🍯 Selling Honey to Restaurants and Chefs

About this simulation

A hospitality honey contract has three linked numbers: what it costs you to produce, what you charge the kitchen wholesale, and what the kitchen charges diners once honey shows up on the menu. This scene animates that chain — jars leaving the apiary, riding a conveyor to the restaurant counter, and being poured into a dish — while a floating bar chart keeps the three prices honest in real time.

How it works

• Cost bar — a fixed production cost of roughly $3.20/kg for extraction, jarring and labels.
• Wholesale bar — the price you invoice the restaurant, set by the price slider.
• Menu bar — what the kitchen effectively charges once its markup is applied to the same kilogram of honey.
• The conveyor's jar density mirrors your monthly order volume; its speed mirrors how often you deliver.

Controls

• Wholesale price — what you invoice per kilogram of honey ($4–$15).
• Monthly order volume — how much honey the restaurant commits to buying each month (5–100kg).
• Restaurant menu markup — the multiplier the kitchen applies when honey reaches the plate (2×–6×).
• Jar size — the packaging format shipped to the kitchen (250g / 500g / 1kg).
• Delivery frequency — how often you restock the account (weekly / biweekly / monthly).
• ↺ Reset flow — restarts the conveyor animation. Drag to rotate, scroll to zoom.

Did you know?

Chefs consistently rank reliability of supply above price when choosing a honey vendor — a restaurant that runs out of a menu ingredient mid-service loses more than the cost of the jar, so predictable delivery cadence is often worth more to the relationship than a discount.