Forums: Discussions for entrepreneurs and small business.

I`ve been toying with the idea of my own business for years.

I absolutely love cooking and food... however I have only the training of italian grandmothers and aunts to show for my expertise.

That being said, I began toying with selling my sauce and products (pestos, marinara, etc) at the local farmers market. I did some research on pressure sealing jars of sauce and even bought and read info on canning.

Now my mother and best friend of 20 years are interested in making this into a reality from an investment standpoint.  I also have toyed with leasing a space and perhaps testing the waters in the farmers market arena and moving slowly to a leased space etc.

Here`s where I need your help:

HOW/WHAT/WHEN ... I need advice. Guidance. Something.  

I`ve never done anything like this in my life, but I feel like it`s something I was meant to do. 

Any help/ideas would be greatly appreciated!

Thank you!

 

Hey and welcome to Startup Nation.
I recommend you start here... http://www.startupnation.com/pages/start/10Steps.asp
Give it a read. I think you`ll find it an excellent place to start. And, it has lots of tools to take your plans into action.
There`s a whole community here, too, if you have a follow-up questions or need advice.
I hope this helps and best of luck on your venture. It sounds delicious.

The Swaynester

I LOVE cooking. My wife, daughter and friends have commented over the years that I missed my true calling in life. (naw, I didn`t). Here are my suggestions: SANITATION!!! All ingredients must be clean, hands must clean, all utensils must be boiled before using - this includes the pots, ladles, jars and lids - everything. You will need a stove (gas) that is large enough to handle 2, 5-gallon stock pots or you can use large pressure cookers to reduce the cooking time. You will need thermometers and gloves – heat is your friend (band aids will be required).

I haven`t done any canning in 20-some years, but I remember Mom always stressed sanitation above all else. She even made you wear a hair net if you had the thought of entering the kitchen. 

Ball is no longer in the canning business but here are some links that covers home canning; http://www.homecanning.com/   and   http://www.canningpantry.com/index.html

I suggest that you create a 2-fold or 3-fold label for your jars that have a cute logo and your brand name. You may be required to list the ingredients also. Too much information is usually not a bad thing (unless you deal with lubricants), anyway, one thing that always catches my eye - is the handwritten label on the lid with what’s in the jar, date of canning and name of who canned it. Tie a pretty ribbon around the lid...you get the idea as 95% of your sales will be to women - duct tape a small screwdriver to the lid and you might make some sales to the "men-folk".

The local market will be a great place to start your marketing. You also want to have a method to get testimonials from your customers - send us a testimonial and I`ll send you’re a personalized jar of _____. Another suggestion is to contact area stores, restaurants and try to place your sauces on their shelves, consignment works well as the business is not out any money until the sale.

You are about to invest in equipment and supplies to do the canning. You will need to purchase the ingredients. Canning, even on a small scale will require many hours of your time. All this equates into EXPENSED MONEY!!! I suggest that you work out of a home kitchen before you lease a retail space. Determine how well your sauces sell to the public. As you quoted in your post "Test the waters" - you gave yourself a fantastic piece of advice - listen to it.

Ok, now I’m getting hungry…Do you ship?

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Forging the Awareness of Value and Quality of AMSOIL for People and Business.

Albert Rich, ADR Oil Company, Wholesale Jobber;
Office 321-287-1981
www.ADRoil.com
Email; ALrich@adroil.com

KnotMeg:

OilGuru has some good tips.  Be prepared to go slow.  It is very good that you have been doing your research.  You have to know how deep the water is before you dive in.  It sounds like you have an essential component available that all entrepreneurs need, MONEY!  Before you commit yourself to leasing space, think about starting in your own kitchen.  This will save you lots of money that could be going into product and marketing.  Once you are bursting at the seams and have sales coming in, then its time to consider leasing space. 

With the holiday season approaching, think about  marketing to friends, family and current co-workers.  Give a jar as a gift with your NEW company logo on it and nicely decorated.  And of course be sure to let them know where they can get more for themselves and for gifts for others. 

Best of luck and be sure to let us all know when samples are available. 

How cool is this!? Not long ago, on FoodTV`s "Recipe for Success," there was a show almost identical to your situation, right down to the Italian sauce...gravy, I guess it`d be called.

A mom was contemplating her will and estate, thinking about how she`d much rather leave a dynamic "thing" to her daughters. They got to talking, came up with the idea of selling some of mom`s recipes for Italian dishes, but didn`t have the capital. Rather than leave behind money in her will, mom decided to not only invest in the company, but use it as an adventure with her daughters.

The show went into the problems and joys they encountered, how the money was spent, and issues such as having an entire design package rejected because of one or two minor problems. It lost them a lot of money, but in the end, they hooked up with a major contract.

I don`t know how to get ahold of archived copies of the show, nor do I remember the exact name of the episode. But if you can find it, I do know the show is "Recipe for Success." I think you`d find it inspiring!

Go for it! :-D The worst that can happen is you get killed, go broke, and die miserable. LOL! But what the heck...whatever doesn`t kill you makes you stronger!

Hey Knot -

You`ve been given some great advice already so I`ll ask you the truly important question...

What kinda cigar you smoking?

R-


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Quaerite Primum Regnum

"There's a fine line between genius and insanity. I have erased this line."
~ Oscar Levant ~

Twitter: @rossb

Ross, it`s gotta be a Tiparillo :-) Eh, KnotMeg?

My thought is its a Romeo & Julietta.  However, my preferences lean to Costa Rica and the Vegas de Santiago line.  Beats the Cubans every time.

I tend towards Onyx or El Rey DeMundo in a Robusto.

R-


-------------------------


Quaerite Primum Regnum

"There's a fine line between genius and insanity. I have erased this line."
~ Oscar Levant ~

Twitter: @rossb

Yah, but can you put a cigar on some pasta and have a fine meal? I don`t THINK so! As Alton Brown, master and guru of all things teaches, "I`m only here for the food!"
:-)