I own a Restaurant, but I use wood for heat not cooking.
have been approached by a restaurant to supply a cord of split hickory per month. any tips, info or caveats i should be aware of before talking to the manager? thanks for your help.
Details man, details. Do you burn wood at the restaurant..? What's on the menu..? Where's this place at...? Inquiring minds want to know..
I only do restaurants that can stock enough wood to last them through the really cold months. Delivering wood in the middle of January is not for me. Been there done that. Restaurants can be a good source of steady income but they are usually very specific about size/moisture content/species. They will also want receipts for every sale. Make sure you deal only with the decision maker. Do not extend payment terms. Restaurants are notorious for stiffing suppliers and are accustomed to new suppliers wanting to get paid on delivery. You will be supplying them with a specialty product. Make sure you price it accordingly.
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