Sales to Restaurants and Institutions

Selling to Restaurants – Small Farm Center, University of California Extension -- The flood of new produce items has given top-notch chefs a whole new palette. Chefs are increasingly willing to buy directly from growers in order to find field-ripened vegetables and tree-ripened fruits that are difficult to purchase from distributors and purveyors.

Hotel, Restaurant and Institutional Marketing – Missouri Department of Agriculture -- While the idea of selling to wholesale markets is relatively new in Missouri, hospitals, restaurants and institutions offer increasing market opportunities for Missouri producers.

Sales to Restaurants and Specialty Food Stores - Sustainable Agriculture Research and Education - Marketing strategies for farmers and ranchers to utilize in their pursuit of conducting business with restaurants and specialty food stores.

Selling to Restaurants - "Sell What you Sow: A Guide to Successful Produce Marketing" - Identifies advantages and disadvantages in selling to restaurants as well as helping to determine what to grow and how to maintain the business relationship.

Bringing Local Food to Local People - National Sustainable Agriculture Information Service - This publication provides contact information and descriptions of existing programs that have made connections between local farmers and local school lunchrooms, college dining halls, or cafeterias in other institutions.

Food Service Terms – University of Rhode Island Extension.