Sales to Restaurants
*Each resource
within the
See
also:
*Local Harvest: AZ Restaurants Serving Local Foods
The Local Harvest search engine allows you to
locate restaurants in
http://www.foodroutes.org/localfood/index.jsp?map=1&scale=&lat=&lon=&ty=2&nm=&zip=&st=3&x=40&y=11
*Slow Food
Slow Food Phoenix is part of the international movement of
people dedicated to protecting taste, culture and the environment. Phoenix
Convivium members range from professional chefs to home cooks who enjoy the
philosophy and the food of the Slow Food Movement.
http://www.slowfoodphoenix.org/
*Alta Arizona Slow Food Chapter
Gay Chanler
(928) 226-2891
*Canyon Country Fresh
Since 2000, the Center for Sustainable Environments has
been working with local farmers, ranchers, markets, and restaurants to promote
local food production and use. Recently, with the addition of a USDA grant for
local marketing initiatives, CSE has begun to implement strategic marketing
practices to help promote local farm products, from a food directory to
development of links between farmers and restaurants.
http://home.nau.edu/environment/canyon_country.asp
*Fresh, Local & Sustainable Foods of Canyon
Country
The
Center for Sustainable Environments of the
http://www.environment.nau.edu/Publications/FoodDirectory/Localfoodsdirectory.pdf
*
Get a delicious, local-food-rich breakfast or lunch
in
http://www.localharvest.org/restaurants/M10306
*
Slow Food is a non-profit, eco-gastronomic
member-supported organization that was founded in 1989 to counteract fast food
and fast life, the disappearance of local food traditions and people’s
dwindling interest in the food they eat, where it
comes from, how it tastes and how our food choices affect the rest of the
world.
This site lists the various Slow Food chapters in
http://www.slowfoodutah.org/main_rockyMtnRegionalConvivia.html#co
*Local Harvest: CO Restaurants Serving Local Foods
The Local Harvest search engine allows you to
locate restaurants in
http://www.foodroutes.org/localfood/index.jsp?map=1&scale=&lat=&lon=&ty=2&nm=&zip=&st=6&x=36&y=12
*Rocky Mountain Beef Cooperative
The
RMBC is a cooperative of cattle ranchers in Delta, CO who decided to join
together to ensure the economic viability of their business. RMBC is working to
establish contracts with food distributors to create direct marketing
relationships.
http://cals.arizona.edu/AREC/wemc/westernprofiles/7%20rocky%20mountain%20beef%20coop.pdf
*
This
guide is designed to help you explore which markets might work best for you and
give you some ideas about how to access those markets. Marketing topics include
Farmers’ Markets, CSAs, Selling to Retail Outlets, Selling to Restaurants, and
Selling to Wholesalers.
http://nmocc.state.nm.us/pdf/MarketManual.pdf
*Slow Food
This is the website for
the Slow Food's Rio Grande Convivium, representing the middle
http://www.slowfoodriogrande.org/
*Local Harvest: UT Restaurants Serving Local Foods
The Local Harvest search engine allows you to
locate restaurants in
http://www.foodroutes.org/localfood/index.jsp?map=1&scale=&lat=&lon=&ty=2&nm=&zip=&st=47&x=27&y=6
*
Slow Food is a non-profit, eco-gastronomic member-supported
organization that was founded in 1989 to counteract fast food and fast life,
the disappearance of local food traditions and people’s dwindling interest in
the food they eat, where it comes from, how it tastes
and how our food choices affect the rest of the world.
This site has the contact information for the Slow
Food chapter in
http://www.slowfoodutah.org/main_rockyMtnRegionalConvivia.html#ut
Agraria Restaurant
The North Dakota Farmers Union producers,
cooperative investors and business partners worked together to create the Agraria Restaurant in Washington, D.C., a restaurant that
serves local foods in an upscale environment.
http://www.mbrservices.com/cooppartners/viewArticle.cfm?ID=1642
Chefs Collaborative
Chefs Collaborative works with chefs and the larger
food community to celebrate local foods and foster a more sustainable food
supply. The Collaborative inspires action by translating information about our
food into tools for making knowledgeable purchasing decisions.
http://chefscollaborative.org/
Chez Panisse
For over thirty years Alice Waters and her
restaurant “Chez Panisse” have valued supporting
local farmers through buying local produce to serve in their high-end
restaurant. This is an inspirational example of what is possible when selling
fresh produce to restaurants.
http://www.chezpanisse.com/pgcommit.html
Farm to Chef
Farm to Chef delivers fresh and local meats, produce
and dairy products from upstate
http://www.farmtochefexpress.org/
The Farmer Chef Connection
The Farmer-Chef Connection and Fisherman-Chef
Connection programs have proven that direct marketing relationships that start
with a handshake bring more dollars back to farmers, ranchers, fishermen and
their communities.
http://www.farmerchefconnection.org/
Green Restaurant Association
The Green Restaurant Association is a
national non-profit organization that provides services in research,
consulting, education, marketing and community organizing. The GRA utilizes a
collaborative strategy that involves restaurants, manufacturers, vendors,
grassroots organizations, government, media, and restaurant customers.
Slow Food Movement
Slow Food is a non-profit, eco-gastronomic
member-supported organization that was founded in 1989 to counteract fast food
and fast life, the disappearance of local food traditions and people’s dwindling
interest in the food they eat, where it comes from,
how it tastes and how our food choices affect the rest of the world.
The Vermont Fresh Network builds innovative
partnerships among farmers, chefs and consumers to strengthen
Building Local Food Networks: A Toolkit for Organizers
Based on the lessons learned from
the Farmer-Chef Connection and the Guide
to Local and Seasonal Products, the toolkit (produced by Eco Trust
in
http://www.ecotrust.org/foodfarms/localfoodnetworks.html
Chefs Give Advice on Selling Locally Produced Food
Items
This article from the Kansas State University
Extension newsletter gives tips for selling local food products to restaurants.
http://www.oznet.ksu.edu/news/sty/2003/chefs_advice100303.htm]
*The Fresh Connection Keeps Farmers and Chefs in
Touch
This is a section from the publication, “Direct
Farm Marketing and Tourism Handbook,” published by the
http://cals.arizona.edu/arec/pubs/dmkt/TheFreshConn.pdf
Marketing Local Food
This publication introduces the basics
of different marketing systems, suggests resources and includes profiles of
farmers who are selling farm products directly to consumers via farmers'
markets, roadside stands, CSAs, on-farm stores; as well as information and
profiles about selling indirectly via retail food establishments or food
services.
http://www.misa.umn.edu/vd/publications/marketing_local_food.pdf
Local Food Connections: From Farm to Restaurant
This article explores the benefits and challenges
of farm to restaurant connections. The topic of meeting restaurant expectations
is covered.
http://www.leopold.iastate.edu/pubs/other/files/PM1853B.pdf
Selling Directly to Restaurants and Retailers
In November, 2002, more than 50 growers,
agricultural professionals, and others gathered in
http://www.sarep.ucdavis.edu/cdpp/selldirect.pdf
*Selling to Restaurants
This is a section from the publication, “Direct
Farm Marketing and Tourism Handbook,” published by the
http://cals.arizona.edu/arec/pubs/dmkt/SellingtoRestaur.pdf
Selling to Restaurants
Upscale restaurants serving locally-grown produce
are in the headlines nationwide. Growing for this market is both lucrative and
demanding. Profiles of growers from around the country illustrate successful
strategies and points to remember when working with chefs.
http://www.attra.ncat.org/attra-pub/PDF/sellingtorestaurants.pdf
Selling Produce to Restaurants: A Marketing Guide for Small
Acreage Growers.
The author offers friendly but sound first-hand
advice on targeting local markets, competing with corporate food service
suppliers by proving your produce is worth more, selecting seeds based on your
growing conditions and the market trends, adapting to the ever-changing market,
developing alternative markets, and cooperating with other local growers.
Available for $10 + $2.50 shipping and handling from:
Greentree Naturals
208-263-8957
greentree@coldreams.com
http://www.greentreenaturals.com/selling_book.htm
Servicing High-End Restaurants
Dean Okimoto, the owner-operator of Nalo
Farms, has built a highly successful business by supplying excellent-quality
salad greens and fresh herbs to many of
http://cals.arizona.edu/AREC/wemc/westernprofiles/4%20nalo%20farms.pdf
Sell What You Sow: A Guide to Successful Produce
Marketing
This book written by Eric Gibson highlights various
aspects of agricultural direct marketing, including tips for selling to
restaurants. Information about how to purchase the book is available on the
following website:
http://wsare.usu.edu/pub/index.cfm?sub=mktdetails&id=19
Please
see: