These guidelines will insure a smooth and mutually beneficial relationships between Orcas Food Bank and local food growers both home, and commercial. Thanks a million for helping us feed our community!
● Please email your fresh sheet to the Food Bank manager posted on the website (currently this is Amanda Sparks at firstname.lastname@example.org)
Timing: Fresh Sheets need to be emailed in by Thursday for the following week’s expected produce deliveries by you, on Tuesday and / or Friday no later than 1 pm for pre-packaged offerings. And, 10 am for none- prepackaged offerings. (call or text Amanda at 360.317.6958 if you have questions) Please include your name in the text.
How to create a Fresh Sheet: In your Fresh Sheet, please include the following information.
Farm name or Household name, day (and please include the month) you plan to offer, what you have to offer and amount for each offering, (for example: 9 1lb bags of salad greens or 6 1doz containers of eggs or 50lbs of unbagged spinach) This will help us determine how much processing we need to do before we can serve our customers. And, allow us to properly plan our food ordering and offerings for the week.
If you are a commercial farm vendor with us and we are purchasing goods from you: (See Commercial producer Information section)
COMMERCIAL PRODUCER INFORMATION
● Please email your fresh sheet to the Food Bank manager posted on the website (currently this is Amanda Sparks at email@example.com) Your fresh sheet needs to contain a list of your available items, prices for each, and whether that is by the pound, bunch, etc.
Please include additional information (optional):
projected volume available per week, number of weeks/months you expect your crop to be available, and notes on appearance and flavor. A list of “coming soon” crops can also be helpful for planning.
● Crop availability changes. Please give us at least 24 hours notice of any changes in crop availability when possible. This allows us to manage our side of things appropriately
Quality & Prep
Invoicing, Pricing and Payment
Farms must have provided OIFB with your farm business information before payments can be made. Contact Margie Bangs at firstname.lastname@example.org to provide payment information.
Please submit an invoice with each delivery, and make sure to include the following:
● The name of your farm
● Contact info
● Date of delivery
● All delivered products
● Cost per unit
● Case counts/weights
● Extended dollar total for each product
● Invoice dollar total
If submitting an electronic invoice, please do so before delivery.
Invoices should be emailed to the OIFB manager. For items not on the list, pricing must be negotiated prior to deliveries.
Checks for payment will be mailed to you directly on a monthly basis, unless arranged otherwise in advance with Margie Bangs OIFB’s accountant.
Contacts and Questions
Please contact the OIFB manager (currently Amanda Sparks at 360.317.6958) with any questions, and to notify of any changes to deliveries, etc.
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