I give away as much of it as possible. Mostly to random strangers, but also to friends, work and home neighbors, and some to other customers who may have a use. There are times product gets thrown out, too. Unfortunately, local food banks and shelters don't accept products like I make.
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You've probably thought of this but -- sample it to the next restaurant you drive past who looks like they could sell it? Back of house is always hungry, so you just need to make sure the manager or chef actually gets one, along with your business card.
I have thought of it. Still, thank you for the good suggestion. The reason I don't do it is logistical: until I'm in a larger facility I have limitations on production, and I make certain I don't create insurmountable complications on my end for supplying my customers.
>Back of house is always hungry....
True, but maybe even more potentially valuable is that getting to eat something other than what they usually eat makes the "new" product seem even better. This was learned as we often give away products to the food establishments where we pick up our lunch.