Selling eggs: markets, shops, restaurants, subscriptions, and the brand that keeps customers

This lesson is part of Table eggs: from nest to customer specialisation. It opens to every registered student, from free registration. Levels 1 to 5 and the tracks remain readable by everyone.

A layer does not stop on Sunday and does not produce more on the eve of a holiday. A house of 2,000 hens puts out 60 trays a day, 420 a week, 1,800 a month, whether there are customers or not. Selling eggs is therefore first of all solving a problem of regularity: placing the same quantity every week, with buyers who come back, without letting a tray grow old. This lesson reviews the sales channels with their strengths and pitfalls, builds a balanced customer portfolio for 420 trays, organises subscriptions, and shows what an egg brand is: three promises kept every week.

• ✓Describe the egg sales channels (market, shops, restaurants, wholesalers, subscriptions, institutions) with their requirements and their share of your price
• ✓Build a customer portfolio that absorbs 420 trays a week without depending on a single buyer
• ✓Organise regularity: days, quantities, priorities when lay drops, solutions when it exceeds
• ✓Build an egg brand on three verifiable promises and handle a complaint so as to keep the customer

1. The egg seller's problem: the same quantity, every week
2. The channels: strengths, requirements, pitfalls
3. Building the portfolio: 420 trays a week, nobody above 30%
4. Keeping regularity: when lay drops, when it exceeds
5. Subscriptions: 34 families, one Thursday, 50 trays
6. The brand: three promises kept, and a complaint well handled
7. Going further

• •The egg is sold every day for a year: production is constant, demand is not; the seller follows the share sold within 7 days, the age of the oldest tray and the share of the first customer (< 30%).
• •Channels and share of your reference price (orders of magnitude): market 100%, shops and restaurants 85 to 95%, wholesalers 65 to 80%, institutions 80 to 90%, subscribers 110 to 130%; none must carry the farm alone.
• •For 400 trays a week: a wholesaler at 27%, a restaurant, six shops, two market days, 34 subscribers and a 5% reserve; an outlet every day of the week, calendar displayed.
• •Lay dropping: arbitrate in the fixed order and warn the day before; surplus: sell further, temporary offer in percentage, buyers who cook for trays near the limit, price cut last and never below cost.
• •The brand = fresh and dated, clean and whole, regular, kept every week; a complaint is handled by replacing, thanking, tracing the batch; never an unkeepable promise, never ill of others, never an invented price.