Bacon Business Startup

[skadv]

The backstory: I've been curing bacon for about three years and selling to friends and family. So far this year I've sold about 500 pounds in six flavors. I've been approached by a few restaurants, country clubs and a grocery store who want to buy. I'm not there yet.

Any advice, direction or comments on taking this to the next level would be helpful. I'm in the process of getting my food handlers licence, looking at insurance costs and the like. I'm also located in PA.

Thanks

PK 

 

[noboundaries]

I know nothing about it, but I'm excited for you!  When people clamor for your bacon, what a great confirmation you are doing it right.  I hope all the administration goes quickly for you. 

Someone will be along shortly with BBQ business experience. 

BTW, one of the best gifts I ever received was a bacon of the month club from Zingermans.  Be sure to put online on your list, eventually.

 

[rexster314]

I do about 150 pounds of bacon every month and sell to friends or friends of friends. Been doing it about 3 years now with good success. I don't advertise, strictly by word of mouth. I have a sales tax license which enables me to go to Restaurant Depot. I cure, smoke, slice and vacuum pack for sale. I have such good monthly standing orders I give them a 5 dollar break each month for being loyal customers. All others pay 65$ for a side of bacon, which when bought will weigh between 9-10  pounds each.  

 

[SmokinAl]

Since chef Jimmy J lives in PA now, he may be able to give you some advice on starting up your business.

Just PM him.

Al

 

[ironhorse07]

HACCP plan?

 

[nopigleftbehind]

Start small like you are and don't go all out.  If you need more space, look to rent a small space or time in a kitchen.  If it has to do with legal, consult some local small business groups who give away info for free.  Licensing is always important as city, county, state and federal all want their cut.  LLC that sucker to protect yourself and get yourself some write offs on your taxes.  OR just go as you are.  Just be careful because you are dealing with food and even though your product might not directly make someone sick, someday, somewhere someone will try and link a sickness to your product.  Sad to say.  JUST MY OPINION.