1) ATTRA is the national sustainable agriculture information service operated by the National Center for Appropriate Technology through a USDA grant. It provides information to farmers and ranchers but does not endorse any products or individuals.
2) The document discusses strategies for farmers to successfully sell their produce directly to upscale restaurants, using examples from farms around the country. Key factors include quality, consistency, customer service, and building relationships with chefs.
3) Selling directly to restaurants can be lucrative for farmers but requires meeting the demands of chefs in terms of reliable supply, product specifications, and on-time delivery.
This document discusses strategies for farmers to successfully sell produce to upscale restaurants. It profiles several farmers who have found success in this niche market. The key points are:
1) Celebrity chef Odessa Piper of L'Etoile restaurant in Madison, Wisconsin works closely with local farmers to source seasonal ingredients. She advises farmers to communicate professionally and be knowledgeable about industry trends.
2) Farmer Dean Okimoto of Nalo Farms in Hawaii supplies salad greens and herbs to many top restaurants. He cites quality, consistency in delivery, and customer service as the keys to his successful niche marketing approach.
3) The document provides tips for farmers, including developing a "fresh sheet" listing available
The Signature Chefs Auction is a fundraising event held by the March of Dimes featuring food samples prepared by local chef. It will take place on Tuesday, October 6th from 6:30-10:00 pm at the Plaza Hotel in Wausau. There will be a VIP reception from 6:00-6:30 pm prior to the event opening for the general public. The event will include food from local chef, raffles, auctions and dancing.
Local specialty food producers in South Carolina have found success by pursuing their passion for food rather than intentionally going into business. Many owners started small, making products for friends and family, before being encouraged to sell their items more widely. Specialty food sales have grown significantly in recent years, particularly among millennials who want to know the origins of their food. While it requires commitment, specialty food entrepreneurs in South Carolina have benefited from networking opportunities and promoting local products.
Carole Garrigos is seeking a creative and challenging position in hospitality. She has over 25 years of experience in restaurants, food, and catering. Most recently, she worked as a manager and private dining sales coordinator for Mill Valley Kitchen from 2011-2014, where she oversaw operations and events for 20-40 staff daily. She also has experience developing specialty food products as the founder of Posh Foods LLC from 2009-2012 and as the founder and developer of her own catering company, Carmen's Kitchen, since 2000.
This PowerPoint is basically an interview which was conducted to understand a life of an entrepreneur. we took up Chili's and asked various questions that are mentioned in the PPT so develop our thoughts.
After former NBA star Ray Allen and his family embraced Miami, they opened a fast, healthy food restaurant called Grown to address the lack of nutritious options for busy families like theirs. Their son was diagnosed with diabetes as a baby, requiring careful monitoring of his diet. This inspired them to provide organic, local ingredients in a drive-thru setting. After six years of development with help from friends and investors, Grown opened in Miami to offer meals from $4-18 with breakfast, lunch and dinner options tailored for various diets like gluten-free or paleo. It aims to change fast food standards through nutritious yet convenient meals.
2019 Farm to Table Western PA Partnership OpportunitiesMary Hagan
Our partners receive year-round benefits including events and brand exposure on our digital properties. We actively engage the consumer audience by sharing information to make real, local food available to everyone in Western PA.
Family Dollar is a chain of over 6,500 small-format convenience stores located across 44 states that offers quality merchandise at low prices. The company aims to be a compelling place to shop, work, and invest by providing value, convenience, and opportunities to customers, employees, and investors. Family Dollar seeks to serve the needs of families in neighborhoods by offering an easy shopping experience with necessary products at affordable prices close to home.
This document discusses strategies for farmers to successfully sell produce to upscale restaurants. It profiles several farmers who have found success in this niche market. The key points are:
1) Celebrity chef Odessa Piper of L'Etoile restaurant in Madison, Wisconsin works closely with local farmers to source seasonal ingredients. She advises farmers to communicate professionally and be knowledgeable about industry trends.
2) Farmer Dean Okimoto of Nalo Farms in Hawaii supplies salad greens and herbs to many top restaurants. He cites quality, consistency in delivery, and customer service as the keys to his successful niche marketing approach.
3) The document provides tips for farmers, including developing a "fresh sheet" listing available
The Signature Chefs Auction is a fundraising event held by the March of Dimes featuring food samples prepared by local chef. It will take place on Tuesday, October 6th from 6:30-10:00 pm at the Plaza Hotel in Wausau. There will be a VIP reception from 6:00-6:30 pm prior to the event opening for the general public. The event will include food from local chef, raffles, auctions and dancing.
Local specialty food producers in South Carolina have found success by pursuing their passion for food rather than intentionally going into business. Many owners started small, making products for friends and family, before being encouraged to sell their items more widely. Specialty food sales have grown significantly in recent years, particularly among millennials who want to know the origins of their food. While it requires commitment, specialty food entrepreneurs in South Carolina have benefited from networking opportunities and promoting local products.
Carole Garrigos is seeking a creative and challenging position in hospitality. She has over 25 years of experience in restaurants, food, and catering. Most recently, she worked as a manager and private dining sales coordinator for Mill Valley Kitchen from 2011-2014, where she oversaw operations and events for 20-40 staff daily. She also has experience developing specialty food products as the founder of Posh Foods LLC from 2009-2012 and as the founder and developer of her own catering company, Carmen's Kitchen, since 2000.
This PowerPoint is basically an interview which was conducted to understand a life of an entrepreneur. we took up Chili's and asked various questions that are mentioned in the PPT so develop our thoughts.
After former NBA star Ray Allen and his family embraced Miami, they opened a fast, healthy food restaurant called Grown to address the lack of nutritious options for busy families like theirs. Their son was diagnosed with diabetes as a baby, requiring careful monitoring of his diet. This inspired them to provide organic, local ingredients in a drive-thru setting. After six years of development with help from friends and investors, Grown opened in Miami to offer meals from $4-18 with breakfast, lunch and dinner options tailored for various diets like gluten-free or paleo. It aims to change fast food standards through nutritious yet convenient meals.
2019 Farm to Table Western PA Partnership OpportunitiesMary Hagan
Our partners receive year-round benefits including events and brand exposure on our digital properties. We actively engage the consumer audience by sharing information to make real, local food available to everyone in Western PA.
Family Dollar is a chain of over 6,500 small-format convenience stores located across 44 states that offers quality merchandise at low prices. The company aims to be a compelling place to shop, work, and invest by providing value, convenience, and opportunities to customers, employees, and investors. Family Dollar seeks to serve the needs of families in neighborhoods by offering an easy shopping experience with necessary products at affordable prices close to home.
Expand your business_restaurant_catering_presentationronaio
This document provides information on starting and growing a restaurant catering business. Some key points include:
- Catering is a $6-8 billion industry with potential for growth and increased sales and profits for restaurants.
- Creating catering menus that highlight popular and travel-friendly items is important. Portion sizes and pricing packages should also be established.
- Marketing catering services to current and new customers can attract more business without increasing space or staffing. Things like signage, mailers, and menus left with takeout orders can promote catering.
- Proper packaging, serving equipment, food quality and presentation help create a positive customer experience and repeat business. Resources from Gordon Food Service can help restaurants
This document provides information for farmers interested in selling produce to restaurants. It outlines both opportunities and risks of the restaurant market. High-end restaurants with flexible menus may pay close to retail prices for specialty items, while larger restaurants need higher volumes at discounted wholesale prices. The document provides tips for finding restaurants interested in local sourcing, maintaining relationships, planning crops, pricing, delivery logistics, marketing, and getting paid.
Katherine Fikes' portfolio contains her resume, press release, pitch letter, interview transcript, and feature story. Her resume outlines her relevant experience including internships at a PR firm and the OU Foundation as well as leadership roles in her sorority and PRSSA. The press release is about a study on the impact of cell phones in classrooms. The pitch letter is to a journalist about covering the Africa Cup of Nations soccer tournament in South Africa. The interview transcript is about a pet boutique called The Sparkly Spot opened by a couple in Norman, OK. The feature story provides more details about The Sparkly Spot and its owners.
Katherine Fikes' portfolio contains her resume, samples of her work including a press release, pitch letter and feature story, and outlines her experience in public relations, communications, and journalism. She has worked for organizations like the OU Foundation and Chi Omega sorority, and has a BA in Journalism and Mass Communication from the University of Oklahoma. The portfolio demonstrates Fikes' skills and qualifications for a career in public relations, communications or journalism.
Tara Kapany has worked in various customer service and hospitality roles since 2009, including positions as a barista, cashier, caterer, and on-site coordinator for food delivery service ZeroCater. She is currently enrolled at San Francisco State University studying Communication Studies and Marketing. Her resume provides a detailed employment history highlighting her skills in areas such as food preparation, customer service, inventory management, and basic administrative/clerical tasks.
The coffee industry is growing at 5.5% annually and is worth over $100 billion globally. Popular coffee chains include Starbucks, Dunkin Donuts, and Nestle. Coffee sales vary seasonally, with hot drinks selling best in winter and cold drinks in summer. The document outlines strategies for opening a coffee shop in Greensboro, NC, including market research, licensing requirements, staffing, menu pricing, and promotional events. It provides financial data from operating the shop virtually for two days and notes lessons learned.
Jolly's Java and Bakery is a new coffee shop and bakery located in southwest Washington. The owners aim to offer high-quality coffee, espresso, and bakery products at competitive prices to attract customers in the local area. They plan to build a strong customer base through their variety of products and the owners' industry experience. The bakery prepares fresh batches of products throughout the day to ensure availability. JJB expects to be profitable in its first year with predicted revenue of $491,000 and profit of $13,019.
The document summarizes the business plan for Wake Up Cafe, a coffee shop located in Maple Grove, Minnesota. It outlines the location, staffing, grand opening flyer, demographics, competition, products, pricing strategy which adjusted based on weather, placement near Central Park, promotion through social media, graphs of revenue and cups sold vs. weather, customer feedback, and a SWOT analysis. The conclusion states the cafe opened in 2016 and aims to provide delicious coffee and a warm experience for customers.
NOES Coffee House plans to open a cafe serving high quality coffee and pastries near a train station and offices in Mascot, Sydney. The cafe will source coffee beans from Sumatra, Indonesia and offer a variety of pastries and lunch items. NOES aims to attract customers from the local low to middle income demographic with comfortable seating and competitive prices. Financial projections estimate annual sales of $1.21 million and a net profit of $87,220 in the first year of operation.
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, also known as the fifth taste, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Packaged Facts’ new report explores seven different foods and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
This document outlines a communication strategy for Spanish Josh, a new restaurant serving Spanish and Indian cuisine. It begins with an introduction to the brand proposition and target market understanding. It then describes the results of a dipstick survey conducted in Bangalore to understand why customers frequently visit an existing restaurant, Mast Kalandar. The survey found customers appreciate Mast Kalandar's consistent quality, hygiene, and convenient location. The document concludes by recommending Spanish Josh focus its communication on engaging customers at multiple touchpoints from their first visit through return visits using social media, word-of-mouth promotions, and dual positioning to different customer segments.
The document outlines plans for International Chefs Day in 2018. It details two main goals - to empower individual chefs and synchronize efforts nationwide. Chefs are encouraged to participate in activities like outreach cooking events, serving meals, fundraising, and using social media to share stories and raise awareness. Guidelines provide targets for chefs to feed a certain number of people based on their establishment type. Resources like a website, templates, and assistance are available to help chefs organize events. The day aims to have chefs collectively serve 75,000 meals and bring 1,000,000 smiles.
1) The document discusses the trend of restaurants offering multi-ethnic cuisines to cater to increasingly diverse customer bases. As immigration increases in the US, customers with different ethnic backgrounds and food preferences are demanding options that satisfy multiple tastes.
2) Two examples are provided of restaurants adapting to this trend - the African Forest Restaurant in Minnesota which offers African, American, Asian and Caribbean dishes, and Zara Restaurant in Atlanta which provides an international menu in a variety of dining settings.
3) An interview with the owner of African Forest Restaurant reinforces that providing authentic, in-depth representations of different cuisines will be necessary for restaurants to stay competitive as diversity increases. Offering choices that meet the cultural
Why food festivals are essential for restaurants?FellaFeeds
Learn why Restaurants should participate in food festivals and how imperative it is to keep up with the latest trends to thrive in the market with ruthless competition.
Burger Cowboy Business Plan PresentationKat Wilson
As a senior thesis at Ringling College of Art and Design, I created a full business plan for a mobile "slow-food" fast food cart. This presentation is a public supplement to my plan.
South American foods and flavors are ripe with opportunity for the food industry. From now-assimilated foods such as quinoa to still exotic imports such as purple corn or aji amarillo, South American cuisines offer unique flavor, color, nutrition, and culinary potential.
At its best, marketing and promoting international and regional cuisines is neither strictly about tradition nor exactly about fusion. It’s about participating in the evolution of foodways that are “always-already” fused, continuing the intermingling of traditions and cross-cultural influences in the spirit of authenticity rather than under the strict letter of culinary law. Peruvian cuisine, for example, is built up not only from indigenous Andean and colonizing Spanish influences, but also from the history of Chinese and Japanese immigration to Peru, manifested in the Chifa and Nikkei expressions of this nation’s cuisine. Menu and product developers will find success with the right balance of respect for tradition and informed innovation. Much of the motivation for looking at regional Mexican cuisines as well as places further south of the border is to bypass the deracinated and overly Americanized Hispanic foods of a past generation. Instead, we can take American food culture back to the future—not simply back to the past— via authentic Latin American foodways.
Profiles in this issue
Looking forward, what’s the opportunity-scape for South American foods and flavors? This report profiles the following menu and packaged product development opportunities:
• Aji peppers and rocoto see expanded applications in sauces and as ingredients for snacks with a global flair
• Purple corn and purple potato will stake more claim as authentic and healing foods, including for those seeking non-GMO ingredients
• In the wake of quinoa, amaranth and pichuberry will play on texture and flavor attributes, as well as leverage health & wellness, to increase penetration in the specialty and natural market
• Pisco and Caipirinha will draw on perennial interest in international spirits and beverages to foster new mixology and flavoring applications
• South American stews, including Brazil’s Feijoada, have gotten their sea legs in the restaurant circles.
Consumer drivers
With a new front-runner and ambassador in Peruvian cuisine, there’s a lot of momentum behind South American cuisine. Consumers are ready for the exploration of these foods and drinks, and to effectively meet this market opportunity restaurants and food retailers must simultaneously respond to the long-term consumer drivers that are reshaping our food culture:
• Health and wellness
• Food authenticity and integrity
• Artisanal and craft spirit
• Purposeful eating
• Flavor adventure and tourism
This communication launch plan summarizes Gingersnap's opening in Rockford, IL. It outlines the business overview, target audiences including customers, employees and media. Goals are to appeal to all customers through positive feedback and establishing awareness in the area. Strategies include advertising the opening through newspapers, radio, fliers and social media. The plan also details hiring employees and creating recognition through positive reviews. Appendices provide examples of materials like news releases, menus and signage to support the launch.
The document discusses web offset printing. Web offset printing uses a continuous roll of paper fed through the printing press. There are two methods of drying - heat set uses forced air heating to dry ink rapidly, while cold set relies on natural evaporation and absorption to dry ink more slowly. The document focuses on web offset printing, describing characteristics like high printing speeds up to 900 meters per minute and applications including books, magazines, newspapers, and catalogs.
Farmscaping to Enhance Biological Control Gardening
This document provides information on farmscaping techniques to enhance biological pest control through increasing biodiversity on farms. It discusses how beneficial organisms can be considered "mini-livestock" that require adequate food sources like nectar, pollen, and other insects to thrive. Effective farmscaping requires identifying plants and practices that best support beneficial insect populations over pest populations. Key considerations in developing a farmscaping plan include understanding the ecology of target pests and beneficials, timing of pest and beneficial life cycles, and identifying strategies to augment beneficial habitat and reduce pest habitat through practices like insectary plantings, hedgerows, and trap crops. The appendices provide lists of plants and examples that can be used in a farm
Adding Value to Farm Products: An OverviewGardening
This document discusses adding value to farm products through various means of processing and marketing. It distinguishes between capturing value through commodity processing and creating value through unique products and experiences. Starting a food business offers opportunities in specialty and niche markets but faces challenges from regulations and a competitive industry. Non-food options for adding value include crafts, entertainment, and producer cooperatives for energy and fiber. Success requires marketing skills, risk management, and adequate capital and expertise.
Expand your business_restaurant_catering_presentationronaio
This document provides information on starting and growing a restaurant catering business. Some key points include:
- Catering is a $6-8 billion industry with potential for growth and increased sales and profits for restaurants.
- Creating catering menus that highlight popular and travel-friendly items is important. Portion sizes and pricing packages should also be established.
- Marketing catering services to current and new customers can attract more business without increasing space or staffing. Things like signage, mailers, and menus left with takeout orders can promote catering.
- Proper packaging, serving equipment, food quality and presentation help create a positive customer experience and repeat business. Resources from Gordon Food Service can help restaurants
This document provides information for farmers interested in selling produce to restaurants. It outlines both opportunities and risks of the restaurant market. High-end restaurants with flexible menus may pay close to retail prices for specialty items, while larger restaurants need higher volumes at discounted wholesale prices. The document provides tips for finding restaurants interested in local sourcing, maintaining relationships, planning crops, pricing, delivery logistics, marketing, and getting paid.
Katherine Fikes' portfolio contains her resume, press release, pitch letter, interview transcript, and feature story. Her resume outlines her relevant experience including internships at a PR firm and the OU Foundation as well as leadership roles in her sorority and PRSSA. The press release is about a study on the impact of cell phones in classrooms. The pitch letter is to a journalist about covering the Africa Cup of Nations soccer tournament in South Africa. The interview transcript is about a pet boutique called The Sparkly Spot opened by a couple in Norman, OK. The feature story provides more details about The Sparkly Spot and its owners.
Katherine Fikes' portfolio contains her resume, samples of her work including a press release, pitch letter and feature story, and outlines her experience in public relations, communications, and journalism. She has worked for organizations like the OU Foundation and Chi Omega sorority, and has a BA in Journalism and Mass Communication from the University of Oklahoma. The portfolio demonstrates Fikes' skills and qualifications for a career in public relations, communications or journalism.
Tara Kapany has worked in various customer service and hospitality roles since 2009, including positions as a barista, cashier, caterer, and on-site coordinator for food delivery service ZeroCater. She is currently enrolled at San Francisco State University studying Communication Studies and Marketing. Her resume provides a detailed employment history highlighting her skills in areas such as food preparation, customer service, inventory management, and basic administrative/clerical tasks.
The coffee industry is growing at 5.5% annually and is worth over $100 billion globally. Popular coffee chains include Starbucks, Dunkin Donuts, and Nestle. Coffee sales vary seasonally, with hot drinks selling best in winter and cold drinks in summer. The document outlines strategies for opening a coffee shop in Greensboro, NC, including market research, licensing requirements, staffing, menu pricing, and promotional events. It provides financial data from operating the shop virtually for two days and notes lessons learned.
Jolly's Java and Bakery is a new coffee shop and bakery located in southwest Washington. The owners aim to offer high-quality coffee, espresso, and bakery products at competitive prices to attract customers in the local area. They plan to build a strong customer base through their variety of products and the owners' industry experience. The bakery prepares fresh batches of products throughout the day to ensure availability. JJB expects to be profitable in its first year with predicted revenue of $491,000 and profit of $13,019.
The document summarizes the business plan for Wake Up Cafe, a coffee shop located in Maple Grove, Minnesota. It outlines the location, staffing, grand opening flyer, demographics, competition, products, pricing strategy which adjusted based on weather, placement near Central Park, promotion through social media, graphs of revenue and cups sold vs. weather, customer feedback, and a SWOT analysis. The conclusion states the cafe opened in 2016 and aims to provide delicious coffee and a warm experience for customers.
NOES Coffee House plans to open a cafe serving high quality coffee and pastries near a train station and offices in Mascot, Sydney. The cafe will source coffee beans from Sumatra, Indonesia and offer a variety of pastries and lunch items. NOES aims to attract customers from the local low to middle income demographic with comfortable seating and competitive prices. Financial projections estimate annual sales of $1.21 million and a net profit of $87,220 in the first year of operation.
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, also known as the fifth taste, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Packaged Facts’ new report explores seven different foods and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
This document outlines a communication strategy for Spanish Josh, a new restaurant serving Spanish and Indian cuisine. It begins with an introduction to the brand proposition and target market understanding. It then describes the results of a dipstick survey conducted in Bangalore to understand why customers frequently visit an existing restaurant, Mast Kalandar. The survey found customers appreciate Mast Kalandar's consistent quality, hygiene, and convenient location. The document concludes by recommending Spanish Josh focus its communication on engaging customers at multiple touchpoints from their first visit through return visits using social media, word-of-mouth promotions, and dual positioning to different customer segments.
The document outlines plans for International Chefs Day in 2018. It details two main goals - to empower individual chefs and synchronize efforts nationwide. Chefs are encouraged to participate in activities like outreach cooking events, serving meals, fundraising, and using social media to share stories and raise awareness. Guidelines provide targets for chefs to feed a certain number of people based on their establishment type. Resources like a website, templates, and assistance are available to help chefs organize events. The day aims to have chefs collectively serve 75,000 meals and bring 1,000,000 smiles.
1) The document discusses the trend of restaurants offering multi-ethnic cuisines to cater to increasingly diverse customer bases. As immigration increases in the US, customers with different ethnic backgrounds and food preferences are demanding options that satisfy multiple tastes.
2) Two examples are provided of restaurants adapting to this trend - the African Forest Restaurant in Minnesota which offers African, American, Asian and Caribbean dishes, and Zara Restaurant in Atlanta which provides an international menu in a variety of dining settings.
3) An interview with the owner of African Forest Restaurant reinforces that providing authentic, in-depth representations of different cuisines will be necessary for restaurants to stay competitive as diversity increases. Offering choices that meet the cultural
Why food festivals are essential for restaurants?FellaFeeds
Learn why Restaurants should participate in food festivals and how imperative it is to keep up with the latest trends to thrive in the market with ruthless competition.
Burger Cowboy Business Plan PresentationKat Wilson
As a senior thesis at Ringling College of Art and Design, I created a full business plan for a mobile "slow-food" fast food cart. This presentation is a public supplement to my plan.
South American foods and flavors are ripe with opportunity for the food industry. From now-assimilated foods such as quinoa to still exotic imports such as purple corn or aji amarillo, South American cuisines offer unique flavor, color, nutrition, and culinary potential.
At its best, marketing and promoting international and regional cuisines is neither strictly about tradition nor exactly about fusion. It’s about participating in the evolution of foodways that are “always-already” fused, continuing the intermingling of traditions and cross-cultural influences in the spirit of authenticity rather than under the strict letter of culinary law. Peruvian cuisine, for example, is built up not only from indigenous Andean and colonizing Spanish influences, but also from the history of Chinese and Japanese immigration to Peru, manifested in the Chifa and Nikkei expressions of this nation’s cuisine. Menu and product developers will find success with the right balance of respect for tradition and informed innovation. Much of the motivation for looking at regional Mexican cuisines as well as places further south of the border is to bypass the deracinated and overly Americanized Hispanic foods of a past generation. Instead, we can take American food culture back to the future—not simply back to the past— via authentic Latin American foodways.
Profiles in this issue
Looking forward, what’s the opportunity-scape for South American foods and flavors? This report profiles the following menu and packaged product development opportunities:
• Aji peppers and rocoto see expanded applications in sauces and as ingredients for snacks with a global flair
• Purple corn and purple potato will stake more claim as authentic and healing foods, including for those seeking non-GMO ingredients
• In the wake of quinoa, amaranth and pichuberry will play on texture and flavor attributes, as well as leverage health & wellness, to increase penetration in the specialty and natural market
• Pisco and Caipirinha will draw on perennial interest in international spirits and beverages to foster new mixology and flavoring applications
• South American stews, including Brazil’s Feijoada, have gotten their sea legs in the restaurant circles.
Consumer drivers
With a new front-runner and ambassador in Peruvian cuisine, there’s a lot of momentum behind South American cuisine. Consumers are ready for the exploration of these foods and drinks, and to effectively meet this market opportunity restaurants and food retailers must simultaneously respond to the long-term consumer drivers that are reshaping our food culture:
• Health and wellness
• Food authenticity and integrity
• Artisanal and craft spirit
• Purposeful eating
• Flavor adventure and tourism
This communication launch plan summarizes Gingersnap's opening in Rockford, IL. It outlines the business overview, target audiences including customers, employees and media. Goals are to appeal to all customers through positive feedback and establishing awareness in the area. Strategies include advertising the opening through newspapers, radio, fliers and social media. The plan also details hiring employees and creating recognition through positive reviews. Appendices provide examples of materials like news releases, menus and signage to support the launch.
The document discusses web offset printing. Web offset printing uses a continuous roll of paper fed through the printing press. There are two methods of drying - heat set uses forced air heating to dry ink rapidly, while cold set relies on natural evaporation and absorption to dry ink more slowly. The document focuses on web offset printing, describing characteristics like high printing speeds up to 900 meters per minute and applications including books, magazines, newspapers, and catalogs.
Farmscaping to Enhance Biological Control Gardening
This document provides information on farmscaping techniques to enhance biological pest control through increasing biodiversity on farms. It discusses how beneficial organisms can be considered "mini-livestock" that require adequate food sources like nectar, pollen, and other insects to thrive. Effective farmscaping requires identifying plants and practices that best support beneficial insect populations over pest populations. Key considerations in developing a farmscaping plan include understanding the ecology of target pests and beneficials, timing of pest and beneficial life cycles, and identifying strategies to augment beneficial habitat and reduce pest habitat through practices like insectary plantings, hedgerows, and trap crops. The appendices provide lists of plants and examples that can be used in a farm
Adding Value to Farm Products: An OverviewGardening
This document discusses adding value to farm products through various means of processing and marketing. It distinguishes between capturing value through commodity processing and creating value through unique products and experiences. Starting a food business offers opportunities in specialty and niche markets but faces challenges from regulations and a competitive industry. Non-food options for adding value include crafts, entertainment, and producer cooperatives for energy and fiber. Success requires marketing skills, risk management, and adequate capital and expertise.
This document discusses the use of draft animals as an alternative to tractors on farms. It describes horses, mules, and oxen as potential draft animals, noting their strengths and uses. Horses are preferred for their power and durability in fieldwork. Mules are strong but stubborn. Oxen can pull heavy loads but are slower. Using multiple animals hitched together provides flexibility to scale power needs. Draft animals can perform many farm tasks, from tillage to harvesting, either with traditional implements or modern small-scale equipment adapted for animal power.
Resource Guide to Organic and Sustainable Vegetable ProductionGardening
This document provides a summary of print and online resources for organic and sustainable vegetable production. It begins by introducing the concepts of sustainable and organic vegetable production. The bulk of the document then lists and briefly describes important books on the subject, organized by topic. These include comprehensive guides to sustainable vegetable production, organic market gardening techniques, biointensive growing methods, and standard textbooks on commercial vegetable production. The document also provides links to related ATTRA publications and websites with further information. Overall, it serves as a guide to high-quality literature resources for farmers and others interested in organic and sustainable vegetable production.
This document discusses how a media product uses, develops, and challenges conventions of real music magazines.
It summarizes how the front cover uses conventions like colors and puffs seen in rock magazines to attract its target audience. It challenges conventions by placing the band image overlapping the masthead.
The contents pages follow conventions like a column layout but develop them by adding page numbers to images and offering a free gift to subscribers.
Double page spreads generally show rock stars seriously but this challenges that by using a candid, smiling image of the band. It develops conventions by incorporating quotes into the title and using a column layout for the article text.
NCAT's Organic Crops Workbook: A Guide to Sustainable and Allowed PracticesGardening
NCAT's Organic Crops Workbook is designed to help organic and transitional producers understand and navigate the USDA's National Organic Program regulations. It addresses many allowed practices under the standards, with an emphasis on sustainable farming strategies. The workbook was developed with input from organic stakeholders and inspectors to be a comprehensive guide covering all aspects of organic inspection. It is intended to be especially useful for farmers starting the conversion process or in the early years of organic production.
Pv day frankfurt june 2015 zittartz presentationpharmasol
Medical Devices and Pharmaceutical products have long been separate worlds with distinct regulations.
Advances in technology continue to create new opportunities by merging devices with drugs or biologics to provide previously impossible benefits to patients. As these combination products involve components that are normally regulated under different types of regulatory authorities, they raise several challenges to traditional pharmaceutical companies, not previously exposed to Device regulations.
Compared to drug regulations, device regulations are more diverse depending on the classification of the device. But the safety of Medical Devices has recently become the focus of regulatory activities in Europe following the scandal about industrial silicone breast implants in France, leading to changes in regulations that follow pharmacovigilance principles.
In this presentation Dr Marc Zittartz, Chief Quality Officer at pharmasol, provides an overview on drug-device combinations, the recent regulatory developments, and how this affects the traditional pharmacovigilance activities of pharmaceutical companies.
This summary provides an overview of the document:
1) The document is a guide for those interested in starting a commercial dairy goat operation, discussing major considerations like labor, marketing, processing, regulations, and budgeting.
2) It emphasizes that dairy goat production requires significant labor and commitment of time, with estimates ranging from 13-35 hours of work per goat per year depending on herd size and operations. Reliable labor is critical.
3) Reliable markets must also be identified in advance, such as contracts with processors, sales of fluid milk, or value-added products. Processor capacity and legal regulations vary significantly by location.
4) The guide provides information on selecting goat breeds,
St Petersburg Gimnazia 67 held a photography competition for students who went on an educational trip to Ireland in March 2014. The competition focused on landscape photos taken during the trip without people. Students greatly enjoyed experiencing Irish culture and hospitality while staying with families. The cultural exchange allowed students to widen their horizons through opening borders between Russia and Ireland. The photos were judged by Irish representatives, with several students winning prizes for best capturing landscape moments.
ATTRA is the national sustainable agriculture information center operated by the USDA. It is located in Fayetteville, Arkansas and provides information to requests via their toll-free number. The document discusses research that has been done on using baking soda as an organic fungicide. It has been shown to control powdery mildew and other fungal diseases on various plants when applied as a spray. Various concentrations of baking soda alone or mixed with other ingredients like horticultural oil have proved effective. Based on this research, some commercial baking soda products are now available for use as organic fungicides.
Scheduling Vegetable Plantings for Continuous HarvestGardening
This document provides guidance for market gardeners on scheduling vegetable plantings for continuous harvest throughout the growing season. It recommends keeping production records from previous years and consulting with other local growers to determine appropriate planting dates, number of days to harvest, and length of harvest periods. Weather, variety selection, soil temperature, and pests can impact these timing factors. The publication provides a soil temperature chart and succession planting chart template to help gardeners plan sequential plantings of different crops for an extended harvest.
Self Watering Container Gardens for Drought GardeningGardening
This document provides instructions for creating a self-watering container using two 20-liter buckets. The container is made by drilling holes in one bucket to use as an inner pot within the other bucket. A small plastic pot is secured in the bottom of the inner bucket to hold the plant. A plastic tube inserted down the center fills the space between the buckets with water. Following 12 steps allows one to assemble the container cheaply and easily for growing tomatoes, peppers or eggplants with less frequent watering needs. Though smaller than other self-watering designs, these buckets are quicker to build and can be moved easily while full of water and soil.
Veterinary healthcare, specifically laboratory diagnostics, is growing year on
year even in a down economy as result of increased pet ownership and increased spending on vet care.a
Servicing many of these needs are veterinary laboratories that rely on accurate and precise diagnostic testing. Meditech Veterinary is committed to providing a variety of veterinary immunoassays to serve this need. With thyroid disease accounting for the most common endocrine disorder in both dogs and cats, ensuring that the animals are diagnosed properly with the most reliable assays is critical.
This document provides a summary of organic production and marketing of pumpkins and winter squash. It discusses the different types of cucurbits classified as pumpkins or winter squash, including varieties suited for culinary or ornamental purposes. Production information covers planting, soil management, weed control, and management of pests and diseases. Marketing considerations include varieties for different end uses as well as on-farm marketing of ornamental varieties.
Keys to Success in Value-Added AgricultureGardening
This document discusses keys to success for farmers who add value to their products. It summarizes interviews with 14 farmers. The keys include:
1) Producing high quality products and keeping good records to track costs and profits.
2) Planning and evaluating business practices to find more efficient ways to increase profits by cutting costs or adding value through niche products.
3) Showing perseverance and focusing on developing a competitive advantage like unique products, local sourcing, or telling their farm's story.
4) Building long-term relationships with customers to develop sustainable profits.
Pesticides are Hurting Your Child’s EducationGardening
Pesticides are linked to lower performance in schools in 3 ways:
1. Prenatal exposure to pesticides can lead to poorer motor development in children by age 2.
2. Exposure to organophosphate pesticides is linked to lower IQs in young children, resulting in 17 million lost IQ points.
3. Studies link pesticide exposure to higher rates of ADHD diagnoses in children. Reducing pesticide exposure through an organic diet can lower levels by 90%.
This document discusses organic herb production in the United States. It provides an overview of research into organic herb production, including projects funded by USDA SARE grants. It also summarizes regulations for organic certification and highlights some of the challenges for beginning organic herb producers, such as the years of experience needed to successfully grow and market herb crops.
Organic Poultry Production in the United StatesGardening
This document provides guidance on organic poultry production standards in the United States according to the USDA National Organic Program. It summarizes requirements for housing and living conditions including outdoor access, health practices using preventative care and natural treatments, feed standards for certified organic feed, and processing standards for organic meat and eggs. The goal of organic poultry production is to support bird health and welfare through humane living conditions while avoiding synthetic chemicals and following strict standards for an organic certification.
This document discusses strategies for farmers to successfully sell their products to upscale restaurants. It profiles several farmers who have found success in this niche market. The key points are:
1) Upscale chefs are interested in purchasing local, seasonal products for quality, freshness, and customer demand. Farmers need to build relationships with chefs by providing samples, recipes, and information on availability.
2) A chef from a renowned Wisconsin restaurant advises farmers to be professional and knowledgeable about trends when interacting with chefs.
3) A farmer in Hawaii has built a successful business supplying salad greens and herbs to top restaurants by ensuring top quality, consistency in delivery, and excellent customer service. Maintaining consistency is
Introduction
Demand for local food and other local farm products is ever rising ˑ , but consumers continue to value the convenience of purchasing groceries from a single, central location with regular, year-round accessibility. Stocking grocery stores with local food and farm products can be a win-win-win solution for grocers, consumers and farmers alike .
Marketing locally produced items allows community grocers to build on the value of their unique place-based brand in a way that large national chains cannot. Just like the broader term “Made in the USA,” products branded “local” express solidarity with other area businesses. Customers find value in the sense of connection that derives from knowing where products come from, and that their purchases help support the regional economy. A strong, loyal customer base can develop from championing locally produced products in grocery stores.
This guide, written by the Kansas Rural Center in collaboration with other partners of the Rural Grocery Initiative, is designed to support grocers interested in tapping into the local foods market for the benefit of their businesses and their communities. The pages that follow outline the benefits and challenges of buying and selling local food and farm products, and offer practical strategies and resources to support farm-to-grocer success.
The email offers an exclusive tour and interview for a magazine about the farm-to-table movement at Crimson Tavern restaurant. The chef harvests ingredients daily from the restaurant's 2,500 square foot garden, and the menu only uses locally sourced or garden-grown ingredients. The movement has grown in popularity as consumers focus on health, sustainability, and locally sourced food. Crimson Tavern fully embraces farm-to-table dining by sourcing all ingredients locally or from their garden.
For the past 5 years, the National Restaurant Association has highlighted the local food movement as one of its top 10 trends. The concept has been gradually embraced by culturally-conscious restaurants far and wide, and its momentum is only growing.
The document provides information for farmers looking to start or expand agritourism ventures on their farms. It discusses national trends in agritourism, common agritourism activities, goals for the workshop, marketing to customers, visitor experiences, and considerations for scaling up operations. The workshop aims to help farmers improve marketing, visitor experiences, and profitability through agritourism.
Rolling Greens is a proposed salad food truck business that aims to serve the underserved healthy food market in Rochester, NY. The document provides an overview of the salad food truck industry and market opportunity. It outlines the business model, financial projections, and marketing plan for Rolling Greens. The financial projections estimate the business will be profitable within 2 years with annual sales reaching over $360,000 by the third year of operation. The marketing plan details strategies to build awareness and attract the target audience of health conscious individuals through digital, event, and campus marketing.
This document provides details about an upcoming event called r e v e l on May 18th. It includes:
- An upcoming menu that features locally sourced ingredients like pea and chiltepin soup, stuffed squash blossoms, and three-way asparagus salad.
- Information that local breweries and distilleries will provide drinks and there will be live music and art.
- The event aims to connect local producers and consumers while highlighting nutritious preparations of local ingredients. It is organized by Kassie Killebrew to support the local food economy and foster relationships between farmers and restaurants.
Cover 3 is a fine dining establishment with locations in Austin and San Antonio, Texas. It combines outstanding food and drink with a love of sports. This document outlines Cover 3's situation analysis, target consumer research, and marketing and media objectives and plan to increase sales and brand awareness over the next 9 months. The objectives include increasing return customers, alcohol sales, and average spending per person. The media plan allocates a $72,000 budget across social media, print, and radio advertising. Key tactics include sports-themed social media posts, print ads in local newspapers, and radio ads targeting commuters.
Nena's Mexican Restaurant is opening a new location in Lodi, CA and is launching a public relations campaign to build awareness and attract customers. The campaign will highlight the restaurant's quality food, outstanding service, and affordable prices. The goal is to reach maximum nightly seating capacity to generate over $400,000 in annual profits. Key elements of the campaign include developing a website and brochures, conducting media interviews, and using social media to promote the grand opening. The campaign aims to establish Nena's as the premier Mexican restaurant in Lodi and differentiate it from local competitors.
2015 Business of Farming Conference: Connecting with Communityasapconnections
Connecting with Community
Hear how two farmers and one farmer cooperative have connected with community through events, on-farm stores, cooking classes, farm tours, children’s activities and more. Learn why the farmers include a community focus in their business plan and how the activities contribute to their bottom line and their quality of life.
This business plan proposes opening Naomi's Diner, a restaurant serving affordable, home-cooked meals using local ingredients in Sacramento, California. The founder has years of experience in food service and wants to provide healthy, family-friendly options for working families on a budget. The plan outlines goals such as maintaining low overhead costs to keep prices low, obtaining proper permits and training, and donating meals weekly to the local indigent population. Market research found competition from other affordable, local restaurants but identified a target customer base as residents, professors and students near Sacramento City College. Financial projections estimate breaking even within two years and becoming profitable in year three.
10 exciting dining trends to be served up in 2018DG Consulting
From the evolution of vegetable dishes and a new focus on botanicals, to a deeper need for personalised customer interactions and ownership of ethical responsibilities – here are 10 Dining and Drink Trends Expected to Make an Impact in 2018
This document provides strategies for direct marketing to customers using locally-sourced ingredients. It discusses researching customer preferences for local products and transparency. Segmenting the market into specific groups like parents of local school children or hospital workers is recommended. Storytelling and engaging customers through experiences on the farm can increase loyalty. Maintaining an online presence and small advertisements can help spread word of mouth. Earned media coverage and keeping detailed customer lists are also suggested.
This document summarizes information about a sweet bean product called "Dolce" created by five students. It describes Dolce as a 100% natural and nutritious product with an exquisite flavor. The document outlines the product's health benefits, marketing strategies, production details, costs, and management considerations. It aims to establish the company producing Dolce as a recognized national and international brand through innovation and high quality.
4 eric michielssen; restaurant workshop use thistinadora
This document provides tips for small organic farms to market and sell their products to local small stores and restaurants. It recommends farms get to know their business and seasonal products, then introduce themselves to potential buyers with a letter highlighting their farm story and sustainability practices. When meeting with chefs, farms should understand the chef's needs and menu, discuss seasonal products, and build relationships by answering questions about quality, pricing, and delivery logistics to establish an ongoing business partnership. The key is for farms to find chefs who share their values of local, organic, and seasonal ingredients.
An in depth look of the creation and implementation of Cooking Matters Colorado's new Internship Program, designed and created by Summer Borowski and Miranda Needles
The document discusses the duties, work environment, training requirements, career prospects, pay, and qualities needed for a bartending job. Bartenders prepare and serve alcoholic drinks, interact with customers, and keep the bar clean and organized. While no formal education is required, bartenders typically receive certification in alcohol management through training classes.
For 2009, Pavone creating a food trends presentation based on research we conducted with our contacts throughout the industry. This is that specific presentation. If you are interested in seeing our 2010 Food Trends presentation, please contact us.
The document provides an overview and analysis of Applebee's restaurant chain. It discusses Applebee's history, founding in 1980, expansion internationally in 2000, and current operations in 49 US states and 16 countries. Applebee's target market is middle-class families with annual incomes between $30,000-$60,000. The document also includes a detailed SWOT analysis and marketing program overview covering Applebee's products, pricing, and packaging compared to competitors like TGI Fridays, Chili's, and Ruby Tuesday's.
Este documento contiene una lista de más de 50 libros en español relacionados con la agricultura ecológica, orgánica y sostenible. Incluye títulos como "25 años de agricultura orgánica: Una experiencia en el archipiélago de Chiloé", "Abonos, lombricultura y compostaje" y "Agricultura ecológica: Manual y guía didáctica". Para cada libro se proporciona el autor, enlace a Google Books y otros sitios web para encontrar y comprar el libro.
City Farming, Backyard Farming & Urban FarmingGardening
The document provides a collection of links to resources about city farming, urban agriculture, and urban forestry. It includes links to articles, manuals, books, and websites on topics such as urban farming systems, the economic and social impacts of urban agriculture and forestry, policy issues around urban natural resource use, and case studies of specific city farming programs from locations around the world. The links provide research and information for those interested in learning about approaches to integrating food production and natural resource management into urban and peri-urban areas.
Edible Schoolyards & Gardening with ChildrenGardening
The document provides links to numerous books about establishing and maintaining edible schoolyard gardens to teach students about healthy eating and nutrition. Some of the books discuss the origins and philosophy of the edible schoolyard movement started by Alice Waters, while others provide practical guidance on creating gardens and incorporating them into lesson plans and classroom activities. The books cover topics like designing organic gardens, engaging young children in gardening, integrating gardens into the school curriculum, and using gardens to promote healthy, sustainable food practices.
This document provides information on companion planting and polyculture gardening techniques. It discusses the traditional Native American "Three Sisters" companion planting of corn, beans, and squash. It explains how these three plants benefit each other. The document then discusses other benefits of companion planting such as attracting beneficial insects, decreasing disease and pests, and increasing yields. It describes polyculture gardening, which involves planting many different crops together to increase biodiversity. Examples of successful companion planting and polyculture projects in Africa and South America are also discussed.
The document provides links to free manuals, books, and resources about organic gardening and farming techniques, including companion planting, rainwater harvesting, green roofs, solar energy, volunteering on organic farms in Europe, and development projects related to eco-friendly topics like coffee, solar energy, and helping address hunger. It encourages using these free resources to boost garden yields, learn organic composting and recycling, understand issues around pesticides, and explore volunteering and training opportunities in sustainable agriculture and energy.
This document provides information about edible landscaping and lists many books on the topic. It begins by noting that some web browser links may not work properly with Microsoft Internet Explorer and recommends alternative browsers. It then provides a long list of book titles and links related to edible landscaping, food gardens, edible plants and flowers, landscaping with fruits and vegetables, and using edible plants in landscape design. The document resources cover topics like growing, cooking with, and designing with edible flowers, fruits, vegetables and other edible plants.
This document contains over 100 links to publications, newsletters, fact sheets, and other resources related to xeriscape gardening and landscaping. The resources cover topics like the 7 stages of successful xeriscaping, water conservation tips, recommended plant lists for various regions, and more. The document provides a comprehensive list of informational materials on designing, installing, and maintaining water-efficient landscapes.
This document provides links to books and resources about keeping chickens and using chicken manure in organic gardening. It includes over 50 book listings with titles, authors and links to library catalogs and book retailers. It also provides additional links to information on topics like composting, soil health, rainwater harvesting, and organic gardening techniques.
This document provides summaries of and links to numerous books and resources about urban beekeeping and beekeeping topics. It begins by noting some browser compatibility issues and then lists over 50 books on topics like urban beekeeping, top-bar beekeeping, natural beekeeping approaches, mason bees, and bee health. Links are provided to purchase or borrow each book from various sources.
Garden Wicking Beds = Water Wise GardeningGardening
Wicking beds are a high-yield, water-efficient gardening system that works well for Perth's sandy soils and dry climate. They consist of a garden bed with a water-holding reservoir directly underneath. Water and nutrients that drain below the plant roots are absorbed back up by capillary action and evaporation. This keeps the soil moist with minimal water waste. DIY wicking beds can be made from materials like bathtubs, barrels or plastic-lined garden beds filled with a porous material like broken bricks to hold water in the reservoir space beneath the plants. Wicking beds require less watering and fertilizer than traditional gardens while providing high and reliable yields, making them a sustainable option for urban food growing.
The author has been experimenting with and refining sustainable wicking worm beds over the past year. They have found that the beds use little water while maintaining moist soil conditions suitable for growing vegetables and supporting a thriving worm farm. The largest bed described is 2700mm by 1650mm by 600mm deep. It incorporates a worm farm to naturally fertilize the soil and minimize the need for external inputs. The author aims to replace their conventional garden beds with larger wicking worm beds that are self-sustaining ecosystems.
A Brief Overview of Nutrient Cycling in PasturesGardening
This document provides an overview of nutrient cycling in pastures through three key components: soil organisms, pasture plants, and grazing livestock. It describes how nutrients cycle naturally through the soil-plant-animal system when pastures are well-managed. Soil organisms like bacteria, fungi and earthworms break down organic matter and release nutrients in forms available to pasture plants. Plants take up nutrients from the soil and fix nitrogen in the case of legumes. Grazing livestock consume nutrients from forage but most are returned to the pasture through manure and urine, completing the nutrient cycle. Proper management, like rotational grazing and soil testing, can enhance this natural cycling of nutrients in pasture systems.
Adding Value through Sustainable Agriculture EntrepreneurshipGardening
The document provides resources for farmers and entrepreneurs in sustainable agriculture to develop value-added agricultural enterprises. It includes national and regional organizations, financing options, training programs, consultants, and books and websites that provide information on business skills, planning, marketing, financing, and managing agricultural ventures. A special section focuses on resources available in Southern states. The overall goal is to help farmers transition from traditional to sustainable agriculture and strengthen rural communities through entrepreneurship.
Agricultural Business Planning Templates and ResourcesGardening
This document provides resources for agricultural business planning, including templates, publications, and sources of assistance. It lists websites with business planning templates for various agricultural enterprises like chicken, dairy, and greenhouse operations. It also identifies publications from ATTRA and other organizations that can help with feasibility assessment and organic enterprise budgeting. Sources of personal assistance include SCORE and Small Business Development Centers. Software options for developing business plans include FINPACK and Business Plan Pro. Training courses are also identified.
Agriculture, Climate Change and Carbon SequestrationGardening
The document discusses how climate change influences agriculture and how agriculture influences climate change. It states that the Earth's average temperature has increased 1.3 degrees Fahrenheit over the past century and is projected to increase by 3.2 to 7.2 degrees this century. These increases could lengthen growing seasons but also increase drought risks. The document then outlines how agricultural practices like fertilizer use and livestock emissions contribute to greenhouse gas emissions, but that carbon can also be sequestered in soils through certain farming techniques.
This document provides an overview of agroforestry, which integrates trees and shrubs with crops and livestock to create multiple economic and environmental benefits. It describes common agroforestry practices including alleycropping, silvopasture, windbreaks, riparian buffer strips, and forest farming. While agroforestry systems offer advantages, they also involve complex interactions that require careful planning and management. The document provides examples of agroforestry operations and discusses marketing considerations for agroforestry products.
This document provides an overview of considerations for selecting, cultivating, and marketing alternative agronomic crops. It discusses inventorying farm resources to determine suitable alternative crops. Several categories of alternative crops are listed, including cereals, legumes, and oilseeds. Developing new crops requires research into cultivar collection, breeding, production practices, and markets. Resources for information on alternative crop research and production include various state universities and USDA groups. Marketing alternative crops requires exploring demand, competition, and potential markets.
ATTRA is the national sustainable agriculture information center operated by the USDA. It is located in Fayetteville, Arkansas and provides information to farmers and the public about sustainable and organic farming practices. This document discusses alternative control methods for johnsongrass, an invasive weed. It describes cultural, mechanical, and chemical strategies for managing johnsongrass populations, including crop rotation, tillage, mowing, grazing, and selective application of the herbicide Roundup. Maintaining the growth of johnsongrass to prevent root and rhizome development is an important component of effective control strategies.
This document provides information about native bees and their importance as crop pollinators. It discusses the biology and nesting habits of native bees, how to assess and improve habitat for native bees on farms, and specific practices like providing alternative forage sources and creating artificial nest sites to support native bee populations. The case study of Gardens of Goodness Farm illustrates how diversifying plantings, tolerating weeds, and reducing pesticide use has created an abundant population of native bees that pollinate the farm's wide variety of crops.
Alternative Poultry Production Systems and Outdoor AccessGardening
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms for those who already suffer from conditions like anxiety and depression.
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
Reimagining Your Library Space: How to Increase the Vibes in Your Library No ...Diana Rendina
Librarians are leading the way in creating future-ready citizens – now we need to update our spaces to match. In this session, attendees will get inspiration for transforming their library spaces. You’ll learn how to survey students and patrons, create a focus group, and use design thinking to brainstorm ideas for your space. We’ll discuss budget friendly ways to change your space as well as how to find funding. No matter where you’re at, you’ll find ideas for reimagining your space in this session.
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
2. PAGE 2 // SELLING TO RESTAURANTS
Chef Holds Farmers
in High Esteem
By Lynn Byczynski, in Growing for Market, March 2003.(2)
Odessa Piper is a frequent visitor to the Dane County Farmers’ Market in
Madison, Wisconsin, where she makes purchases for her famous restaurant,
L’Etoile.
One of America’s most celebrated women chefs, Odessa Piper has built
her reputation and her restaurant business on the concept of using seasonal,
local food. She was honored in 2001 as the James Beard Foundation’s Best
Chef–Midwest.
The menu at L’Etoile changes about every three weeks. At the top of
her menu are the names of the farms that have contributed to that season’s
dishes.
Kay Jensen and Paul Ehrhardt of JenEhr Family Farm say Odessa has
helped them be better farmers.
“Working with Odessa has been not only a pleasure but a wonderful op-
portunity for us to learn,” Kay says. “She is very particular about what she
wants and how she wants things, which has helped us understand produc-
tion from a chef’s perspective. She’s also been most gracious about letting
me come into the kitchen and help for a half a day whenever I’ve asked.
You certainly have a different perspective on your picking and packing once
you’ve worked on the product in the kitchen.
“She does an exemplary job of creating beautiful meals with our local
products. And in the process, she’s really created a partnership with the
area farmers, working together to bring nutritious, high quality and good
tasting food to the region.”
Odessa’s advice to farmers who would like to sell to upscale restaurants
is to not be intimidated.
“Farmers should not be afraid of coming across as businesslike and com-
petent. They should not be afraid to show that side to their counterparts in
the restaurant business. Farmers need to be current on the trends.”
She recommends reading Food Arts, a glossy magazine that is free to culi-
nary professionals; you can try to sign up for a free subscription on the Web
site, <www.foodarts.com>. She advises farmers to FAX or e-mail chefs a
weekly “fresh sheet” of what’s available.
“Make it clear what it is, how you pack it, and how much you are charg-
ing,” she says. “Deliver when you say you will. Have a good phone system,
have a cell phone, call us back. Don’t be afraid to be savvy, smart, and ef-
fective.”
For more information about L’Etoile and Odessa Piper, visit <www.letoile-restaurant.com>.
“Farmers should not
be afraid of coming
across as businesslike
and competent. They
should not be afraid
to show that side to
their counterparts in
the restaurant busi-
ness. Farmers need
to be current on the
trends.”
3. // SELLING TO RESTAURANTS PAGE 3
Farm Available Products Comments
George Piper
George’s Apples
P.O. Box 564
Westerville, OH
614-555-6541
Liberty, Jonafree, Gold Rush Apples E-mail:
gpiper@hotmail.com
Larry Fish
Organic Lamb Farm
5643 Gilmore Rd.
Albany, OH 44665
614-555-5466
Organic Lamb Albany Farmer’s
Market
E-mail:
Lfish@msn.com
Frog Hill Farm
Tim Luginbill
7896 Frog Lane
Pandora, OH
614-555-9687
Variety of vegetables and berries On-farm Store
E-mail:
toadhillfarm@msn.
com
Patrick Farm
Mary Patrick
652 Patrick Road
Galena, OH 43201
614-555-8956
Pastured chicken, beef, eggs E-mail:
mpatrick@yahoo.com
Fresh Sheet Example
Related ATTRA Publications
Alternative Meat Marketing
Market Gardening: A Start-up Guide
Farmers’ Markets
Entertainment Farming & Agri-Tourism
CSA Community Suppported Agriculture
Bringing Local Food to Local Institutions
Postharvest Handling of Fruits and Vegetables
Marketing Strategies for Farmers and Ranchers (SAN)
4. PAGE 4 // SELLING TO RESTAURANTS
NALO Farms:
Servicing High-end Restaurants
By Stuart T. Nakamoto, in Western Profiles of Innovative Marketing.(3)
Dean Okimoto, the owner-operator of Nalo Farms, has built a highly suc-
cessful business by supplying excellent-quality salad greens and fresh herbs to
many of Hawaii’s top restaurants. Many establishments feature Dean’s signature
product, Nalo Greens, a premier salad mix, prominently on their menu.
Dean believes there are three keys to successful niche marketing in a res-
taurant and resort hotel environment: top quality, consistency, and customer
service. All are equally important.
The first key is unsurpassed quality of the product. Nalo Farms’ mission
statement reads “We cut in the morning, we pack midday, we deliver in the
afternoon, and it’s on the customer’s plate that night.”
According to Dean, product consistency and delivery reliability—delivering
product in quantities desired and at times promised—are keys for maintain-
ing customers. Clients stay with Nalo Farms because the business is able to
consistently give the restaurants what they need, when they need it. However,
Dean considers consistency to be one of the high-stress points of his business.
Dean always overproduces, not only to assure supply but also to enable only
the best product to be marketed.
The third key is customer service. Here Dean goes beyond day-to-day ser-
vice to include a longer-term view. “When you do these (smaller) restaurants,
a lot of times if these guys are good, then they’ll move on to other places. You
shouldn’t overlook a restaurant only because it is small. And, when you go into
a restaurant, if there are
‘kids’ that are interested
in what you are doing,
take the time to explain it.
You never know who is go-
ing to go on to be an executive
chef at another restaurant
or move up at that res-
taurant. Never alienate
anyone.”
Marketing for Dean
starts by using the right
contact in the client firm.
Dean tries to deal only
with the chef or the person
in charge. Especially in cor-
porate-type organizations,
there is a tendency for
salespeople to be
sent to the purchas-
Dean believes there
are three keys to
successful niche
marketing in a
restaurant and resort
hotel environment:
top quality,
consistency, and
customer service.
a restaurant, if there are
‘kids’ that are interested
in what you are doing,
take the time to explain it.take the time to explain it.take the time to explain it.
You never know who is go-You never know who is go-You never know who is go-
ing to go on to be an executiveing to go on to be an executiveing to go on to be an executive
chef at another restaurantchef at another restaurantchef at another restaurant
or move up at that res-
taurant. Never alienate
Marketing for Dean
starts by using the right
contact in the client firm.
Dean tries to deal only
with the chef or the personwith the chef or the personwith the chef or the person
in charge. Especially in cor-in charge. Especially in cor-in charge. Especially in cor-
porate-type organizations,porate-type organizations,porate-type organizations,
there is a tendency for
salespeople to be
sent to the purchas-
5. // SELLING TO RESTAURANTS PAGE 5
ing managers. “Purchasing managers
are not concerned with quality; they
are concerned with price. Our Nalo
Greens may cost twice as much
per pound as a similar imported
product, but when you plate it
up, it will come out to exactly
the same price. You’re able
to plate up more because it’s
fresher, so it has more ‘fluff.’
You don’t have to use as much.
Then when they taste it, it sells
itself.”
Dean and his staff are con-
stantly talking to the chefs to
find what their needs are and
what they want. It’s also im-
portant to be computer literate or
have staff that can use computers.
One big use is to track trends and
busy seasons. Dean considers the
San Francisco area to be a mecca of
new agricultural products. He often
travels there to find new ideas. “There
are some open markets that are just hu-
mongous,” he says. “There are probably 150
different varieties of just tomatoes. It’s fantastic;
it’s unbelievable.”
It is also part of Nalo Farms’ business philosophy
to give back to the community. “You’ve got to give back to get
back,” says Dean. “Besides, when we do these charity events, we generally gain
business from that. At the beginning, we probably gained one or two custom-
ers at every event. It’s not only the people who patronize the event, but also
the people who are serving. So, we not only give back, but it can make good
business sense as well.”
Nalo Farms is considering expanding its operations beyond its restaurant
and resort hotel niche, perhaps into mainstream supermarkets. Dean does not
want to have the same product for the general public as is in the restaurants.
“We would shoot ourselves in the foot if we did that. Part of the reason the
restaurants are using Nalo Greens is because they are not widely available in the
market. We may offer a different mix and call it something like ‘Nalo Wonder
Greens’ so people are aware of the difference.”
Dean and his staff are constantly talking to the chefs to find
what their needs are and what they want.
6. PAGE 6 // SELLING TO RESTAURANTSPAGE 6
Greentree Naturals:
Diversity and Cooperation
By Diane Green on Greentree Naturals Web site.(4)
Diane Green and husband, Thom Sadoski, operate Greentree Naturals, a
small certified organic farm in rural northern Idaho. They produce a wide
assortment of specialty produce, herbs, fresh and dried flowers, and berries.
Diane manages a growers’ collective, marketing several farmers’combined pro-
duce through farmers’ markets, a CSA (Community Supported Agriculture),
and to upscale restaurants. “By ourselves, we couldn’t meet the demands of
the market, but by working together, we all are able to improve our sales,” she
says. “There’s also safety in numbers. If one of the growers has a crop failure,
we can count on one of the other farms to meet the order, so we don’t lose a
customer.”
Greentree Naturals also hosts summer farm tours and on-farm workshops.
They teach all aspects of organic production and market gardening and offer a
consulting service for the same. They also have an active apprenticeship pro-
gram for aspiring farmers and are presently involved in designing a curriculum
for the University of Idaho and Washington State University, to establish an
accredited curriculum for on-farm student-apprenticeship programs.
Diane and Thom believe that diversity in their farming practices is every bit
as important as diversity in their approach to marketing their crops. They grow
37 different kinds of salad greens, 60 culinary herbs, 15 varieties of squash, 8
kinds of peppers, 7 varieties of eggplant, and much more. Greentree carrots
come in four different colors: orange, yellow, red, and purple. They get top
dollar for these unique crops that chefs can’t get through the normal produce
suppliers.
Diane Green and Thom Sadoski have published a guide on Selling Produce
to Restaurants for other small acreage growers.(4) It is based on their own ex-
perience, including working with the growers’ collective to extend the season,
variety, and quantity of available produce. They include a copy of a restaurant
survey they use to determine the needs of potential buyers and a sample cover
letter used to introduce themselves.
“By ourselves, we
couldn’t meet the
demands of the
market, but by
working together,
we all are able
to improve our
sales.”
7. // SELLING TO RESTAURANTS PAGE 7
Organic Beef and Lamb at
the White Dog Cafe
By Torrey Reade, Neptune Farm.(5)
Torrey Reade and Dick McDermott are the owners of Neptune Farm, a
126-acre organic farm in southwestern New Jersey, about six miles from the
Delaware Bay. They raise beef cattle, sheep, asparagus, and blueberries. The
farm has been certified organic by the Northeast Organic Farming Association
of New Jersey (NOFA-NJ) since 1992.
The soils are mostly sandy and silt loams, and the land is very flat. When
Dick and Torrey bought the farm in 1989, its topsoil was gone in places, and
it had grown up in weeds. With help from NOFA, the Natural Resources
Conservation Service, and neighbors, the land is being restored to health.
Torrey says, “We are using grass-fed farm animals to bring our soils back
to life. Growing hay and pasture for them allows us to have a productive farm
without much tillage, so that the soil biota have a chance to recover. Nutrients
cycle from the grass through our cows and sheep, and wind up back in the
soil. Healthy soil produces healthy plants and animals, and builds a resource
for future generations.“
Torrey says the trouble with selling meat to restaurants is that it is hard
to convince chefs to use all the cuts of beef. Fortunately, the chefs they work
with are willing to try new things. White Dog Café chef Kevin Von Klause in
Philadelphia, Pennsylvania, found ways to use the whole beef. At the White
Dog Café they even corn their own brisket. The chefs also decided they didn’t
want to use any animals that were not humanely raised. Neptune Farm animals
are certified organically grown, slaughtered in a USDA inspected facility,
and are sold fresh, not frozen.
Neptune Farm is at the end of half a mile of dirt road, remote by New
Jersey standards. Torrey says, “For most of the year there are only the two
of us running the farm, and we’re busier than one-armed paperhangers.
That means we wholesale most of what the farm produces—no farmstand,
no farmers’ market, and no CSA. We also need to
maintain what the state and federal vets
call ‘biosecurity’ for our animals, by mini-
mizing their exposure to visitors. “ Nep-
tune Farm markets are listed on the Web
site <www.neptunefarm.com>.
“We are using
grass-fed farm
animals to bring our
soils back to life.”
That means we wholesale most of what the farm produces—no farmstand,
no farmers’ market, and no CSA. We also need to
maintain what the state and federal vets
call ‘biosecurity’ for our animals, by mini-
mizing their exposure to visitors. “ Nep-
tune Farm markets are listed on the Web
8. PAGE 8 // SELLING TO RESTAURANTS
All-Ozark Meals
Inspired by other local-food-to-local-people projects around the country,
a group of growers, chefs, CES staff, NCAT staff, and community activists in
Northwest Arkansas began meeting in early 2001. Their discussions focused
on three questions:
• Where does the food we eat come from now?
• Where do we want it to come from?
• How can we increase the use of locally grown foods in our
community?
The group came up with a long list of projects, and decided to focus on the
one most likely to bring attention to local food and food producers. Inspired
by All-Iowa Meals (7), the group initiated an All-Ozark Meal project (6), and
received a grant from the Southern SARE program to fund the project.
During the 2003 growing season, All-Ozark Meals were served at several
venues, including the Ozark Natural Foods Cooperative’s deli during customer
appreciation day, the Fayetteville Farmers’ Market during its 30th
anniversary
celebration, Bordino’s restaurant, Doeling Dairy, St. Paul’s Episcopal Church,
and Ozark Brewing Company. Several vendors have continued to sell to chefs
as a result of contacts made during the project.
The range of venues confirms the experience shared by Bayfield, Wisconsin,
market gardener Tom Galazen: “Sometimes regular non-upscale restaurants
committed to quality can be very good consistent markets, too.”
“Sometimes regular
non-upscale res-
taurants committed
to quality can be
very good consistent
markets, too.”
A new report from the Leopold Center for Sustainable Agriculture shows that
produce from conventional sources within the United States travels an average
of 1,494 miles from farm to point of sale, while locally-grown produce travels
an average of only 56 miles to reach the same
points of sale.(8) Five companies control 80% of
the food industry market. Rather than cede local
control of our food system to global processors,
manufacturers, distributors, and retailers—all of
whom are beholden to their shareholders first
(9)—we can pursue alternatives. Selling to local
chefs is one of these.
9. // SELLING TO RESTAURANTS PAGE 9
Ozark Natural Foods Co-op Deli
Oct 11, 2003 • Owner Appreciation Weekend
A small group of committed individuals and
volunteers met over two years ago to examine food
production and consumption in our region. This
group, called the Northwest Arkansas Local Food
Initiative, includes: the City of Fayetteville, Fayetteville
Farmers Market, National Center for Appropriate
Technology, Ozark Natural Foods, Ozark Pasture Beef,
Sassafras, Southern Sustainable Agriculture Working
Group, and Washington County Extension.
Funding for the All Ozark Meal Project has
been provided to the National Center for
Appropriate Technology by Southern Sus-
tainable Agriculture Research and Education
Program (SARE), a part of USDA.
Eggplant Napoleon
Eggplant, tomatoes - Lightner Farms, Bob Lightner,
Hartman, AR
Feta Cheese - Doeling Dairy, Donna Doel, Fayetteville,
AR
Basil - Worley Farm, Michelle & David Worley, Westville,
OK
Squash & Pecan Dressing
Butternut & acorn squash, onions - Lightner Farms, Bob
Lightner, Hartman, AR
Sage & Thyme - Ozark Natural Foods Garden, Fayetteville, AR
Ozark-Style Chicken Pot Pie
Whole chickens, chicken breasts - Frans Fryers - Supplied by Ozark
Cooperative Warehouse, Fayetteville, AR
Parsley - Ozark Natural Foods Garden, Fayetteville, AR
Whole wheat flour - War Eagle Mill, Rogers, AR
Assorted Greens & Vegetables
Mixed Vegetables - kale, mustard greens, okra, turnips, arugula - Worley
Farm, Michelle & David Worley, Westville, OK
Heirloom peppers - Bean Mountain Farms, Herb & Karen Culver, Deer,
AR
Sweet Potatoes - White Potato Au Gratin - Lightner Farms, Bob Lightner,
Hartman, AR
� Shiitake Mushrooms - Sweden Creek Farm, Carole Anne Rose & Curley
Miller, Kingston, AR
Why Local Food is Better
Supports local farm families • Preserves farmland and open space •
Great fresh taste! • Healthier and more wholesome • Ensures local
food production • Shorter shipping distances • Supports local
economic development • Keeps dollar in local economy
10. PAGE 10 // SELLING TO RESTAURANTS
Summary
Use of locally grown foods by chefs at upscale restaurants is making the news. This affords a
marketing opportunity to growers who are able to consistently produce and deliver high-quality,
high-value products from their farms. Chefs are often willing to pay premium prices for specialty
products, such as berries, sweet corn, cherry tomatoes, and salad mix, but not for “commodities” such
as potatoes. One key to remember when working with chefs or restaurant owners is that they are very
busy people. The following pointers will help you get and keep their business.
• Contact the right person: the chef or person in charge.
• Ask the chefs what day and time is best to contact them; be consistent about making contact
at that time every week to find out what they need.
• Ask how they want to be contacted: telephone, e-mail, or FAX.
• Find out what they want. Keep up-to-date on food trends. Schedule a winter visit with
seed catalogs in hand before ordering seed for the coming season; chefs appreciate the
opportunity to tell you what they can use or would like to try.
• Grow more than you think you need so you can select the best.
• Bring samples, recipes, and information about your farm.
• Provide advance notice about what is available. This will allow chefs to feature local pro-
duce on their menus.
• Notify the restaurant as soon as possible if there are shortages in what was ordered or if the
delivery will be later than scheduled.
• Provide reliable delivery service and consistently top-quality products and packing stan-
dards.
• Be professional in invoicing.
Selling to local chefs is among the alternatives that can help to build a more stable regional food
economy and a more sustainable agriculture. This market does, like any other, have challenges: a chef
with whom you had developed a strong relationship may move on, and you may lose that account; a
restaurant may close, or tight finances at a restaurant may result in late payments to you. A diversity
of markets as well as a diversity of crops helps to provide the flexibility and stability you need to stay
in business. Joining other growers to form a cooperative may also help to reduce some risks, but also
adds new challenges. See Further Resources for related ATTRA publications and other sources of
additional information on ways to connect local growers to local consumers.
Acknowledgements
The author would like to thank John Hendrickson of the University
of Wisconsin CIAS, and market gardener Tom Galazen of Bayfield,
Wisconsin, for their help in reviewing this publication.
11. // SELLING TO RESTAURANTS PAGE 11
References
1. Zumwalt, Brad. 2003. Approaching
Food Service Establishments with Lo-
cally Grown Produce. University of
Nebraska-Lincoln. 39 p. On-line at
<www.foodmap.unl.edu/index.asp>.
Or contact Brad Zumwalt for a hard copy
for a small charge.
Food Processing Center
Institute of Agriculture and
Natural Resources
University of Nebraska-Lincoln
143 Filley Hall, East Campus
Lincoln, NE 68583-0928
402-472-0896
2. Byczynski, Lynn. 2003. Chef holds
farmers in high esteem. Growing for
Market. March. p. 8–9.
3. Nakamoto, Stuart T. 2003. Servicing
High-End Restaurants. Western Pro-
files of Innovative Agricultural Market-
ing. University of Arizona Cooperative
Extension. p. 21–26.
Copies of the complete book are available for
purchase or can be freely downloaded and
printed from the Web.
CALSmart
4042 N. Campbell Ave.
Tuscson, AZ 85719-1111
520-318-7275
877-763-5315
http://cals.arizona.edu/pubs
http://cals.arizona.edu/arec/
wemc/westernprofiles.html
4. Green, Diane. 2003. Selling Produce to
Restaurants: A Marketing Guide for
Small Acreage Growers. 95 p.
Available for $10 + $2.50 shipping and
handling from:
Greentree Naturals
2003 Rapid Lightning Road
Sandpoint, ID 83864
208-263-8957
greentree@coldreams.com
www.greentreenaturals.com
5. Neptune Farm
723 Harmersville-Canton Road
Salem, NJ 08079
856-935-3612
farm@neptunefarm.com
www.neptunefarm.com
6. All-Iowa Meal
Contact:
Robert Karp or Gary Huber
300½ Main Street, #1
Ames, IA 50010
515-232-5649
ftf@isunet.net
www.pfi.iastate.edu/
7. All-Ozarks Meal
Contact:
Julia Sampson
National Center for Appropriate
Technology (NCAT)
P.O. Box 3657
Fayetteville, AR 72702
479-442-9824
julias@ncat.org
www.attra.ncat.org
8. Pirog, Rich, and Laura Miller. 2003.
Locally Grown Food: Tastes Great . . .
and Less Mileage. Leopold Center for
Sustainable Agriculture. 2 p. On-line at
<www.leopold.iastate.edu/news/>.
9. Brady, Eileen, and Debra Sohm. 2003.
Ecotrust’s Food and Farm Program. 3 p.
On-line at <www.ecotrust.org/food
farms/>.
Contact:
Debra Sohm
Director of Food & Farms
Market Connections
Ecotrust
721 NW Ninth Avenue
Portland, OR 97209
503-467-0770
dsohm@ecotrust.org
12. PAGE 12 // SELLING TO RESTAURANTS
Further Resources
ATTRA Publications
Alternative Meat Marketing. ATTRA Informa-
tion Packet. 2000. By Holly Born. NCAT, Fay-
etteville, AR. 24 p.
Market Gardening: A Start-up Guide. ATTRA
Information Packet. 2002. By Janet Bachmann.
NCAT, Fayetteville, AR. 16 p.
Farmers’ Markets. ATTRA Information Packet.
2002. By Janet Bachmann. NCAT, Fayetteville,
AR. 20 p.
Entertainment Farming & Agri-Tourism.
ATTRA Information Packet. 2001. By Katherine
Adam. NCAT, Fayetteville, AR. 20 p.
Community Suppported Agriculture. ATTRA
Current Topic. 2002. By Katherine Adam.
NCAT, Fayetteville, AR. 2 p.
Bringing Local Food to Local Institutions.
ATTRA Information Packet. 2003. By Barbara
Bellows, Rex Dufour, and Janet Bachmann.
NCAT, Fayetteville, AR. 28 p.
Postharvest Handling of Fruits and Vegetables.
ATTRA Information Packet. 2000. By Janet Bach-
mann. NCAT, Fayetteville, AR. 25 p.
Marketing Strategies for Farmers and Ranchers.
2003. Sustainable Agriculture Network. 20 p.
Other Resources
Feenstra, Gail, Jeri Ohmart, and David Chaney.
2003. Selling Directly to Restaurants and Retail-
ers. University of California Research and Educa-
tion Program. 5 p.
Available on-line at <www.sarep.ucdavis.edu/cdpp/
selldirect.pdf>.
Gibson, Eric. 1994. Sell What You Sow: The
Grower’s Guide to Successful Produce Market-
ing. New World Publishing. Placerville, PA.
306 p.
The book delivers practical, hands-on information on
all types of direct markets, including selling to res-
taurants. It stresses the advantages a chef can realize
from buying from a local producer: new and unique
products, top quality, and freshness. Advantages
and disadvantages to the grower are discussed, as are
researching the market, getting accounts, payment
and pricing, maintaining a working relationship with
restaurants, delivery, servicing what you sell, increas-
ing the order size, and promotion.
Halweil, Brian. 2003. The argument for local
food. World Watch. May–June. p. 20–27.
Home Grown Wisconsin
Twenty-five family farms in southeastern and south-
central Wisconsin formed a cooperative in 1996. They
share common philosophies about farming and eating,
as well as an order and delivery system. Together
they supply hundreds of varieties of Wisconsin’s best
seasonal produce (including antique and heirloom
varieties—some grown exclusively for their partner
restaurants) and deliver year-round.
Contact:
Linda Caruso, General Manager
Home Grown Wisconsin
211 Canal Rd.
Waterloo, WI 53594
608-341-8434
linda@demeteralliance.org
www.homegrownwisconsin.org
Slow Food
An international educational organization that is
dedicated to “stewardship of the land and ecological
food production” and the pleasures of the table. Many
chefs are active in local chapters of Slow Food. To find
out whether there’s a chapter near you, visit <www.
slowfoodusa.org>, or phone 212-965-5640.
Chefs Collaborative
A national organization of chefs that “provides its
members with tools for running socially responsible
food-service businesses and making environmentally
sound purchasing decisions.” It publishes “A Guide
to Good Eating,” a directory of member chefs’ res-
taurants.
13. // SELLING TO RESTAURANTS PAGE 13
Contact:
Betsy Johnson, Executive Director
Chefs Collaborative
262 Beacon Street
Boston, MA 02116
617-236-5200
betsy@chefscollaborative.org
www.chefscollaborative.org
Community Food Security Coalition (CFSC)
P.O. Box 209
Venice, CA 90294
310-822-5410
www.foodsecurity.org
The CFSC is a non-profit 501(c)(3) organization
dedicated to building strong, sustainable, local and
regional food systems that ensure access to afford-
able, nutritious, and culturally appropriate food for
all people at all times. It seeks to develop self-reliance
among all communities in obtaining their food and
to create a system of growing, manufacturing, pro-
cessing, distributing, and selling food that is region-
ally based and grounded in the principles of justice,
democracy, and sustainability. CFSC has more than
250 member organizations.
Spicher, Bethany. 1999. Subscribing to Change:
Starting and Sustaining a Vegetable Subscription
Service. Kansas Rural Center, Whiting, KS. 73 p.
Subscribing to Change tells the story of a group of
farmers selling cooperatively. Although the target
market is not restaurants, the information provided
on all aspects of working together as a cooperative will
be useful to others who want to do the same, whatever
the market. Available for $6 from:
Kansas Rural Center
P.O. Box 133
Whiting, KS 66552
785-873-3431
Green, Joanna, and Duncan Hilchey. 2003.
Growing Home: A Guide to Reconnecting Ag-
riculture, Food and Communities. Community,
Food and Agriculture Program, Cornell Univer-
sity. 151 p.
Provides those interested in strengthening communi-
ties with the tools they will need to turn visions into
realities. To order the $25 book, contact Gretchen
Gilbert at 607-255-9832, or e-mail <gcg4@cornell.
edu>, or visit the program Web site at <www.CFAP.
org>.
Oklahoma Food Cooperative Organizing
Committee
1524 NW 21st
Oklahoma City, OK 73106
405-613-4688
www.oklahomafood.org
A grassroots network uniting Oklahoma folks inter-
ested in locally grown food.
Michael Fields Agricultural Institute
W249 County Road ES
East Troy, WI 53120
262-642-3303
www.michaelfieldsinst.org
Michael Fields Agricultural Institute is a public
non-profit education and research organization com-
mitted to promoting resource-conserving, ecologically
sustainable, and economically viable food and farm
systems. Activities in 2003 included hosting a series
of celebrity chef brunches using locally grown foods,
and cooking classes to teach people how to use local
produce.
Farmers Diner
P.O. Box 729
Washington, VT 05675
802-883-9984
info@farmersdiner.com
www.farmersdiner.com/
The Farmers Diner™ in Barre, Vermont demonstrates
that buying local foods and making them available to
the entire community is possible and profitable. The
Barre restaurant currently spends more than 65 cents
of every food dollar with farmers and small-scale food
processors who live and work within 70 miles of the
diner. A key to the success of the diner is the govern-
ment-inspected commissary, where meat and produce
brought from local farms is prepared for use in the
restaurant. This removes obstacles such as lack of
processing capacity and local food processing skills
encountered in most restaurants, and it allows the
restaurant cooks and managers to work just as they
would in any other restaurant. The company Web
site includes a more in-depth explanation of how the
business was started, its vision for the future, and
links to other sites.
14. PAGE 14 // SELLING TO RESTAURANTS
The ATTRA Project is operated by the National Center for Appropriate
Technology under a grant from the Rural Business-Cooperative Service,
U.S. Department of Agriculture. These organizations do not recommend
or endorse products, companies, or individuals.
16. PAGE 16 // SELLING TO RESTAURANTS
IP255
Slot # 256
Version #080404
The electronic versions of Selling to Restaurants can be found at:
HTML: http://www.attra.ncat.org/attra-pub/sellingtorestaurants.html
PDF: http://www.attra.ncat.org/attra-pub/PDF/sellingtorestaurants.pdf