Like many of you I am constantly searching ways to generate business. I am interested in knowing how many PC's would use a service of "personal farmer and custom grower" that would deliver direct to your doorstep. Would using this service and letting your clients know you use "farmer direct" for freshness, exquisite taste etc help your business? How interested are your clients in knowing the origin of their food? Do they request organic versus non organic? Any thoughts on this subject would be greatly appreciated,thanks
Longer version: a.) don't get many requests for organic...& when they do...most stores carry them anyhow b.) clients are fine with me buying their produce at Whole Foods, Central Market, or local grocers (even "farmers market" is unrequested) c.) the "personal farmer" wouldn't make enough off me for it to be worth their time. I would require daily selections...but face it 4 servings of broccoli, asparagus, etc. Would not be profitable for them.
Last & most importantly to me: I am VERY selective...& I would rather be able to choose my own produce to ensure that I am purchasing only the best & freshest of produce.
quote:Originally posted by farmgirl: Like many of you I am constantly searching ways to generate business. I am interested in knowing how many PC's would use a service of "personal farmer and custom grower"
I can't tell from your post whether you're the personal farmer or a personal chef...to answer...no I would not bother with a such a service. For pretty much the same reasons as the poster above me gave. I don't have organic clients, so the best produce I can select myself from the grocery (sometimes it's organic, sure..) works for me.
Our neighbor has a church member who owns a farm and in the summer brings around the most beautiful organic veggies and fresh poultry. It never works out for my PC clients for all the reasons Jackie mentioned but it is a nice treat for our household.
I seem to recall a provision in my insurance that I can't accept deliveries for my business to my residence. I'm not sure if that's in my liability insurance or my homeowner's but it's sending up a red flag for me.
I'm thinking of combining the Farmer/grower and Personal Chef roles into one and have that be my niche. For the past 7 years I have supplied exquisite greenhouse grown specialty greens (herbs, mesclun mix, arugula, oriental greens) to upscale restaurants and wholesalers. When I go ahead with my Personal Chef plans I hope to incorporate my locally grown greens into my menu offerings.
We actually had a member some years back who was in partnership with a large organic grower in Massachusetts. He and the grower actually planned the crops that would be grown and harvested and the chef developed his menus to feature that organic produce. His clients loved it! Candy
Candy, Now you're making me REALLY want to hurry my plans along. First I need to find a grower that I can farm out my wholesale customer with the 100# a week basil habit...
