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What should you do if they're wanting to low ball you?
Thank you so much for this. Greatly appreciated, sir!!
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!
Natural intelligence + hard work = success
5:14 he sells to his aunt
How do I sign up for one of your seminars on growing micro greens in my home greenhouse?
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?
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!
Thanks for your video everything you explained makes sense to me .
What about regulations with Aquaponics? Fish is meat right?
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.
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.
Curtis you are so helpful. I'm in Mexico watching all your videos and getting totally psyched. I'm working with 4 12×20 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 ?
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?
Im going to start my mushroom business but I love watching you because some of your tips are useful on many grounds !
Is it worth going to a restaurant or a bar before you start growing whatever is probably not needed?!
Thanks for the tips!
this one is the best intro yo…..
What about transportation logistics?
As a former restaurant owner I find this to be excellent advice.
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!
Good Stuff! Thank you ☺
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!
Yeah, worthless info IMO. How do you best develop a local sales stream?
You have local chefs on your tab.
Nice video and some quality information. Check out his other videos as they are all high quality. You do not have to apply for special licenses and permits to sell to restaurant. Vegetables in soil are considered low risk… meat and dairy are considered high risk. The best way to approach Chefs is to do some research on the restaurant and find out which ones have a seasonal menu and could use what you are selling. High profile hotels will do high volumes, so not for the beginner. For information on Microgreens that comes directly from Spirit and info you won't find anywhere on the Internet see this info on the benefits of eating microgreens – very beneficial info https://healing-health-notes.blogspot.com/2020/06/microgreens-and-sprouts.html
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?
So i want to make sure i understand you… i don't need some type of license to sell fruit and veggies Curtis?
Nice, good to know. Now the rest of your viewers need to thumbs up this because it's pure gold!