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OfflineGr0wer
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Good video on how to approach a reustraunt for sale * 1
    #23402743 - 07/01/16 11:43 PM (7 years, 6 months ago)



check it out


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Offlinepoponon
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Re: Good video on how to approach a reustraunt for sale [Re: Gr0wer]
    #23403394 - 07/02/16 08:08 AM (7 years, 6 months ago)

man. you answer all my questions before i even get to ask them


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OfflineSpinScratch
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Re: Good video on how to approach a reustraunt for sale [Re: poponon]
    #23404398 - 07/02/16 03:23 PM (7 years, 6 months ago)

Just what I needed... but your answer u gave in the other thread was a little bit more help. I always just imagined just dropping of a sampler to the chef and leaving a business card or something. I guess Im going to have to learn to be more forward.

If the local mushroom guy is charging $10/lb for shiitakes at the local farmers market, how much do you think he's charging a restaurant? I need to figure out what the competition is charging.


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OfflineGr0wer
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Re: Good video on how to approach a reustraunt for sale [Re: SpinScratch]
    #23404492 - 07/02/16 04:06 PM (7 years, 6 months ago)

Go ask the resturants what they are paying.


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Offlinechefjrd
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Re: Good video on how to approach a reustraunt for sale [Re: Gr0wer]
    #23405330 - 07/02/16 09:17 PM (7 years, 6 months ago)

Thanks for the video! That's my plan once I get consistent growing and flushes here in a few weeks.


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OfflineNiagaraChef
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Re: Good video on how to approach a reustraunt for sale [Re: chefjrd]
    #23407298 - 07/03/16 02:12 PM (7 years, 6 months ago)

As someone working in a kitchen and dealing with farmers, I could say bring your samples and let me know your prices and how to contact you. We always appreciate samples, shouldn't be a lot, just something to make a single order or two, probably a staff meal (if it is a crew of 3-4 people as mentioned in the vid.). I personally when accept a sample feel obliged to call and at least give a feed-back. 

These all are pure theoretical. Never sold a thing to a restaurant yet.


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Offlinedrake89
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Re: Good video on how to approach a reustraunt for sale [Re: NiagaraChef]
    #23407383 - 07/03/16 02:35 PM (7 years, 6 months ago)

Quote:

NiagaraChef said:
As someone working in a kitchen and dealing with farmers, I could say bring your samples and let me know your prices and how to contact you. We always appreciate samples, shouldn't be a lot, just something to make a single order or two, probably a staff meal (if it is a crew of 3-4 people as mentioned in the vid.). I personally when accept a sample feel obliged to call and at least give a feed-back. 

These all are pure theoretical. Never sold a thing to a restaurant yet.



I probably had a 50% success rate when approaching chefs without much competition in my region.  I notice that locally owned places are much more likely to buy than corporate places.  Even locally owned restaurant groups weren't very interested, I think they keep their food costs more under control.  If you can get in though, restaurant groups could be bigger customers.


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OfflineGr0wer
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Re: Good video on how to approach a reustraunt for sale [Re: drake89]
    #23407713 - 07/03/16 04:42 PM (7 years, 6 months ago)

And ultimately, you want to get the 1st and 2nd in charge cells. Then i just text them for orders, sometimes including photos of the box. Make sure to be respectful and call them Chef, remeber that is a formal title. Dont call the chef a cook either.


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OfflineSpinScratch
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Re: Good video on how to approach a reustraunt for sale [Re: Gr0wer]
    #23407851 - 07/03/16 05:36 PM (7 years, 6 months ago)

Quote:

drake89 said:
If you can get in though, restaurant groups could be bigger customers.



Whats a restaurant group?

Quote:

Gr0wer said:
Make sure to be respectful and call them Chef, remeber that is a formal title. Dont call the chef a cook either.



Priceless, thank you. i 100% would have asked for the cook and repeatedly refered to him as such lol


Edited by SpinScratch (07/03/16 05:42 PM)


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OfflineGr0wer
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Re: Good video on how to approach a reustraunt for sale [Re: SpinScratch]
    #23408426 - 07/03/16 08:56 PM (7 years, 6 months ago)

A cook is a guy cooking the food, the chef is the boss. A restaurant group would be a group of people who own a few restaurants in town, like a small chain. Sometimes they are similar and same name but sometimes they arent. I distribute to one group, Tabla, Ode and now SALT BOX, all under the same owner and chefs.


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OfflineSpinScratch
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Re: Good video on how to approach a reustraunt for sale [Re: Gr0wer]
    #23408616 - 07/03/16 10:00 PM (7 years, 6 months ago)

:takingnotes:


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