Scott and Angie Taylor have Pedal Pushers Café in Lanesboro, Minnesota. The family restaurant features locally-produced meats, dairy and produce. Scott says they do as much “scratch” cooking as possible and found the more local the food and ingredients the better it is.
So how does a producer go about getting into a restaurant? He says for starters, know the restaurant you are approaching. Stop in, pick up a “to-go” menu if they have one and become familiar with whom they are trying to attract. Don’t try to sell them on something their customer would not be interested in. Don’t be afraid to suggest something different but keep it within the realm of that restaurant. Taylor says they want a clean, quality product and a little background on the farm that they can feature in the restaurant and on the website; that is part of the appeal of Pedal Pushers Café. Plus, you want to be consistent with supply, be on time with deliveries and be prompt with invoices.
He says over the years, they have become good friends with their suppliers, “They’re like family to us.”