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Q: Dear Dave,
I have a line of Gourmet Sauces that I have reserved for use in my restaurants. I would like to get some of them bottled and on the open market. I know it can be done…I just don’t know who to contact. It seems like every time I ask someone about "how" to get my sauces bottled, everybody acts like it’s some kind of national security issue. Would you please steer me in the right direction?
Thank you,
–David
A: Hello David:
Well, you need a co-packer, and I happen to know a good one: Charlie Schandelmayer of Saucecrafters in West Palm Beach. Contact him at 888-477-2823 or 561-848-2335.
Next you need a label design if you don’t have one, and perhaps nutritional testing for the label. For help with labels, call Lewis Label in Ft. Worth and talk to Clint Blackmon (800-433-7679).
For nutritional analysis, use Analytical Food Labs. Talk to Becky Pfundheller (972-336-0336).
Next, you need a marketing plan. See all of our industry articles posted here: http://www.fiery-foods.com/e-zines.asp
Also useful is our industry directory, here: http://www.fiery-foods.com/directory/default.htm
When you get caught up and are ready to launch your sauces, email me back and I’ll send you the names of some distributors to get you started.
Good luck with your products!
–Dave
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