Where do you look for a manufacturer?
How should you approach a manufacturer?
What costs are involved in starting with a manufacturer?
What is the typical timeline for manufacturing a new product?
What is SALSA and BRC and why do you need them?
What ingredients and packaging costs are there? (can this be underwritten?)
What are typical payment terms?
Where does liability typically lie in terms of food safety and logistics?
Tips of working with a new manufacturer.
Issues with commercialising a kitchen table recipe.