Thin Margins

There are a few different cost structures when it comes to pricing your food product, some more common than others. I wanted to give an overview on what those different methods are so you can decide which one might work best for you.

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This is for anyone who wants to know what the early stages of getting your food product off the ground might look like. The idea behind a farmer's market is that rules can be more lax, the start up cost's are cheaper than other routes and you can to fully test whether your concept is worth it in the long run.

I want to go over just a few of the basic steps you'll need to know before starting so you can understand what lies ahead. Food products are not cheap or easy to launch, yet everyday people create new brands that become a staple in households everywhere. 

As always, if you want to chat, bounce ideas and create a discussion about what you're thinking about doing, reach out!

@fromwithinconsulting on IG, Facebook and fromwithinconsult.com

I believe in you! Have an amazing day! 

This is for those who has what they thought was a pretty tight ship and a great business according to many, but then comes alone one reviewer who completely disagrees.. and they want to make sure everyone knows that. Reviews are in a weird spot, it's the focal point of many trending topics. This or that, who is better, and influencer reviews all have power. Sometimes it's just one stranger who had the bad experience and fixing it can be overwhelming even though it should be quite simple.

Have you ever had a really bad review? Maybe one not mentioned here? Let me know on @fromwithinconsult IG, Facebook or text me 405.276.3056

There's a lot of debate on if service fees are good for businesses. Depending on your location customers may not even be familiar with this type of fee. 

Seattle Service Fees

FAQ For Restaurants

Employee highlighting

How to create a community

Quicklook, at some of the most successful options for takeout and delivery during the pandemic.

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Who we look at:

Hello Everyone and Anyone who is a listener! I wanted to start a simple podcast with bitesized info about starting and growing a business is the food industry. 

This podcast is for anyone who wants to learn a little bit more about having a food business, what it takes, how other businesses are innovating, marketing and what obstacles need to be overcome. Most of the time food business owners come from a variety of backgrounds and like most start-ups they have to take on roles they have never been educated in. Yes, your food should be good, but that isn't the only thing that can make or break a successful business. If you have an areas needing improvement - ask us to cover it!

I am a research and development chef whose jobs has taken me into dozens of roles in the food world. I come from a background in branding, design and marketing.  When I decided to become a chef, I was able to help the restaurants I begin to work with far beyond the scope of work in a a kitchen. I begin creating new programs, costing, finding ways to save, sourcing, marketing, social media management. This all brought my two passions together: Creativity and Analysis. 

This will be stories, conversations with guests and analyzing business models plus bonus tips and success stories.