Our farm business has always centered primarily around our CSA, with a little bit of market and restaurant sales. However, for 2018 we wanted to expand our outlets to increase our income. And for me, selling more food to chefs was the obvious direction to go.
But if our farm was going to expand our restaurant presence, we wanted to do it right. Having worked in restaurants for many years I know how important quality produce is to chefs, and that if you don’t come through for them the relationship can fall apart. So in preparation, I contacted a few chefs around the country whose establishments focus heavily on local food to get their take on what farmers do right, and what they do wrong, when it comes to regularly selling them produce.