Are you making the product yourself? How to scale up your food product with a co-packer.
You got an idea for a product, every night you are making it on your stove. You may have help or you are doing it yourself. Night after night or day – if it’s a product that can be stored in dry storage you begin to stockpile. Within weeks you’ll have more jars a night after work at least three times a week. This will become exhausting.
Rather than continue the trend of slaving over a hot stovetop. You may want to consider in finding a co-packer. The Ultimate Guide to CoPacking it will give you some tips on what to look for.
Simply because if you spend all your time making the product, there would be no one to sell it. And if you don’t sell your product, well, you don’t make any money.
Here’s a great article about scaling up – using a co-packer to get more of your product out there.
The Specialty Food Association has a listing of nearly 700 contract packaging companies (co-packers). Far too many people feel that a co-packer is a co-packer and that any co-packer can do everything. In fact, co-packers have a variety of specific functional areas in which they excel. The following list is not all inclusive nor is it meant to serve as an endorsement.
The Speciality food resource site, has come terrific articles and how to’s about co-packing.
Susie Wyshak has a book called “Good Food, Great Business.” How to take your food idea from concept to the marketplace.. Susie, is a local foodie in SF, CA.
Formerly a tech marketing gal gone food business. All the while tapping into my passion and skill as a creative business opportunity maker, problem solver and epic idea generator.
For those ready to follow their foodie dreams (or at least start thinking about it) Good Food, Great Business is the place to get organized and decide whether creating a specialty food business is really possible.
Stephen Hall’s books about how to sell your speciality food
Artisanal. Organic. Fair Trade. Natural. Handmade. Consumers are clamoring for quality and taste, and there is a growing trend toward organic foods and international food. With an annual growth rate of 11 percent, the opportunities to sell and market specialty gourmet foods are greater than ever.