Ohio Foodshed

Retail Ready Resources


Retail Ready Resources

Are you a farm or food entrepreneurs interested in selling to wholesale markets. Join the Retail Ready community to gather tips and techniques to increase your markets, sales and profitability.

Website: http://www.acenetworks.org
Members: 5
Latest Activity: Jul 21, 2012

Retail Ready Resources for Restaurants

As farmers and food producers shift from selling direct to consumers through farm stands, farmers markets and community supported agriculture enterprises, new challenges emerge. Local chefs and restaurantuers can make ideal market partners as you begin to sell wholesale. Attached are some new checklists and materials for selling to restaurants. Also check out the video of ODA's Shoshanna Inwwod on their recent study on selling local foods to wholesale markets.Retail Ready Restaurant Checklist-April.pdf


New Market Ready training

Julie Fox and her partners, like ACEnet are continually tweaking the content for Market Ready training. If you would like us to do a market ready training for farmers in your region drop us a line or…Continue

Started by Leslie S May 3, 2011.

Share Your Restaurant Market Info

Hi Chefs and restaurant owners --- please share you tips about selling to your businesses. Are you looking for hard to find ingredients. What would you like to buy local from area food or farm…Continue

Started by Leslie S Apr 12, 2010.

Comment Wall


You need to be a member of Retail Ready Resources to add comments!

Comment by Christine Hughes on August 10, 2010 at 4:53pm
We seek organically grown, high quality foods delivered in ready-to-use condition. Growers who call or email weekly with the products available and prices up front are the ones we have an easy time buying from. Occasionally we accept delivery of product that was not pre-ordered, but this is exceptional--for seasonal delicacies from people we have an established relationship with (raspberries and corn are 2 such local products). We like to encourage growers to work with just one or 2 restaurants/markets to supply them with an assortment of items they need, OR, to specialize in a high value item that they can sell to a larger number of buyers and build their reputation as THE best supplier of that item. The slow growth, one farmer for one or 2 restaurant method allows both the buyer and seller to develop in a sustainable manner, though it also keeps the seller and buyer dependent on each other. Faster growth is possible by specializing and selling farther from home, but a fast growing monoculture model seems riskier than a locally focussed polyculture model in these times of financial and ecological breakdown.

Members (5)


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