Crush The Restaurant Market: Expert Advice on Selling Your Produce!

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Selling your produce to the restaurant market can be a game-changer for your farm business. In this video, the Urban Farmer, Curtis Stone, shares advice and strategies to effectively market and sell your farm-fresh produce to restaurants. From forging strong relationships with chefs to optimizing pricing and packaging, gain invaluable insights to thrive in the competitive restaurant industry!
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About Curtis Stone:
Curtis is one of the world’s most highly sought-after small farming educators. His book, The Urban Farmer, offers a new way to think about farming𑁋 one where quality of life and profitability coexist. Today, Curtis spends most of his time building his 40-acre off-grid homestead in British Columbia. He leverages his relationships with other experts to bring diverse content into the homes of gardeners and aspiring small farmers from around the world. Learn more at FromTheField.TV.
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[@feralcrafter7043]

Nice, good to know. Now the rest of your viewers need to thumbs up this because it's pure gold!

[@nathanahern3278]

Amazing synopsis on how to sell to chefs, I worked as a head chef for many years. Don't forget the follow up if you don't get a call back, and keep that brief too, maybe drop in an updated product sheet about 2 weeks later, and then again every 4 weeks or so email or drop in a product sheet, one day the chef will want to do a special or menu change and look at your products. And consider a loss leader / special offer, if you can get onto their supplier list and show your a reliable and easy to deal with supplier then your set.

[@scottlund4562]

Nathan Ahern Great sales advice towards all sales situation, really good advice. Mr Ahern, I hope you can help me and give me your opinions and feedback on this thought. Has it ever happened during your prep or busy times that you have discovered a nessesary and needed product for the day is unusable due to quality or contamination? If so, would a highlighted 24/7 contact number given to immediately deliver and replace that product at a moments notice be a valuable service? In the case of those starting out and needing to develope a base as they have the time to do this, would offering and pointing out this option on their flyer help garner business and do you think it would, or could, sway a chef such as yourself enough to earn your business?

[@r.i.s.e.3908]

Nathan, since you are a chef, let me ask you. I have found a few chefs and small so-called farm-to-table restaurants in my area whom have never dropped into the farmers market and do not buy local as far as I have gathered, because they are not buying from any of my competitors even. What is that all about and are they worth pursuing?

[@chrisgraham8346]

As a former restaurant owner I find this to be excellent advice.

[@LSwanson1049]

Great summary, as someone who has worked in an owner operator restaurant for 10 years I can only greater emphasize the sample product. I really would not expect a call back without it. And the quietest time of the day for most restaurants is 2:30-4:30.

[@troycassidy6177]

right on opening is a good time to visit the store man before deliveries come in or wait until 3pm after the lunch rush and chefs are doing their ordering and winding down. I used to work for a large restaurant group, if you are approaching the business for the first time organise a formal meeting with the chef and front of house manager, also become a regular customer of their business and products as well so you know the business from the consumers end and can give them great feedback on how you can improve the quality of their products.

[@oswaltedmund6257]

Great advice about restaurants and vendors. My wife owns a bakery and biggest complaint is vendors trying to sell her stuff when she needs to be meeting with customers or working. Great advice!

[@eeuuggiinn]

Awesome channel, could have really used your tips a few months ago! I grow microgreens from home and sell them to restaurants. It was so nerve wracking in the beginning!

[@eeuuggiinn]

If you've got a product, nice packaging will make all the diffence! Call various rest. and tell the chefs about the product and ask if they would like to try some free samples. good luck!

[@binzsta86]

Do you make good money selling produce?

[@seattlednb]

where are you located? did you need a license? i'm in washington state and they are super regulated because sprouts can contaminate and spread things like e coli...

[@dosdoggies]

Roderick Camarce microgreens aren't sprouts.

[@singhproductions6269]

Eugin Kim how much do they pay?

[@karolgolden231]

Im going to start my mushroom business but I love watching you because some of your tips are useful on many grounds !

[@INVISBLCustoms]

Why not do them both? I think it's a perfect match for a business! If to have the space eventually... Cheers!

[@Vunderbread]

Natural intelligence + hard work = success

[@nathandriver2191]

your videos have changed my life

[@reenageene30]

Glad you did this. I am trying to get the nerve up to approach different types of stores for other products, as fight for MIx Use zoning rights in my area and nationwide. It is expensive to do markets/art shows/events and so much work to pack it all up and travel. I so would prefer to have mine home based, and ones come to you; as it is so much easier to set up a home shop, and get the stores to order from you, pick up or then deliver (if one is not disabled with not able to drive/or has no car). You are great, and I will be promoting ones to come watch your utubes, as these are very important biz facts of self proprietorhsip that we need more of in America, like it used to be.

[@brandonlantier]

Hey Curtis, just wanted to say thanks for sharing your wealth of knowledge with us, I just recently started grown micros to test out the market in my town, your insight and experience has been very helpful on how to get started and move forward with the process, amazing videos and look forward to watching you progress even further and help others along the way!

[@offgridcurtisstone]

Right on Brandon. If you're starting there, you've got a long way to. Enjoy.

[@MarissaBjobs]

This is really a great channel, This livelihood has a lot of potential. Having a project like this for personal consumption is a really a big savings for the family. We are having a small vegetable and fruit garden and it helps. Thank you in sharing this idea. Very inspirational.

[@AndrooH]

Australian perspective on licensing - if we sell a tray of microgreens still living in the soil we're can. If we cut the microgreens and sell them loose (no packaging) we can. However, if we cut/wash/dry and/or package the microgreens we become a 'food processor' and must meet strict standards. That means essentially having commercial food premises built, inspected and licensed (stainless steel benches, hand washing area, vermin proof, temperature controls, etc.). Then comes strict controls on packaging, labels (use/best by date, nutrition, batch #, name & address), etc. along with regular microbial sampling & testing. I'm in the process of setting up to adhere to all this :) You spoke about "government involvement" in one of your videos (the market fraud one), this is an example!

[@djINSANEpyn]

I got broccoli ,tons of it..out of chicago ,

[@jefferywayne3371]

Hey Curtis. Love what your doing. you have really inspired me to pursue farming on a smaller scale. Hope to at some point take the online course, as well as read the book. what is your best peice of advice for one who is just starting out? keep the videos coming. they are all helpful in some way. Great job!!

[@eddieyu80]

I would recommend trying rich community on a weekly basis. They would like some nice and clean seasonal veg.

[@emilytsialos5358]

Thanks so much! Very helpful video that cuts to the chase.

[@jazzyrick]

Sweet! The Funky Meters AND good advise...

[@jfc4039]

Really helpful, thank you Curtis!

[@TheLibraryOfEverything]

Thanks so much for all this great info Curtis.

[@kimberlycabanas5131]

Oh! This is totally what I was looking for. Thanks for the video.

[@samuelmckenzie5456]

Thanks for your video everything you explained makes sense to me .

[@hollyfrangipani]

Thank you so much for this. Greatly appreciated, sir!!

[@timgallagher1761]

Curtis you are so helpful. I'm in Mexico watching all your videos and getting totally psyched. I'm working with 4 12x20 greenhouses (growing mostly tomatoes) and about 24 small raised beds ( 3x10feet). I'm planning to return to my farm and harrow about 1/4 acre. Maybe taking on too much all at once but that is my style. I'm wondering if a video on returning to growing in the Spring ?? Mapping, check lists or what?? might to be helpful to listeners ?

[@BH-nu6nd]

Hey, thanks for the tips! Quick question, though: I've been hoping to avoid over-saturated markets by finding ethnic restaurants or supermarkets that I could supply with harder-to-find or typically imported vegetables like choy sum or baby corn. But I would have to contact the restaurants before I plant and ask them what they want, and it doesn't seem like they use exotic produce that often. Do you think this is worth my time, or should I just grow more common items and try to use a reputation for quality/organic/local produce to get customers? Thanks for your time!

[@mascatrails661]

Appreciate the advice!

[@bigskyab]

this one is the best intro yo.....

[@Ileanainbliss]

Thanks for the tips!

[@HomeBummingit]

10am is the best time to got the chef.

[@greencaller14]

If it is a dinner house, I agree. However, if they serve breakfast or lunch, you'll tick off the chef as 10am is a stressful transition time. If they're open all day, try between 2pm and 4pm Mondays through wednesdays (for typical American eateries).

[@Ezra.the.Scribe]

Hello Curtis I have been watching your content for a while now am just starting out my urban farming venture. I am currently looking for potential income streams through restaurants, bars, vegan places etc. My question is: How do I overcome the barrier of the previously existing supplier? What can I do to stand out to make these establishments wants to do business with me instead of who they have already been doing business with?

[@brieschmid1349]

Hi Curttis. Love all the great info you provide! Looking to start microgreens in Vernon but our farmers market classifies microgreens as high risk..any suggestions? Also, when will you be having your next workshop in our neck of the woods? When will your book be available?

[@offgridcurtisstone]

Brie Schmid The book is available for pre-order now. www.newsociety.com/Books/U/The-Urban-FarmerAlso, my online course will be launching in May. profitableurbanfarming.com

[@bwakel310]

I recently stumbled upon your channel. There is not enough time in the day to try and get through your videos. I do have a question for you. Is the way you wash your produce adequate for restaurants or do they wash as well?

[@offgridcurtisstone]

Yes, and they often wash them again.

[@seveno1]

Great advice thanks

[@imbigfanofcats124]

+seveno1 you too thanks

[@85irocz28]

5:14 he sells to his aunt

[@INDIlob]

Lol yeah

[@theearlybird365]

Good Stuff! Thank you ☺

[@opiecujo]

Hello Curtis I have been checking some of your vids out. Awesome videos by the way!! I was wondering since you are growing on borrowed land what were to happen if those people needed to move or something like that. You would have to find other land quickly and prep it and start growing or your produce would drop thus what you supply to your customer would be lacking. Seems high risk!!

[@offgridcurtisstone]

+Cody Oliver I will make a video on exactly this and put it up shortly. Adding to my list. Thanks for asking.

[@MicroUrb]

Curtis, how did you handle restaurants who blow you off nicely, like, when you follow up and they say, if the chef wants something he will order it, which is basically like eff off buddy. How do you deal with that?

[@carlosescobedo7383]

This is dope thanks brother

[@seattlednb]

why do you not grow mushrooms too? wouldn't that make your product look even more diverse?

[@offgridcurtisstone]

+Roderick Camarce mushroom is a whole other thing. I'm not really interested in that much diversity.

[@seattlednb]

oh thats right!!!!! i remember you saying that in your videos and book... but wouldn't that make a good experiment for someone just starting out to have some variety?...like offering herbs, eggs, veggies, and mushrooms...so its essentially easier and faster to pile high your market stand and watch it fly....and also it'll test to see what products would sell in a local market????? But i don't know if thats too scattered thinking but I just notice in my local farmers markets while doing market research there was no mushrooms sold...so i thought it'd be nice to offer variety in that sense...plus our seasons in zone 8b are so wet...i could adapt volume production via weather...

[@offgridcurtisstone]

Try it and let me know how it goes. I've grown tons of crops and tried a lot of different things. Right now, this works, and because my farm is so simple, it allows me to take time to make videos and do other work outside of my farm. Mainly, it allows me more time to spend with my daughter.

[@rolandoriggio5026]

Wait a minute! That is a kick ass bike set up! Do you have video for your little bike carrier? Did you make it ? Did you buy it? What bike is that?

[@offgridcurtisstone]

+Rolando Riggio Ya bro. Search my videos. It's in there.

[@tmjoutdoors9486]

Urban Farmer Curtis Stone

[@fredbell724]

You have good taste in music. Please credit The Meters for their great song Cissy Strut! Love the video!

[@NickTheHunter]

Is it worth going to a restaurant or a bar before you start growing whatever is probably not needed?!

[@tmjoutdoors9486]

Curtis, that's an awesome trailer you have attached. Is that custom made or something that can be purchased for a bike?

[@WilliamJBly]

Chicken and egg question. Did you start growing first and doing farmer markets then as you had more produce approach restaurants. Approaching restaurants just when you start up seems suicidal.

[@offgridcurtisstone]

+Papa Bly Good question. You're kind of right. We started selling at the market first, but did make a few restaurant connections early on.

[@reenageene30]

Very smart. Ones need to find the niches to create their own business (self proprietorship); and minimum wage is the past problem. Yet, all across the nation, we must stand up for MIX USE ZONING TO BE REINSTATED, which allows a home business, like America used to be. To get a county/city license to operate, and be able to put up a small sign, the property has to be commercial or mix use. It is a county, state, and federal issue; as all done their part to take away this most constitutional, basic economic right; as the majority cannot afford a second location to rent/buy for business. Martha Steward had to have mix use to start. It is common sense and need. Areas would not be plighted, but go back to cute, unique, diverse thriving areas of many different small home businesses, and more community pride, involvement, less crime, and less poverty. NOt even Veterans can do home business on the homes they get with federal/state/city veteran loans, nor can one even do biz on a rural home loan. That is listed on the FIRST PAGE OF the loans.

[@MicroUrb]

Curtis, I have found a few chefs and small so-called farm-to-table restaurants in my area whom have never dropped into the farmers market to buy produce and do not buy local as far as I have gathered, because they are not buying from any of my competitors even. What is that all about and are they worth pursuing?

[@stahpitt8531]

What should you do if they're wanting to low ball you?

[@reenageene30]

HOw much is your greenhouse? Someone should get into the business of building greenhouses, and more mini homes, mini store fronts, and mini cat rescue buildings.

[@imbigfanofcats124]

bravo

[@kriswade4097]

What about regulations with Aquaponics? Fish is meat right?

[@penalastral]

What about selling to grocery stores?

[@ghuffmanvt]

Can You explain/show the "fresh Sheet" please. Great videos.

[@offgridcurtisstone]

+ghuffmanvt I will do a video on this. Adding to the list. Thanks for the suggestion.

[@hectord.s.3057]

Did anybody else almost think that the intro song was SouljaBoy crank Dat 😂

[@musashinagatsubo9574]

You have local chefs on your tab.

[@nvytebhygtvbvtyebr]

What about transportation logistics?

[@annealcock3125]

How do I sign up for one of your seminars on growing micro greens in my home greenhouse?

[@delphine4683]

Why don't u do it as a community thing to supply fresh veg for the area the same time ?? Maybe that is harder to run ?

[@offgridcurtisstone]

+Del phine what do you mean by that exactly? I'm not sure what a community thing means.

[@66bigbuds]

I bet we don't have a chef within a hundred miles. Just greasy spoons truck stops and low ball markets. I don't really want to go into a big city. But guess I'll have to move close to a city.

[@weezyfan25]

how do you go about with packaging etc

[@waterpolopim]

you should start teaching no joke. i could see you working at a university, doing research and teaching.

[@jacobb4212]

I feel like I should like this video, but currently it has 666 likes, and I just don't know...

[@offgridcurtisstone]

+Jacob B it's cursed!

[@OxAO]

If it was 665 then I wouldn't want to curse him ha ha

[@johnny96888]

Doe's anyone know if I would need a website before I approach any chefs to sell my produce? Or do I just need a phone number and email?

[@bullbull5591]

So i want to make sure i understand you... i don't need some type of license to sell fruit and veggies Curtis?

[@offgridcurtisstone]

I'm sure the government would like you to have a license for everything including breathing. The question is more for you. At which point do you care. Also, every place has different government requirements if you care.

[@bullbull5591]

@@offgridcurtisstone Well Put Thanks

[@musashinagatsubo9574]

Yeah, worthless info IMO. How do you best develop a local sales stream?