🍯 Farm-to-Table Honey Supply Lab

About this simulation

Selling honey to restaurants, delis and specialty shops is a relationship business: buyers care less about the lowest price than about a supplier who turns up on time, every time, with the volume promised. This scene visualises a small apiary shipping jars along three delivery lanes to a restaurant, a deli and a farm shop, with each batch spawning at your chosen delivery frequency and volume.

How it works

• Wholesale price — sets your margin per jar (shown as a rising bar at the apiary) and the revenue stat.
• Order volume — total jars shipped per month, split evenly across the three buyers.
• Delivery frequency — how often batches leave the apiary; more frequent, smaller batches tend to arrive more reliably in real supply chains.
• Delivery reliability — the chance each batch arrives complete and on time. Missed or short deliveries turn jars grey and drop them from the route.
• Each buyer has a trust ring that slowly rises with every complete, on-time delivery and falls sharply after a shortfall — mirroring how quickly a restaurant will drop an unreliable supplier.

Controls

• Wholesale price / Order volume / Delivery frequency / Reliability — the four levers of a honey wholesale relationship.
• ↺ Reset relationships — restarts all buyer trust levels at neutral. Drag to rotate, scroll to zoom.

Did you know?

Many UK honey producers who move into restaurant and retail supply report that consistency of delivery — not price — is the single biggest factor buyers cite when deciding whether to renew a standing order.