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, Arugala
“If you just hustle a little bit, you are already ahead of so many people.” Curtis Stone
SELLING TO RESTAURANTS CAN BE A GREAT WAY TO DIVERSIFY YOUR FARM’S CUSTOMER BASE
Working with chefs can be intimidating and tricky for new an experienced farmers. Learn the proven keys to success with restaurant sales someone who has been doing it for over 5 years.
Selling to restaurants and chefs is one of the keys to running a successful urban farm that you will learn about in Curtis’s Profitable Urban Farming Course.
THE ONLINE COURSE IS A STEP BY STEP GUIDE TO HELP YOU BECOME A SUCCESSFUL URBAN FARMER.
A word from Curtis about the course…
I’m here to help you.
Together with Luke Callahan, of Local Business Plans, we have filmed, written, edited, and provided a detailed step-by-step course aimed at one goal:
To make you profitable in your first year of farming. And every year moving forward.
Over the years, I’ve made a lot of mistakes.
I’ve lost money. I’ve bought bad seeds, wasted money on irrigation equipment, developed poorly worded land contracts, and been burned by non-paying chefs… and I’ve learned from it all.
These are all mistakes that you don’t need to make.
I recently ran the numbers and realized that I’ve spent over $54,400 and 5 years of my life getting my farm to where it is today: A Profitable Urban Farm!
This course is all of my experience condensed into a step-by-step path that you can follow to create your own success, in a fraction of the time it took me.
And it won’t cost you $54,400.
This course takes the feeling of overwhelm, fear, lack of knowledge, out of the equation for you and replaces it with the very best information to pair with your drive, to make a Profitable Urban Farm.
We can’t give you drive. You will need to find that within yourself. And when you do, we will help you to create a life that you love, while making money, and becoming an asset to your community.
Instead of struggling through your first year, working long hours, burning out, and wanting to quit while earning $1.45/hour, you can learn this system and become profitable in your first season.
No burn out. No wasting time in the field. And no throwing up.
But if you do trip up along the way, we are here for you.
You’ve got the drive, and we’ve got the step-by-step path for you to follow.
Let’s get started together.
The course features 19 in-depth sections that cover everything that you need to know to get your farming journey underway. Unlike other courses the content isn’t static – it continues to grow and more content is being added each week.
The course modules are divided into two sections – Business Plan and Production.
Module #1: Getting Started with the Course
- Unit 1 – Welcome to The Course
- Unit 2 – Setting up Disqus
- Unit 3 – Introduce Yourself
- Unit 4 – Accountability Partners
- Unit 5 – Quick Start Guide
Module #2: Your Customers
- Unit 1 – Intro to Your Customers
- Unit 2 – Restaurants
- Unit 3 – Farmer’s Markets
- Unit 4 – Wholesale Accounts
- Unit 5 – CSA’s
Module #3: Your Products
- Unit 1 – Intro to Your Products
- Unit 2 – Greens
- Unit 3 – Herbs
- Unit 4 – Root Crops
- Unit 5 – Summer Crops
- Unit 6 – Microgreens
Module #4: The Weekly Sales Plan
- Unit 1 – How Much Do You Want to Earn?
- Unit 2 – What Products Will You Sell?
- Unit 3 – Who Will Buy Your Produce?
- Unit 4 – How Much Are You Earning Each Week?
- Unit 5 – Create and Review Your Weekly Sales Plan
Module #5: The Planting Plan
- Unit 1 – Crop Data – Yields & DTMs
- Unit 3 – Creating Your Planting Plan
- Unit 4 – Seed Buying Guide
Module #6: Branding
- Unit 1 – Define Yourself
- Unit 2 – Create a Simple Website
- Unit 3 – Start Building Relationships
- Unit 4 – Social Media
Module #7: Business Administration
- Unit 1 – Register your business
- Unit 2 – Bank Account
- Unit 3 – Liability Insurance
- Unit 4 – Taxes
- Unit 5 – Accounting Options
Module #8: Marketing
- Unit 1 – Farmer’s Markets
- Unit 2 – Restaurants
Module #9: The Numbers
- Unit 1 – Measure Everything
- Unit 2 – Income
- Unit 3 – Expenses
- Unit 4 – Profit
Module #10: Your Team
- Unit 1 – The Roles
- Unit 2 – Methods of Compensation
- Unit 3 – Attracting the Right People
- Unit 4 – The Interview
- Unit 5 – Make a Selection
- Unit 6 – Hire your New Employee
- Unit 7 – Letting Employees go
- Unit 8 – Helping Employees Grow
Module #1: Get your Land
- Unit 1 – Get the word out
- Unit 2 – Identify the Prospects
- Unit 3 – Qualify the plot
- Unit 4 – Agree on the terms
Module #2: Infrastructure + Tools
- Unit 1 – Bed Prep
- Unit 2 – Nursery Equipment
- Unit 3 – Planting
- Unit 4 – Seeds
- Unit 5 – Irrigation
- Unit 6 – Weeding
- Unit 7 – Harvesting
- Unit 8 – Washing
- Unit 9 – Drying
- Unit 10 – Cold Storage
- Unit 11 – Season Extension
- Unit 12 – Transportation
- Unit 13 – Market Prep
- Unit 14 – Farmer’s Market Gear
Module #3: Plot + Bed Prep
- Unit 1 – Plan the plot
- Unit 2 – Prepare the Plot
- Unit 3 – The beds and Walkways
- Unit 4 – Turning Over the Beds
- Unit 5 – Prepare the Beds to be Planted
- Unit 6 – Fertility
Module #4: Planting
- Unit 1 – Direct Seeding
- Unit 2 – Transplanting
- Unit 3 – Nursery
- Unit 4 – Microgreens
Module #5: Irrigation
- Unit 1 – When to Water
- Unit 2 – Drip Systems
- Unit 3 – Overhead Systems
- Unit 4 – Examples
Module #6: Pests + Weeding
- Unit 1 – Identify Your Pests
- Unit 2 – Pest Prevention
- Unit 3 – Pest Mitigation
- Unit 4 – Identify your Weeds
- Unit 5 – Weed Prevention
- Unit 6 – Weed Mitigation
Module #7: Harvesting
- Unit 1 – Harvesting Principles
- Unit 2 – Harvesting Methods
Module #8: Processing
- Unit 1 – Processing Principles
- Unit 2 – Processing Methods
Module #9: Season Extension
- Unit 1 – Season Extension Principles
- Unit 2 – Season Extension Methods
- Unit 3 – Overwintering
The in-depth course covers everything that you need to know to become a successful urban farmer in a easy to follow step by step process that anyone can follow.
If you are looking to farm for a career, then this is the course for you.
The Urban Farmer by Curtis Stone
The Urban Farmer is a comprehensive, hands-on, practical manual to help you learn the techniques and business strategies you need to make a good living growing high-yield, high-value crops right in your own backyard (or someone else’s).
Major benefits include:
- Low capital investment and overhead costs
- Reduced need for expensive infrastructure
- Easy access to markets
Growing food in the city means that fresh crops may travel only a few blocks from field to table, making this innovative approach the next logical step in the local food movement. Based on a scalable, easily reproduced business model, The Urban Farmer is your complete guide to minimizing risk and maximizing profit by using intensive production in small leased or borrowed spaces.
Connect with Curtis Stone