Homemade for Sale by Ivanko, John D. -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Acknowledgments Foreword Introduction: Cottage Food Freedom

Cottage Food Freedom Work Your Passion for Food First-timer or Seasoned Pro? It’s Thyme. Why Now? Key Elements of Cottage Food Laws Organization of this Book

Section I: What’s Cooking?

1 Navigating Your State’s Cottage Food Law

Tips for Understanding a Cottage Food Law

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? What Products do You Want to Sell, and Which are Worth Selling?

3 Ideas in the Oven: Identify Your Business Goals

My Kitchen, My Rules Recipe for Success CFO Self-assessment

Section 2: Selling Your Story: Marketing

4 Product Development: Design, Name, Logo and Packaging

Niche, Target and Positioning Product Design and Attributes Naming Right

5 Getting the Price Right

Business Expenses Self-worth: Valuing Your Time Pricing Your Product Variable Savings

6 Moving Your Product to Market

Sales Venues: Places to Sell Stay on Target for a Bull’s-eye

7 Promotion: Persuading Customers with Advertising and Public Relations

Promotion Advertising Public Relations

8 People, Partnerships and Purpose

People Collaborators and Vendors Purpose and Passion

9 Proving the Market and Getting a Plan

Market Feasibility: Testing the Market Competitive Analysis Planning for Profits The Back-of-the-napkin Plan

Section 3: Organizing, Planning and Managing the Business

10 Ready, Set, Go: Organize Your Kitchen

11 Make It Legal: Establish Your Business in 7 Easy Steps

Step 1: Do a Local Zoning Check Step 2: Get Licensed by Your State’s Department of Agriculture Step 3: Set Up Your Business and Structure It Wisely No Personal Liability Protection Distinct Legal Entity Offering Personal Liability Protection to Shareholders Step 4: Secure a State Business License Step 5: Get a State Sales Tax Permit Step 6: Get a Local Business License (If Needed) Step 7: Manage Risk with Insurance

12 Day-to-Day Financial Management

Day-to-day Financial Management Income Statement and Balance Sheet Expenses Defined Bookkeeping Basics Cash Flow is King No Cakewalk

Section 4: Scaling Up

13 Scaling Up

First, a Reality Check Casting Off the Shackles of the Cottage Food Law Wholesale Expansion State Prerequisites for Wholesale and Mail Order Three Options for a Licensed Food Production Facility

14 Multiple Markets and Money Matters

Markets, Markets Everywhere From Handmade to Mechanized Labeling for the Big Leagues Pricing and Distribution Revisited: A Whole New Formula Magnifying Your Marketing Raising Some Dough Keep Tabs

Epilogue: Icing on the Cake Index About the Authors