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Gr0wer
always improving



Registered: 09/16/03
Posts: 6,056
Loc: El Paso, TX
Last seen: 5 years, 10 months
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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) |
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poponon
Quaaaack!!!



Registered: 09/10/07
Posts: 467
Loc: Canada
Last seen: 13 days, 17 hours
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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) |
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man. you answer all my questions before i even get to ask them
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Y e e t!! My Trade List
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SpinScratch
Distrusted Cultivator



Registered: 07/26/13
Posts: 826
Last seen: 30 days, 7 hours
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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) |
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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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Gr0wer
always improving



Registered: 09/16/03
Posts: 6,056
Loc: El Paso, TX
Last seen: 5 years, 10 months
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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) |
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Go ask the resturants what they are paying.
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chefjrd
Strangerer

Registered: 05/20/16
Posts: 87
Last seen: 7 years, 4 months
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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) |
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Thanks for the video! That's my plan once I get consistent growing and flushes here in a few weeks.
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NiagaraChef
Stranger
Registered: 07/06/15
Posts: 47
Last seen: 7 years, 6 months
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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) |
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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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drake89
Mushroom Magnate



Registered: 06/26/11
Posts: 4,168
Loc: TN
Last seen: 4 years, 10 months
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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) |
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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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Gr0wer
always improving



Registered: 09/16/03
Posts: 6,056
Loc: El Paso, TX
Last seen: 5 years, 10 months
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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) |
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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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SpinScratch
Distrusted Cultivator



Registered: 07/26/13
Posts: 826
Last seen: 30 days, 7 hours
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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) |
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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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Gr0wer
always improving



Registered: 09/16/03
Posts: 6,056
Loc: El Paso, TX
Last seen: 5 years, 10 months
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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) |
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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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SpinScratch
Distrusted Cultivator



Registered: 07/26/13
Posts: 826
Last seen: 30 days, 7 hours
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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) |
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