I’m looking to help start selling food items; like sauce and dressing. We’re located in Georgia, USA.

We’re looking at renting a kitchen and doing batches, but open to any suggestions or ideas.

If anyone has recommendation on resources to help learn the process, please let me know.

  • Espn1204@alien.topBEnglish
    1·
    10 months ago

    Look into Cornell food science they have a great program for testing shelf life. You can get into a local farmers market and even small mom and pop stores with cold pack sauce that is held at proper fridge temps. Not sure what your local permit processes are. But go simple to get traction and streamline your process then upgrade elements of your process (labels, containers, cooking procedures etc.)