Give 'em what they want

摘要

Marketing your fruit to the restaurant industry can be difficult, but getting and keeping clients really comes down to one thing - service. Cost is often a major deciding factor for foodservice in terms of where to buy produce. However, with more premium restaurants, chefs are usually willing to pay more because their customers demand special, quality products. "Chefs are relatively open to trying new things - as long as they can get what they want, when they want it," says Wen-fei Uva, senior Extension associate at Cornell University's Horticultural Business Management and Marketing Program.