Michael Adams posted a discussion
Hi Everyone,I recently opened a co-packing kitchen in South Burlington, VT -- PACK Commercial Kitchen. It's 8,400 sf and has three production kitchens. There's more information below. If you'd like to schedule a tour or a test day of production plea…
Mar 15, 2016
Michael Adams replied to Michael Adams's discussion The Legal Side of Food Business (How I lost over $3,400)
"Oh man! That's tough -- It's a totally blow to everything you're doing as it requires immediate attention. Live and learn I guess. And happy to hear she's successful somewhere else :)"
Nov 12, 2014
Michael Adams posted a discussion
When you're just starting your food business, the legal side can quickly become back-burnered in favor of product development, packaging, and sales. But, my experience below highlights the challenges - and due diligence - you should do before you ev…
Nov 11, 2014
Michael Adams replied to Michael Adams's discussion How to Price Your Food Product (and still make money)
"Yes - three lists are great. You could accomplish the retailer and distributor in one price list using bulk quantities, though --- if you wanted."
Aug 18, 2014
Michael Adams replied to JerkyGuy's discussion Retail Shop Pricing...
"I agree with James -- retailer margins are closer to 40 or 50% -- large grocery rarely drops below 35% and that's bare minimum. What retailers make on our food products is absurd, but they have tons of overhead we don't have.
I'd also use your first…"
Aug 18, 2014
Michael Adams posted a discussion
I've been fielding a lot of questions about pricing lately and decided to write a blog post all about it - with tons of examples to show how everything changes when one thing goes up or down. Hope you all find this helpful:http://gredio.com/blog/how…
Aug 12, 2014