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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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10-27-2010, 05:05 PM | #1 |
Full Fledged Farker
Join Date: 03-20-10
Location: Newark, De.
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Packaging and selling sauce and rubs and sauces
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?
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10-27-2010, 05:14 PM | #2 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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How much do you want to sell and where do you want to sell it?
FDA will mandate some of your requirements depending on the quantity you plan on selling and State and Local laws will also come into play with regards to things like liability insurance. You should check with your local HD to see what's required in your area.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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10-27-2010, 05:16 PM | #3 |
Full Fledged Farker
Join Date: 03-20-10
Location: Newark, De.
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Any idea where, if anywhere, local requirement are online. I spent quite a while looking on both the state and county websites and couldn't find anything.
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10-27-2010, 05:17 PM | #4 |
Full Fledged Farker
Join Date: 03-20-10
Location: Newark, De.
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And if any mod happens to stumble in here could you please fix the thread title. No need to sell sauce twice.
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10-27-2010, 05:32 PM | #5 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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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.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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10-27-2010, 05:41 PM | #6 |
Full Fledged Farker
Join Date: 03-20-10
Location: Newark, De.
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I never even thought about that. Might have to see if there are any around here.
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10-27-2010, 05:53 PM | #7 | |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Quote:
This is a good starting point http://www.fsis.usda.gov/index.asp
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Ford Retired competition cook. BBQ mentor. |
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10-27-2010, 06:09 PM | #8 | |
Full Fledged Farker
Join Date: 03-20-10
Location: Newark, De.
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Quote:
Anybody have any estimates of cost and minimum orders for dealing with a packer? I'm sure it varies drastically but just looking for a rough idea. |
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10-27-2010, 07:41 PM | #9 |
Full Fledged Farker
Join Date: 09-02-09
Location: Lexington, SC
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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.
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Horizontal Roadside Smoker, Perfect Flame Vertical LP Smoker, Weber Performer |
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Thanks from:---> |
10-27-2010, 08:28 PM | #10 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
Amen! A Co-Packer is the way to go.
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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10-28-2010, 03:28 AM | #11 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Hampstead, MD
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I have been doing my own sauce and rub line for about five years now. I use a co-packer down here in MD for my Sauce and I am fortunate that my family owns a company in CT that produces my rub.
I have done a ton of research and with having my family in the business of wholesale and retail food since the 1950's I could get you going in the right direction. Send me a PM and I will get you my number or it is also on my web-site.
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Steve Rogers 5-0 BBQ Competition Team [URL="http://www.facebook.com/?ref=logo#%21/pages/Hampstead-MD/5-0-BBQ/71788844692"]Facebook[/URL] Owner [B]The BBQ Equipment Store[/B] [URL="http://www.BBQEQUIPMENTSTORE.COM/?sourceCode=bbq-brethren"]www.bbqequipmentstore.com[/URL] [COLOR=red][B][COLOR=red][B]Proud 2015 Sponsor of Christmas City BBQ, Astro Pigs and Drilling and Grilling[/B][/COLOR][/B] [/COLOR]No Thermapen Here, I have a Water & Shock Resistant Backlit Maverick PT-100BBQ 500 Gal Stickburner - Backwoods Gator, Red Kamado Joe, Primo Oval XL, Maverick Competition Smoker CS-55 and Many Others |
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10-28-2010, 09:33 AM | #12 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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ditto on co-packer..try and find one with the smallest minimum run until you know you can sell the stuff
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Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com |
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10-28-2010, 11:22 AM | #13 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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Here's a co-packer I've talked to before:
http://www.arcobasso.com/Home/tabid/38/Default.aspx They're in St. Louis, but they offer their services nationwide. Their minimum production run is 160 gallons, and they say that an average ketchup-based BBQ sauce will run about $3,000. But they also include a lot of services with that. Good luck.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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10-28-2010, 12:31 PM | #14 |
Full Fledged Farker
Join Date: 03-20-10
Location: Newark, De.
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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?
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10-28-2010, 03:30 PM | #15 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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That's on average out the door (you pick up: Delivery is more), and unfortunately, they don't do spices or rub mixes. Only sauces.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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