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Author Topic: Selling to Restuarants  (Read 4041 times)
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Barry Gainer
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« on: August 21, 2004, 05:50:21 PM »

I'm a small seafood outlet in Florida wanting to sell blue crabs to restaurants. How much markup on the price I pay the crabber for them is normal? In other words if I am paying the crabber 100.oo dollars for a 100 pounds how much should I sell them for?

Thanks for your help! Cool
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procrabber
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« Reply #1 on: August 24, 2004, 07:37:28 PM »

sell them for as much as you can. remember, you need to get a new price every week. become friends with other dealers and ask around you dont want to pay too much or too little and you dont want to sell them for too much or too little as well. you pick a tough business.
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DocSmith
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« Reply #2 on: August 25, 2004, 08:08:45 AM »

Barry -

Where are you located? Seems the only Blue Crabs in Florida are up here in the panhandle.

 Cool Doc
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The Cruelest Creature's the Crab, with Pinchers that can Cut you and Stab! And Then, when you Dine on Crab and White Wine, it's Murder when you Pick Up The Tab!
barry gainer
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« Reply #3 on: August 25, 2004, 11:25:02 AM »

We are located in Titusville, Florida
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DocSmith
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« Reply #4 on: August 25, 2004, 01:56:57 PM »

OK, you're over on the east coast. Hope you weren't in Charley's path. Much damage or did it pass to the north of you? Did it affect your crabbing?

 Cool Doc
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The Cruelest Creature's the Crab, with Pinchers that can Cut you and Stab! And Then, when you Dine on Crab and White Wine, it's Murder when you Pick Up The Tab!

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Barry Gainer
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« Reply #5 on: August 26, 2004, 10:41:22 AM »

Charley pretty much spared us. Crabbing was real heavy directly after the storm. 3 days after the storm it started to slack off for a couple of days.
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