Does your food hub sell to restaurants, catering companies, or corporate kitchens or are you thinking about it? Restaurants are often the first step for a food hub that is aiming for the wholesale market and they are often a key piece of a food hub reaching financial sustainability. Approaching restaurants, and chefs in particular, requires nuance and flexibility.
Our Sales & Marketing Coordinator (and former chef) Ryan Crum breaks down best practices for whom to approach, developing a marketing plan, planning for growth, and a convenient list of Do’s and Don’ts in our recently published white paper, “Food Hub’s Guide on Selling to Restaurants”.
For more information on how LFM can help you and your food hub service restaurants better, please contact us.