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Standing Out Without Cutting Your Price The numbers don’t look good this month. Your costs keep climbing while the supermarket down the street sells knockoffs of your products at rock-bottom prices. Your hands grip the edge of your desk as you wonder if it’s time to slash your own prices to stay alive. beyond the…
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Starting a food business comes with big dreams. But here’s something you won’t often hear: food business success might mean earning $65,000 a year while keeping your sanity intact. It means having enough in the bank to fix that mixer when it breaks and not panicking when a big client pays two weeks late. Finding…
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A few years ago, selling homemade food was a legal gray area. Maybe you’ve seen it—tacos sold from a backyard grill, tamales out of a cooler, breakfast sandwiches dropped down in a red bucket from an apartment window, sold through Instagram DMs. These were (and still are) the backbone of LA’s underground food scene. Now,…
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Ever notice how some foods just feel special? Like that raspberry jam you splurge on at the farmers’ market, even though the grocery store’s half the price. That local maker isn’t just selling jam – they’re crafting a food product experience that makes your morning feel put-together, even when you’re anything but. Let’s talk about…
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Why Your ingredients Matter Let’s begin with a simple truth: good ingredients make good food. Despite this, most small producers never tell customers the story of these ingredients—a missed opportunity. In fact, today’s customers want to know more about their food, especially who made it and where it comes from. The Story in Your Products…
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The Commerical Kitchen Guide for Food Business Newbies Choosing the right commercial kitchen is critical when launching a food business. In a decade of working with startups, I’ve watched this decision make or break new ventures. Let me walk you through what truly matters when picking your workspace. First up: Equipment essentials. Before committing to…
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What Your Prices Say About Your Business Future Small food business owners often get caught between two choices: making their products cheap enough for everyone to buy, or charging enough to stay in business. While selling at low prices feels good and brings in lots of customers at first, it’s often a path to going…
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Is It Time? You’ve been juggling your food business with everything else—work, life, sleep (when you can). It’s exciting, but it’s exhausting. Maybe the orders are piling up, or you’re daydreaming about what your business could become if you had more time. But is now the right moment to go full-time? Follow the Numbers This…
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understanding the true cost of the food we eat Ever wonder why a frozen pizza costs less than fresh vegetables? The price tag only tells part of the story. Cheap food seems like a good deal, but it comes with hidden costs that we all end up paying for. This is what is known as…
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A Gateway for Home-Based Food Entrepreneurs For food lovers in Los Angeles County who’ve dreamed of sharing their creations with a broader audience, the newly launched MEHKO (Microenterprise Home Kitchen Operations) program opens exciting possibilities. In Los Angeles, MEHKO lets home cooks legally prepare and sell meals directly from their kitchens to consumers—a big step…
