Value-added Marketing: Marketing to Professional Chefs

Kelley, M. Kathleen. 2005. Value-added Marketing: Marketing to Professional Chefs. The Pennsylvania State University. Accessed at: <http://extension.psu.edu/business/farm/marketing/audiences/ValueAddedMarketing.pdf>

Produced by The Pennsylvania State University Extension and authored by Assistant Professor of Consumer Horticulture Kathleen M. Kelley, this fact sheet addresses one potential market for produce: professional chefs. This represents one form of value-added agriculture. For example seasonal menu options represent a strong marketing pull for some restaurants. Value-added Marketing: Marketing to Professional Chefs specifically goes over identification of chefs to work with, and different professional chef’s needs. Suggested further reading is provided at the end.

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