/ck/ - Food & Cooking

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

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

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

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

>>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

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

>>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.

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

>>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?

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

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

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

>>13516944
nice, where are you located?

>>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

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

>>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

>>13513116
yea man.

>>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.

>>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.

>>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

>>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.

>>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

>>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

>>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