Selling to Chefs and High End Restaurants - Part 3 - do over

Garlic#1 · September 12, 2020

9/12/20

Trying again but under my own posting. Older thread poofed out.

This is a very serious question as I am using for 2021 business planning.

We have Artisan series (early sales great, now excess, sending to auction) plus many from Wild Boar.

There was a very LIVELY discussion in the past but has "petered out". Need to hear from the experts actually selling.

Looking for new lines since 2012

Can we get some answers from farmer selling to high-end restaurants?

Also looking for the earliest CHERRY tomato for north country - New York - zone 5B.

Cheers and best wishes

Ron

This thread seems to have died out and I hope I can renew some interest.

As others have mentioned before, living in a rural area, few care about special varieties, it's all about the price. With chefs, the right ones, price is less of an issue. I refer to my area as "Podunk." Look it up.

In fact, this is why I joined Tomatoville.

I sell to chefs, and that's it. I refer to myself, first, as an "Gentleman Farmer" as I am retired from both Federal Government and the military. Secondly, as a "Purveyor of Specialty Produce." Sounds fancy, but I'll schlep sweet corn and potatoes to pay the bills.

What I concentrate is on specialty produce.

This year we introduced entire Artisan Tomato Collection, 6 varieties, sold mixed, and the Bronze Torch. Amazing results in sales.

We already are planning two more from Wild Boar Farms and Artisan Seeds.

Looking to hear from folks who want to talk specialty tomatoes and beyond. I need an "big ugly heirloom" to round us out. Any suggestions?

Beyond that, we want to hear about other specialty items such as Badger Flame Beets and Beauregarde Snow Peas. Anything on the cutting edge. Ideas?

Chefs want (demand) something new. Tastes great, is just a given.

Help an old guy out here folks, you have the knowledge. Reading through past posts here tells me you have this dialed in, I just need some new ideas and fresh thoughts.

Can you assist?

September 12, 2020	#1
Garlic#1 Tomatovillian™ Join Date: Aug 2020 Location: Upstate NY Posts: 10	Selling to Chefs and High End Restaurants - Part 3 - do over 9/12/20 Trying again but under my own posting. Older thread poofed out. This is a very serious question as I am using for 2021 business planning. We have Artisan series (early sales great, now excess, sending to auction) plus many from Wild Boar. There was a very LIVELY discussion in the past but has "petered out". Need to hear from the experts actually selling. Looking for new lines since 2012 Can we get some answers from farmer selling to high-end restaurants? Also looking for the earliest CHERRY tomato for north country - New York - zone 5B. Cheers and best wishes Ron This thread seems to have died out and I hope I can renew some interest. As others have mentioned before, living in a rural area, few care about special varieties, it's all about the price. With chefs, the right ones, price is less of an issue. I refer to my area as "Podunk." Look it up. In fact, this is why I joined Tomatoville. I sell to chefs, and that's it. I refer to myself, first, as an "Gentleman Farmer" as I am retired from both Federal Government and the military. Secondly, as a "Purveyor of Specialty Produce." Sounds fancy, but I'll schlep sweet corn and potatoes to pay the bills. What I concentrate is on specialty produce. This year we introduced entire Artisan Tomato Collection, 6 varieties, sold mixed, and the Bronze Torch. Amazing results in sales. We already are planning two more from Wild Boar Farms and Artisan Seeds. Looking to hear from folks who want to talk specialty tomatoes and beyond. I need an "big ugly heirloom" to round us out. Any suggestions? Beyond that, we want to hear about other specialty items such as Badger Flame Beets and Beauregarde Snow Peas. Anything on the cutting edge. Ideas? Chefs want (demand) something new. Tastes great, is just a given. Help an old guy out here folks, you have the knowledge. Reading through past posts here tells me you have this dialed in, I just need some new ideas and fresh thoughts. Can you assist?