Marketing Michigan Products to Schools: A Step-By-Step Guide

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your agreement or contract if both you and the school food service director signand date it. Before your first sale, have a face-to-face conversation with your newcustomer to ensure that you are both on the same page about expectations. Usethe previous “School Food Service Questionnaire” to help you ask the rightquestions and guide the conversation.Michigan State University • C.S. Mott Group for Sustainable Food Systems • www.mifarmtoschool.msu.edu36 of 47
Step 3: Prepare Marketing Packet and Bid Documents - Sample Product Availability and Pricing FormName of Vendor and Contact Information: ________________________________________________________________________Signature: ________________________________________Date: ______________________Please fill in count, packaging, price, and/or minimum delivery. List additional products and/or varieties you would like us to consider.Product Count Variety Quality Packed Condition/Description PriceRipe, firm, crisp, juicy, smooth skinUS Fancy orfree of blemishes, bruises & scars.Apples Any variety US No. 1Color typical of variety. Washed.Spears to be bright green, free fromwoody stalks and discoloration.Straight stalks free from decay andAsparagus Spears US No. 1PotatoesRusset orRound White US No. 1WinterSquash Butternut US No. 1wilt. Washed.Firm and smooth, (not wrinkled);free of soft and/or dark spots, cutsurfaces and greenish color. Loosedirt removed. Washed.Firm and smooth, (not wrinkled);free of soft and/or dark spots, andcuts. Caramel color skin withorange/yellow flesh. Washed.ProjectedQuantityMinimumDeliveryMonthsavailableUpon review and evaluation, this bid has been awarded by the School Food Authority.School Food Authority Signature: ___________________________________Date: ______________________Michigan State University • C.S. Mott Group for Sustainable Food Systems • www.mifarmtoschool.msu.edu
Page 2: Michigan State University • C.S.
Page 7: Step 5: Begin Selling Your Products
Page 10 and 11: Step 1: Get Started - Farmer Self-A
Page 12 and 13: Tomatoes (cherry, slicing, etc.) T
Page 15 and 16: k. What are your requirements for p
Page 17 and 18: 3. House Packing Facility: receivin
Page 19 and 20: 5. Are baskets, totes, or other con
Page 21 and 22: Step 1: Get Started - Insurance Con
Page 23 and 24: Step 1: Get Started - School Food B
Page 25 and 26: • Utilities• Trash removal• E
Page 27 and 28: Step 2: Build Community Connections
Page 29 and 30: c. Numbers servedBreakfasts served
Page 31 and 32: Educate students about local food a
Page 33 and 34: Step 3: Prepare Marketing Packet an
Page 35: Step 3: Prepare Marketing Packet an
Page 39 and 40: Are you available to visit school(s
Page 41 and 42: Appendix I - Buying Local: Approved
Page 43 and 44: Appendix II - School Food Programs
Page 45 and 46: Geographic Preference• Provision
Page 47: Appendix III - Sample InvoiceFarm N

Marketing Michigan Products to Schools: A Step-By-Step Guide

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