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Xander recalls one Kansas City entrepreneur found a great deal on jars but says the first order was wrong and the next came without lids; some jars were even broken.A lot of this advice also goes for your distributors (aka, those people who deliver your wares).
That includes gas (especially if you’re running a food truck), vehicle maintenance and the cost of storing your food. Xander says some food business owners are puzzled why they don’t make a profit because they forget to factor in these key costs.
Putting your product in stores can be a great way to make your product more available to a bigger audience.
You’ll likely need a commercially licensed kitchen at some point, so it’s good to factor in the location and requirements you’ll need to make your product.
Xander says before you lease a space, check with your local Health Department and see if it offers a free plan review.
Big questions: After doing all that math, are the numbers reasonable?
Have you factored in all your costs and potential future costs as you scale and sell in more stores?
If you can provide the most complete picture of what you need in a space and how the space you plan to lease meets your legal requirements, the department can make suggestions and recommendations before you put your money down.
Xander also says starting the assessment early will likely smooth out the process.
You should create an authentic and memorable culinary brand that speaks to the emotions and the perception you want customers to link to your business.
(Your logo and packaging are certainly part of that.) Social media can help you monitor and discover the much bigger portion of what’s really your brand, like customer reviews and critic reviews (things you can’t control).