hi,
we are thinking about expanding our product sales channels from retail (already in stores nationally) to foodservice. how and where do we get started? i watched the webinars, but still wondering how we start. do we make cold calls to local restaurants and to the deli section of the chains that sell our product?
more importantly, how do we price our products for food service? i hear that foodservice is less expensive for the foodmakers like us for various reasons (such as no need to offer freefills), but what is the generally accepted markup we should add to our production cost. if we are offering the products in standard retail size containers and not bulk/gallon size, should we be charging the same to foodservice as we do to retailers (when we sell directly) or distributors (when we sell through them to retailers)? please advise.
thanks so much. our products are salad dressings.
regards,
tenny
