/ck/ - Food & Cooking

what is your profit

>>13504880
How did you get everything going? Did you make a recipe and then start bottling yourself or did you have an investor?

>>13504883
I reinvest almost all profits, trying to keep up with demand atm

>>13504888
start up cost was 2k. I made sauce with my brother at the start of 2018 then found one I liked and brought it out in october that year

>>13504893
What did you have to do specifically to start everything, besides of course the hot sauce. I wanted to do this a few years back but didnt know exactly what to do

>>13504880
Are you the same guy that made the capsaicin dick thread?
How much hours do you work per week?

>>13504940
nah, i've done that once but it was cause I brought a reaper with me to town. was bad.

I work pretty close to 40, hard to say because I do whatever needs to be done and don't record my hours. I would guess around 40, maybe more

Get a trip op and try to answer alot of questions in one post.
The way you're doing it is confusing.

>>13504880
Where can I buy some

>>13504936
Probably depends on your country when it comes to starting but I had to
>register company
>open bank account for company
>register with local council for food business
>private sector food verifier to check my health and safety procedures
>buy ingredients
>make sauce
>??????
>profit (ish)

>>13504952
this

>>13504949
sorry i'll use this ID, don't use 4chan much anymore

>>13504952
>>13504956
I don't do international shipping yet but I will be getting that online this year. I'll link the site here once it's up.

Live in NZ

What are your sales figures

>>13504977
roughly $2k a week but i'm growing quite fast at the moment. probably around $40k for the tax year ending march 31. Predicting $200-$500k next tax year

>>13504965
what your company name or planed site name incase we miss the thread in a year what can we look up to find da sauce

>>13504880
N

>>13504987
I haven't secured trademarks yet, I'm doing that this month. After I do I'll be able to let you know, sorry I know that's an aids response

>>13505000
Its the smart response.

>>13505005
>>13504987

i'll spam this board once it's up so send your hate my way then.

>>13505000
and is a fine response hope to catch that thread would like to try your stuff

>>13505016
I'll buy the trip SB when I do, or some variation when I post it so if you're around you'll know

Does your recipe involve fermentation?

>>13505026
Hey Brad
I've never fermented a sauce. Don't really like the flavour of fermented sauces that much and takes longer to get it to market if I have to wait for fermentation.

>>13505030
Not Brad, I was asking regarding health and safety procedure, not specifically for hot sauces. Congratulations, I remember your thread.

>>13504954
Interesting. I think I'm gonna go for it.

Any chance you wanna share your hot sauce? I wanna try it

>>13505034
Cheers dude. Hopefully will be able to interact more openly in the very near future

>>13505037
give me a couple months to sort my cyber and international postage, unless you're asking for recipe.

I have 8 hot sauces now including the 2 new ones I'm releasing this week.

Mild (manzano chilies)
Smokey BBQ (big black mama chilies)
Spiced Plum (choc bhutlah chilies)
Medium (scotch bonnets)
chipotle red&green (jalepenos)
Hot (ghosts)
Fucking aids hot (pure choc bhutlah)

If you're interested in any specific recipe I can post it

>>13505054
Tell us about your sourcing please

How'd you get the capital? Did you just use the 2k out of your pocket? If so, was it a struggle at first financially?

>>13505054
I hope the flavour is called fucking aids hot. I notice you're missing a tangy style though.

>>13505054
don't post you secret recipes friend

>>13505070
do you mean where I source ingredients from?
>>13505071
I had $2k to throw away. I had to rely on savings for the first 6 months to sustain my self. I'm relatively young so I don't have too many obligations. I now pay myself $400 a week before tax.

>>13505077
it's called "You Did This"
>>13505080
idm, if someone wants to taste it bad enough to make it go ahead

>>13504965
do you see smoke from your burning neighbours?

>>13505087
I did last week

How much hot sauce do you make? Is it a home style operation or do you have a factory? Im assuming home style based on the $2k capital

>>13505108
I make about 60-80L a week atm. I rent a commercial kitchen but it isn't that big so home style is a good way to describe it. I'm increasing production capacity very soon so hopefully I can reduce how much personal manpower I need.

I'm gonna go to sleep now it's 12am here. I'll reply when I wake up if the thread is still around.

Cheers guys,
SB

>>13505108
not sure what home style means but if its like when i made pot brownies for clubs its a pro kitchen you can rent

>>13505114
night

>>13505116
Yeah i wasnt really sure what to call it, just meant smaller scale non industrial.

>>13505114
you do most of the cooking yourself?
Since youre not fermenting it, it should be pretty easy to scale up to waaay more than that if you have the demand and the capital.
night

how many employees did you start with and how many do you have now? do you need to expand? how are you approaching that?

>>13504890
So zero? You are spending all the capital on overhead

hey guise, op here again
just wanted to say that im a gigantic faggot and please rape my face

>>13504880
Is that you Chilichump?

>>13504880
You ready for some competition, fuck stick?

>>13505054
isn't it difficult to handle 8 different recipes on a starting company?
are you testing the waters with your market and then deciding on specializing?
are all types of sauces equally received by the public?

>>13505082
>do you mean where I source ingredients from?
Precisely. Also, what is your target customer? I think I remember you talking about restaurants or something?
And thanks for this entertaining thread.

please start a cooking show on youtube where you plug your sauces as the best you'll ever taste while cooking flyover monstrosities

>>13504986
Congratulations on all your success, my dude. I hope it works out for you.

You seem nice OP hope your business works out long term

Do you support the god emperor trump? And what is your opinion of niggers?

>>13505054
Spiced plum sounds dope.

>>13505084
>You did this.
Lel nice name.
Also I love scotch bonnet sauces, so hurry and get your shipping pipeline sorted.
>>Call it s/ck/otch botnet... No one will get it, and you'll lose money, but I'll think it's funny.

I HATE NIGGERS AND ALL OTHER RACES BESIDES THE SUPERIOR WHITE RACE. I HATE ALL SEXUALITIES BESIDES HETEROSEXUAL

DO NOT BUY THIS SAUCE IF YOU ARE A NIGGER, SPIC, CHINK, NEW, POLACK, WOP, GUINEA, FAGGOT, DYKE, FUDGE PACKER, CARPET MUNCHER, OR ANYTHING BESIDES A STRAIGHT WHITE PERSON.

ALL NIGGERS AND FAGGOTS CAN GO TO HELL
FUCK NIGGERS
FUCK NIGGERS
FUCK NIGGERS
WHITE POWER! GAS THE KIKES, RACE WAR NOW

>>13506445
what size are the bottles?

>>13506445
Nice. Looking forward to your sauces my Arian friend!
(You should force a nigger bitch to stuff those peppers up her cunt and then curb stomp her fucking teeth out!)

>>13506466
thats littering

>>13506456
I make 5 oz. bottles and 12 oz bottles, similar to Tabasco. Also, fuck niggers. White power.

>>13506497
so you just started buying bottles and using giant pans to make sauce and hand bottle everything?

>>13506513
Yes. At the moment, we hand bottle everything because we're not a huge operation. It's not too hard. I have these really nice funnels.

Fuck niggers. Do NOT buy my sauce if you're black

I don’t believe how racist this guy is. Disgusting.
I’m going to make threads about this on Reddit and make sure his sauce company doesn’t get anymore business.

>>13506525
That's fine. We don't want fudge-packing cock-munching faggots like you to patronize our business. I proudly hang a "WHITES ONLY" sign in my front window. Some nigger started yelling at me about it once, but he quieted down in a hurry when I showed him the .45 on my waist.

>>13506521
so you said you dont mind posting sauce.

post some sauce

Are you in stores? How are you marketing your product?

>>13504880
Do you grow them or get them from farmers? If you grow them is it done indoors or out?

>>13505364
That's usually how businesses start

>>13505114
>goes to sleep
>>13505399
>>13506445
>>13506497
>>13506521
>>13506546
>regrets the lack of a tripcode

>>13506691
Actually I didn’t get any sleep because a couple of coons had broken into my bottling room so I had to paint the walls with nigger blood using my .45 and I’ve been up all night disposing of the bodies.
God I hate niggers so much. And spics. And faggots.

>>13505364
Jesus you're fucking retarded

>>13505144
yeah cook all of it myself, sometimes my brother helps me out
>>13505364
close to zero yes, i spend most profit on growth instead of using further investments
>>13505498
I'll get bak to you on that once I have 8 but yes, having so many is becoming burdensome on the labour side of things. I don't test the water usually unless it's with friends and a very small batch test. The public doesn't have a favourite, all sell at reasonably similar rates.
>>13506257
I have a chili supplier and the rest is from other general suppliers. Target is people who eat. I also sell to restaurants yes, good memory.
>>13506398
thanks boi
>>13506418
it's my fav
>>13506567
I'm in 2 stores and one local food delivery service
>>13506571
I have a supplier for chilies, he grows them in greenhouses

Can't believe the thread is still live, this board is mild

>>13506691
le funny racist edgelords.

A success story on 4chan, good job OP

>>13509650
a long way to go till i consider it a success

>>13509639
Have you seen foodstuffs like this on Shark Tank? They seem to down it because shelf space in groc stores is incredibly valuable (I worked merchandising in a big chain once, it really is).
Did you know this and just said fuck it anyway or did you not know this?

I admire you anon good luck with your business. Please don't hire Illegals.

>>13509666
i'm not sure what you mean by the first part but I'm not in supermarkets. They can go fuck themselves till I have leverage and can get favourable terms for space. I'm in a lot of the "trendy" places to eat in my city so I'm in no rush for supermarket space atm. The markets I am in are more farmers markets rather than chain stuff.

I currently have 0 employees and intend on keeping it a family business for the foreseeable future. I have a large extended family so slave labour ya know

>>13504880
How have you dealt with food safety standards? Are you US? Isn't this a major expense and obstacle?
How do you pack?
How did you figure out an expiration date?
Do you have to do nutrition information? How much did that analysis cost?

>>13504954
>>13509675
Ok I see you've answered some of these. You sound British you must have used a lot of capital to get past your shitty government.

>>13509675
Food safety standards aren't that hard to comply with, I'm in New Zealand.
I bottle sauces into 150ml bottles and use a squeeze bottle to pour it (lmao i know i'm sorting production line stuff atm)
Depending on pH levels. Most of my sauces are high in Vinegar so have very long shelf lives (1+ years)
I do nutrition info, our government has online sources for that info and there are free calculators you can use for the nutrition levels of your ingredients

I'm not doing anything tonight so unless I fall asleep I can answer any question for quite a while

>>13509680
It sounds like your government is very pro-business must be a consequence of restricted immigration no doubt.
AGain good luck to you. Of course I can see a market for hot sauce down under as the US is awash in these sauces. I hope you conquer the market and kick all of the Tech Elites out of their bunkers.

>>13509689
Hell yeah dude, tech can eat shit.
I actually have a sauce line that fits into this them coming out this year. I'll post the art work here once it's done. You'll know

>>13504986
Kek. And this ladies and gents is how you overestimate your own growth capabilites. The market for hot sauce is one hell of a niche and even so it already gets pressured by Tabasco which is almost literally the only thing consumers would ever buy.

The only people that buy legit hot sauce are chilli nerds and they dont exist in huge numbers.

>>13506525
Every pol incel should hang, but your weak flabby bodies would probably just go limp and your non existant jaw would make it so that the rope doesnt get a good grip

How did you get your products into stores?

>>13509689
What does tech and hot sauce have in common that there's some sort of competition?

>>13509693
nzer here, what city you in? can you reccomend a store to find it?
whats your fav/ should i get? i'm a medium heat guy, can't handle super strong stuff.
What vingear do you use? I get hives from some haha
when did you start exactly?

How do you get the sauce smooth and thicker like store sauces? When I blend peppers with vinegar and other flavors, it's good but watery and has pepper bits, tastes too fresh.

>>13509870
>The only people that buy legit hot sauce are chilli nerds and they dont exist in huge numbers.
No, they do. A lot of them. And they buy a lot of shit.

>>13510407
Don't try to reason with retards

>>13510002
asked them if they wanted it
>>13510193
chch, if you search for it you'll find me.
I can post round NZ
I use white vinegar or apple cider
Started the company october 2018
>>13510247
do you boil yours? helps break down a lot of the plant fibres. A lot of sauces use Xanthan gum as thickeners. I don't personally use it.

I'm gay btw, not sure if that matters

>>13510608
Can you post the plum sauce recipe? I'll gladly buy something once you can ship to the US if you're still posting around here

>>13509666
Reggae Reggae sauce did really well after Dragons Den in the UK.

>>13504893
How do you source your peppers? Are they self grown, or do you buy wholesale?

>>13510608
Wait THAT is how you thicken your sauce?

I did a jalapeno garlic and ghost chili ferment and the results after sifting was watery but good.

How has nobody post the hot sauce collection guy? Or did they and it got deleted?

>>13510745
>2Litre stewed black doris plum
>2 Choc bhutlah pods
>3 caramalized onions (5hour caramalization)
>1 cup brown sugar
>2 tsp cinnamon
>1/2 cup apple cider vinegar

The onions make this sauce the most fkn annoying to make at scale

>>13510865
yeah or add more solid ingredients, onions and garlic are good at soaking up moisture, boiling helps reduce water content too

Day 3 of thread, what a marathon

>>13510898
hahaha epic memes bro!

>>13511591
You think I come here to learn about food or cooking?

>>13511589
How are you making sales? is it primarily through stockists or are you doing markets/ fairs as well? Or do you just use your website?

Do you do any social media as well?

Have you entered any competitions? There's heaps round the world that'll help with some recognition surely

>>13511615
i've answered these above but I sell to restaurants in my city and at a new permanent farmers market in the city centre. I don't have a live website yet (i'm lazy)

I do have social media but I'll wait for trademarks to clear before posting them here

I haven't entered any comps, not really my thing but I may in the future

>>13504880
Scotch bonnet is the connoisseur's hot sauce. How difficult was it to scale up production? Is it still a family operation?

>>13511626
yehaw found you
true, just woke up so brains not working to flash just yet

good on you. what's your favorite sauce out of your range and whats your favorite that's not yours?

>>13511655
I'm still learning how to scale, yeah it's still family. It's a slow process, trial and error mainly >>13511684
yeehaw indeed,
Plum is my fav that I make. I'm a really big fan of jerk sauce. I'll be bringing one out in the next few weeks. It isn't that big in NZ yet

>>13511701
i liked the pickapeppa jerk, thats super sweet and raisin-y

if you end up in wgtn i'd be keen to talk

>>13511723
I can post round NZ so get in touch if you like. Coming up north for the chili champs and hot sauce fest in May

>>13511589
Awesome, how many plums comes to 2 litres? Also is there any liquid used to stew or do you just cook them down on low?

Hey SB, how did you find a market to sell too? How did you advertise to and find customers? Also if I gave you a burner email is there anyway you’d be willing to give me some advice on starting something similar to this in the US?

I’m pretty close to killing myself due to horrible dead end wagie job, but I have $20,000 saved up. My dad grows prize winning ghost, cayenne, habanero and jalapeño peppers and we both love hot sauce and cooking (though we’ve admittedly never made hot sauce before).
Even if you can’t help me, thank you for giving me this idea and giving me hope that maybe I can actually find a way to earn a living that doesn’t make me want to kill myself.

>>13511798
cook down on low, they have high water content
>>13511950
a new one was built in the middle of my city so they asked me to go there
I don't advertise, just sell to good restaurants and they posted stuff on social media about me
yeah sure man im not doing anything today. working in the food industry is really fun and you'll quickly not want to neck.

>>13511798
maybe like 20, I do quite a few then put them into 2 litre containers so im not sure the exact amount per 2 Litre

>>13504890
that's not an answer

>>13513022
I think you're wanting to know my margins rather than profits. Profits are what is left over after costs and I increase my costs to make sure I'm not sitting on much cash at most times. My margins are good but change for each sauce because of different ingredients and cooking times etc. I don't them exactly so I can't help you unfortunately.

>>13513038
>hurr durr here's my average weekly revenue
>what are averages
>averages

you gave a concise figure for weekly revenue. of course if someone asks what your profit is the assumption is *profit margin* for the figure stated. what you do with the cash after the fact is something else entirely and not what that previous poster asked. you're just being evasive at this point.

>>13513058
I didn't say average. It's around 2k in sales a week atm but im growing quickly so I don't have averages to work with atm. I literally don't know the exact margins, they are large enough for me not to require external funding and continue to grow on cashflow alone.

>>13513082
so you don't know what you make. you aren't even factoring what you 'pay yourself'. on going demand and growth is great but numbers never lie and will more or less be needed in order to accurately gauge your growth (small business and personal income taxes, loans you may need if you ever expand beyond a one man garage project etc)

>>13513116
yea man.

>>13513001
Damn I didn't even see the 5hour carmelization process. I was thinking about cutting your recipe in half just for home use, did you fuck around with times on the carmelization? How'd you end up at 5 hours?

>>13513141
That's how long it took to get to the consistency I wanted them. It brings a lot of the sweetness out of the onion and reduces water content. In hindsight I wish I didn't do it cause it's fucking annoying

>>13505084
Can you post a picture of the bottle?

>>13504880

>>13513156
Interesting, that's a crazy amount of time but I get it. Could I use dry peppers? I doubt I'll be able to find fresh bhutlah in any store near me.

>>13514239
frozen would be better than dry. You can use any variety of super hot really but bhtulahs or chocolate varieties would be preferred

>>13514401
Damn, out of season right now for almost everything good. Guess I'll wait a few months and snag some fresh ones. Unless you happen to know an online plug I couldn't find, I scoured pretty hard though.

>>13510613
Dropped

>>13513235
When I'm at the pearly gates and God is going through my hard drive He's going to find a bunch of pictures of peppers. What's He going to find on yours?

Do you have any worries or preparations in place in the case that a bad season hits and you can't produce as much or guarantee the quality?

>>13516574
I'll cross that bridge when I get to it. I have different suppliers so it would take multiple points of failure for that to happen

>an anon actually succeeds at something in life

Damn nigga, I thought the only people that were left on this site are bitter virgin neets. Grats on doing something with your life.

>>13516749
There are more of us than you think. I’m moderately successful with a job and also started a hot sauce business and am doing great. Stay positive friend.

>>13514401
Hey anon. Just wanted to say congrats on the start up. I also have a hot sauce company that I started last year, launched just recently. A lot of planning and documentation for consistency. Also learning the bottling process etc.

>>13516944
nice, where are you located?

>>13509673
do you not know what shark tank is? you're going to fail if you don't get some real investors and streamline.

Oof I want me some chipotle red&green

>>13516950
I’m in Sweden

>>13516979
may see you in the future. goodluck with the venture

>>13516961
And for that reason, I’m out

4th day of this thread. How long do they usually stick around here?

>>13517053
Days sometimes, board is super slow. Can you respond to this one please?
>>13515892

>>13516549
pepper porn
its real hot shit

Post sauce. I'll definitely order one.

>>13517109
are you in NZ? I don't know suppliers for anything outside NZ
>>13517132
I will soon, after the trademarks are sorted

>the /biz/ larper cope itt because someone actually succeeded

>>13517053
Oldest thread was made a fortnight ago. I think I remember your original thread, good going dude.

>>13517169
would you be so kind to tell us the recipe for "Medium (scotch bonnets)"?

I want to grow some scotch bonnets this year and impress my family with a good hot sauce
(my dad empties a whole tabasco bottle in a week)

>>13509870
If OP is in New Zealand than he has a pretty captive market once he establishes it, since NZ is so small and isolated. The only alternatives are imports, which I bet are fairly expensive

I'm so proud of you, OP! Congratulations! May you roll in wealth and happiness!

>>13517492
>The only alternatives are imports
https://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=11484477

>>13516549
this is the cringiest shit i've ever read on this board

>>13517574
seethe elsewhere cuck

>>13505364
Lol right what kind of idiot would use profits to grow his company to make even more profits?

>seethe elsewhere cuck

>>13509870
>and they dont exist in huge numbers.
wrong, this is a conerstone in soy culture, which is exploding. OP is in an excellent growth market, and can without trouble be a millionaire by 2030 barring major mistakes

>>13517119
kek

I know nothing of hot sauce or new zealand, but congrats on the burgeoning success, OP

>>13518587
well he's been making hot sauce for an entire year with absolutely zero profit so i'm guessing there already are major mistakes
seeing as you can open a coffee shop with $50,000 and profit in the first year i cant imagine being down the original capital invested + $104,000 making hot sauce

>>13517119

It seems weird to me that you didn't start online.

>>13518882
Not him but starting off online would require paying for a website, potentially someone to code it, not to mention hosting... and then on top of it all the guy doesn't have shipping and postage figured out yet and that's yet another cost...

Starting locally the way he's done and growing upwards via that is working fine.

>>13518882
I hate tech
>>13517226
>Red Capsicum
>Scotch Bonnets
>Onion
>Garlic
>Brown Sugar
>Salt
>Black Pepper
>Vinegar

I don't have the exact weights for a small batch but that's the ingredient list.
>>13518644
lmao is that what you did?

Why is OP lying?

>>13504954
were you able to pass inspection for health/safety working in your home? i know some businesses like breweries need dedicated brewing spaces

>>13519093
I rent a commercial kitchen. I don't use my home for it

>>13519079
do you have to cook the ingredients in hot sauces, or do you just blend em up?

>>13519126
I cook mine to stop the sugars from fermenting the sauces over time. There are other methods but this is the one I do for mine.

>>13519081
better yet, why are we believing him!?

>>13519166
I'm not. He's larping as hot sauce baron

>>13519175
there has to be one though, and just where's that imagination of yours'? hm?

>>13504880
How many sauces did you start with and what was total start up cost. Do you make in a kitchen, or use a CO-packer? How hard was it to get the sauces usda approved

>>13519326
read through the thread I've answered all of this

>>13519106
>I rent a commercial kitchen. I don't use my home for it
How much is that?

Are you growing the peppers yourself or do you buy from farmers?

>>13511589
>>3 caramalized onions (5hour caramalization)
But what TYPE of onions? Vidalia, Walla-Walla, white, yellow, red, IT MAKES A DIFFERENCE WHY WON'T YOU HELP US.

>>13504986
>Live in NZ
So are these NZbucks or are you converting the figures to USbucks?

>>13505000
Nice get. TBQPH that is a fucking stupid thing to fail to do up front. You can file the application yourself and it only costs you a hundred and fifty NZbucks.

https://www.iponz.govt.nz/about-ip/trade-marks/apply/

> Fees. Trade marks cost $150 per class (excluding GST) to apply and $350 per class (excluding GST) to renew every 10 years.

If someone else hears about your stuff and trademark-squats, then you are looking at having to take him to court which will easily cost you $30K. I've been there and done that with a distributor in Germany who was trying to fuck over the startup that I worked for.

>>13519856
$35 for 4 hours
>>13519898
I have a supplier in my city
white onions
NZbucks
yeah well that's why I'm not posting the name everywhere. I'm working through the trademark process atm

>>13519950
>$35 for 4 hours
Seriously?? How are they even making money off that?

https://hotsauce.kiwi/

Is this you?

>>13519955
it's a community house. NZ has a lot of state sponsored community stuff so it's likely funded from gov grants

>>13504880
How do I sell a product? Not joking; like, can I just go on craigslist and go ham or what?

>>13520003
walk into a local restaurant and ask if they want to buy it. Preferably not a chain but another local business

>>13511589
Have you tried other methods for the onions? Sous vide-ing packs of julienne onion might get you to the same place, or pack roasting. Clean the onions without removing the outer layer. Pack into a hotel pan, root side down, lid, and roast at 275-300 till they are colour and consistency you want. After they cool a bit you can just squeeze out the meat...let me know what you think.

>>13511589
>>3 caramalized onions (5hour caramalization)
If I were you, I'd measure how much water evaporates during those 5 hours and calculate how much dehydrated onion to add to fresh ones to get the same moisture. Should save you a lot of time without sacrificing Maillard/caramelization.

>>13520746
>>13520815
the boys wtf. I'll try both of these methods. Cheers for the suggestions

What do you do for distribution? Did you find any stores or restaurants that will buy? Or do you sell directly to the consuer?

>>13522925
I sell to restaurants and i'm in a couple markets

>>13504880
best sauce?

>>13504880
You have any suppliers in the Waikato? Keen to give it a go.

>>13518644
He didn't say he made zero profit. He said he reinvested them into the company. He is doing exactly what he should be doing.

>>13525483
I believe it is not technically profit if you reinvest it. Profit = revenue - expenses

>>13525501
Akychully. You know what he means. Your technically right, but it's a common expression that everyone knows what is meant in casual conversation