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Preparing For Retail: How To Choose And Use A Co-Packer
June 15, 2016 @ 6:00 PM - 8:00 PM
At FoodLab we created this “How To Series to help you get started as a food entrepreneur.
It is very important to understand the proper steps needed to turn a recipe into a profitable product. You can’t simply make a food item in your home kitchen, place it in a container, and start selling it. You need to follow the many production and labeling requirements that exist to keep consumers safe. You need to understand the markets you want to enter. You need to get your product to those markets. You need to know how to manage your inventory. You need to determine the correct selling price for your product and much more.
For starters, we’ve created this checklist here, http://svy.mk/1TfuhHy, to give you some things to think about. Please fill out the checklist before your first class so that we have a better idea on how to best serve your needs.
Do you think you need a co-packer? Will you be selling or would like to sell to a retail store, like WholeFoods?
Before you make a commitment, consider how high-volume sales will change your product and production process.
This workshop is intended for food product businesses interested in to increasing sales and profits. In order to reach high volume sales, however, you may want to consider hiring a co-packer to make the product for you. Attendees will address recipe re-formulation, storing inventory, sales and distribution strategies.
Note: Free parking is located on Grand River street
Presenter(s): Maggie Cook-Garcia, Owner, Maggie’s Salsa and Micah Loucks, Counselor, Michigan State University- Product Center