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OfflineDark fatal7
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Registered: 09/16/19
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Last seen: 8 months, 14 days
How many of you do this full time for a living
    #26434011 - 01/14/20 09:21 PM (4 years, 1 month ago)

As the title States I want to see how many of you do this full time for profit. How did you start? Is it worth the time and effort it takes? How did you get your customer base?

I love growing mushrooms and it's so much fun and I would love to make a business out of it. I just really wanted advice from you pros out there who do what you love and make money doing so.


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Offlinemariapilz
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Registered: 12/09/17
Posts: 156
Last seen: 21 days, 7 hours
Re: How many of you do this full time for a living [Re: Dark fatal7]
    #26436885 - 01/16/20 02:03 PM (4 years, 1 month ago)

someone who does this full time probably has no time and / or no need to write here.

I just want earnings like part-time work. I am far from it. Continuity and the amount of yield are just twi of my problems. I always grow different mushrooms ... that's the difficulty. But I want it that way.

By the way, there are no other mushroom growers in my area. Regionality is very important for the guests in a restaurant. There are many good restaurants here. :Grinsen:
My chefs are patient and take what I have ...

In order to find customers, I went to the chefs with a sample. Make absolutely sure that you give the boss / chef your hot mushrooms. If the decision maker is not there, dont give the mushrooms away...  come back another time. I then give the boss the mushrooms, a card with my mushrooms that I grow and ask him for his phone number. If I have the number the cook already belongs to me:Grinsen:

If I have mushrooms I send a photo with the offer via WhatsApp. this offer is valid for 3 hours, if he does not answer I send the offer to the next cook. I don't need a cold store because my mushrooms go out the same day.


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OfflineQuadman
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Registered: 04/23/16
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Re: How many of you do this full time for a living [Re: mariapilz]
    #26437032 - 01/16/20 03:40 PM (4 years, 1 month ago)

I believe Solarity did a write up on calculating input and output for a mushroom business.

Lipa has a business. Drake had a business but has quit I believe. GrOwer does part time. Frog I think. Those are ones off the top of my head. Many attempt few accomplish.


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Offlineseagu

Registered: 03/03/18
Posts: 952
Last seen: 1 day, 16 hours
Re: How many of you do this full time for a living [Re: Quadman]
    #26437126 - 01/16/20 04:40 PM (4 years, 1 month ago)

Does desire count? :grin:


--------------------
Plan to win or you are planning for failure. Don't let anyone tell you you can't do it. Just figure out the solution. Even if that means banging your head on a wall until the solution oozes out of you.


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Offlinemariapilz
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Registered: 12/09/17
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Re: How many of you do this full time for a living [Re: seagu]
    #26437808 - 01/17/20 03:17 AM (4 years, 30 days ago)

Quote:

Quadman said:
I believe Solarity did a write up on calculating input and output for a mushroom business.

Lipa has a business. Drake had a business but has quit I believe. GrOwer does part time. Frog I think. Those are ones off the top of my head. Many attempt few accomplish.




Yes exactly! I've read a lot of great stuff from them, but not everything. I will plow through their posts again.

Quote:

seagu said:
Does desire count? :grin:



depends ... do you want to marry her or just a one night stand? :wink:


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Offlineseagu

Registered: 03/03/18
Posts: 952
Last seen: 1 day, 16 hours
Re: How many of you do this full time for a living [Re: mariapilz]
    #26437989 - 01/17/20 07:49 AM (4 years, 30 days ago)

mariapilz, so when you go and try to find new restaurant customers, How many do you find you can usually visit in a given time period of morning or afternoon between their rush times of breakfast, lunch and dinner? Have you ever tried to squeeze in just last one on the tail end of the time window? How did that work out if you did?
What do you find is a good amount to physically walk in the restaurant with and how much left in the truck when approaching a new customer?


--------------------
Plan to win or you are planning for failure. Don't let anyone tell you you can't do it. Just figure out the solution. Even if that means banging your head on a wall until the solution oozes out of you.


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OfflineForresterM
aspiring sociopath
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Registered: 02/05/13
Posts: 9,351
Loc: Northeast USA Flag
Last seen: 1 month, 11 days
Trusted Cultivator
Re: How many of you do this full time for a living [Re: seagu]
    #26438035 - 01/17/20 08:32 AM (4 years, 30 days ago)

Aleon used to as well, don't know if he still does.  I've gotten LOTS of great information from him in the past.


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Repugnant is a creature who would squander the ability to lift an eye to heaven, conscious of his fleeting time here.
-------------------

Have some medicinal mushrooms and want to get the most out of them?  Try this double extraction method.


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Offlinemariapilz
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Registered: 12/09/17
Posts: 156
Last seen: 21 days, 7 hours
Re: How many of you do this full time for a living [Re: seagu]
    #26438695 - 01/17/20 02:36 PM (4 years, 30 days ago)

Quote:

seagu said:
mariapilz, so when you go and try to find new restaurant customers, How many do you find you can usually visit in a given time period of morning or afternoon between their rush times of breakfast, lunch and dinner? Have you ever tried to squeeze in just last one on the tail end of the time window? How did that work out if you did?
What do you find is a good amount to physically walk in the restaurant with and how much left in the truck when approaching a new customer?




I only have 7 chefs. Of those, 4 buy regularly. Everything i have. They would probably buy double if I had so many. There are 100th restaurants and (large) hotels in my area. I live in a tourism ski / hiking sports place. I don't know how many customers I could find. Lots. I focus on award-winning chefs. A la card restaurants. They are also satisfied with 3 kilos (~ 6.5 pounds). (Large hotels need a lot more. I can do it - yet - not). Excellent restaurants are also interested in exotic things like lions mane or aegerita agrocybe ... and pay well.

I just went to the restaurant for dinner. The boss is usually there. A noble iso box (with ice bucket. He should see that they are cooled. Even if I live only 5 km away) and a cardboard boat with about 200 g (~ 4 ounces) of hot mushrooms. 2 minutes later I have the phone number.

Quote:

seagu said:
... how much left in the truck when approaching a new customer?



ähm. nothing. If I have mushrooms I send a messenger like this:

Just harvested: 74 ounces organic (I'm certified) shiitake. € 18 / kg. Offer valid until today 6 pm.
He sends me a messager: I buy all. I deliver immediately.
Fresher is not possible.


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Offlinemariapilz
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Registered: 12/09/17
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Last seen: 21 days, 7 hours
Re: How many of you do this full time for a living [Re: Forrester]
    #26438708 - 01/17/20 02:49 PM (4 years, 30 days ago)

Quote:

Forrester said:
Aleon used to as well, don't know if he still does.  I've gotten LOTS of great information from him in the past.



thanks for the hint.
12 years of English in school and it is difficult for me to find the right words for the search function ...
It took me a long time to find out what HWFP should be :facepalm3:


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Offlineseagu

Registered: 03/03/18
Posts: 952
Last seen: 1 day, 16 hours
Re: How many of you do this full time for a living [Re: mariapilz]
    #26439698 - 01/18/20 06:27 AM (4 years, 29 days ago)

Quote:

mariapilz said:
Quote:

seagu said:
mariapilz, so when you go and try to find new restaurant customers, How many do you find you can usually visit in a given time period of morning or afternoon between their rush times of breakfast, lunch and dinner? Have you ever tried to squeeze in just last one on the tail end of the time window? How did that work out if you did?
What do you find is a good amount to physically walk in the restaurant with and how much left in the truck when approaching a new customer?




I only have 7 chefs. Of those, 4 buy regularly. Everything i have. They would probably buy double if I had so many. There are 100th restaurants and (large) hotels in my area. I live in a tourism ski / hiking sports place. I don't know how many customers I could find. Lots. I focus on award-winning chefs. A la card restaurants. They are also satisfied with 3 kilos (~ 6.5 pounds). (Large hotels need a lot more. I can do it - yet - not). Excellent restaurants are also interested in exotic things like lions mane or aegerita agrocybe ... and pay well.

I just went to the restaurant for dinner. The boss is usually there. A noble iso box (with ice bucket. He should see that they are cooled. Even if I live only 5 km away) and a cardboard boat with about 200 g (~ 4 ounces) of hot mushrooms. 2 minutes later I have the phone number.





So, you did go during their peak times with no issues? And you just approached new chefs with samples in sample boxes? You didn't bring any bulk for them to buy on the spot such as 5-10+ lbs?

Quote:

mariapilz said:
Quote:

seagu said:
... how much left in the truck when approaching a new customer?



ähm. nothing. If I have mushrooms I send a messenger like this:

Just harvested: 74 ounces organic (I'm certified) shiitake. € 18 / kg. Offer valid until today 6 pm.
He sends me a messager: I buy all. I deliver immediately.
Fresher is not possible.




I was asking about new chefs, not the ones you already do business with. Gratz on being certified.


--------------------
Plan to win or you are planning for failure. Don't let anyone tell you you can't do it. Just figure out the solution. Even if that means banging your head on a wall until the solution oozes out of you.


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Offlinemariapilz
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Registered: 12/09/17
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Re: <font style="vertical-align: inherit;"><font style="vertical-align: inherit;">Re: Wie viele von euch machen das in Vollzeit, um ihren Lebensunterhalt zu</font></font> [Re: seagu]
    #26439809 - 01/18/20 08:03 AM (4 years, 29 days ago)

Quote:

seagu said:
So, you did go during their peak times with no issues? And you just approached new chefs with samples in sample boxes? You didn't bring any bulk for them to buy on the spot such as 5-10+ lbs?




Yes exactly. I only had the sample with me. No more mushrooms for sale. He wouldn't have time for that now. But I gave him the hint that I would harvest in 3 days and then send him an offer. In the meantime, he has the opportunity to try the mushrooms ... and maybe he will think of you in the next few days when planning his new menu.


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InvisibleLotLizard
Stranger

Registered: 10/21/18
Posts: 92
Re: <font style="vertical-align: inherit;"><font style="vertical-align: inherit;">Re: Wie viele von euch machen das in Vollzeit, um ihren Lebensunterhalt zu</font></font> [Re: seagu]
    #26441019 - 01/19/20 12:34 AM (4 years, 28 days ago)


Quote:

seagu said:
So, you did go during their peak times with no issues? And you just approached new chefs with samples in sample boxes? You didn't bring any bulk for them to buy on the spot such as 5-10+ lbs?




Personally as a chef I’d suggest against going during peak times... if it’s busy we don’t have time for you unless the chef there isn’t actually doing anything.  I’ve found the most common times for vendors to approach me are between Monday and Wednesday. Those are they days were ordering the most, getting new product, and time to experiment. Typically they’re the slowest days. I’d suggest checking to see what time their dinner or lunch service starts and try to show up maybe 2 hours before that or earlier. The last hour before a dinner service can be hectic in some places getting ready and no one has time to talk. Also the hour prior a lot of restaurants hold staff meetings for the dinner service. You could even try earlier. If a dinner service doesn’t start til say 5pm there’s usually someone there getting ready for the evening by 10-11 am. Hope this is some what helpful.


Edited by LotLizard (01/19/20 12:35 AM)


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Offlineseagu

Registered: 03/03/18
Posts: 952
Last seen: 1 day, 16 hours
Re: <font style="vertical-align: inherit;"><font style="vertical-align: inherit;">Re: Wie viele von euch machen das in Vollzeit, um ihren Lebensunterhalt zu</font></font> [Re: LotLizard]
    #26441332 - 01/19/20 08:49 AM (4 years, 28 days ago)

Quote:

LotLizard said:

Quote:

seagu said:
So, you did go during their peak times with no issues? And you just approached new chefs with samples in sample boxes? You didn't bring any bulk for them to buy on the spot such as 5-10+ lbs?




Personally as a chef I’d suggest against going during peak times... if it’s busy we don’t have time for you unless the chef there isn’t actually doing anything.  I’ve found the most common times for vendors to approach me are between Monday and Wednesday. Those are they days were ordering the most, getting new product, and time to experiment. Typically they’re the slowest days. I’d suggest checking to see what time their dinner or lunch service starts and try to show up maybe 2 hours before that or earlier. The last hour before a dinner service can be hectic in some places getting ready and no one has time to talk. Also the hour prior a lot of restaurants hold staff meetings for the dinner service. You could even try earlier. If a dinner service doesn’t start til say 5pm there’s usually someone there getting ready for the evening by 10-11 am. Hope this is some what helpful.




Right. That is what I have always read from people on here. Chefs and those selling. So I was surprised that mariapilz went during peak times. And so, as I plan everything out in my head and wondering how many new chefs a person typically is able to visit in between the rush times? Obviously some of that depends on how far away restaurants are from each other. Because some of it often sounds like the time window is so short that maybe only 1 or 2 maybe 3 if they are close, new restaurant chefs are able to be visited oftentimes for mornings and then 1 or 2 maybe 3, for afternoons? But you are saying even showing up at 11 AM is an OK time? Wouldn't that be starting to cut into lunch rush? Or do they often have separate chefs for lunch and dinner times so that it wouldn't be an issue at the higher end restaurants? Then that brings the question of what times around lunch times are bad times to approach a restaurant then? Just depends on if its a 1 chef restaurant or not?

Now I have read on here where some people do bring X amount of weight to sell that day, instead of only a sample. Do you see them usually walking in with only a sample but leaving the bulk in the truck? Or do you see them carrying in a big box of food? As a chef, what have you seen people do the most? Which seems to be the most effective from a chef standpoint? Because I am thinking carrying in a big box from the get go would be more of a pain and bulky and all that.


--------------------
Plan to win or you are planning for failure. Don't let anyone tell you you can't do it. Just figure out the solution. Even if that means banging your head on a wall until the solution oozes out of you.


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InvisibleLotLizard
Stranger

Registered: 10/21/18
Posts: 92
Re: <font style="vertical-align: inherit;"><font style="vertical-align: inherit;">Re: Wie viele von euch machen das in Vollzeit, um ihren Lebensunterhalt zu</font></font> [Re: seagu]
    #26442302 - 01/19/20 08:37 PM (4 years, 28 days ago)

For starters I would suggest using social media to contact smaller operations like a small byob. You could also call other restaurants and let them know your intentions and see what they suggest as a good time. Like I said with Monday- Wednesday’s usually being slow even if you did go during their lunch service it’s possible that it just wouldn’t be busy. And if it is you could just ask the hostess if the chef is too busy to talk or not. Go to restaurants that don’t serve lunch between 11-3 and maybe try places that do serve lunch either 10-11 or 1:30-3. Those are usually the slower times. People typically bring sample boxes. Maybe 3# of different varieties. I certainly wouldn’t bring bulk in with you. If they want to buy more just bring it later or the next day you know.. I had a guy walk in with a giant crate of wild mushrooms once and just sent him away. It just comes on too strong and I’m not going to pick through if I don’t have the time. They looked terrible but that’s besides the point. Just bring your best looking product.


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Offlineseagu

Registered: 03/03/18
Posts: 952
Last seen: 1 day, 16 hours
Re: <font style="vertical-align: inherit;"><font style="vertical-align: inherit;">Re: Wie viele von euch machen das in Vollzeit, um ihren Lebensunterhalt zu</font></font> [Re: LotLizard]
    #26475715 - 02/08/20 03:53 PM (4 years, 8 days ago)

So, I just watched this new video of a livestream Q&A from a Mushroom Commercial Cultivator where his business partner and wife joined him as well to help answer questions about Gourmet Mushroom Cultivation and doing this for a living. I thought of this thread so :



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Plan to win or you are planning for failure. Don't let anyone tell you you can't do it. Just figure out the solution. Even if that means banging your head on a wall until the solution oozes out of you.


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