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Am I charging too little
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Posted by mbrown297 (My Page) on Thu, Jun 30, 05 at 17:41
This is my second year growing and selling basil and heirloom tomatoes. I sell to a couple restaurants and a health food store. I increased my prices from last year, and I am now charging $12/lb basil and $2.50/lb tomatoes. Everyone seems very satisfied with the prices, but I wonder if I am charging enough.
Is anyone selling these items to restaurants or caterers? |
Follow-Up Postings:
RE: Am I charging too little
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| If everyone is happy I think you're doing well. I wouldn't go up on prices now that they're established. |
RE: Am I charging too little
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| You're giving your tomatoes away...I charge $4/# for my heirlooms. I undeerstand Californaia heirlooms will be coming on the market in the next couple of weeks and they cost the wholesalers (who then mark them up and sell them to restaurants) more than what you're charging. |
RE: Am I charging too little
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- Posted by bucks 9 Arizona (My Page) on
Wed, Jul 27, 05 at 10:18
| I spoke to a health food store yesterday and she can get delivered tomatoes heirlooms for $3.66 per pound from California. Since this includes freight I think you are right on the money. Do not forget if you are relaiable and they like dealing with you, this will make a difference, and they will think hard before switching. |
RE: Am I charging too little
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| for the past 2 weeks i was charging $3/pound for oregon spring tomatoes. today i charged $2.50. i brought about 120 pounds to the market today and sold out...but i had to sell the last 30 or so pounds to another vendor for $1/pound. the market is a bit slow on wednesdays. |
RE: Am I charging too little
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What you can charge depends on where you are located. I think $2.75 is the absolutely bare minimum to charge for an heirloom. And that would be at a market that is in a lower income area and where people can even grow their own toms. If you add up all of your real costs of doing this you will see that you must charge or you are better off doing something else.
You can always lower your prices, but it is, for all intents and purposes, impossible to raise your prices to your established clientele.
I never sell my produce out to another vendor at such a low price. It establishes a bad practice. Still, I can see why you might do it. It paid for your gas and space rental. |
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