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Old 09-07-2006, 07:04 PM   #11
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Not to put a damper on your parade.. I love hot sauce however...

There are many laws in the state of texas i spent a lot of time there.. Firstly in order to sell a food product you should really look at the licences you need. Im fairly certain you cant make stuff in your kitchen and sell it.

Also You will need insurance liability etc before you go shipping your stuff gosh forbid someone got sick.. maybe due to postal handling etc it will still come back to you!

anyway you may want to contact your local office to see what licencing you need. I know personal chefs etc need licences and things being sold for retail cant be made in your home kitchen
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Old 09-07-2006, 07:13 PM   #12
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Oh wait here is a website it explains ALLLL the laws i mean did you know your lable has to be a certain size????

http://www.tdh.state.tx.us/bfds/foods/default.htm

ya you need a manufactures licence it looks like...
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Old 09-07-2006, 07:38 PM   #13
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Chef Jen, i wont need any of that junk to sell some online to people right?

I mean before i open an actual business.

which of these will i need for my business?

RETAIL


Retail Food Operation - Childcare-School-Roadside Vendor-Mobile Food Vendor - Initial, Renewal, or Change of Ownership (including legal entity) Retail Food Operation - Childcare-School-Roadside Vendor-Mobile Food Vendor - Minor Amendment Change (Name, Address) Retail Food Operation - Food Establishment-Food Store - Initial, Renewal, or Change of Ownership (including legal entity Retail Food Operation - Food Establishment-Food Store - Minor Amendment Change (Name, Address) Retail Temporary Food Establishment - Single Event Retail Temporary Food Establishment - Multiple Events

Mobile Food Vendor Checklist Certified Food Manager - Certification Certified Food Manager - Recertification Certified Food Manager - Test-Site
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Old 09-07-2006, 07:41 PM   #14
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Quote:
Chef Jen, i wont need any of that junk to sell some online to people right?

I mean before i open an actual business.
I wouldn't sell anything to anybody without liability insurance.
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Old 09-07-2006, 08:38 PM   #15
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i'd lose any profit i'd make. like 10 people die of botulism every year and no one has ever died of botulism from pepper mash as far as i know

how much does it cost? I have money..i will eat the medical bills if they get sick(they won't, im almost medically sterile)
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Old 09-07-2006, 08:44 PM   #16
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Quote:
Originally Posted by Mylegsbig
Chef Jen, i wont need any of that junk to sell some online to people right?
Actually, you'll need even more because you'll be engaged in interstate commerce, which brings the feds down on you, and you'll need to comply with the laws of any state to which you ship the stuff. Just ask the folks in the wine business.

If you're serious about this, I very strongly suggest that you consult a lawyer who specializes in retail food production and sales. Once you go commercial, it ain't fun and games no more!
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Old 09-07-2006, 08:54 PM   #17
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You got some "homework" to do bigleg....
(and lotza "footwork" if you are serious)

Peeps here cannot lay out a plan "for you"...
Chef_Jen gave you LOTZ of "good advice". start there.

Good Luck! your mash ingredients sound delicious.
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Old 09-07-2006, 09:03 PM   #18
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BTW, have you run the numbers on this? I assume you have because you strike me as a pretty bright guy, but your enthusiasm may have caused you to overlook the reality of entering a very crowded market (see www.mohotta.com, for example).

If it costs you $1 to make a bottle, including the ingredients, energy, bottle, label, packaging, insurance, transportation, storage, postage (if you sell on the Internet), and other costs of production and promotion, and if you sell it for $6 a bottle, you make $5 on every sale. To make a very modest living of say $25K per year, you would have to sell 5,000 bottles, almost 100 per week.

How much time would it take to make that much? Include buying the ingredients, chopping the peppers, roasting, mixing, cooking, straining, bottling, labeling, packaging, transporting, selling, bookkeeping, etc. etc. You very well might be working for less than minimum wage.

Lastly, don't forget that your profits are taxable income, and tax evasion is a federal felony.

I don't mean to rain on your parade, but I hate to see people go into business with their eyes closed, only to discover too late that it takes more than a good product and high enthusiasm to make a go of it.
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Old 09-07-2006, 09:05 PM   #19
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paying all of these lawyers and agencies and then permits and then normal people would have to lease land and then get a staff and pay other bills how in the **** are you suppsed to make money? If my sauce is REALLY GOOD,i mean REALLY GOOD, how many units you think i can move a week online? just through the reviews i get on this forum and another one, mma.tv, which has thousands of active members
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Old 09-07-2006, 09:15 PM   #20
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Quote:
Originally Posted by FryBoy
BTW, have you run the numbers on this? I assume you have because you strike me as a pretty bright guy, but your enthusiasm may have caused you to overlook the reality of entering a very crowded market (see www.mohotta.com, for example).

If it costs you $1 to make a bottle, including the ingredients, energy, bottle, label, packaging, insurance, transportation, storage, postage (if you sell on the Internet), and other costs of production and promotion, and if you sell it for $6 a bottle, you make $5 on every sale. To make a very modest living of say $25K per year, you would have to sell 5,000 bottles, almost 100 per week.

How much time would it take to make that much? Include buying the ingredients, chopping the peppers, roasting, mixing, cooking, straining, bottling, labeling, packaging, transporting, selling, bookkeeping, etc. etc. You very well might be working for less than minimum wage.

Lastly, don't forget that your profits are taxable income, and tax evasion is a federal felony.

I don't mean to rain on your parade, but I hate to see people go into business with their eyes closed, only to discover too late that it takes more than a good product and high enthusiasm to make a go of it.
i think the flea market might be my best bet and just little deals here and there with people online. i shipped 5 bottles and get any permits or any feds involved or anything.

Any idea on how to make the flea market thing profitable? there are around 200-250 vendors there, on 17 acres. it's in mcallen tx on border of mexico.

I was thinking over there they wont pay no 6 dollars for a sauce, so i was thinking hiring one of our workers sons to do the brunt work, and just pump out TONS OF JARS of a chipotle sauce.

i was thinking this.

Chipotle Peppers(real ones)
dried Tepin peppers
Adobo Powder
Molasses
Lime Juice
Tequila
Sea Salt
Toasted Cumin Seed
Roasted Garlic
50%Sterilized chipotle liquid from reconstituting/50% Rice vinegar

would that be too hot to sell large volume?

selling it in bigger jars, because mexican familes tend to be large and it will go fast. Im thinking i could also sell it in plastic maybe? I found a company in europe that will sell me 5oz for 49 cents each glass.

Or how about hitting up clubs in mexico, and buying the corona bottles that are empty? i could easily scrape the corona label off with goo-gone and a knife.

Will plastic sell at all? even at a flea market? Weve owned the place for 20 years and most of our vendors have been there the whole time..world would get around quick that it is good.
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