Market Ready Farm to Restaurant - Product Supply Recommendations

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dc.contributorVirginia Cooperative Extensionen
dc.contributor.authorGarber, Benen
dc.contributor.authorMorgan, Kimberly L.en
dc.contributor.authorShadler, Meleahen
dc.contributor.authorMark, Allyssaen
dc.contributor.authorNiewolny, Kimberly L.en
dc.date.accessed2019-04-29en
dc.date.accessioned2019-08-06T13:55:52Zen
dc.date.available2019-08-06T13:55:52Zen
dc.date.issued2019-04-26en
dc.description.abstractDiscusses the marketing of local farm products in relationship to restaurants, and ways to improve the reliability and availability of these products.en
dc.format.extent6 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/92852en
dc.identifier.urlhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/AAEC/aaec-178/AAEC-178.pdfen
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; AAEC-178NPen
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subjectBeginning Farmeren
dc.subjectFood Businessen
dc.subjectMarketing & Risk Mgmt.en
dc.subject.cabtFood marketingen
dc.subject.cabtreliabilityen
dc.titleMarket Ready Farm to Restaurant - Product Supply Recommendationsen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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