The following outline is a good procedure to follow when attempting to start a specialty food business.

The Product

• • Develop a prototype, test it out on people. Collect and incorporate feedback (flavor, texture, appearance).
  • Determine the market form (shelf-stable, refrigerated/frozen, baked, canned).
  • Determine the batch size for start-up, commercial operation. (Typical is 5-10 gallons for liquids or 15-25 lbs for solids).
  • Consult a process authority.
    • Does the formulation/process need to be changed for safety?
    • What testing is needed?
  • Process Authority and Scheduled Process
  • Determine the cost of your approved, scaled-up recipe.

The Business Plan

• • Write a business plan to help you focus on business goals and funding needs.
  • Consider getting liability insurance.
  • Regulate your business within state (or federal if interstate).

Packaging

Nutrition Labels

• • Decide on a product name.
  • Choose a size and shape compatible with your packaging.
  • Decide if you want to invest in a bar code. Membership fee of $750. Large stores require bar codes.
  • Labels have to meet the FDA requirements for font size/information.

Market Decisions

• • Write a marketing plan.
  • Decide where you will sell your product.
  • Determine a selling price; consider your competition's price and your financial needs.
  • Develop a distribution method (your car, the mail, a distributor, broker).

Production

• • Decide where you will product your product (commercial kitchen, pilot plan, co-packer).
  • Find storage space for ingredients, packaging, and final product.
  • Schedule time at these product facilities.

For more information contact Adair Hoover at cpope@clemson.edu (Food2Market Coordinator).