Back to: Fulfilling Orders

Once your customers have your product in their hands, make sure they have everything they need to be successful. Particularly with small-scale wholesale customers who may order multiple times throughout a season, check-in to see how it’s going. For example, if you’re selling to a local restaurant, you might text or call the chef to see how the kelp dish they put on the menu is selling, and whether there are any questions from front-of-house team members or restaurant guests that you can help answer. It can also be a good idea to proactively ask whether your customers need more product. For example, if you know your kelp lasts 5 days in a walk-in cooler, check-in on day 4 and offer to deliver the next day.