Selling to restaurants can be a great opportunity to expand your farm business, but it can also be a huge commitment of time and energy. Join three chefs that have a wide range of experience working with farms, locally and in other areas of the county, to learn strategies for building and maintaining relationships and communicating with chefs. Walk away better prepared to meet with buyers during the lunchtime Grower-Buyer meeting.

1. Philip Bollhoefer - Executive Sous Chef, Sammons Wing of the
Omni Grove Park Inn
Eddie Hannibal - Glass Onion
Paul Littman - Ivy Creek Family Farm
James Lumley - Vue 1913
The Do’s and Dont’s
of Selling to Restaurants

2. Don’t
Post-Market
Produce

3. Do
Fresh, direct from farm

4. Don’t
Drop-off unlabeled samples
? ? ?

5. Do
Flaunt your Product

6. Don’t
Fall off the radar

7. Do
Be honest, communicate

8. Ivy Creek Family Farm

19. Marketing
Strategies

20. Building
Relationships

21. Pricing and
Production

22. Questions?

23. Grower-Buyer
Meeting
11:15-1:00