Homemade for sale : how to set up and market a food business from your home kitchen

Homemade for sale How to set up and market a food business from your home kitchen

Lisa Kivirist

Book - 2015

Provides entrepreneurs with advice on all aspects of launching a home-based food business, covering product development and testing, marketing, structuring a business, managing regulations, and planning for the future. --Publisher's description.

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Subjects
Home-based businesses > Management.
Food industry and trade > Management.
Food industry and trade > Marketing.
New business enterprises > Management.
Home-based businesses > Marketing.
Published
Island Gabriola, BC, Canada : New Society Publishers [2015]
Language
English
Main Author
Lisa Kivirist (author)
Other Authors
John D. (John Duane) Ivanko, 1966- (author)
Item Description
Includes index.
Physical Description
xv, 221 pages : illustrations ; 23 cm
ISBN
9780865717862
  • Acknowledgments
  • Foreword
  • Introduction: Cottage Food Freedom
  • Cottage Food Freedom
  • Work Your Passion for Food
  • First-Timer or Seasoned Pro?
  • It's Thyme. Why Now?
  • Key Elements of Cottage Food Laws
  • Organization of This Book
  • Section 1. What's Cooking?
  • 1. Navigating Your State's Cottage Food Law
  • Tips for Understanding a Cottage Food Law
  • 2. What's Cooking?
  • What Products Can You Sell?
  • Where Can You Sell Your Products?
  • How Are You Allowed to Sell Your Products?
  • How Much Can You Sell of Your Products?
  • What Products Do You Want to Sell, and Which are Worth Selling?
  • 3. Ideas in the Oven: Identify Your Business Goals
  • My Kitchen, My Rules
  • Recipe for Success
  • CFO Self-Assessment
  • Section 2. Selling Your Story: Marketing
  • 4. Product Development: Design, Name, Logo and Packaging
  • Niche, Target and Positioning
  • Product Design and Attributes
  • Naming Right
  • 5. Getting the Price Right
  • Business Expenses
  • Self-worth: Valuing Your Time
  • Pricing Your Product
  • Variable Savings
  • 6. Moving Your Product to Market
  • Sales Venues: Places to Sell
  • Stay on Target for a Bull's-eye
  • 7. Promotion: Persuading Customers with Advertising and Public Relations
  • Promotion
  • Advertising
  • Public Relations
  • 8. People, Partnerships and Purpose
  • People
  • Collaborators and Vendors
  • Purpose and Passion
  • 9. Proving the Market and Getting a Plan
  • Market Feasibility: Testing the Market
  • Competitive Analysis
  • Planning for Profits
  • The Back-of-the-napkin Plan
  • Section 3. Organizing, Planning and Managing the Business
  • 10. Ready, Set, Go: Organize Your Kitchen
  • Five Steps for Setting up Your Home Processing Facility
  • 11. Make It Legal: Establish Your Business in 7 Easy Steps
  • Step 1. Do a Local Zoning Check
  • Step 2. Get Licensed by Your State's Department of Agriculture
  • Step 3. Set Up Your Business and Structure It Wisely
  • No Personal Liability Protection
  • Distinct Legal Entity Offering Personal Liability Protection to Shareholders
  • Step 4. Secure a State Business License
  • Step 5. Get a State Sales Tax Permit
  • Step 6. Get a Local Business License (If Needed)
  • Step 7. Manage Risk with Insurance
  • 12. Day-to-Day Financial Management
  • Day-to-day Financial Management
  • Income Statement and Balance Sheet
  • Expenses Defined
  • Bookkeeping Basics
  • Cash Flow is King
  • No Cakewalk
  • Section 4. Scaling Up
  • 13. Scaling Up
  • First, a Reality Check
  • Casting Off the Shackles of the Cottage Food Law
  • Wholesale Expansion
  • State Prerequisites for Wholesale and Mail Order
  • Three Options for a Licensed Food Production Facility
  • 14. Multiple Markets and Money Matters
  • Markets, Markets Everywhere
  • From Handmade to Mechanized
  • Labeling for the Big Leagues
  • Pricing and Distribution Revisited: A Whole New Formula
  • Magnifying Your Marketing
  • Raising Some Dough
  • Keep Tabs
  • Epilogue: Icing on the Cake
  • Index
  • About the Authors
Review by Library Journal Review

Many people who like to cook or preserve a dream of selling items they have pickled, baked, or otherwise prepared in their homes. What often stops them is the thought of the paperwork and requirements necessary to start up a business. The authors (Farmstead Chef) provide the background information and step-by-step instructions that budding entrepreneurs need. Chapters cover legal and health aspects of preparing food for sale, equipment needs, marketing and advertising, packaging and pricing, creating business plans, bookkeeping and financial management, and ways to grow the business. Written in an engaging and easy-to-read style, this is a real how-to manual. Well illustrated and designed, it includes detailed business profiles, links to useful services and sites, and examples of labels and product ideas. VERDICT An excellent, eminently practical resource to make a successful home-based food business a reality. Recommended for public libraries.-Susan Hurst, Miami Univ. Libs., Oxford, OH (c) Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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