Herbs to Restaurants - newbie
Hello - I've been growing herbs for myself and friends for years. I'd like to sell to restaurants.
Is year-round production important? We have some space that could do inside, and we've been thinking about building flats or a greenhouse outside. DH is very handy!
I was thinking of marketing by delivering a brochure with a little bag of herbs attached, possibly backing it up with a website if I get ambitious.
I would like to produce several varieties that might not be easily available otherwise. We have a lot of restaurants in the area.
Are there any experienced restaurant herb sellers who've tried similar plans and learned something in the process? Many thanks in advance.