Getting Local Product to the Lucrative foodservice marketplace

Richard Saxe Findlay Foods (Kingston) Ltd.

A bit about Findlay Foods’ program The state of local food in eaters’ minds The local food supply chain to foodservice A case study: s2s

“A farming magazine for media professionals”

50 km radius 100 km radius Ontario Ontario plus 50 km into adjacent

borders (Que, NY, Man) Canada?

FARMGATE / CSA

FARMERS’ MARKET

LOCAL DELIVERY

ABBATOIR

SALES BARN

Producer: Is your market saturated?

Specialized receiving and re-distribution facilities needed

Perishability / wastage Availability / seasonality

Direct to eaters (retail) Foodservice route

Cut & wrapped beef becomes 28 or perhaps 80 day aged striploin

Pork bellies become artisanal bacon Green beans get pickled Eggplant and peppers become antipasto Milk becomes cheese Grain becomes gluten free pasta

Findlay Foods local Distribution Area. From Oshawa to Ottawa, from Peterborough to Prince Edward County

Prohibitive cost Regular availability Remote pickup locations Standardized portions Lack of packaging and/or nutritional info No marketing support

Mike McKenzie

SKU attribution into the ‘system’ Training of sales staff, incentives Price lists, retail, wholesale Descriptive brochure Sales aids Sampling program Retail displays Community events

Ride-with program Product tasting and

familiarity Packaging and code listings Available margins

-What’s charcuterie? -Is it too expensive?

-How do I sell it?

Will you be prepared?

Do you have a marketable product? Determine what sector of the ‘eaters’ you

want to sell to. Consumers or foodservice? Are you and your products ready?

richards@findlayfoods.com