Q: Dear Dave,I am actively pursuing selling a food product from my home. At this point my objective is to try to get restaurants to serve it; however I am wondering how that works. If they agree to carry my item do they buy it from me and keep what they make by marking it up, or do they simply …
How to Check Product Names
Dave, We are just getting started and think your site is great…How can we check to see if our product names are okay to use or are taken? Thanks, Sherry Hello Sherry:The best thing to do is a Google search of your product names. Be sure to put them in quotation marks so you are searching for a phrase. If …
Refrigerators Overflowing with Hot Sauce
Dear Dave,We have refrigerators in our office that are overflowing. Do they all need to be refrigeratied THAT is the question. If the sauces really and truly NEED to be kept refrigerated, we will, but if not, GREAT.James Hello James:The real problem is the growth of mold and bacteria, especially with all-natural sauces. I suggest that you always refrigerate. One …
Threat to Tabasco?
Q: Dear Dave: I would like 2 commercially produce a similar Tabasco-type hot sauce! Where can I find Product Formulation or Commercial Production Steps of a similar hot sauce? Best Rgds,Nasser A: Hello Nasser:Why would you want to compete with the most popular hot sauce out there? The McIlhenny Company makes no secret about their production process. Ripe tabasco pods are ground …
Pods to Powder Translation
Q: Dave,Just ran across your page last night. Lotta great stuff! Couple of easy questions for you. I am looking for a general rule of thumb for the following: How much chipotle powder to replace 1 chipotle pepper in a recipe? How much ancho powder to replace 1 ancho pepper in a recipe? How much deArbol powder to replace 1 …