AboutJ. Peter Clark Expertise How various processed foods are made; ways to improve manufacturing; how to make a new food product.
Experience Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries
Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,
Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.
Education: BSChE Notre Dame PhD University of California, Berkeley
Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998
Clients: Major food processing and pharamaceutical companies.
Question QUESTION: What is the best way to sell my home made german potato salad?I do not have a lot of money avalabel for the marketing
Thank you so much
Judith
ANSWER: Judith,
Most potato salads have limited shelf lives, meaning they can spoil even if kept refrigerated. Most potato salads are sold fresh in delis - some are sold as take away in groceries. I think your best opportunity is to connect with an independent grocery store or small chain and to emphasize the local source and unique flavor. To get a hearing, you'll need to offer samples, of course. Make your price competitive, if you can, by not being too greedy, but don't sell yourself short. Price at a decent volume, not at the initial low volume, where you'll lose money, but you want to get to the volume level that is profitable.
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QUESTION: I also have a wonderful german sausage recepie ,which I would like to market.How can I do this?Could I also connect with a local grocery store, or would it be better to open a sausage stand?This would be expensive though I think?
Thanks judith
Answer Judith,
There are some more complexities with meat products. I suggest the same approach as with your potato salad. If your sausage is in interstate commerce, you become governed by the U. S. Department of Agriculture, a more difficult regulatory regime. If you sell locally, you are regulated by state and local public health officials - probably easier to satisfy. I suspect that you would encounter a lot of costs opening a stand. Maybe you can find a local manufacturer who would share the profits from selling your recipe-based product.
