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Growing For Restaurants — Farm-To-Table Planning Workshop
Ready to sell your farm-grown produce to restaurants but unsure what chefs need, what to grow, or how to build a reliable restaurant relationship?
Growing For Restaurants — Farm-To-Table Planning Workshop is a two-day training designed to help growers, urban farmers, and aspiring agricultural entrepreneurs understand how to plan their production around the needs of restaurants and other food-service customers.
Hosted by CLEAN, Inc. in partnership with Tassili’s Raw Reality, this interactive workshop moves beyond simply growing food and focuses on an equally important question:
How do you grow what restaurants actually want to buy?
Participants will explore the process from both sides of the farm-to-table relationship—from crop planning and production to packaging, pricing, delivery, food safety, and communicating effectively with restaurant customers.
Special guest presenter Tassili Ma’at of Tassili’s Raw Reality will provide the restaurant perspective, giving participants an opportunity to better understand what food businesses need from local growers.
What You’ll Learn
Participants will receive guided instruction covering:
Restaurant-Focused Crop Planning — selecting crops based on restaurant demand, seasonality, available growing space, planting schedules, and anticipated harvests
Marketing to Restaurants — identifying prospective restaurant customers, presenting your farm and products professionally, and developing productive grower-to-restaurant relationships
Pricing for Wholesale Sales — understanding production costs, wholesale pricing, profitability, and how to develop prices that work for both the grower and restaurant
Food Safety & Post-Harvest Handling — maintaining quality and safety from harvest through delivery and understanding the expectations restaurants place on their suppliers
Packaging & Presentation — preparing, packaging, labeling, and presenting produce in ways that meet the practical needs of food-service customers
Logistics & Consistency — planning harvests, communicating availability, coordinating deliveries, and developing the reliability restaurants need from their growers
From Plate Back to Farm — examining restaurant ingredients and menu needs, then working backward to determine what should be planted, how much should be grown, and when crops should be established and harvested
Who This Workshop Is For
Urban farmers and small-scale growers
Market gardeners
Grow Pro graduates seeking continued agricultural education
Beginning farmers interested in restaurant sales
Community gardeners interested in expanding into commercial production
Agricultural entrepreneurs exploring farm-to-table markets
Growers who want to improve their crop planning and marketing strategies
Participants do not need to currently sell to restaurants to attend.
Special Guest Presenter
Tassili Ma’at — Tassili’s Raw Reality
Participants will have the unique opportunity to learn from the perspective of an established restaurant operator who understands firsthand what it takes to source ingredients, maintain food quality, serve customers consistently, and operate within a food-service environment.
This farmer-to-restaurant perspective will help participants understand not simply how to grow food, but how to become a more valuable and dependable supplier to restaurants.
Event Details
Dates: September 12 & 13, 2026
Time: 11:00 a.m. – 4:00 p.m. both days
Location: Tassili’s Raw Reality
1059 Ralph D. Abernathy Blvd.
Atlanta, GA 30310
What Participants Gain
By the end of the two-day workshop, attendees will have a stronger understanding of how to approach restaurant sales as a planned production system rather than simply a place to sell excess produce.
Participants will learn how to work backward from restaurant demand to crop selection, planting quantities, harvest expectations, pricing, packaging, and delivery—helping reduce guesswork and create a more intentional path from farm to restaurant to plate.
Whether you are preparing to approach your first restaurant or looking to make your existing farm operation more market-driven, Growing For Restaurants is designed to help you think differently about what you grow, why you grow it, and who you grow it for.
Space is limited to maintain a high-quality, interactive learning environment.
Register today to reserve your spot and begin building a farm-to-table strategy designed for the restaurant market.
Ready to sell your farm-grown produce to restaurants but unsure what chefs need, what to grow, or how to build a reliable restaurant relationship?
Growing For Restaurants — Farm-To-Table Planning Workshop is a two-day training designed to help growers, urban farmers, and aspiring agricultural entrepreneurs understand how to plan their production around the needs of restaurants and other food-service customers.
Hosted by CLEAN, Inc. in partnership with Tassili’s Raw Reality, this interactive workshop moves beyond simply growing food and focuses on an equally important question:
How do you grow what restaurants actually want to buy?
Participants will explore the process from both sides of the farm-to-table relationship—from crop planning and production to packaging, pricing, delivery, food safety, and communicating effectively with restaurant customers.
Special guest presenter Tassili Ma’at of Tassili’s Raw Reality will provide the restaurant perspective, giving participants an opportunity to better understand what food businesses need from local growers.
What You’ll Learn
Participants will receive guided instruction covering:
Restaurant-Focused Crop Planning — selecting crops based on restaurant demand, seasonality, available growing space, planting schedules, and anticipated harvests
Marketing to Restaurants — identifying prospective restaurant customers, presenting your farm and products professionally, and developing productive grower-to-restaurant relationships
Pricing for Wholesale Sales — understanding production costs, wholesale pricing, profitability, and how to develop prices that work for both the grower and restaurant
Food Safety & Post-Harvest Handling — maintaining quality and safety from harvest through delivery and understanding the expectations restaurants place on their suppliers
Packaging & Presentation — preparing, packaging, labeling, and presenting produce in ways that meet the practical needs of food-service customers
Logistics & Consistency — planning harvests, communicating availability, coordinating deliveries, and developing the reliability restaurants need from their growers
From Plate Back to Farm — examining restaurant ingredients and menu needs, then working backward to determine what should be planted, how much should be grown, and when crops should be established and harvested
Who This Workshop Is For
Urban farmers and small-scale growers
Market gardeners
Grow Pro graduates seeking continued agricultural education
Beginning farmers interested in restaurant sales
Community gardeners interested in expanding into commercial production
Agricultural entrepreneurs exploring farm-to-table markets
Growers who want to improve their crop planning and marketing strategies
Participants do not need to currently sell to restaurants to attend.
Special Guest Presenter
Tassili Ma’at — Tassili’s Raw Reality
Participants will have the unique opportunity to learn from the perspective of an established restaurant operator who understands firsthand what it takes to source ingredients, maintain food quality, serve customers consistently, and operate within a food-service environment.
This farmer-to-restaurant perspective will help participants understand not simply how to grow food, but how to become a more valuable and dependable supplier to restaurants.
Event Details
Dates: September 12 & 13, 2026
Time: 11:00 a.m. – 4:00 p.m. both days
Location: Tassili’s Raw Reality
1059 Ralph D. Abernathy Blvd.
Atlanta, GA 30310
What Participants Gain
By the end of the two-day workshop, attendees will have a stronger understanding of how to approach restaurant sales as a planned production system rather than simply a place to sell excess produce.
Participants will learn how to work backward from restaurant demand to crop selection, planting quantities, harvest expectations, pricing, packaging, and delivery—helping reduce guesswork and create a more intentional path from farm to restaurant to plate.
Whether you are preparing to approach your first restaurant or looking to make your existing farm operation more market-driven, Growing For Restaurants is designed to help you think differently about what you grow, why you grow it, and who you grow it for.
Space is limited to maintain a high-quality, interactive learning environment.
Register today to reserve your spot and begin building a farm-to-table strategy designed for the restaurant market.