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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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10-12-2021, 05:24 PM | #1 |
Got rid of the matchlight.
Join Date: 02-25-18
Location: Lawrenceville, GA
Name/Nickname : Richard
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Bottling my own sauce (located in Georgia)
I have been perfecting my recipe for a long time, and I've also been figuring out the process of safely getting it into bottles and onto store shelves. A lot of people are curious about the process and I am planning to post all of the steps I will have gone through when it's done. But before I can go further I'm up against an issue, and I have a question for the board . . .
I have contacted multiple copackers and shared kitchens, all of whom say (in effect), "we'd love to help you but we're slammed right now, and we don't anticipate that we'll be available until after the first of the year". If I strike out with the copacking and shared kitchen options, is it viable to use another facility? I've heard that larger churches and similar community facilities have kitchens that can be used for bottling, but 1) I don't know this firsthand, and 2) I'm not 100% certain of the requirements to use one. If I'm not mistaken, I can submit a request to use a specific facility to the GA Dept. of Agriculture and they'll inspect it. I *think* this is required and that a county health department inspection is not sufficient. Do any of you know if this is a realistic option? I realize it's a lot more work but my project is in its infancy, so I'm hoping to bottle some sauce & get it in people's hands while I figure out how to bottle larger batches if and when the need arises. Any help y'all can offer would be much appreciated! |
Thanks from:---> |
10-13-2021, 02:01 AM | #2 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
I have flagged your post to be moved to the section that you should get help in just wait on one of our fine moderators to help you And good luck
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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Thanks from:---> |
10-13-2021, 08:07 AM | #3 |
somebody shut me the fark up.
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
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Hey Richard, the only suggestion I would have for you is to contact your county extension office, because they have a ton of information available concerning anyone that wants to start some kind of agricultural business, and since yours may qualify, they may be able to steal you in the right direction. A lot of people like to grow vegetables and fruits and can them and sell at local farmers markets, and I'm sure that would probably fall under the same guidelines as what you're looking for.
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Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
Thanks from: ---> |
10-13-2021, 04:22 PM | #4 |
Got rid of the matchlight.
Join Date: 02-25-18
Location: Lawrenceville, GA
Name/Nickname : Richard
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Made some progress -- found a shared kitchen
A little progress report: Contact info is obsolete for many of the shared kitchens listed by the GA Dept. of Ag, or those kitchens are no longer in business. I ended up getting an answer the old fashioned way--by dialing phone numbers until someone answered, asking questions, and repeating the process. Eventually I found a number which was answered by a very helpful human being and he gave me the information I needed. The icing on the cake is that the facility is one of the closest ones to my home. Previous attempts to contact them were unsuccessful, but the 3rd or 4th try worked out.
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Thanks from:---> |
10-13-2021, 05:39 PM | #5 |
somebody shut me the fark up.
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
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Great! I'm looking forward to hearing about your progress and success.
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Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
10-13-2021, 06:31 PM | #6 | |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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Quote:
It sounds like OP is on the right path, so that's great ( = And good luck! My only advice is look at when permits are up for renewal. Locally the health permit expires on New Years, so getting one this time of year would be throwing money away, in my case. |
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Thanks from: ---> |
10-13-2021, 07:12 PM | #7 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 10-13-21
Location: Corona
Name/Nickname : Bill
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Good luck. Will be following to see your progress!
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10-25-2021, 05:20 AM | #8 |
Found some matches.
Join Date: 10-20-21
Location: Hartford, OH
Name/Nickname : Lucas Harris
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Unfortunately, I can't help you with any advice, but I'm waiting for a description of your steps on the way to your goal, it's so interesting.
Good luck! |
10-26-2021, 10:25 PM | #9 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Some states allow what is referred to as a "Cottage Industry" where jams, jelly, pickles, breads and such can be sold at farmers markets.
But not all states have this provision. |
10-27-2021, 09:17 AM | #10 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
The cottage food act in some states is a great way to develop recipes and proof of concept, but is almost worthless as a business plan due to the restrictions that come with it. Some of those restrictions include: -no interstate commerce (can’t be sold outside state of mfg) -no internet sales (see above) -Annual gross sales cap (~25k-$35k in the states I’ve looked at) -Only includes low risk foods (BBQ & hot sauces are considered a high risk food) Be sure to check your local requirements & restrictions before going down this path.
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John |
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10-27-2021, 05:05 PM | #11 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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For an "on the store shelves" business, a copacker is certainly the easiest. If that works out, contact your local groceries. Many of them have a display somewhere in the store with local/state food products. That may be your best bet. Otherwise, it can take years of trying to get on a store shelf...two years is quick from what I've seen.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
10-28-2021, 09:08 AM | #12 |
Knows what a fatty is.
Join Date: 08-02-15
Location: Statesboro, GA
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I'm in Georgia and I've got 2 sauces and 2 rubs bottled that I currently have in 5 fairly local stores. I use a small batch co-packer as I do it as more of a hobby than a business. I looked into bottling it myself but came to the determination that a co-packer was definitely the easiest route for what I was looking to accomplish. Just keep in mind that prices for bottling supplies/ingredients are at a premium right now and not as easy to come by as they used to be.
I wish you the best of luck! It has definitely been an enjoyable venture for me.
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Bulloch BBQ - https://www.facebook.com/bullochbbq/ |
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