Expert: Jim Pfister - 5/27/2009

Question
i would like to introduce an organic non fat veggie dip sauce in the market but before going thru all the manufacturing; packaging , labeling phases... i would like to market them in restaurants and try to sell it to  bunch of restaurants in weekly basis and get consumer ideas at first, avoiding my initial manufacturing labeling cost...would this be a right approach? what do i need to know about restaurants, buying dips and sauces? thanks!

Answer
Aybars,
Good morning.

Your request is the most common one that I get...but... your approach is one of the better, more logical approaches.  I like your plan, but what's missing are initial opinions from the reataurants you want to sell to. You should talk to a few of them first to find out how willing they are to help you. (BTW, its also a good idea to show up with samples for them to taste.) Suppose you visit five local places, and none of them were interested.  How would this change your thinking?

Also, when you visit them, they may tell you they would be interested if you made one or two changes. That is critical info for you to know, and the only way to get it...is to visit them.

Lastly, look over my history of responses. You might find some other ideas.  Good Luck.