Starting a Sauce Company

Porky Joes · 02-25-2011, 06:49 PM

I was wondering if anyone could give me some tips for starting my own company. Eventually I would like to branch out from sauces and do rubs or more. I am thinking the best was is to find a co-packer. Does anyone have any advice for start up costs, business plans, copyright, legal fees, and more.

Thanks

MilitantSquatter · 02-25-2011, 07:50 PM

This is a good place to start if you have broader intentions of trying to just sell small batches.

US Small Business Association

http://www.sba.gov/category/navigati...rting-business

Dex · 02-25-2011, 08:47 PM

Step #1 - Mail out free samples to any Brethren members requesting one to get feedback on how your sauce tastes

Moose · 02-25-2011, 09:48 PM

I agree with the above. PM me if you want to discuss marketing - I've launched numerous consumer products and might be able to help.

cere19 · 02-26-2011, 08:35 PM

I don't remember which BBQ show I was watching on tv but they showed production of BBQ sauce. They showed a facility that would take a persons recipe and increase it to make a larger batch and bottle it for the customer. This was so the customer did not have to make a bunch of little batches or else invest in the equipment needed to make a larger batch. Don't know if that helps you at all

h00kemh0rns · 02-26-2011, 09:12 PM

http://www.fiery-foods.com/howto/67-...r-own-products

Good article...would look at following some of these steps along with finding a co-packer for mass production once demand is there.

Capozzoli · 02-26-2011, 09:27 PM

I would say the first thing to do is research your market. Find out how much it is and who the players are.

Then figure out how much of that market you can realistically obtain. Make a biz plan and get help with financial projections.

Find a way to compete in a saturated, price sensitive market. (there is always a way)

Give you product or at least your advertising an edge. "Organic" micro batch BBQ sauce. As for advertising, one word...Boobs.

Have you figured out what equipment and stuff you will need? Im curious.

Groundhog66 · 02-26-2011, 09:37 PM

My advice would be, if your product is ever included in a meaningless online poll.....don't try to buy votes

Seriously though, good luck in your endeavor.

Porky Joes · 02-27-2011, 09:47 AM

I have been recommended the same co-packer by a few different people. I also have been trying to work on my business plan but with my children it has been going very slow. Does anyone know of websites, that would provide demographics? One thing I would like to do is start small at flea markets.

Porky Joes · 02-27-2011, 10:05 AM

Quote:

Originally Posted by h00kemh0rns

http://www.fiery-foods.com/howto/67-...r-own-products

Good article...would look at following some of these steps along with finding a co-packer for mass production once demand is there.

This is a great article, I would also recommend the book "From Kitchen to Market"

02-25-2011, 07:50 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	This is a good place to start if you have broader intentions of trying to just sell small batches. US Small Business Association http://www.sba.gov/category/navigati...rting-business __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

02-25-2011, 09:48 PM	#4
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	I agree with the above. PM me if you want to discuss marketing - I've launched numerous consumer products and might be able to help. __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

02-26-2011, 09:27 PM	#7
Capozzoli is one Smokin' Farker Join Date: 01-18-11 Location: Philadelphia PA.	I would say the first thing to do is research your market. Find out how much it is and who the players are. Then figure out how much of that market you can realistically obtain. Make a biz plan and get help with financial projections. Find a way to compete in a saturated, price sensitive market. (there is always a way) Give you product or at least your advertising an edge. "Organic" micro batch BBQ sauce. As for advertising, one word...Boobs. Have you figured out what equipment and stuff you will need? Im curious. __________________ [COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR]

02-26-2011, 09:37 PM	#8
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	My advice would be, if your product is ever included in a meaningless online poll.....don't try to buy votes Seriously though, good luck in your endeavor. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

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02-25-2011, 06:49 PM	#1
Porky Joes Full Fledged Farker Join Date: 08-23-10 Location: Des Plaines, IL	Starting a Sauce Company I was wondering if anyone could give me some tips for starting my own company. Eventually I would like to branch out from sauces and do rubs or more. I am thinking the best was is to find a co-packer. Does anyone have any advice for start up costs, business plans, copyright, legal fees, and more. Thanks

02-25-2011, 08:47 PM	#3
Dex is one Smokin' Farker Join Date: 08-04-09 Location: Avon, IN	Step #1 - Mail out free samples to any Brethren members requesting one to get feedback on how your sauce tastes

02-26-2011, 08:35 PM	#5
cere19 Found some matches. Join Date: 02-25-11 Location: Lino Lakes, MN	I don't remember which BBQ show I was watching on tv but they showed production of BBQ sauce. They showed a facility that would take a persons recipe and increase it to make a larger batch and bottle it for the customer. This was so the customer did not have to make a bunch of little batches or else invest in the equipment needed to make a larger batch. Don't know if that helps you at all

02-26-2011, 09:12 PM	#6
h00kemh0rns On the road to being a farker Join Date: 07-30-10 Location: Round Rock, TX	http://www.fiery-foods.com/howto/67-...r-own-products Good article...would look at following some of these steps along with finding a co-packer for mass production once demand is there.

02-27-2011, 09:47 AM	#9
Porky Joes Full Fledged Farker Join Date: 08-23-10 Location: Des Plaines, IL	I have been recommended the same co-packer by a few different people. I also have been trying to work on my business plan but with my children it has been going very slow. Does anyone know of websites, that would provide demographics? One thing I would like to do is start small at flea markets.