AboutJim Pfister Expertise Food Engineering/Manufacturing, Food Packaging/Distribution, Engineering Beverage Lines, Reducing operating cost of packaging lines while increasing efficiency. Lean Manufacturing. Incorporating new package technology into existing operations. Training staff to achieve smooth transition from "start-up" to full production. Managing complex projects across multi-disciplinary lines. Equipment PreShipment Factory Acceptance testing and Commissioning programs for new equipment.
Experience Employment history: Over thirty-five years of experience. Managed as much as $40MM in concurrent, multi-disciplinary projects, both domestic and international, and have worked with such firms as Campbell Soup, Coca-Cola, Hershey`s, and Nabisco.
Organizations: An author and speaker, as well as a member of the IoPP. Past Chairman of IoPP`s Consultant`s Council and Member of the Packaging Equipment Performance Committee.
Question a close friend wants to use my barbeque sauce in their resturant.
I was wondering if you had any advice as to what I should expect as payment.
they are not buying the recipe just using the sauce.
Answer Jeneane,
What are your thoughts about Step 2? Would you want to sell to other restaurants after this one? Or is supplying them all you want to do? And, are you doing this mostly as a favor for your close friend, or do you want to make some bucks? How you would answer these questions will dictate how you should proceed.
Normally, you would add up all of your costs per unit, and then double that to get your sales price.
If you're thinking, though, is to use this opportunity as a springboard, then I wouldn't care if I made a dime. My goal would be to get the most visibility I could, and you should let your friend know that, so that he/she could help you promote.
Its also a good idea to send some samples to some other local experts, or chefs, and see if they give you positive feedback as well.
