(Blogger’s Note: This is the first in a three part series on private labeling your soon to be famous sauces or rubs.)
Your barbecue sauce is the talk of the town. Customers rave about the pasta sauce you lightly drape over penne. The rub recipe you developed for your leg of lamb special is so secret you only make it while the restaurant is closed and you are alone under lock and key.
Of course you are tired of people asking for the recipe but you are hesitant not to give it to them. They are supporting customers who spew compliments like they are after dinner mints. Then one day it hits you like a ton of tomatoes: private label your products, it could be the answer to all of your problems.
Just think abut it. Your face on the grocery store shelves. Your name on the top of the jar boasting ingredients only you know the proportions of. How cool is that? Plus, with the money pouring in suddenly it makes all that hard work in the kitchen, late nights in the office and sleepless, restless mornings pay off.
Product development and sales is gaining popularity amongst chefs and restaurant owners who want to explore this avenue as a profit center. However, although the numbers look great on paper it takes more than just a tremendous sauce in a jar with a fancy label to become the next Mr. Heinz.
One of the greatest interviews I ever had was with a young chef who had the credentials of many culinary experiences. He possessed a vast array of skills tat would have made him a natural for my kitchen. When I asked him what his greatest accomplishment in the culinary world was his answer cost him the job e was abut to be offered.
“I make the best ketchup you will ever taste,” he said.
My response was equally as ridiculous.
“Unless your last name is Heinz, you don’t have a chance of getting many people to know that.”
Branding is the primary stumbling block involved in any product development. That is why it is imperative to lay out a solid business plan before you join the masses on the shelves of neighborhood grocery stores. Or at least attempt to.
If you really think your sauce is hot and the public is ready for it, chose the avenue you wish to take seriously. There is a lot of money to be made in the gourmet product field, but it takes a team to get the kettle boiling.
Monday: Where do you begin?