Interesting proposition - Page 2

Misfit · January 2, 2015

Fear can be a good thing; what doesn't kill you makes you stronger. Let him know what your capabilities are, and go from there

Dealing with the health dept. in N.C. there was no stipulations on how produce was transported to me from local farmers and gardeners. In N.J. your mileage might vary.

If one of his restaurants is primarily a burger joint. You have to ask him the question. Do you want to serve heirloom tomatoes 3 months out of the year, and resort back to Sysco? Most people wouldn't know; some will, and that would hurt his quality control.

Depending on what his other restaurants are, maybe shift his thinking towards cherries, and grow multi color varieties? You can always offer a few larger varieties at your discretion.

Start small, thing big... best of luck!

-Jimmy

rwsacto · January 2, 2015

"I don't have any crates, where would I get them?"

Check the big box grocery stores. They often recycle produce crates at the cash registers for carry out use. This might be a suitable supply for a small operation where the label on the crate does not matter.

habitat_gardener · January 2, 2015

The discussion reminds me of an episode of Good Neighbors (old British sitcom) in which the backyard gardeners try to sell to restaurants. They take all they have; the restaurant wants to sign them up for the same quantity every week.
http://www.imdb.com/title/tt0590330/?ref_=ttep_ep1

lakelady · January 8, 2015

all great ideas, Don, that's great advice!

lakelady · January 8, 2015

Kurt, I like those rules too lol. having his own "rows" could be better, he comes and gets it and I don't stress over bruised, damaged tomatoes. ha.

I'm going to talk with him next week in a little more detail about what he really wants out of this. If fresh, pesticide free, organic tomatoes in season is all he wants, then great. I'm thinking with the NY steakhouse, they would want to capitalize on "local or organic" and charge a small fortune to the city folks for it. I was offered a free meal too, so I'm thinking I need a trip into the city with my kids for a steak to check out the restaurant !

JamesL · January 8, 2015

Hey Antoinette! Great stuff!
If he is running 3 places he knows what he wants. Not a chance in the world you will be able to cover his needs but that is fine and I am sure he knows it. What you do have he cannot get elsewhere. I would not be a bit surprised if he says he will take whatever you have whenever you have it. You might have to recruit a few growers!
In season I see "Heirloom Tomatoes" as an appetizer on NYC menus all the time ranging from 12 up to 18 bucks. Go get that free steak!

lakelady · January 9, 2015

Quote:

Originally Posted by JamesL

Hey Antoinette! Great stuff!
If he is running 3 places he knows what he wants. Not a chance in the world you will be able to cover his needs but that is fine and I am sure he knows it. What you do have he cannot get elsewhere. I would not be a bit surprised if he says he will take whatever you have whenever you have it. You might have to recruit a few growers!
In season I see "Heirloom Tomatoes" as an appetizer on NYC menus all the time ranging from 12 up to 18 bucks. Go get that free steak!

LOL James! Good to hear from you.....feel like trucking your extras on the train into Manhattan? You're right, no way could I meet a commercial restaurant's needs and living in my town, he knows I do not own a farm, this is the burbs.

JamesL · January 9, 2015

Quote:

Originally Posted by lakelady

LOL James! Good to hear from you.....feel like trucking your extras on the train into Manhattan? You're right, no way could I meet a commercial restaurant's needs and living in my town, he knows I do not own a farm, this is the burbs.

Extras? Not sure what those are.

I do tote in the odd flat on the train for some folks in my office.
No one here would be surprised that I get a lot of looks and questions - for anything not red.....

kurt · January 9, 2015

Quote:

Originally Posted by lakelady

Kurt, I like those rules too lol. having his own "rows" could be better, he comes and gets it and I don't stress over bruised, damaged tomatoes. ha.

I'm going to talk with him next week in a little more detail about what he really wants out of this. If fresh, pesticide free, organic tomatoes in season is all he wants, then great. I'm thinking with the NY steakhouse, they would want to capitalize on "local or organic" and charge a small fortune to the city folks for it. I was offered a free meal too, so I'm thinking I need a trip into the city with my kids for a steak to check out the restaurant !

Sorry,had a glitch there,if you are talking steakhouse we usually spend New Years at the Marriott onTimes Square and our first stop is Lugers and desert is Juniors Cheesecake

JamesL · January 9, 2015

Lugers and Juniors - solid choices Kurt!
Were you in Times Square with Taylor Swift this year?

kurt · January 9, 2015

No this year we gave/used our reoccuring reservations(one year ahead)to some Bavarian relatives who came to New York and now are down here.

JamesL · January 9, 2015

Quote:

Originally Posted by kurt

No this year we gave/used our reoccuring reservations(one year ahead)to some Bavarian relatives who came to New York and now are down here.

Nice. I am sure they had a great time.

Labradors2 · January 9, 2015

Ahhhh! I used to LOVE that series!!!! Off to see if it's on Netflix.

Linda

Quote:

Originally Posted by habitat_gardener

The discussion reminds me of an episode of Good Neighbors (old British sitcom) in which the backyard gardeners try to sell to restaurants. They take all they have; the restaurant wants to sign them up for the same quantity every week.
http://www.imdb.com/title/tt0590330/?ref_=ttep_ep1

January 8, 2015	#19
lakelady Tomatovillian™ Join Date: Aug 2011 Location: northern NJ zone 6b Posts: 1,862	all great ideas, Don, that's great advice! __________________ Antoniette

January 8, 2015	#20
lakelady Tomatovillian™ Join Date: Aug 2011 Location: northern NJ zone 6b Posts: 1,862	Kurt, I like those rules too lol. having his own "rows" could be better, he comes and gets it and I don't stress over bruised, damaged tomatoes. ha. I'm going to talk with him next week in a little more detail about what he really wants out of this. If fresh, pesticide free, organic tomatoes in season is all he wants, then great. I'm thinking with the NY steakhouse, they would want to capitalize on "local or organic" and charge a small fortune to the city folks for it. I was offered a free meal too, so I'm thinking I need a trip into the city with my kids for a steak to check out the restaurant ! __________________ Antoniette

January 9, 2015	#26
kurt Tomatovillian™ Join Date: Oct 2011 Location: Homestead,Everglades City Fl. Posts: 2,500	No this year we gave/used our reoccuring reservations(one year ahead)to some Bavarian relatives who came to New York and now are down here. __________________ KURT

January 2, 2015	#16
Misfit Tomatovillian™ Join Date: Feb 2013 Location: Baltimore Posts: 165	Fear can be a good thing; what doesn't kill you makes you stronger. Let him know what your capabilities are, and go from there Dealing with the health dept. in N.C. there was no stipulations on how produce was transported to me from local farmers and gardeners. In N.J. your mileage might vary. If one of his restaurants is primarily a burger joint. You have to ask him the question. Do you want to serve heirloom tomatoes 3 months out of the year, and resort back to Sysco? Most people wouldn't know; some will, and that would hurt his quality control. Depending on what his other restaurants are, maybe shift his thinking towards cherries, and grow multi color varieties? You can always offer a few larger varieties at your discretion. Start small, thing big... best of luck! -Jimmy

January 2, 2015	#17
rwsacto Tomatovillian™ Join Date: Sep 2010 Location: Sacramento CA Posts: 288	"I don't have any crates, where would I get them?" Check the big box grocery stores. They often recycle produce crates at the cash registers for carry out use. This might be a suitable supply for a small operation where the label on the crate does not matter.

January 2, 2015	#18
habitat_gardener Tomatovillian™ Join Date: Apr 2008 Location: California Central Valley Posts: 2,543	The discussion reminds me of an episode of Good Neighbors (old British sitcom) in which the backyard gardeners try to sell to restaurants. They take all they have; the restaurant wants to sign them up for the same quantity every week. http://www.imdb.com/title/tt0590330/?ref_=ttep_ep1

January 8, 2015	#21
JamesL Tomatovillian™ Join Date: Nov 2011 Location: Long Island NY Posts: 1,992	Hey Antoinette! Great stuff! If he is running 3 places he knows what he wants. Not a chance in the world you will be able to cover his needs but that is fine and I am sure he knows it. What you do have he cannot get elsewhere. I would not be a bit surprised if he says he will take whatever you have whenever you have it. You might have to recruit a few growers! In season I see "Heirloom Tomatoes" as an appetizer on NYC menus all the time ranging from 12 up to 18 bucks. Go get that free steak!