Start & Run a Home-Based Food Business

This is intended for a global audience.

ISBN: 978-1-77040-174-7

Number of pages: 176

Whether you have always dreamed of owning a home-based food business, need a second source of income, or want to stay home and be your own boss, this book offers tons of tips, examples, and advice for you to run a profitable business in your own kitchen!

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  • Turn your kitchen into a business
  • Create professional recipes and products
  • Find success with your own unique speciality!

Are you one of the many people who dream of making a profit selling your own homemade foods? Now, with the second edition this one-of-a-kind, easy-to-follow-guide, you can realize your home-based food business dreams!

With over 25 years' experience, author Mimi Shotland Fix takes you through each step to starting and running a food business. Topics covered include:

  • Developing, pricing, and packaging your product
  • Advertising, marketing, and finding customers
  • Setting up simple bookkeeping, scheduling, and inventory systems
  • Finding low cost ways of turning your kitchen into a health-department approved production space.

The book includes a link to download a free kit of recipes and resources to help you get started. It includes:

  • Tried-and-true recipes
  • Sample contracts, invoice, and accounting forms
  • Lists of books, websites, and trade publications
  • National and regional suppliers
  • — And more!
More Information
Publication Date Jun 14, 2013
Market Global
About the Download This book contains a link (or URL) that needs to be typed into your web browser's address bar. Enter the link to view the Updates Page. Click on 'Download the Forms' to download the Forms Kit. It will be in a ZIP file format and needs to be unzipped (or extracted) to access the files inside.
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Edition 2nd Edition
Pages 176
Size 8¼ x 9¾
ISBN 978-1-77040-174-7

Author Details - Mimi Shotland Fix

Mimi Shotland Fix started a home kitchen business in 1979, and has since owned and operated two successful bakeries, worked as a head pastry chef for multiple restaurants, and developed products for corporate food companies. She teaches continuing education classes on food and nutrition at SUNY and Cornell, and owns a culinary business consulting firm in Kingston, NY. She is the author of Home Baking for Profit and a number of cookbooks.
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