an online guide for selling wholesale

Siskiyou Farm Co. Wholesale Readiness Program

Welcome to the “Wholesale Readiness” Training Guide, created by Local Line. This comprehensive program is designed to guide farmers through every step necessary to start selling to wholesale buyers. Local Line, a leading all-in-one sales platform for farms and food hubs, works with thousands of farmers to shorten the distance between production and consumption. Let's dive into the chapters that make up this essential guide.

Chapter Overviews

Chapter 1: Introduction to Wholesale

Learn about the wholesale market, including its advantages and disadvantages. This chapter will help you determine if wholesale is right for your business and introduce you to various types of wholesale buyers.

Chapter 2: Wholesale Marketing

Understand the basics of marketing your products to wholesale buyers. This chapter covers effective marketing strategies and provides tips on how to find and attract wholesale buyers.

Chapter 3: Get Ready to Sell to Wholesale

Prepare your business for wholesale orders by setting up efficient ordering systems. Learn how to accept and fulfill orders to ensure a smooth transaction process with your wholesale buyers.

Chapter 4: Pricing and Packing

Optimize your pricing and packing processes using Local Line. This chapter covers creating price lists, pick and pack lists, managing orders, and generating invoices to streamline your wholesale operations.

Chapter 5: Logistics

Master the logistics of wholesale selling, including calculating delivery costs, setting delivery fees, and optimizing delivery routes. Explore different logistics models to find the best fit for your business.

Chapter 6: Invoicing, Payments, and Reporting

Implement strategies and workflows to ensure timely payments. This chapter provides insights into effective invoicing, payment collection, and reporting practices to maintain financial health.

Chapter 7: Farm to Grocery

Explore what it takes to sell your products to grocery retailers. Learn about different grocery options, preparation techniques, and common challenges with solutions for success.

Chapter 8: Farm to Institution

Understand how to sell to institutions, including schools, hospitals, and other large organizations. This chapter covers preparation, common challenges, and effective strategies for institutional sales.

Chapter 9: Farm to Restaurant

Learn the ins and outs of selling to restaurants. This chapter discusses the pros and cons, provides tips for pitching to chefs, and offers advice from industry professionals on how to succeed in the restaurant market.