So last week I called on three restaurants to sell our quail eggs. We had done our research and we knew a guy who sold eggs last year to a couple restaurants, so I had some idea of the cafes/restaurants/wine bars who would be interested and what they should/would pay.
I walked into the first place, presented my spiel, all the while holding back on the price quote because, quite frankly, $6 per dozen seems a bit steep for miniature eggs. You know what I mean? But I was assured by my friend that chefs would pay that much, so finally I quoted the price and….
The chefs didn’t even blink at that price.
Six dollars per dozen for miniature eggs????? I wanted to yell at them “ARE YOU CRAZY?”
In an hour I had two pretty solid sales (I’ll know for sure this week) and one who wasn’t sure they could use them.
Six dollars per dozen? ARE YOU CRAZY?????
Needless to say, I’ll be going out next week to try and secure more restaurant sales because, well, daddy didn’t raise an idiot. If people are willing to pay that then I’m willing to take their money.
Well sonofagun, who would have thunk it? Those little birds are pricey because they are positioned quite nicely in a little niche specialty market. More and more people want nutritious. More and more people want locally-grown foods. More and more people want quail.
And we seem to be the only people in Olympia raising them on a large scale.
We had a $200 week last week and we did nothing more than advertise, for free, on Craigslist.
Just wait until we really try!
AND THAT’S WHAT THIS WEEK IS ABOUT
This week I’ll visit more restaurants and this week we start our farm stand on our front yard. Every Saturday from 8-10 we’ll sell quail and chicken eggs until supplies run out. The stand is out there right now. I’ll put a sign on it tomorrow letting people know in advance what to expect.
And then we’ll see how it turns out!
SO THAT’S WHAT’S HAPPENING HERE’
Stay tuned! I’ll tell you more about it next week. Right now I have to go feed our newborns.
By the way, guess what item on restaurant menus has the highest markup…..give up? Raw oysters, on average, are marked up 3000 % on menus.
That was 3000%, my friends.
Suddenly I don’t feel too bad selling quail eggs for $6 per dozen. LOL