dataz722
Full Fledged Farker
I am just wondering what all would be involved in packaging and selling your own sauce and/or rubs. I know some of you do it, so what hoops did you have to jump through first?
I'd jsut call the Health department and tell them what you want to do. They'll give yo uall sorts of resources.
Another option is to work with a co-packer. It's more expensive, but they take care of all of that crap for you.
Most folks use a co-packer. Otherwise you are dealing with setting up a USDAl approved facility to market across State lines. I've heard estimates of 100k to 250k to setup a facility like this.I'd jsut call the Health department and tell them what you want to do. They'll give yo uall sorts of resources.
Another option is to work with a co-packer. It's more expensive, but they take care of all of that crap for you.
Most folks use a co-packer. Otherwise you are dealing with setting up a USDAl approved facility to market across State lines. I've heard estimates of 100k to 250k to setup a facility like this.
This is a good starting point http://www.fsis.usda.gov/index.asp
I have been working on getting my sauce bottled and it is so much red tape between local, state and federal regulations. The min. for copackers is anywhere from 75 to 200 gallons for first time, plus process fee, package fee...etc. I suggest to cost out how much you can produce a gallon of your sauce, so you can get an ideal of approx. cost per bottle(12 or 16 oz). Don't cost yourself out of the average sauce price. This comes from personal experience.
Is that $3000 plus cost of ingredients or is that cost of 160 gallons out the door? I was expecting it to be more than that. Do they do dry goods as well like rubs?
sorry to hear about your bad luck with co-packers but to say none of them will work with the little guy is not an accurate statement..Having had poor luck with co-packers, I thought I might add my .02 cents to your information gathering stage.
I have tried working with several co-packers, one in Wisconsin and the other locals. You really need to work out your recipe into core easy to obtain 'components' and do not use other condiments to create your sauce as that is or can be very problematic. You really must weigh each ingredient for a recipe that makes one to five gallons of sauce and include at least a 40 minute boil/cook time. It may cook down more than you would like and can change the flavor profile. Everything in weight, not in cups or teaspoons etc.
If you do not have a recipe with generic ingredients, expect to spend over a thousand dollars to have them recreate your recipe from your kitchen recipe. I did that with one and I was so disappointed. One sample they sent me had to be a mistake as it was no where close. After several tries they were going to charge me another 300 or 500 (I forget how much now) for another round. I finally went to their lab and helped out and that result was close but the guy added way too much tomato paste and I wasn't going to accept what came out for production and wanted another test batch. Another 300. THEN his minimum for his first quote of 3000 bottles was at $45 a case of 12! Then it came down to 2.08 a bottle. I didn't use them. One I worked with in Wisconsin was more reasonable but shipping was going to kill me. Even truck freight added 10 20 cents per bottle. It all adds up. You have to figure a wholesale cost and retail price. Labels are another high cost with minimums and for a start up let me recommend digital labels. PM me via the forum and I'll give you the name/number of a guy/company who when he does a large run for someone will add yours to the run for a cost savings.
Labels... get a good design and get them professionally designed. UPC codes will run you about $800 for the first year for one or hundreds then about $350 every year thereafter.
Nutritional Analysis of your ingredients will run anywhere from $75 per recipe to over 150. PM on this one and I'll give you the email name and address of one who will do it for $75 a recipe.
Let me tell you... there are NO co-packers who really will work with the little guy. You have to be tough if you want your sauce to taste like your sauce! It never will be exact unless you make it yourself and with your ingredients. For Mankind Sauces, LLC we have had quite a ride and MAYBE just MAYBE we will have our sauce ready in a few months and can make small batches in a certified/inspected kitchen in about 6 months.
It has been one heck of a wild ride. LOTS of start up costs! Lots of travel! Several YEARS in the making. Why am I even doing this?
Nothing like helping potential competitor! BUT, I think in the food and condiment business, there is always room for another! Welcome to this wild and whacky ride!
John
PS... I have done posts here on the BBQ Brethren forums with sample labels, desiring honest opinions and labels added as attachments and the guys here were awesome with some very frank and honest feedback.
PSS. GOOD LUCK!
PSSS Forgot to add a couple million dollar insurance policy and other business license costs, state tax license etc.