Foreword by Nell Newman, Newman's Own Organics
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
Five Steps for Setting up Your Home Processing Facility
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
