Selling your farm goods to chefs can be lucrative, but there are idiosyncrasies to this type of marketing that a farmer should understand if she wants to keep and increase the business she gets from restaurants. In this episode and the one to follow, I speak to two chef-owners of a high end catering business that has built its reputation for great cuisine on a devotion to sourcing and serving local farm goods. Cam Smith and Dana Ewart of Joy Road Catering in BC's Okanagan Valley really want to support your farm, but they also insist that you take the customer service you provide them seriously. Herein, they provide some no-nonsense advice for how to approach and maintain restaurant customers.
At show's end I reference a couple of farming conferences I'll be attending in February and March.
February 25-28, 2015: Moses Organic Farming Conference in La Crosse, Wisconsin
March 4-8, 2015: Permaculture Voices Conference in San Diego, California