WATERTOWN, N.Y. — Cornell Cooperative Extension of Jefferson County’s local foods team releases a new guide for producers on how to market their products to local restaurants.

Are you a producer looking to sell your products to local restaurants? Selling your product to restaurants could mean predictable orders, reliable quantities, and a new market for your products. This marketing exposure can help expand your customer base in direct sales, whether you operate at a farm stand, CSA, farmers market or with other local retailers. Farm to Restaurant: A Guide for Farmers is a comprehensive handbook developed by CCE Jefferson for producers who are interested in exploring other avenues for selling their products in addition to their farm stand or the farmers market. The workbook-style guide includes space for producers to reflect on whether selling to restaurants is a good fit when it comes to availability, scheduling, seasonality, and product volume.

This guide for farmers and producers offers tips for success when it comes to selling to restaurants. Good communication, relationship-building, marketing, pre-planning, and follow-through are all essential to growing your business and selling through various avenues. Other information included relates to certifications restaurants may require farmers to have for products such as GAP (Good Agricultural Practices), certified USDA processed livestock, and Produce Safety Training completions. Common mistakes when starting this process and what to avoid are also addressed. The Farm to Restaurant Guide includes guiding questions for working with a new restaurant partner and further resources to explore.

Find the complete Farm to Restaurant: A Guide for Farmers at http://ccejefferson.org/resources/farm-to-restaurant-a-farmers-guide

–Cornell Cooperative Extension Jefferson County