How We Market And Sell Mushrooms To Chefs
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- Опубліковано 22 сер 2024
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In this video, learn how we market and sell mushrooms to chefs throughout the Okanagan in British Columbia, Canada.
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That smile and positivity through the difficulty is what makes you such a succesful msuhroom farmer!
Just got my first round of restaraunts, now time time to plant!
Thanks.
There are a few questions that I am not able to find the answers to anywhere and hope you can help. What insurance do you need for this business? At what point does compliancy hit a business like this? I a assuming that once you get big enough, you will have to comply with some sort of regulations and provide proper documentation of testing or is this not the case?
Where do you get your baskets? Love them and have been looking. Thanks for the advice!!
Worked with a mushroom buyer for years. He used to import from China but now uses cardboard boxes
Would they last longer in a cardboard box from uline... or use kraft paper on the bottom and top or use a paper bag from staples.... should keep them fresher longer
How have you handled waste in the past?
Staff meals
you guys still open in summerland? i head theres some municipal problems, did you guys relocate?
@@hopebrewco5840 yes we are still here. Just been a busy year so no videos unfortunately
Marketing my product was my biggest issue with moving product.
always is the most important p
Have extra product? Make a stock bookelt of what you can provide on a weekly basis. Go to restaurants AT 2-4 PM M-Th( IMPORTANT) and ask to speak to the kitchen manager or head chef and explain you are a local mushroom farmer and would love to bring some product in for the kitchen to try. Give them the bookelt, and tell them to pick a couple varities and bring them by the following week.
This takes like 5-10 mins tops and you can do 5-15 of these sample drops in one 2 hour period
This is my sauce
Dad's genius !
Hard workn dude
He's a bad motha trucka
How do you even find a chef? Where I live there's nothing but chain restaurants everywhere. All these restaurants order from Southern foods and I see their trucks all over the roads. No one buys any local food. Maybe farmers market?
Farmers maret isnt a bad option but im targeting a lot of supplements based products and gourmet mushroom powders. Lot easier to dry and has a longer shelf life if you cant find restaurants immediately.
Right now i have only 2 restaurants buying a total of 15lb weekyl from me but im growing 45lb jist for making dried products and selling on average 30-40lb of that in dried goods.
2 restaurants
3 supplement/ health shops
2 headshop/smoking type places
Im also thinking if buying small
I think they prefer to be called, cheves.