Farm Marketing:: Selling Direct to Restaurants

Description

Join the South Carolina Food Systems Network, SBDC and Clemson Extension for a 90-minute webinar designed to help specialty crop growers better understand how to successfully sell into restaurant markets. Led by Jim Johnson, Food Systems Specialist with the South Carolina Small Business Development Center (SBDC), Weatherly Thomas of Clemson Extension and special chef guest Arlette O'Rourke with Indigenius Cuisine , this session will explore the real-world benefits and challenges of selling directly to restaurants. Participants will gain practical insight into how restaurant sales work, what chefs are looking for, and how to build profitable, lasting relationships in this market channel. Topics will include: The advantages and risks of selling directly to restaurants Pricing, volume, and communication expectations Tools and strategies for approaching chefs and food buyers Alternatives to direct sales, including working through wholesalers and distributors How to evaluate which sales channel best fits your operation The session will also feature a guest chef Arlette O'Rourke with Indigenius Cuisine who will share firsthand insight into how restaurants source from local farms, what influences purchasing decisions, and how growers can position themselves as valued partners. This webinar is part of a project led by the South Carolina Food Systems Network and is sponsored by USDA Agricultural Marketing Service to increase awareness of specialty crops. Whether you are new to restaurant sales or evaluating your next market channel, this session will provide actionable guidance to help you make informed decisions for your farm business