Section
Pricing, margins, branding, marketing, retention, and operations for very small food businesses that still need to make money.
Home bakers routinely leave their own labor and the market fee out of the price. This is the cost-based method extension economists teach, worked through on a hypothetical batch of cookies so you can see every number move.
· 12 min read
Window light, a clean background, the right angle for each product, and ten seconds of phone settings matter more than any gear. Here is the routine, plus a shot list you can reuse every time you add a product.
· 8 min read
A stranger buys once because of a sign and a sample. A regular buys twenty times a season because of you. Here is why the second kind of customer carries a one-person food business, and the plain habits that make more of them.
· 8 min read
Your name goes on every label, sign, and search a customer will ever run. Here is how to choose one people can say and spell, run the SBA and USPTO checks before you print, and build a two-color, one-mark look you can keep for years without paying a designer.
· 10 min read
Set up a manageable online menu, clear pickup windows, and reliable order records. A practical guide to getting started with Local Cottage Foods, the platform United Farmers Market recommends.
· 5 min read
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