Specialty Foods for Beginners
TM
I thought the easiest way to give you an idea just what's in the Book, "How to Create & Sell Your Own Specialty Food Products in the USA", would be to put a copy of the 'Contents at a Glance', so here it is.

                                                Contents at a Glance

Chapter 1: Overview…………………………..………………4
Chapter 2: Is Your Product Feasible....................................11
Chapter 3: Writing Your Business Plan….............................16
Chapter 4: The Sequence of What to Do…………………….47
Chapter 5: Choosing a Co-Packer………..…………………. 59
  Chapter 6: Packaging………………...……………………….73
  Chapter 7: Ingredients………………..……………………….83
  Chapter 8: Labels……………….…………………………… 88
  Chapter 9: Nutritional Information……………………………91
  Chapter 10: Bar Codes…………….………………………….93
  Chapter 11: Formulation……………………………………....95
  Chapter 12: Fresh, Refrigerated, Shelf Stable or Frozen....…..98
  Chapter 13: Liability Insurance……………………………....102
  Chapter 14: Brokers…………………………….……………104
  Chapter 15: Distributors………………………..…………….109
  Chapter 16: The Demo Trap…….……………...…………...114
  Chapter 17: Websites……..…….…………………………....119
   Chapter 18: Shipping Costs……..……………………………123
   Chapter 19: Fees……………………………………………..128
   Chapter 20: Promotions………...……………………...........136
   Chapter 21: Warehousing an Inventory.………………...…...145
    Chapter 22: Planning Your Financing…………...…………...150
    Chapter 23: Your First Production………………...………...153
   Chapter 24: Selling Your Products……………..…………….156
    Chapter 25: Mark-up vs. Margin……………………..……... 166
    Chapter 26: Promotional Schedules……………………..…...174
    Chapter 27: Fast Turnover…………………...……………... 178
    Chapter 28: Value Added Products…….…………………… 182
    Chapter 29: Shelf Talkers…………………………………....185
    Chapter 30: Specialty Food Associations………………..…...190
    Chapter 31: Importing vs. Production…………………….....195
    Chapter 32: Trade Shows……………………………….…...197
    Chapter 33: Price Point………………….………………….  201
    Chapter 34: Know Your Market……………………………. 205
    Chapter 35: The foodservice Option…………..………….... 208
    Chapter 36: Viral Marketing………………………………....212
    Chapter 37: Break Even Point……………………………....215
    Chapter 38: Farmer’s Markets……..…………………….....217
    Chapter 39: Marketing Tips…………………………….......219
     Chapter 40: Summary……………………....……………... 222

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What's in the Book?
Books About Specialty Foods, Business Food, Business, Starting a, Food Business, Fancy Foods, Gourmet Foods, Gourmet Food, Gourmet Products, Gourmet, Gourmet Groceries, How to Develop a Website, How to Sell Specialty Foods, My Own Website, Specialty Food, Specialty Foods, Specialty Food Distribution, Specialty Food Stores, Start a Website, Start a Food Business, Starting a Business, Selling Food Products