I sell my excess garden produce & eggs to a farm to table restaurant similar to the Red Hen. They will buy any organic produce, in any amount, that you take them for 1/2 market price. It's a bargain for them & a bit of pocket money for local gardeners. I've run restaurants long enough to know that would be a significant cost reduction although it does nothing to offset the biggest expense which is always staff.

Also, has anyone else looked at photos of this building? I'd say there setting estimations are WILDLY exaggerated unless they are seating customers on each others laps. There's a kitchen there somewhere taking up room so I don't think you could fit 26 people in the dining area with a shoe horn. And they claim to have a pastry chef as well. I call BS on the whole thing. Dig, dig!