Kevin's Watch

Has anyone ever thought about selling one of their recipes or--even riskier--making and selling your food product directly?

I ask because I make a spaghetti sauce (both vegetarian and meaty) that is the best I've ever had anywhere, much less the crap-in-a-jar you get on the shelf. And it's not hard. It's dirt cheap. I could easily sell it cheaper than the crap-in-a-jar stuff at the store, and still make a huge profit. So if it's so easy to make good sauce for cheap, why doesn't anyone do it? Surely I'm no kitchen wizard. Sure, I did work for years perfecting this recipe and anyone who tries it says it's the best they've had, too. My son would eat three bowls of it a day if I let him. But my point is that it's easy, it's cheap, and yet I can't buy a decent one at the store.

And that's when the light bulb went off. I could sell mine. There's obviously a big gaping hole in the market for a first-rate sauce.

Have any of you contemplated selling your creations? What would it entail? Is it feasible? What kind of laws are involved? Is this just a silly idea I'll forget in a few hours?

I figured there had to be something out there for you, Malik.

www.fiery-foods.com/zine-industry/schy.html

Malik, this is so hard to answer, as different states, heck, different cities in the same state, have different laws.

Start with your Department of Health. You may need an all stainless, to code kitchen. Then again, you may not. If your DoH can't tell you, they will guide you to the beuracracy that can.

Look on your state government's website for the department that certifies food manufacturers and/or restaurants. This state agency should have a package or webpage of information on how to get and stay certified - meaning a list of the state codes and inspection rules that you must adhere to.

As Menolly says, you will likely be required to license your production kitchen. This virtually guarantees that you will not be able to use your home, since it typically involves having stainless equipment including, e.g., a separate sanitation sink.

The reason I know this much is that my wife and I are toying with the idea of incorporating and becoming a producer of low glycemic index muffins. I did some research last year as part of a business plan in the final class - which allowed me to complete my MBA. We have the recipes to get started: what we lack is the combination of time and cojones to pull the trigger on our business plan.

dw

Damelon wrote:I figured there had to be something out there for you, Malik.

www.fiery-foods.com/zine-industry/schy.html

Damn, great link! I'm just a few paragraphs in, but that's a valuable, informative article. Thank you!

DukkhaWaynhim wrote:Look on your state government's website for the department that certifies food manufacturers and/or restaurants. This state agency should have a package or webpage of information on how to get and stay certified - meaning a list of the state codes and inspection rules that you must adhere to.

As Menolly says, you will likely be required to license your production kitchen. This virtually guarantees that you will not be able to use your home, since it typically involves having stainless equipment including, e.g., a separate sanitation sink.

The reason I know this much is that my wife and I are toying with the idea of incorporating and becoming a producer of low glycemic index muffins. I did some research last year as part of a business plan in the final class - which allowed me to complete my MBA. We have the recipes to get started: what we lack is the combination of time and cojones to pull the trigger on our business plan.

dw

Did you read the link Damelon provided? It talks about building up enough interest that you can go in with a "co-packer," who will manufacture your recipe for you. I don't know if it works the same with muffins, but I don't see why it shouldn't. I'm getting really exited about this. I know for a fact that my sauce is superior to what I can get at the store. The above mentioned link makes the process sound very easy, with minimal investment. I'd be willing to sink a few grand into this.

In order for you to package it and offer samples, or a small supply to one store, you still have to meet local licensing and code for the preparation of your product. Again, depending on where you live, that may mean an all stainless steel professional kitchen. Most home kitchens will not meet code.

Malik, you could consider the co-packing angle, or else find a place that might rent you kitchen space (like off hours at a bakery or something like that).

The food network has a program called Recipe for Success. In it they follow someone with an idea for a food business all the way through the process. You might be able to find useful information from watching/reading about them.


Personally, I do a very informal personal chef business. It is by word of mouth, and I choose carefully what I want to do. I don't make very much money at it (if I wanted to do more, I'd have to declare it on my taxes). Also if I began the business in earnest I'd need a business license. If I were cooking on my own premises, as Menolly said I'd have to have a kitchen that followed code and pass all health inspections. These are some reasons I choose not to get into it any more than I do already. I get gigs now and again (everything from an order for 12 dozen christmas cookies to special cheesecake for a high-end dessert party, to personalized cooking for a client on a specific doctor-approved diet).

I keep thinking that some day I'd like to open a bakery-type operation, but I know exactly how much I don't know about codes and also how much money it takes to start one--along with the standard rule that it takes 5 years in business to start turning a profit.

Regardless, good luck to you, and let us know how things go!

Ah, the problems with civilised countries. *shrug* I know that my GF's grandfather sells his chilli jam, (The recipe for which I've previously posted here, (for gods sake don't tell him ) but he's never made any attempt to do it "legally." Hell, he prints his owm labels on his desktop printer, and can't keep up with the demand. Africa. Gotta love it.

--A

Av, you can do the same thing here. . . but if you get caught without a license and the proper setup, well, you can be saddled with fines and such.

Hell, here too for all I know, although chances are they'd just tell you to sort it out.

The only realy legal implication here that you might have to worry about is the Tax. The revenue service is viciously effective.

--A

That sounds familiar!

Malik I know its late feedback, I have thought of the same thing. I make the worlds best hot tamales*. I have thought about selling them, either fresh or frozen, or canned.

the problem is, I'd have to add preservaties, etc or its almost a losing game -- without them, the lack of shelf life will kill your ability to meet demand and have a life, but they almost always detract from the product itself.


* There was a guy who made better tamales than I did; he lived in texas, near Houston. He was an older guy with grey hair. drove a mustang. I flew down and beat the shit out of him. He doesnt make many tamales anymore.