"Petey the Wonder Dog" > wrote in message
...
[..]
> If you come to my shop and say... "I'd like to pay you to bake a product
> for me, and only for me, and it may make me a fair amount of money," I'd
> be happy to "contract bake" for you. I'd agree in the contract not to
> use your recipe except as you direct. I get to ensure that the product
> is safe for the public to consume and make a bit of profit as well.
>
> But if you want use my oven and tools, it ain't gonna happen. Period.
>
> There is just too much at risk. You screw up, I get sued. Or you break
> my equipment, or burn yourself, or whatever. Anyone would be nuts to
> let you do it.

Yeah, I think when it comes to selling to retailers it's definitely got to
be the contract-bake option, so..

> Starting out, you need the LEAST amount of investment possible.

So, say you took some samples of your cake along to a chain of local
retailers and they really digged it and decided to place an order for say
500. They're not going to pay until you deliver presumably.. so you take the
order to a contract baker who agrees to bake them for a suitable price - but
will they want the money up front or on delivery? I'm guessing that they
would want it up front for a company they haven't dealt with before, or
would they?

> When you start to make money and establish a product or products, then
> go for it.
>
> It cost me $135,000.00 to get started. I'm into it for two years and am
> just starting to make money. That's pretty normal for a
> bakery/restaurnat.

So, if someone came along to you and asked you to contract bake them a batch
of regular fruit cake, for example, how much would you expect to charge per
cake, including your profit?

> Assume the smallest risk possible, test your product wholesale and
> retail and chase your dream.

I like that :-)

Ian