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2022
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Publié par
Date de parution
13 décembre 2022
Nombre de lectures
1
EAN13
9781771423595
Langue
English
Poids de l'ouvrage
26 Mo
Updated and expanded! The authoritative guide to conceiving and launching your own home-based food business – from idea to recipe to final product.
Follow your dream to launch a food business from your home and join the booming movement of food entrepreneurs.
Fully updated and expanded, Homemade for Sale, Second Edition is the authoritative guide to launching a successful food enterprise from your kitchen. It covers everything you need to get cooking for your customers, providing a clear road map to go from ideas and recipes to owning a food business. Contents includes:
More people than ever are demanding real food made with real ingredients by real people, and you have the freedom to earn by starting a food business from home. No capital needed, just good recipes and enthusiasm, plus enough business know-how found in the pages of Homemade for Sale to be a success. Everything else is probably already in your kitchen. Best of all, you can start right now!
AWARDS
Foreword by Nell Newman
Introduction: Cottage Food, Food Freedom, & Growing a Movement
Cottage Food Surge
Work Your Passion for Food
First-timers or Seasoned Pros?
It's Thyme. Why Now?
Key Elements of Cottage Food Laws
Organization of This Book
SECTION 1: GETTING STARTED
Chapter 1: Navigating Your State's Cottage Food Law
Historic Roots, Back to the Homestead
Food Products Versus Food Service
Cottage Food Movement is Growing
Tips for Understanding a Cottage Food Law
Mapping the Movement with Forager
Cottage Food Operator Assessment by University of Wisconsin-Stout Research Study
Chapter 2: What's Cooking?
What Products Can You Sell?
Where Can You Sell Your Products?
How Are You Allowed to Sell Your Products?
How Much Can You Sell of Your Products?
Be Your Own Advocate
Chapter 3: Ideas in the Oven: Identify Your Business Goals
My Kitchen, My Rules
Recipe for Success
CFO Self-assessment
SECTION 2: WHAT'S COOKING: PRODUCT DEVELOPMENT AND RECIPES
Chapter 4: Understanding Non-hazardous Food Products
Food Safety
Non-hazardous Basics
Common Non-hazardous Food Products
Non-hazardous Testing Process
Chapter 5: Independently Tested Non-hazardous Recipes for Food Products
Best Practices & Kitchen Wisdom
Ingredients: Celebrating Local Foods & Grains
Recipes: Muffins & Scones
Recipes: Cookies & Cakes
Recipes: Crackers
Recipes: Frostings
SECTION 3: SELLING YOUR STORY: MARKETING
Chapter 6: Product Development: Design, Name, Logo, & Packaging
Niche, Target, & Positioning
Product Design & Attributes
Naming Your Products & Business
Chapter 7: Better Labels & Packaging That Increase Sales
Keep It Homespun, Yet Professional
Five Basics of Product Labeling
Identify Packaging Goals
Chapter 8: Packaging Ideas to Increase Sales
Three Purchase Scenarios: Impulse, Gifts, Snacks
Packaging that Reflects Your Values & Brand
Encyclopedia of Packaging Options
Chapter 9: Amp Up Your Jams & Other Jarred Products
Common Jar Blunders
Adding Effective Visual Appeal to Jars
Combining Items to Create Attractive Holiday Gift Baskets
Label & Package Efficiently
Chapter 10: Proving the Market & Getting a Plan
Market Feasibility: Testing the Market
Competitive Analysis
Planning for Profits
The Back-of-the-Napkin Plan
Organizing, Planning, & Managing the Business
Chapter 11: Getting the Right Price
Business Expenses
Self-worth: Valuing Your Time
Pricing Your Product
Variable Savings
Chapter 12: Moving Your Product to Market
Sales Venues: Places to Sell
Direct Customer Deliveries
Home Pickup
Community Events
Special Events or Weddings
Wholesale (Indirect)
Mail Order
Stay on Target for a Bull's-eye
Thematic Displays to Boost Sales
Chapter 13: Promotion: Persuading Customers with Advertising & Public Relations
Promotion
Advertising
Public Relations
Chapter 14: People, Partnerships, & Purpose
People
Partnerships, Networking, & Cause-related Marketing
Purpose & Passion
SECTION 4: ORGANIZING, PLANNING, & MANAGING THE BUSINESS
Chapter 15: Ready, Set, Go: Organize Your Kitchen
Five Steps for Setting Up Your Home Processing Facility
Chapter 16: Time Management & Beating Burnout
Identifying Burnout
Six Components of a Healthy CFO Lifestyle
Let the Care for the Product Carry Over to You
Chapter 17: Make It Legal: Establish Your Business in 7 Easy Steps
Step 1: Do a Local Zoning Check
Step 2: Get Licensed
Step 3: Set Up Your Business & Structure It Wisely
No Personal Liability Protection
Distinct Legal Entity Offering Personal Liability Protection to Shareholders
Step 4: Secure a State Business License (If Needed)
Step 5: Get a State Sales Tax Permit (If Needed)
Step 6: Get a Local Business License (If Needed)
Step 7: Manage Risk with Insurance
Chapter 18: Day-to-day Financial Management
Day-to-day Financial Management
Income Statement & Balance Sheet
Expenses Defined
Bookkeeping Basics
Cash Flow Is King
No Cakewalk: Hobby Versus Business
SECTION 5: SCALING UP
Chapter 19: Scaling Up
First, a Reality Check
Casting Off the Shackles of the Cottage Food Law
Wholesale Expansion
State Prerequisites for Wholesale & Mail Order
Three Options for a Licensed Food Production Facility
Chapter 20: Multiple Markets & Money Matters
Markets, Markets Everywhere
From Handmade to Mechanized
Labeling for the Big Leagues
Pricing & Distribution Revisited: A Whole New Formula
Magnifying Your Marketing
Raising Some Dough
Keep Tabs
SECTION 6: FUTURE OF COTTAGE FOODS: FREEDOM!
Chapter 21: Importance of Cottage Food Advocacy
Wisconsin: Lessons in Lawsuits, Collaboration, & Patience
Work the System
Chapter 22: Organize Your State Cottage Food Association
The Reasons Why State
Associations Rock Association Start-up in Four Steps
Chapter 23: Final Frontier: Food Freedom
Foundation of Food Freedom
States Leading the Way
Lemonade Law Loophole
Online App Platforms Provide a Bridge to Customers
Ignite Your State's Food Freedom Law
Epilogue: Icing on the Cake
Index
Publié par
Date de parution
13 décembre 2022
Nombre de lectures
1
EAN13
9781771423595
Langue
English
Poids de l'ouvrage
26 Mo
Praise for Homemade for Sale
Having spoken with thousands of cottage food entrepreneurs, I can confirm that this book is exactly what someone needs when starting a cottage food business. I ve seen many new entrepreneurs making tasty products with bland profits, and Homemade for Sale correctly focuses on the missing ingredient-marketing. It will give your new business an edge in a crowded marketplace. Well-researched, loaded with examples, and perfectly tailored to the home cook, this book will point you in the right direction and set you up for success!
-David Crabill, founder, Forrager.com and The Forrager Podcast
Homemade for Sale is the most comprehensive resource for anyone wanting to start a home-based business in the fast-growing cottage food and food freedom movement. This book is for any home-based food entrepreneur, regardless of your background or level of experience with running your own enterprise. It will help you jumpstart your dream home business, whether you want to sell cookies and jams or whether you live in a food freedom state where you can sell cheesecakes and meals or even run a restaurant out of your own home. Kivirist and Ivanko are two of the most important leaders in the cottage food movement and have been instrumental and absolutely indispensable to the movement s rapid progress over the last few years. We are all grateful to have them.
-Erica Smith Ewing, senior attorney, Institute for Justice
By the time you finish reading Homemade for Sale, you ll be wearing your farmers-market-John / jam-n-jelly-Jane hat in total confidence.
-MaryJane Butters, author, Milk Cow Kitchen , MaryJanesFarm.org
Lisa and John are leaders in this community and Homemade for Sale is a must-read for anyone considering or already running a cottage food business.
-Mark Josephson, founder and CEO, Castiron
Homemade For Sale is an inspiring guide for anyone interested in starting a home-based food business. Lisa and John have been through the fire themselves and scoured the cottage food industry to find the best resources to help you get off the ground and succeed. From understanding your state s laws to incorporating your business to choosing the right products customers to market to, they take you step-by-step through everything you should be doing and thinking about. Their profiles on other cottage food entrepreneurs bring everything a little closer to home and might be just the motivation we all need to take part in the movement ourselves.
-Lev Berlin, founder, ReciPal
Copyright 2023 by John D. Ivanko and Lisa Kivirist.
All rights reserved.
Cover design by Diane McIntosh.
Cover images: Top right, Mixing Bowl iStock impactimage;
Middle three: John Ivanko; Bottom right, Scales: iStock fasphotographic; Illustration - Cooking Utensils iStock ma_rish.
Chapter vector graphics MJ Jessen Printed in Canada. First printing October 2022.
Inquiries regarding requests to reprint all or part of Homemade for Sale should be addressed to New Society Publishers at the address below.
To order directly from the publishers, please call 250-247-9737, or order online at www.newsociety.com
Any other inquiries can be directed by mail to:
New Society Publishers
P.O. Box 189, Gabriola Island, BC V0R 1X0, Canada (250) 247-9737
L ibrary and A rchives C anada C ataloguing in P ublication
Title: Homemade for sale : how to set up and market a food business from your home kitchen / Lisa Kivirist John D. Ivanko.
Names: Kivirist, Lisa, author. | Ivanko, John D. (John Duane), 1966- author.
Description: Updated and expanded edition. | Includes index.
Identifiers: Canadiana (print) 20220394725 | Canadiana (ebook) 20220394733 | isbn 9780865719699 (softcover) | ISBN 9781550927634 (PDF) | ISBN 9781771423595 (EPUB)
Subjects: LCSH: Home-based businesses-Management. | LCSH: Food industry and trade-Management. | LCSH: New business enterprises- Management. | LCSH: Home-based businesses-Marketing. | LCSH: Food industry and trade-Marketing. | LCSH: New business enterprises-Marketing.
Classification: LCC HD62.38 .K49 2022 | DDC 664.0068/1-dc23
To food entrepreneurs across the country, who have been pickling, baking, preserving, and blending some of the most delicious food products we ve ever savored. Thanks to laws around food freedom and microenterprise home kitchen operations, some of you are even grilling, saut ing, barbequing, frying, or freezing some amazing prepared meals or treats. Your home kitchens rock!
Disclaimer
T his book is designed to and makes every effort to provide accurate information. It s sold with the understanding that neither the publisher nor the authors are engaged in rendering legal, accounting, or other professional services. Each person s legal or financial situation is unique, as is the application of the law to the facts with the fair and reasonable interpretation of them. Any action pursued related to the contents of this book should be undertaken with the counsel and advice of a trained legal, tax, investment, and accounting professional. Because of the risk involved with an investment of any kind, neither the publisher nor the authors assume liability for any losses that may be sustained by the use of the advice described in this book, and any such liability is hereby expressly disclaimed. If legal or other professional assistance is required, the services of a professional should be sought, especially since some of the information could, and likely will, change because it relates to governmental tax law and its interpretation thereof.
Resources from the North Central Region SARE
A new addition in Homemade for Sale s second edition is the range of cottage food resources and recipes developed through support from North Central Region SARE (Sustainable Agriculture Research and Education). The North Central Region SARE Farmer Rancher Grant Program supports farmers in projects that help grow sustainable agriculture production in the USA. This includes value-added products, ways farmers can use what they raise in foods that will then bring in a higher price and increase farm viability.
Lisa Kivirist led three SARE Farmer Rancher projects, creating resources for both farmers and anyone wanting to use more locally grown products in their cottage food products and sell more effectively. A variety of new resources and materials are found throughout this book resulting from these SARE projects, work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, through the North Central Region SARE program. It includes the following projects: FNC21-1282- Resources Recipes to Support Farmers to Diversify Income through Value-added Bakery Product Sales (Agreement Number 2020-38640-31522); FNC18-1130-Increasing Value-added Product Sales through Cottage Food Bakery Products Produced in Home Kitchens (Agreement Number 2017-38640-26916); FNC15-998-Increasing Value-added Product Sales through Improved Labeling-Packaging (Agreement Number 2014-38640-22156).
North Central SARE logo
C redit : N orth C entral SARE
Support from North Central SARE brings these resources to life, including tested non-hazardous recipes, packaging and labeling ideas, and creating attractive displays. For more information on North Central SARE, see https://northcentral.sare.org .
Chapters 5 , 7 , 8 , and 9 contain resources developed through these projects. This information is only a guide, however, and should be used in conjunction with other sources on the subject. The authors and publisher disclaim any liability, loss, or risk, personal or otherwise, that is incurred as a consequence, directly or indirectly, of the use and application of any of the contents of this product. Mention, visual representation, or inferred reference of a product, service, manufacturer, or organization in this information product does not imply endorsement by USDA, NIFA, or the SARE program. Exclusion does not imply a negative evaluation. The U.S. Department of Agriculture is an equal opportunity provider and employer.
Contents Acknowledgments Introduction: Cottage Food, Food Freedom, and Growing a Movement Cottage Food Surge Work Your Passion for Food First-timer or Seasoned Pro? It s Thyme. Why Now? Key Elements of Cottage Food Laws Organization of This Book Section 1: Getting Started 1 Navigating Your State s Cottage Food Law Historic Roots, Back to the Homestead Having a Hobby Versus Operating a Business Food Products Versus Food Service Cottage Food Movement Is Growing Tips for Understanding a Cottage Food Law Food Freedom: The Next Frontier 2 What s Cooking? Question 1: What Products Can You Sell? Question 2: Where Can You Sell Your Products? Question 3: How Are You Allowed to Sell Your Products? Question 4: How Much Can You Sell of Your Products? Decide What Products You Want to Sell and Which Are Worth Selling 3 Ideas in the Oven: Identify Your Business Goals My Kitchen, My Rules Recipe for Success CFO Self-assessment Cottage Food Operator Assessment: A University of Wisconsin-Stout Research Study Section 2: What s Cooking: Product Development and Recipes 4 Understanding Non-hazardous Food Products Food Safety Non-hazardous Basics Common Non-hazardous Food Products Non-hazardous Testing Process 5 Independently Tested Recipes for Non-hazardous Food Items Meet the Woman-powered Recipe Team Best Practices and Kitchen Wisdom Ingredients: Celebrate Local Foods and Grains Muffins and Scones Cookies and Cakes Crackers Frostings Section 3: Selling Your Story: Marketing 6 Product Development: Design, Name, and Logo Niche, Target, and Positioning Product Design and Attributes Naming Your Products and Business Logo: Picturing Your Product, Company, or Brand 7 Better Labels and Packaging That Increase Sales Identify Packaging Goals Labeling Safely Packaging a Powerful Punch Line Four Basics of Product Labeling 8 Packaging Ideas to Increase Sales Three Purchase Scenarios: Impulse, Gifts, Snacks Display Your Valu