Steps for distributing to supermarkets

[Giti Brown]

Hi- I would like to be a distributor in a food product that will need to be refrigerated. I have 4 questions- Sorry. 1- Is it necessary for me to add something to make it last longer- if so, what? 2- Are there companies that transport refrigerated products safely? 3- I have my packaging & labels ready to go, but I don't know what to do or where to go next. Can someone please help me? 4- Also, my product will be home-made/ cooked at home . Though I'm a jerm freak, I'm wondering if I will automatically be discounted by someone or some firm down the line because of it. Does anyone know if it makes a difference to prepare the food and handle packaging from home vs. a restaurant or ....somewhere else? Please advise. Thank you so much! Giti Brown

[IMKENOBI]

Hi Giti,

Wow! Where to start?
Maybe the best piece of advice is to think about doing something else. :-)

The frozen food trade is all about real estate. There are only a finite number of display cases in the stores.

Some answers:
1. Depends on the product.
2. Yes.
3. Make sales calls and base them on a strategic framework.
4. Home versus restaurant or commercial kitchen is driven mostly by the food and drug laws. (Both state and federal).

Have you read the book, "From Kitchen to Market?"

Best wishes for great profits!

Steve

[Giti Brown]

Hi Steve,

Thank you so much for the information. Believe me, it helps a beginner alot. I will purchase the book- this is great to know!

Thanks again and best of luck to you as well!

Giti