Small Bites
January 31, 2023

Creating opportunities to amplify & sell VT products to more buyers in the northeast &
beyond supported in a collaborative network of businesses & organizations

Community Connections: It's a Given in Craftsbury

The Genny is the heart of Craftsbury, VT in all seasons. The team extends the tradition of a general store being the hub of the community.
With ten years under their belt as owners, Emily, Kit & Jana know how to do community. They offer the same smiles & gratitude to familiar regular customers & newcomers coming to the area for seasonal recreation. One of the big milestones in the ten-year evolution, was reworking their suppliers to better meet a wider demographic. The switch provides more specials, a wider selection of everyday products from regional & national manufacturers. Being locals themselves, they knew that widening relations with local producers across all categories was in their playbook.
 
Product mix can be a key to a store's success, but so too is the inviting ambiance, joviality, & inclusiveness of everyone who comes into the store.
Building Stronger Communities

Center for Agriculture & Food Systems at VT Law recently updated a resource Local Policy to Promote Healthy Food Access: A Food Systems Framework. Access to healthy food depends on thoughtful policymaking at every stage of the food system, from growing food to managing waste. This updated resource aids policymakers, leaders, advocates, researchers, & others understand the range of policy options for communities seeking to increase access to healthy food. It shows how local laws—including legislation, administrative regulations, & executive orders—can promote access to healthy food at various points along the food system. 
Keep Your Eyes Peeled

Moon & Stars makers of arepas are expanding production in their new certified production kitchen. Starting with a small menu they will develop over time making empanadas.
 
Middlebury Coop hosted Nando Jaramillo for a demo to sample & generate visibility for this traditional corn-based staple of the cuisines of Venezuela & Colombia. A well-known retail practice is product sampling. It provides a psychological relationship of reciprocity between producer & shoppers leading to sales along with a personal connection.
 
NAGA Bakehouse is on the move to expand the reach of locally grown & processed flour. As recipients of a grant they have been able to invest in infrastructure directed to consumers & aim to supply wholesale quantities too.
 
Stores with meal prep food service operations can create signature items with NAGA grains as the base. Choose one day a week, promote widely to create a buzz around locally sourced ingredients for 'must-have' selections.
Located in the heart of the south-central mountain-valley region, West River Provisions knows how to draw ski traffic ( snow plow crews & VT Trans) in on a snowy day! The old Jamaica store continues the tradition of being the hub of the town. With only a few years under their belt, the owners have been keen on switching up products & sourcing more local food & of course craft beers & other bevies for the seasonal visitors to get a "real Vermont" experience. Their meal prep is non-stop serving the
wide community with a smile & an ever-evolving product mix which supports
local suppliers.
February is chocolate Month in Vermont. Promote our chocolatiers in displays, cross promotions, & social media. Farmhouse Chocolates has been producing in Bristol, VT & selling to stores as featured organic chocolate long enough to know how to make great chocolate & great sales!
2023 is Scaling Up

VAAFM Weights & Measures is hosting scale inspection events around the state during April for anyone who uses scale(s) at farmers’ markets or farm stands to sell produce or other commodities. This testing is required by law. This year the Agency performs the inspections in a way that creates less disruption to you & for the farmers’ markets. Plan to attend one of the inspection sites listed here. Bring your legal for trade scale & any accessories that you use with it for weighing items for sale.
From what we are hearing, despite unstable costs & rising prices Vermont products are selling well in state & regionally. Sure, some things are not, but that the overall impression is a good one speaks well of VT producers holding their own. It also speaks well of in-store merchandising, marketing & promotions. Often local vendors selling to VT stores are paid within 7-14 days which really helps with winter cashflow.
A Day in the Life of Distribution from Michelle Klieger

To start, it might be helpful to break down the two different types of transactions that distributors work with. There are the standing or straightforward orders that happen regularly. Someone has to call the customer or customers and write down their order. All the orders are compiled and sent to the producer or processor. These are fairly straightforward. Oftentimes the hardest part is getting people to place the order on time. My client and mentor says these transactions need “order takers”. Deep understanding of the product, the client, and the supply chain are not necessary. 

Everything else falls into the second category. This is when a customer wants a new product, a vendor wants to move excess inventory, or someone has a special request. This is when the distributor's understanding of the products, vendors, clients, and markets is critical and if done correctly everyone ends up better off. The vendor made an extra sale, the client got a product they wanted, and the distributor made money and built good relationships. This is the part that is not easy and cannot be easily automated. 

My Big Sale
I’ll walk you through the transaction I just finished to show you the complexity. A client emailed looking for 30 boxes or one pallet of a specific specialty product A. I emailed the vendor to find out the price and availability. The vendor has 33 boxes, but the minimum for an order is 60 boxes or two pallets. I order other products from this vendor, but since the product comes from a different facility in a different state, it has its own minimum. 

I update the client and ask if there is anything else they would consider adding to the order. The client asks about four other products. Products B and C are pretty straightforward, we agree on the price, and I add to the order. That brings us up to 43 boxes. Products D and E get more complicated. D is priced above the client's reservation price and E has the wrong specs. 

I go back to the vendor and ask if there is any flexibility on pricing for products D and E. They agree to a lower price on both products. There are only 7 cases of product E available, so we need something else to make the minimum. I asked the customer if they would take Product D at an even lower price. That’s a no go. They go back to the sale sheet and find Product F. It was out of stock. 

This entire process has taken two days. It started on Thursday at noon and on Friday at 2pm, I’m still 10 boxes short of the minimum. Now that I have one client interested in this new line, my boss starts making some calls and finds some other customers that express future interest in this product. If this order goes through and we decide to place another order in the future it should be much easier than this, but that doesn’t help me today. 

The Long Game
I won’t leave you in suspense. I was able to convince the vendor to waive the 60-box minimum for this order. They are taking a gamble on future business coming through, once the client uses the product. Plus, with more lead time, hopefully, we can grow the order next time and not scramble to make the minimum order. 

The conversation didn’t end there. In the order confirmation emails with the vendor, they said we are still grading some of the meat. The inventory sheet we have is our best estimates and projections. However, when everything is graded on Monday it might look slightly different. If we have additional boxes that meet the specifications you requested, will you take more than the 33 boxes of Product A you requested? 

This is the challenge and magic of distribution. Agricultural commodity specs and grading are subject to the laws of nature. We can plan and project, but what the final mix looks like will be unknown until the last minute. If the grading is different than expected, instead of me helping my client find a specific product, now I’m helping my vendor move extra boxes of something they didn’t expect to have. And agricultural businesses from specialty meat to greenhouse nursery supplies have to move everything before they perish or less it really threatens the viability of the entire operation. 
-Michelle Klieger

( Whew! so much to take in from this.)
The Sudsey Goat in North Hero has a herd of Myotonic goats & is the only herd of Export-Certified goats in Vermont & are the very 1st to be certified in New England & Vermont. This was a huge feat that took 13 + yrs. to get completed.
 
From the goat milk they make a line of health & beauty products sold in their sweet farm store. A 2023 goal is to move into a new space where locals & travelers can enjoy the soap & body care making process, visit the goats, & purchase other farm products including flowers. This farm is participating in the Winter Training Series ‘Farmers as Retailers’ & are excited to ramp up their already vibrant farm sales. 
Winter Training Sessions

Our USDA funded Winter Sessions are moving along at a fast clip. Loads of info is shared, including & importantly learning of our farm & food businesses. We have a great slate of speakers contributing to the sessions with insights & shared resources each week.

Next up, a 6 week Spring Session for food stores to meet among themselves around distinct topics, problem solve, & join in sharing good practices to learn from each other. Stay tuned for the upcoming details!
Necessary Yet, Tough Decisions

Across the Farm to Plate Network, partners farmers, food manufacturers, distributors & retailers heed the mantra understand costs of production & operation. They are imperative for long term success.

At Trillium Hill Farm they did the work which revealed that changes were going to be forth coming. In a recent letter to their customers:
 
We made the decision to stop raising beef back in October. It was something that we have talked about frequently over the years, especially when we were overloaded. This fall James felt particularly overcommitted, so we scrutinized the enterprise. When we say scrutinize, we mean we look at a lot of different factors:
Is it making money?
Is it satisfying work?
Is it hitting our environmental goals?
Is it providing a quality product?

While the cattle were paying for their hay, processing, fencing, & all other expenses, they weren't paying for labor, which is ultimately unsustainable. Hence, the farm will focus on vegetable production & their retail farmstand.
Small Bites comes to you via USDA & High Meadows grants. Content is created for farmers, food manufacturers, distributors, & grocers to increase VT food sales
Contact: Annie H Harlow
smallbites802@gmail.com

Unless otherwise noted, photo credits are from company social media, websites or Annie Harlow
Photo credit: Delivery CAE Just Cut
Special Thanks to Michelle Klieger & Molly McDonough

All info is subject to change; thank you to all who contributed to this issue