Tips from the free Labeling Guide & Toolkit for Creating Canned Food Products that Sell, with ideas to communicate the quality of what’s inside your jars.
Cottage food operators often put too much stock into having their own website. They might think that their home food business will be hampered if they don’t have one, or they’ll be behind the times without one. Sometimes they even spend hundreds of dollars to get one designed and built, only to later find that it’s not generating much business for them.
Is a website worth your time and/or money? What are the benefits and what are the costs? Why are some websites successful while others are not?
Nearly all states require a label on cottage food products, and there are many things to consider when creating labels for your home food business.
Many states’ cottage food laws may limit sales to public events like farmers’ markets, fairs or other community gatherings. Rather than seeing your sales venue potential as half empty, view it as half full. This blog will offer ideas on how you can boost your sales at farmers’ markets.
If you are selling at a local market and are merely collecting money, then you are missing out! If you want to give your business a huge boost, try this.
Let’s say you’re thinking of selling your homemade goodies at a local market this summer. How will you set the price?
Are you using the most important ingredient in your business? If you are using it, then you know how powerful it can be; and if you are not using it, then simply put, you are not leveraging your business’ most important asset!
One mistake startups often make is offering customers too many choices. Initially this may seem backwards and unintuitive… wouldn’t you sell more if you had more to offer customers? Not necessarily.
It’s that time of year again: cottage food laws being introduced, home bakers starting CFOs, and some entrepreneurs launching their cottage food marketplaces. As I’ve written before, Forrager was initially intended to be a cottage food marketplace, but now we have abandoned that idea. However, on the face of it, the idea seems to be […]
It isn’t often that I write a blog post about… another blog post. Actually, it’s never happened before, but when I started reading some of Karen’s posts on Mallow & Hop’s blog, I was impressed. It wasn’t just one blog post of hers, but rather multiple posts that seem like they could be useful to […]
Do you wonder if your homemade food item would sell well? Are your sales lower than you would like? Learn about one of the common food startup mistakes that can prevent your business from taking off.
Store-bought cookies are pathetic and everyone raves about yours. Your friends keeps saying that you need to sell them, but are they right? Why do some food businesses succeed, and others fail?
Do you have what it takes to be a CFO, a cottage food operator? More than an idea, recipe or home kitchen filled with appliances, becoming a small food business owner will require a level of knowledge, skill and talent, each addressed below.
From Buy Local to Small Business Saturdays, from slow food to fancy food, from farm-to-fork to handmade artisan breads, more people than ever are demanding real food made by real people — not by machines in factories, the same way they make cars and computers.
While you may have a great-tasting product, you still have to test it in the marketplace. It’s one thing if everyone you know loves your muffins — especially, if they’re free. It’s something completely different to see if customers will buy them at two dollars a pop. This process of testing the market for your products is often called a feasibility study; it may take the following route: