keeping it simple to start. You buy into a weekly or bi weekly membership ( 6 weeks or 3 months) Portioned in either 2 or 4. You can add more portions as you go but then pay per portion. At the moment I serve 2 white table cloth restaurants and not looking to pick up any more. These accounts really cut into my margin. My most expensive is 504 for a 4 portion 3 month membership. Least expensive is 126$ for a bi weekly, 6 week membership.
Originally Posted by Traxx822
Not a bad idea Covi, I too urn for fresh fish. We baked up some catfish for dinner last night. It was good. But not that fresh. I'm guessing the price goes way up for your clients. And you are looking at finer restaurants. Correct?