Courtesy of Wally S., Wally’s Urban Market Garden, Saskatoon SKÂ 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....
Courtesy of Roxanne C., Philadelphia PA We have said before that SPIN is performance-based, which means that success is measurable. The traditional and often used benchmark in farming is yield. Certainly the amount of crops you produce is important. But to succeed as a business, what is most important is...
Courtesy of Wally S., Wally’s Urban Market Garden, Saskatoon, SK Outdoor work has ended here in Saskatoon, and can now focus on indoor micro greens production. The advantage to this type of crop is that it allows you to ramp up production very quickly. Case in point, I got an...
Courtesy of Wally S., Wally’s Urban Market Garden, Saskatoon, SK I’m finding these indoor grow tables to be great for continuous tray-based production.  indoor trays allows for predictable production, especially important for standing orders from  restaurants, since you can’t let them down.  Table is the size of a pool table,...
Courtesy of James K., Virtually Green, San Francisco CA Basic wholesale organic pricing for some major metropolitan areas in the USA can be found using the Rodale Institute organic wholesale prices online tool: https://rodaleinstitute.org/farm/organic-price-report-tool/ The USDA has quite a bit of different kinds of pricing info at: https://www.marketnews.usda.gov/portal/fv Find out...
Courtesy of Lee McB., Foodscapes Inc. Huntsville, AL To set restaurant prices, you must know what your costs of production are and your expected return on investment. You can sell at any price, a huge key to sustainability is profit. Restaurants can be goldmines. Restaurants can be a very difficult...
