In this episode of CNG Field Notes, we sat down with chefs-turned-farmers Cory Babb and Mike Garcia to explore what it really takes to sell to restaurants. While chefs are often eager to feature seasonal, locally grown ingredients, building a successful farm-to-restaurant relationship requires more than great produce.

Cory and Mike will share insights on approaching chefs, communicating effectively, and delivering consistent quality that keeps them coming back. We’ll also dig into the challenges like coordinating deliveries, managing multiple accounts, and ensuring the sales are worth the effort. This conversation builds on themes from our ⁠Exploring New Sales Outlets⁠ class in the Business of Farming Series. If you’re looking t ...