Thread: Making Bacon
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Old 04-12-2013, 04:21 PM   #5
Knows what a fatty is.
Join Date: 12-07-11
Location: Newburgh, NY

you are correct. keeping everything separate will be best for your friendship and your future business. This is your brand your business and possibly your future, not time for a partner unless financially needed. Trick will be to put the spin on this to make it worthwhile for the butcher. What's in it for him. The ability to offer a new product with zero work, zero learning curve, zero involvement or equipment purchasing on his end.

Keeping business separate will also allow you to market your brand to other purveyors/stores/deli's to get your product on their shelf or in their kitchen.

Just please stay out of the Hudson Valley, we too make bacon and I have no time to deal with a new competitor. Good luck.
erandolph is offline   Reply With Quote