How to start a food business from recipe to finish product
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- Опубліковано 22 жов 2018
- How to start a food business from recipe to finish product. So how do you create a food product from recipe to finished product? I cover the BASIC steps from idea to store ready product.
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Can you please talk more about the legal hurdles? Opening up an LLC, working with food scientists etc. all of the legal requirements before selling?
Thank you SO much for breaking that down for me! I am a CFO in California just starting out at the local farmer’s market places etc and I want to get into stores and online sales. This was very helpful, informative and straight to the point.
So how do you go from recipe to finished product? I cover the basic steps so you understand how it works?
Great Video! It was nice to get the basics on an industry you’re just starting out in. 🤯
Glad this helped! thanks for the feedback
Your videos are incredible! Thank you!!
Hey Andrea glad it could help
Thank you, this video is really helpful as I'm about to start with my business from home in South Africa
Useful acronym thanks a lot man!
you're such a great help :) thanks!
Very helpful thank u 🙏🏽
Thanks 🎉for the basic
Thanks hoping for the best.
its eye opening
Can you do a video about where to buy packages for portuguese egg custard tarts? Thank you
I’ve got a wonderful hot sauce and lots of fans pushing me to sell it. I have a full plan, the only thing I can’t figure out is the legal side of it! I don’t know how to make it legal/ regulated etc. I could really use some tips.
That’s what I am trying to figure out I’m in Texas
Same with me
Same here..
Same here in Florida
Same with me
How important do you feel getting upc is?
Thank you so much for all the information! It is so helpful and such a stress reliever.
If starting a business from scratch, at what point would it be a good idea to open a business account at a bank? Also, would it be a good idea to keep all grocery receipts since the money is coming from a personal bank account?
Hey Suzie
glad it can help I have a subscriber q and A video coming today and your question is on it!! thanks hope it helps
Thank you so much for your wonderful videos. They are so educational and informative. I have a question for you, where can I buy low priced bottles? For example, sample bottles, ketchup, bottles, hot sauce, bottles, etc.
hey Tim good question honestly there are dozens of bottle companies I have lists and lists but the best way to do this is google " wholesale plastic food bottles, for ketchup, sauces etc" this will pull up dozens of them
Did you have to get your dry mix spices tested for safety? I'm in Tennessee and I don't know if it's going to be required or not. I'm trying to get my food manufacturer's license. So I'm just wondering if I have to send off my dry spice blends for testing. I don't have any liquid blends, they're all powdered
If I'm making it in my home kitchen, I can't sell on Amazon?
What about selling a dog food product online? Would that require an inspected kitchen or could you get away with a home kitchen for that?
This video just made my day! No way, my week! Thanks for sharing
Awesome thanks glad to help
My question is why an "Inc." specifically, and not a DBA? Just curious as to why this is your recommendation...? Additional protection for personal assets from this section of (say a multi-business)? I already have a business under a DBA, and I own all of the products/inventory outright...perhaps this should be a separate business? Or need to change it to INC to add this product? I've got a line of my business that's also programs, not inventory. I've been told up until now that it's not necessary to go through the pain of changing over given my current circumstances. Thoughts?
What about for foreigners shipping into the USA? I'm Canadian. I have an idea for a hot sauce. I was thinking that in order to ship it to the USA I should have a logistics company in the USA that has shipments of my product and then sends it to distributors.
Good afternoon. I would like to have a coaching from you, I really need help understanding a few things. I tried looking for the link where I can pay for a coaching with you but I can’t find it...
Hello
I am having a really challenging time finding 12 - 15 oz salsa jars with lids. I’m just starting out and finding affordable jars seems harder than it should. Any suggestions on websites would be appreciated
We can import any kind of salsa jars for you.
Check if there are any restaurant depots in your area like Jethro.
Is there a need to patent your sauce or product?
no, also it is almost impossible. I hold 7 US patents for other products and have talked to the USPTO office on many occassions food is VERY hard to patnet, also just listing ingredients is not giving someone your recipe so no worries make your sauce and run with it!
How do you get in touch personal I’ve been trying for 3months
do I need to get a licensed for the recipe so nobody can copy me ... how do I do .. and do I need a nutrition guy to get the nutrition fact done .. thx !
number 1 you can't copyright or protect a recipe... but when you create a nutritional label you simply list the ingredients NOT the formulation this is considered a trade secret, and you don't tell anyone HOW you make it just the ingredients. When you sell to a retailer you can get a nutritional analysis done for your label.
@@MarketingFoodOnline so if I ask co-packaging to do it I need to tell them the formula of the sauce how that work ... thx for your feedback ! Appreciated !
Can you get to me. I want to order food.
Getting on the store shelf is not an Overnight success story. No your can't just go to Walmart or Krogers & ask to have your product put on the shelf. To sell in a Store or at a Market place It has to be Nutrition Tested by a professional Company. cost 1K$-3K$. / You hand a Co-packer your RCP. all ing. are listed out by weight/ oz.
sign a NDA. have it tested. In the meantime, Get (1) business license- DOB, , (2)Tax ID EIN#.@ GOV.COM/ (3) Know where its going to be made- then buy labels barcode where's it MFG, is part of the barcode- for tracking batches, so Once Nutrition info is back, If it made in a Commercial Kitchen your taking on all the liability if it goes bad- i.e spoils, or you recall the Lot due to a bad ingredient, Do you have the proper Insurance? There's a lot of decisions. A Co- packer can get Jars, Lids bags at a reduced cost due bulk purchases saving $$. Most all stores charge at least 30% per unit- to have it on there shelves. Even Mom & POP places. Don't forget-once your in a store- you need to manage your product by bar codes / expiration dates to Pull & replace your product.
great info yes ALL small businesses take time we have been at the food business for over a decade
Thanks for posting the reply with this info. My wife is thinking about getting into the commercial sauce biz as well. We've seen a lot of enticing info about the process, etc. but it's been tough finding info about nutrition testing, insurance, state and federal regulations, etc. (aka the not-so-sexy stuff). If anyone has any links, etc. to that kind of info, I'd really appreciate it. Thanks for the video and thanks My Salsa Lady for the elephant in the room reply. Both appreciated!
Do you need any license to start?
yes the type of license you would need will be based on where you are starting if at home certain permits and local approval would be needed. If you are renting a commercial kitchen that is also completely different, and every state and city, and even county has their own rules and regulations
How can I get in touch with you?
hello we have consulting you reach us at marketingfoodonline.com
I like your videos but sooooo many ads, cannot enjoy them it is so annoying!
Hello,What is your email
Hello l have super idea l need help,How l get in touch with you ,your email is working,