What producers need to realize about restaurants is that space is usually at a premium. Kitchens are often crowded, and the space in a restaurant’s walk-in cooler may be limited. These realities, however, should not keep a producer from starting the discussion about expanding their offerings to a new or existing restaurant customer. Producers with less perishable products may even be able to help chefs solve their own storage dilemmas.
Best Marketing Practices
- Know how much product your buyers can handle
- Be willing to help buyers come up with off site storage
- develop storage guidelines