Lisa Kivirist, John Ivanko

Homemade for Sale, Second Edition

How to Set Up and Market a Food Business from Your Home Kitchen

• Broschiertes Buch

Produktbeschreibung

Homemade for Sale, Second Edition is the authoritative guide to starting and running a home-based food business, now fully updated and expanded. From food product ideas and marketing, to profiles of successful cottage food and food freedom entrepreneurs, to navigating laws, get cooking and turn a hobby into a business.

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Produktdetails

• Verlag: New Society Publishers
• 2 Revised edition
• Seitenzahl: 384
• Erscheinungstermin: 13. Dezember 2022
• Englisch
• Abmessung: 226mm x 201mm x 25mm
• Gewicht: 760g
• ISBN-13: 9780865719699
• ISBN-10: 0865719691
• Artikelnr.: 63430676

Autorenporträt

Lisa Kivirist is a nationally recognised speaker, writer, instructor, and co-author of 15 books, including award-winning ECOpreneuring, Homemade for Sale, and Farmstead Chef. Lisa teaches the best-selling online Udemy cottage food course. With John D. Ivanko, she runs the solar-powered Inn Serendipity B&B in Wisconsin.

Inhaltsangabe

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