Increasing your Sales in the Restaurant World
This event will feature Alan Powell, the founder and Operations Manager at Nashville Grown, and Chef Colin Shane who works at Audrey (of Sean Brock fame). The presentation will take place at Audrey and will include some snacks along with an in depth discussion about how you can start selling to restaurants, or if you already are selling to them, how to increase your restaurant sales.
Topics covered will include:
How to make that initial restaurant contact for better outcomes.
Deciding whether to do your own deliveries or work with a third party like NG, and exploring the pros and cons of each.
How to pack foods for delivery to maintain quality.
Keeping your brand intact through packaging, important differences between retail and wholesale packaging.
Strategies to maintain chef relationships when you are not the one delivering your product.
The tastiness of the snacks!
About the Speaker:
Alan Powell, Operations Director
Alan Powell is a founder and driving force behind NG, a veritable local food sourcing guru. He manages the often headache-inducing logistics of getting the local farm produce delivered to Nashville's greatest chefs and most popular restaurants. For 6 years before NG was fully operational, Alan managed the CSA (Community Supported Agriculture) for Long Hungry Creek Farm, home of the "Barefoot Farmer," Jeff Poppen. Alan saw an opportunity to build-out a system that supplies local farm products to local restaurant and catering businesses. By creating NG as a non-profit, that system had a chance to grow. Over 65 farms within 100 miles of Nashville have a stronger economic foothold in the restaurant business where they otherwise would be squeezed out by large distributors and imported produce. Alan is also a trained wild food forager.