Our Services
OUR WORKS
What we do
We deliver to a different area each day of the week. Most of them automatically receive a delivery on a weekly basis. Most also make changes and additions each week (but you’re free to leave it as it is – or skip a week or cancel anytime)
We try to make everything as convenient as possible for our customers. We’re very picky. Our goal is to get the freshest possible vegetables to customer, with the shortest period of time between being harvested and delivered (most of the time in season within 24 hours).
It’s easy to add any of their items to your order anytime (at the same price they charge in their items) and have it fresh, just for you each morning. Then delivered with your order. It’s really an amazing service.
OUR BEST SERVICES
EMPLOYEE TRAINING & EDUCATION
- Employee will be trained not only in their specific operational duties but in the philosophy and applications of our concept.
- They will receive extensive information from the producer and be kept informed of the latest information on healthy eating.
SYSTEM & CONTROL
- A big emphasis is being placed on extensive research into the quality and integrity of our products.
- They will constantly be tested for our own high end standards of freshness and purity.
- The costs and inventory control will be handled by our computer system and checked daily by management.
RESTAURANT AND INSTITUTIONAL SALES
Benefits of marketing to chefs include a higher wholesale price if the product is delivered to the restaurant; a larger sales volume than retail sales, resulting in lower marketing costs; a market for unique and highly perishable products; and exposure for the farm’s product to a wider audience, particularly if the chef uses the farm name and product in a marketing strategy.
An intangible benefit of selling to chefs is the invaluable feedback that growers can receive on their product from food professionals, who may recommend earlier harvesting or different postharvest handling or packaging. To sell to chefs, growers need to have good postharvest handling and sorting, grading and packaging capacity. Growers will also need to be able to provide a standard business invoice that can be entered into the restaurant’s accounting system and, in most cases, cannot expect payment upon delivery. (The exception is if growers can receive credit card payments. Setting up such a system can have multiple advantages in working with larger-volume customers.) Growers should also consider that chefs have a schedule almost opposite to their own — chefs finish cleanup from the dinner service after midnight — which means that farmers need to be able to accept orders by email, fax or, as a last resort, an answering machine. Growers should also be able to provide advance product price lists and availability on a weekly basis.
A great way to break into restaurant sales is to offer chefs samples of products to find out if your products are of the quality they can use. Chefs expect products they order to be delivered as promised and need to know about crop shortages far enough in advance to order replacement products from other distributors.
Another potential marketing outlet is institutional food services, such as campus dining, elementary and secondary school cafeterias, hospitals and nursing homes. Many of the benefits and rules about selling to chefs also apply here. Note that most food services will require product liability insurance, standard packaging and grading, and readable invoices. Many food services use a purchase order system that can require a grower to be approved as a vendor before an order can be placed, unless the grower has a credit card system in place. Food services generally pay the standard wholesale price but are often interested in contracting for product throughout a season, which can even out price fluctuations. In addition, to protect themselves from legal claims, many food services require that suppliers have a hazard analysis and critical control points safety audit system in place