market garden for restaurant
I am working with a restaurant/brewery to start a 6 acre market garden to supply the restaurant with produce. We will also try to sell produce and value-added products off-farm, probably to other restaurants and institutions.
Does anyone have (and are you willing to share) budgeting info - payroll, income & expenses - for this kind of farm business structure? All start-up and labor costs will be paid for by the restaurant, but we want the farm to eventually be self-sustaining, though closely linked to the restaurant. Anyone have any experience with this kind of relationship?