Is It Too Late to Start an Artisanal Food Business? Maybe.
|Happy Girl already makes wonderful pickles. Do you need to, too?|
Not so fast, says CHOW, the
Frankly, it's sound advice. You might want to take a look at those hip-kid craft shows before you rent commercial kitchen space. SFoodie goes to a few of them every year, and is always disheartened by how all the vendors pile on to the same idea -- right now, it's maps, which show up on posters and paper cuts and pillowcases. After you've passed the fifth fake moustache on a stick, none of them end up looking worth buying.
Does the world really need another small-batch Meyer lemon curd? More importantly, do Bi-Rite or Foodzie? If you're really going to be serious about going into the artisanal food biz, find a product that few people are making but probably would want to eat. Take a small-business course. Talk to cheesemakers who sell their wares at the farmers markets about how much work they have to do pitching their own product to passers-by, or convince a food artisan (pick someone who wouldn't be your direct competition) to let you shadow them for a few days. Read up on everything you need to do to get started in this regulation-happy city.