MenuMenu Image


Back to Business Functions


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