Tips for Creating and Optimizing Farm Fresh Sheets
- A fresh sheet is a list of what you are selling currently on the farm, and for what price.
- Make your fresh sheet mobile friendly. Chefs work a lot on their phones, not computers. Use decent size text that you can read on a phone.
- Keep it simple. Not too wordy. Right to the point.
- Fresh sheets prompt orders. They provide a friendly reminder to chefs to place orders.
- Save time by creating a template that works for you and your customers and just use it every week.
- Curtis only lists things that he has a lot of, meaning things that he has a full deliverable quantity of. It’s better to not list things that you don’t’ have a lot of. You can communicate those products individually to certain customers.
- You don’t want to get in the habit of not having enough product and shorting chefs.
- Pay attention to current year’s and previous year’s trends. That will help you predict orders, which can help with harvest planning.
- Always try to get orders in writing for record keeping – text, email.
- You kind of have to be a pain in the ass with chefs, and nag them a bit. They are busy and they can forget to place orders.
- When you have to do stuff that’s routine. Do it fast.
- It’s important to have a diversity of customers. Because customers come and call. And odds are low that all customers go at once.
What’s On the Fresh Sheet
Farm Information: Logo, Phone Number, A Picture
Feature Any New Products and have description there.
Categories – Greens, Herbs, Roots, Microgreens, Tomatoes
Very small description of things like the spring mix.
Spring Mix – $10lb.
Lettuce, Baby Beet Green, Arugula
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