How to approach a chef with a new item suggestion

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Permalink Reply by Howard Appell on March 13, 2010 at 9:08am

Have you thought of hiring a food broker, distributor to do the leg work? I know of some who may be able to help you or direct you.

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Permalink Reply by foodadvisor on March 15, 2010 at 8:02am

Julie,
the best way is to schedule an appointment with Chefs. Their day is stressful and just think of how many directions they are being pulled in the operation. Make sure to give them ample samples of your product so they can actually use it and see how it fits in with their receipes and menu. Also let them know that you value their opinion and for them to openly critique your product. Most of all be appreciative of their time, so have a quick agenda with key points to go over wih them and stick to your alloted time given to you. Remember if you hit if off with one of them chances are they will refer you to their culinary group or even to their friends who are chefs. happy selling

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Permalink Reply by Brandon O'Dell on March 17, 2010 at 4:54pm

Sample, sample, sample.

Chefs love samples. It's a perk of the job. Call the chef and ask if you can drop by a sample of your product. If you have a product that has many different uses, include some recipe suggestions too. Make sure you never call during a meal period. Before 10:30 and afte 1:30 is likely best.

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Permalink Reply by Doug Bond on March 25, 2010 at 6:28pm

I concur with the two previous posts that samples are a good way to get your product out there to a chef. In my position, I receive numerous requests to view products. Since I was once in food manufacturing and culinary sales, I know how difficult this is, so I always take the time to review any sample that is sent to me.
Some of the most memorable samples that I have received were from people that actually took the time to understand my business and actually included suggestions of how there product could help me grow my business. The samples that were “over the top” for me also included clever packaging (including all of the necessary ingredients and smallwares needed to make and serve the recipe idea). I still have the clever Mexican designed serving bowl and placemat that a dry queso manufacturer sent me to use in making and presenting their product (many years ago).
Lastly, I concur with the previous posts that you must be very respectful of the chef’s time. Realize that you are not the only distraction that they will have in their day. You must stand out (without being a pest or obnoxious) from all of the other vendors that want them to sample their products. Follow up on samples sent, better yet, send along a very brief self-addressed feedback form or a link to a very brief survey that they can fill out to give you feedback on your product. If you don’t get feedback, don’t press it. If you do get feedback, use it.

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Permalink Reply by Giuseppe De Carlo on April 21, 2010 at 5:05am

Hi Chefs usually scoff at people or sugestions, because they look at a product and believe they can make them as good, (not necersely so.) it depends on what is that you require from the chef? The best way to aproach a chef is to ring him up and tell him that you have some specific products that people like and they go well in your bussines but I have heard about you (compliment) and Iwould realy love your professional opinion, can I make an appointment to see you, at your convinience, usually this aproch works, I dont understand what is your requirement, but this is a workable aproach, number one rule, be well prepared, discribe your products and uses well, best of luck Giuseppe

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Permalink Reply by Sandra Mallut on April 28, 2010 at 9:41pm

Well I am a chef and I feel it is great to have new products brought to my attention and I am always researching on my own for new items. Any chef that does not want to hear that is never going to grow and prosper with the food trends and the public. If you are the owner you should be able to say and ask whatever you need to or of your chef. Mutual respect is all that is needed in my opinion. Hopefully you have a chef that is excited about new items as you are if not find one!

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Permalink Reply by Malachy on May 5, 2010 at 8:23pm

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Permalink Reply by Karen Thomas on May 19, 2010 at 6:44am

I agree that samples are your best bet and be respectful of their time.

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