Selling what you grow or process.
WHAT MATTERS
Freshness and availability, which change constantly Delivery, which is time-sensitive for perishables Quantity and units, which customers need to understand
AVAILABILITY
Update it. Selling produce you do not have, or that is out of season, produces refunds.
Consider a simple availability list rather than a full shop with stock tracking.
UNITS AND QUANTITIES
Be explicit. A price per basket, per bag or per kilogramme, with the actual quantity stated.
Ambiguity about quantity is the most common complaint in produce selling.
DELIVERY
Perishables need prompt delivery. Define areas you can serve within the time the product allows.
State collection options, which many customers prefer for bulk.
PHOTOGRAPHS
Of your actual produce. Freshness is what you are selling, and it shows.
BULK AND WHOLESALE
If you sell both retail and wholesale, separate them clearly with different pricing and minimums.
SEASONALITY
Say what is in season and when things return. Customers plan around it.
