truly a niche market. Whether it be a high-end dine-in businesses or simple diners, food delivery operations or establishments offering take-out services, the quality and uniqueness of locally grown and raised products helps attract chefs and restaurateurs to them.
Is selling to restaurants a good fit for your agricultural enterprise? What are the benefits and challenges? What are some strategies and resources for success?
For answers to these questions and more, CLICK HERE to print or download the Kansas Rural Center’s marketing strategies document: Selling Wholesale to Restaurants.
This resource document is an excerpt from Finding Your Niche, A Marketing Guide for Kansas Farms, published in January 2013 by the Kansas Rural Center. You may CLICK HERE to view the guide’s full Table of Contents and print or download other resource documents. Finding Your Niche: A Marketing Guide for Kansas Farms offers a great starting point for envisioning the potential your farm has to increase and respond to local demand.
To receive a printed and bound copy of the 200+ page guide, please order here or contact the Kansas Rural Center at 785-873-3431. A limited number of copies are available for a suggested fee of $25 to help cover printing, shipping and handling costs.