More Money, Less Problems with Value-Add Products

In today's episode, we dive deep with Kendall as she shares the evolution of Central Park Farms from humble beginnings to the thriving diversified business it is today. Starting with "slinging chickens out of the driveway" before expanding to pork, beef, farmer's markets, and eventually bringing on her mom as the first employee, Kendall reveals how each strategic pivot was driven by necessity and opportunity.The conversation highlights one of the farm's most successful diversification strategies - their prepared foods line created in partnership with chef Adrian. Kendall breaks down the impressive numbers behind transforming unsellable chicken backs worth $2 into $14.95 containers of bone broth, capturing an 89% increase in revenue with minimal additional work. This partnership has grown from just a few initial products to a comprehensive line that now includes items that don't even contain their farm products.Looking toward the future, Kendall shares exciting plans for their farm store renovation, which will include building a commercial kitchen on-site that will bring their prepared foods production in-house. The episode offers practical insights for farmers seeking to increase revenue without increasing workload, with Kendall emphasizing how value-added products can dramatically improve margins while reducing waste.Make sure to hit follow/subscribe so you never miss an episode! Connect with Kendall:Follow on Instagram @marketingforfarmers and @centralparkfarmsCheck out her websiteConnect with Jessica:Follow on Instagram @moosevalleyranch Check out her websiteSome of the links mentioned are affiliate links, which helps to support this podcast at no additional cost to you. Resources & Links:Value-Add Products WorkshopThe Workhorse Collective Group Coaching Lee FarmsMentioned in this episode:In this hour long workshop, learn exactly how we launched our chef-crafted prepared foods line to increase revenue with our ranch-raised meat. Click below to learn more.Prepared Foods: Value-Add Products Workshop