This week’s blog is written by guest author Jordan Buckner. Jordan is the Founder of Foodbevy, an online resource for food and beverage founders (which includes a database of over 1500 co-manufacturers), and CEO of TeaSquares, so his particular experiences give him a lot of insight in being able to advise other food startups on manufacturing their products.
Need help navigating the confusion of licensing? We're lucky to have a guest post from consultant Sari Kimbell to help you out.
Remember the last time you actually looked at QuickBooks? Probably not. Remember the last time you worried about the amount of cash in your bank account? Umm, yesterday?
Small to medium sized food businesses have a lot to juggle. Heck, every business does. But, there’s one key difference: food business owners have to be extra careful about food safety. It’s no longer “Don’t worry about it - I’m making a small batch!” – It’s “a stranger in Florida is buying this off a grocery store shelf and hopefully he won’t fall ill from my mismanagement.”
Changes happen. Making them is easy, but remembering them? Not so much. And forget about it if it was someone else on your team making those changes.