Make Your Recipe
a Retail Reality!
1
Recipe Conversion
Your first step will be to get your recipe converted into a commercial format that can be produced in volume and in a shelf-stable manner. The most important thing to know about this process is that the finished product WILL NOT be the same as you make at home or in your restaurant. It'll be close but not exactly the same.
2
Commercial Production
Once you have your final formulation completed, it's time to find a producer or co-packer for your product. Many factors will come into play with this decision including location, cost to produce, packaging, type of product (frozen, refrigerated or dry grocery) and production capacity.
3
Retail Distribution
Now it's time to start selling!
You can sell direct to stores, use a national distributor, find a broker(s) ... and / or ALL of the above.
Our course will walk you through all the steps necessary to get your product onto store shelves.
Are you ready to take the next step? Scroll down to get started.
These Brands did it ~ now it's YOUR turn.
My name is Michael Jacobus and I have been a food broker for over 30 years. About 15 years ago I began doing in-person seminars called "Recipe to Retail". These were typically held at a restaurant location where I could show fresh versions and commercial versions of the same product. For example, my last seminar was held at a Mexican restaurant in Nevada where they were known for their variety of delicious salsas. I converted three of their recipes and got them into the local grocery chain. During the seminar, I had samples of each of the shelf-stable product we made for retail distribution along side the fresh product made in the kitchen earlier that day. This was so attended could taste the difference between what was made in the restaurant kitchen vs. the finished commercial formulation.
When COVID hit, that was the end of my in-person seminars so I created this online course for new clients to navigate the recipe conversation and sales process.
Ready to make your recipe a retail reality? Then let's GO!
BASIC
Recipe Conversion
Recipe Evaluation
Finding a Food Chemist
R&D Agreements
NDA Documents
Sampling Prototypes
The Finished Formulation
Packaging
UPC Codes
Nutritional Information
Sizes & Flavors
Bulk Grocery vs Retail
Competition
Funding your Project
Finding a Co-Packer
MOQs
Warehousing
Finding a Broker(s)
Distribution
Shipping vs. Pick-Up
Web Sales
PREMIUM
Retail Reality
Recipe Evaluation
Finding a Food Chemist
R&D Agreements
NDA Documents
Sampling Prototypes
The Finished Formulation
Packaging
UPC Codes
Nutritional Information
Sizes & Flavors
Bulk Grocery vs Retail
Competition
Funding your Project
Finding a Co-Packer
MOQs
Warehousing
Finding a Broker(s)
Distribution
Shipping vs. Pick-Up
Web Sales
PLUS
3 one-on-one meetings
to discuss and coach the process