Re: Direct sales to restaurants

Richard L. Bowen (rbowen@hawaii.edu)
Wed, 2 Dec 1998 11:02:39 -1000

In Hawaii, Extension has held workshops that bring farmers and chefs
together to learn how to work together. Farmers and chefs operate in very
different worlds and both need to the better understand where each other
are coming from in order to successfully develop a business relationship.
Some of our chefs have gone way out of their way to encourage farmers to
produce something that the restaurant desires. Successful farmers will
adapt to the needs of the chefs. We have a workshop manual based on the
first set of workshops. The leader of these workshops is Dr. Kent Fleming
(fleming@hawaii.edu). A few years ago, I assisted the Department of
Agriculture in creating a Farmer-Chef-Wholesale Source Book, which is a
guide to locating buyers and sellers of local products.

Have the planner contact me if he wants the Workbook or Source Book or more
information.

Dick Bowen
University of Hawaii

>Sanetters:
>I have an information request from a county planner in Maine. His
>group is involved in promoting restaurants that are supplied
>by local farmers. He tells me that demand far exceeds supply, and
>wants to know whether there are any programs out there that train
>farmers to produce specifically for the restaurant trade.
>
>Does anyone know of any such programs, or similar programs? Can
>anyone suggest people that he should talk to?
>
>As always, your assistance is greatly appreciated. Thank you!
>
>Holly Born
>Holly Born, Technical Specialist
>ATTRA (Appropriate Technology Transfer for Rural Areas)
>(501) 442-9824, 1-800-346-9140
>Fax:(501) 442-9842 E-mail:hollyb@ncatark.uark.edu
>Web:http://www.attra.org
>
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********************************************************************************
Dr. Richard L. Bowen
Department of Agricultural & Resource Economics
University of Hawaii
Gilmore Hall
Honolulu, HI 96822
808-956-6755
808-956-2807 fax
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