Courtesy of Wally S., Wally’s Urban Market Garden, Saskatoon SK
Deliveries are killers. They are a huge time suck and expense.I’m hearing from other farmers that the fuel and labour costs are getting harder to justify, no matter how valuable the face time with customers is. I feel your pain.
My solution is to have my customers come to me, with my stand at the farmers market being the hub. My CSA customers come to me. They have a running credit at my stand, which also greatly simplifies logistics. Chefs come to me. I post chef visits on social media to promote how they are sourcing local. They re-post, getting cross-marketing going, and if you promote them, that’s even more incentives for them, and other chefs, to buy from you. Creates a virtuous circle.
The point is to turn your farmers market stand into a storefront, with all your marketing channels converging at that single location. You never have a slow day.
More and more chefs are coming to Saskatoon Farmers’ Market . This one is from is Dale Mackay’s Ayden Kitchen & Bar. Ayden is one of my steady customers, and Dale was winner of Top Chef Canada a few years ago. Now you know one of the reasons why. Sourcing locally and getting to know your producer. Here one of his chefs is getting golden and candy cane beets and broad beans. Sometimes they come to the market a couple times a day. For all you foodies out there, here’s how Dale does it.