The launch is getting closer and closer and I'm absolutely exhausted working to get ready for it. I've been pretty much focused on making inventory for the past couple of weeks in order to meet launch demand as well as so I can start approaching gourmet and specialty food stores to carry my gourmet products. I was in the kitchen at the Reservoir Inn this past Monday from 4AM until early afternoon and I made 7 cases of the Caribbean Hot Sauce. Yesterday I was back in the kitchen from 4AM until 7:30 PM and I made 5 cases of the hot and mild Caribbean Marinades. I feel totally wiped out today but the positive receptions that the Caribbean Marinade - Mild Jerk Sauce and the Portuguese Repolho Relish received from patrons at the Reservoir Inn restaurant has been fueling my energy levels (along with lots of coffee :)
I expect next week to be the last week of making inventory for a while. I'll be back in the kitchen at the Reservoir Inn on Monday and Tuesday and I'll be making the largest quantity at one time so far on both of those days. I guess I'll need to arrive earlier in the morning than I have been so I can wrap up before the Restaurant starts to prep for dinner. If I get started around 2AM, I should OK.
Alright, more to come soon so stay tuned,
Terry
Wednesday, March 10, 2010
Restaurant patrons rave about Portuguese Repolho Relish
I mentioned in my last blog post that Shawn at the Reservoir Inn was planning to make a weekend dinner special, Roast Pork Loin & Kielbasa with Portuguese Cabbage Relish featuring my Portuguese Repolho Relish. Here's how that went...
I was talking with Shawn's sister Kim about it and she said everyone who tried the dinner special really loved it! In fact she said, there was one guest who was trying to decide between this and another dinner special. She told him, "Oh no, you've got to try the Cabbage Relish dinner special, it's really good" so he did order it. After the meal, she said he thanked her saying, "oh, thank you so much for recommending the Cabbage Relish special. I really enjoyed it, it was so good!" Yey! I'm so thrilled that people are enjoying my gourmet products. Yep, these family recipes are out of this world scrumptious.
OK, well, that's it for now. More coming soon about my progress getting ready for launch so stay tuned,
Terry
I was talking with Shawn's sister Kim about it and she said everyone who tried the dinner special really loved it! In fact she said, there was one guest who was trying to decide between this and another dinner special. She told him, "Oh no, you've got to try the Cabbage Relish dinner special, it's really good" so he did order it. After the meal, she said he thanked her saying, "oh, thank you so much for recommending the Cabbage Relish special. I really enjoyed it, it was so good!" Yey! I'm so thrilled that people are enjoying my gourmet products. Yep, these family recipes are out of this world scrumptious.
OK, well, that's it for now. More coming soon about my progress getting ready for launch so stay tuned,
Terry
Friday, March 5, 2010
The countdown to the company launch begins...
Well, it's been exciting gearing up for the company launch but it sure has been a lot of work. I've been in the kitchen making inventory mostly- had a 19 hour workday on Tuesday, basically it was a huge marathon cooking session and I totally LOVED it! I'll be putting in many more days like this in the next couple of weeks to make as much of my gourmet and specialty sauces and condiments as possible for the launch. I may not get much sleep but at least I'll be having fun :)
Lots more going on other fronts now too...
I've started looking into the Farmer's Market opportunities in the area. My initial impression is that there's a lot to learn about- the insurance, booth, fees, scheduling...and the application process itself seems quite involved. I'll take it one step at a time as I have with everything else so far and I'm sure I'll be able to figure it all out. I'll keep you posted on how that's going and of course update the events page on the website to let you know where I'll be and when.
I've also started a list of gourmet and specialty food stores, restaurants and gourmet delis that I will be approaching to use and/or sell my gourmet and specialty foods. Those are a secret for now but I will share news about new developments as they occur.
I've begun to think about a public relations strategy for the launch that will fit my limited budget. I have a few ideas that may work out. I'll share more about those in the coming weeks.
OK, well, that's it for now. Stay tuned for more news and updates about the launch.
Terry
Lots more going on other fronts now too...
I've started looking into the Farmer's Market opportunities in the area. My initial impression is that there's a lot to learn about- the insurance, booth, fees, scheduling...and the application process itself seems quite involved. I'll take it one step at a time as I have with everything else so far and I'm sure I'll be able to figure it all out. I'll keep you posted on how that's going and of course update the events page on the website to let you know where I'll be and when.
I've also started a list of gourmet and specialty food stores, restaurants and gourmet delis that I will be approaching to use and/or sell my gourmet and specialty foods. Those are a secret for now but I will share news about new developments as they occur.
I've begun to think about a public relations strategy for the launch that will fit my limited budget. I have a few ideas that may work out. I'll share more about those in the coming weeks.
OK, well, that's it for now. Stay tuned for more news and updates about the launch.
Terry
Mild Jerk Sauce a hit at local restaurant
Hey everybody,
I've got some great news! Shawn Keizer, Proprietor of the Reservoir Inn used my Mild Jerk Sauce to make a Rack of Lamb weekend dinner special at the restaurant and it was a hit. He said, "...very popular and people seemed to really like it." Really cool huh!? This coming weekend, he will be making another dinner special - Stewed Loin of Pork and Kielbasa with a Portuguese Cabbage Relish (featuring my Portuguese Repolho Relish). Give Shawn at the Reservoir Inn a call to make a reservation and give his dinner special meals a try. The website is www.reservoirinn.biz and the phone number is 845 331 9806.
There are a couple of other things going on that I wanted to just write quickly about...
Michael Hansen, the owner of The Hansen Caviar company told me that shoppers have purchased several of my gourmet foods- very exciting! I'm considering several marketing strategies that could help increase sales at the store. More on that soon.
So, I just filed my corporate tax return. Thanks so much Akram! Akram Ibrahim and his team at Hudson Valley CPAs did a wonderful job. I have been working with Akram for some time and I have to say he's the best out there. He takes my calls, he always takes the time to answer my questions, he never talks over my head and he has helped me become a much more informed and educated business owner. I very highly recommend giving Akram and his team a call if you're looking for an Accountant who will be a partner in your business' future success. He has 2 locations- New Paltz (845 790 3343) and Poughkeepsie (845 454 8780) and competitive rates.
Let's see, what else...Oh yes, I received my Certificate of Authority. Woohoo! So now, I need to use the identification number on a resale certificate which I provide when I purchase items for making my gourmet sauces and condiments and I can save the sales tax on those purchases. Contact me if you have questions about the process and I'd be happy to share my experiences with you.
Well, that's it for now. I'm now starting to get ready for the company's official launch which will be soon. There will be a lot to do but it's exciting and I'm looking forward to the next couple of months. More about that soon.
Terry
I've got some great news! Shawn Keizer, Proprietor of the Reservoir Inn used my Mild Jerk Sauce to make a Rack of Lamb weekend dinner special at the restaurant and it was a hit. He said, "...very popular and people seemed to really like it." Really cool huh!? This coming weekend, he will be making another dinner special - Stewed Loin of Pork and Kielbasa with a Portuguese Cabbage Relish (featuring my Portuguese Repolho Relish). Give Shawn at the Reservoir Inn a call to make a reservation and give his dinner special meals a try. The website is www.reservoirinn.biz and the phone number is 845 331 9806.
There are a couple of other things going on that I wanted to just write quickly about...
Michael Hansen, the owner of The Hansen Caviar company told me that shoppers have purchased several of my gourmet foods- very exciting! I'm considering several marketing strategies that could help increase sales at the store. More on that soon.
So, I just filed my corporate tax return. Thanks so much Akram! Akram Ibrahim and his team at Hudson Valley CPAs did a wonderful job. I have been working with Akram for some time and I have to say he's the best out there. He takes my calls, he always takes the time to answer my questions, he never talks over my head and he has helped me become a much more informed and educated business owner. I very highly recommend giving Akram and his team a call if you're looking for an Accountant who will be a partner in your business' future success. He has 2 locations- New Paltz (845 790 3343) and Poughkeepsie (845 454 8780) and competitive rates.
Let's see, what else...Oh yes, I received my Certificate of Authority. Woohoo! So now, I need to use the identification number on a resale certificate which I provide when I purchase items for making my gourmet sauces and condiments and I can save the sales tax on those purchases. Contact me if you have questions about the process and I'd be happy to share my experiences with you.
Well, that's it for now. I'm now starting to get ready for the company's official launch which will be soon. There will be a lot to do but it's exciting and I'm looking forward to the next couple of months. More about that soon.
Terry
Thursday, February 18, 2010
My first sale to a gourmet and specialty food store!
It's been a very exciting day!
OK, well in my last post, I promised to reveal the name of the gourmet and specialty food store in the Hudson Valley, NY that now sells Baron's International Kitchen's gourmet products. Are you ready? It's The Hansen Caviar Company on Route 28 in West Hurley, NY (800-735-0441).
All of my products are available at this outlet- Michael Hansen has designed an elegant space which features many interesting food items. It's a fun experience to be in the store just browsing the shelves. You've got to stop by this Hudson Valley specialty food store and check it out.
Enjoy your visit to The Hansen Caviar Company! Let me know how it goes.
Terry
OK, well in my last post, I promised to reveal the name of the gourmet and specialty food store in the Hudson Valley, NY that now sells Baron's International Kitchen's gourmet products. Are you ready? It's The Hansen Caviar Company on Route 28 in West Hurley, NY (800-735-0441).
All of my products are available at this outlet- Michael Hansen has designed an elegant space which features many interesting food items. It's a fun experience to be in the store just browsing the shelves. You've got to stop by this Hudson Valley specialty food store and check it out.
Enjoy your visit to The Hansen Caviar Company! Let me know how it goes.
Terry
Some info about sales tax and selling wholesale
Hey folks,
well I'm ready to reveal the name of that gourmet and specialty food store in the Hudson Valley that now sells my gourmet products but first I wanted to share some information about selling wholesale.
One of the most fun aspects of running my own business has been the incredible amount of learning that I've experienced which has made all the hard work so far just that much more enjoyable. Today was no exception. I got a tutorial on NY sales tax and Resale Certificates from a very nice and patient representative named Jimmy at the NYS Department of Taxation and Finance. I thought I'd share this info with my fellow entrepreneurs out there for those who (like me) just didn't know.
So in NYS, vendors (that's us business owners) are not required to pay sales tax on items used to produce products that will then be resold provided this vendor is registered with the state AND has a Resale Certificate.
Vendors are required to collect sales tax from retail purchasers. There's more...if vendors (remember, that's you) sell wholesale to other retailers (B to B), then that business buyer is also not required to pay sales tax IF they are registered AND have a Resale Certificate. I know it may sound confusing but it's pretty straightforward really. You can find more information online or contact the Department of Taxation and Finance in your state to find out what the regulations are.
In NYS a quarterly sales tax return must be filed using form ST-100. This is the vehicle for paying the sales tax collected. The first one for 2010 is due March 21st and covers the prior one year period ending February 28th.
I'd be happy to talk about specifics if you're interested but I encourage you to reach out to the folks at the Department of Taxation and Finance instead for more information. They're the real experts. Thanks, Jimmy for all your help and for making everything so easy to understand!
So, are you ready to find out the name of that gourmet and specialty food store in the Hudson Valley, NY that now sells my gourmet products?...
Read the next blog to find out :)
Terry
well I'm ready to reveal the name of that gourmet and specialty food store in the Hudson Valley that now sells my gourmet products but first I wanted to share some information about selling wholesale.
One of the most fun aspects of running my own business has been the incredible amount of learning that I've experienced which has made all the hard work so far just that much more enjoyable. Today was no exception. I got a tutorial on NY sales tax and Resale Certificates from a very nice and patient representative named Jimmy at the NYS Department of Taxation and Finance. I thought I'd share this info with my fellow entrepreneurs out there for those who (like me) just didn't know.
So in NYS, vendors (that's us business owners) are not required to pay sales tax on items used to produce products that will then be resold provided this vendor is registered with the state AND has a Resale Certificate.
Vendors are required to collect sales tax from retail purchasers. There's more...if vendors (remember, that's you) sell wholesale to other retailers (B to B), then that business buyer is also not required to pay sales tax IF they are registered AND have a Resale Certificate. I know it may sound confusing but it's pretty straightforward really. You can find more information online or contact the Department of Taxation and Finance in your state to find out what the regulations are.
In NYS a quarterly sales tax return must be filed using form ST-100. This is the vehicle for paying the sales tax collected. The first one for 2010 is due March 21st and covers the prior one year period ending February 28th.
I'd be happy to talk about specifics if you're interested but I encourage you to reach out to the folks at the Department of Taxation and Finance instead for more information. They're the real experts. Thanks, Jimmy for all your help and for making everything so easy to understand!
So, are you ready to find out the name of that gourmet and specialty food store in the Hudson Valley, NY that now sells my gourmet products?...
Read the next blog to find out :)
Terry
What's new and exciting?
Yeah, I know...it's been a while since I checked in. It's been very busy (which is good). There's a lot happening that I've been meaning to write about. I just have to take a few minutes even though it's late to tell about some new and exciting developments.
So, I have made all the products and I have even had a few sales. They've come from friends and family through the website. It's been fun packaging up the orders and taking them to the post office (yeah, it's the little things that make me happy :) Remember that gourmet and specialty food store that placed an order in December that I blogged about? Well, now that the inventory is available and labeled (more about the product labels below) I'll be delivering that order tomorrow. After that, I'll reveal the name of the gourmet and specialty food store so check back to find out more.
So the product labels...it took a little bit of work to finish the design of those and then a really long time to get them printed just right. Finally, it worked out and I was able to order them. For the past couple of weeks, I've been a labeling machine, cutting and adhering product labels onto the items. This work has completely taken over my dining room. There are boxes everywhere.
Not sure if I mentioned this in a previous blog...Shawn, the Proprietor of The Reservoir Inn Restaurant in West Hurley, NY where I'm renting the kitchen expressed interest in featuring my products on the restaurant's menu- how cool is that? I will be getting some product over to him in the next day or two so his Chef can experiment to decide what dishes will be featured. Check back for updates about that as well so you can know when you can visit the Reservoir Inn and order a meal prepared with one of my products. It will be a great way to try my gourmet products and you'll also be able to purchase those items you enjoyed right there at the Restaurant- how cool is that too?
So what's next? Well, I'll be in the kitchen producing inventory on a pretty hectic schedule over the next couple of weeks, so it's going to be really busy for me. I'd like to kick things off you know, more "officially", really start getting the word out but I need to make more inventory first because I definitely don't have enough right now. I'm hoping to really increase the sales momentum mid to late March.
It's tax season- all you entrepreneurs out there who own corporations, remember your corporate tax filings are due by 3/15. If you're looking for a new Accountant, let me know. I'm very happy with the attention and service my Accountant provides and I would be happy to share his name and number if anyone is interested.
Well, that's the major news for now. I'll be back in touch tomorrow and will reveal the name of that gourmet and specialty food store where you will be able to purchase Baron's International Kitchen products. Stay tuned!
Terry
So, I have made all the products and I have even had a few sales. They've come from friends and family through the website. It's been fun packaging up the orders and taking them to the post office (yeah, it's the little things that make me happy :) Remember that gourmet and specialty food store that placed an order in December that I blogged about? Well, now that the inventory is available and labeled (more about the product labels below) I'll be delivering that order tomorrow. After that, I'll reveal the name of the gourmet and specialty food store so check back to find out more.
So the product labels...it took a little bit of work to finish the design of those and then a really long time to get them printed just right. Finally, it worked out and I was able to order them. For the past couple of weeks, I've been a labeling machine, cutting and adhering product labels onto the items. This work has completely taken over my dining room. There are boxes everywhere.
Not sure if I mentioned this in a previous blog...Shawn, the Proprietor of The Reservoir Inn Restaurant in West Hurley, NY where I'm renting the kitchen expressed interest in featuring my products on the restaurant's menu- how cool is that? I will be getting some product over to him in the next day or two so his Chef can experiment to decide what dishes will be featured. Check back for updates about that as well so you can know when you can visit the Reservoir Inn and order a meal prepared with one of my products. It will be a great way to try my gourmet products and you'll also be able to purchase those items you enjoyed right there at the Restaurant- how cool is that too?
So what's next? Well, I'll be in the kitchen producing inventory on a pretty hectic schedule over the next couple of weeks, so it's going to be really busy for me. I'd like to kick things off you know, more "officially", really start getting the word out but I need to make more inventory first because I definitely don't have enough right now. I'm hoping to really increase the sales momentum mid to late March.
It's tax season- all you entrepreneurs out there who own corporations, remember your corporate tax filings are due by 3/15. If you're looking for a new Accountant, let me know. I'm very happy with the attention and service my Accountant provides and I would be happy to share his name and number if anyone is interested.
Well, that's the major news for now. I'll be back in touch tomorrow and will reveal the name of that gourmet and specialty food store where you will be able to purchase Baron's International Kitchen products. Stay tuned!
Terry
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