Regardless of where you are in your business life cycle right now, you need to understand the various classes of trade, the ways that you can get your product to the end consumer, because each of these will affect how much money you make from each product. I’m going to go into more depth about the pricing and margins for each class of trade later this week but thought it made sense to start with an overview. Also, as you can tell, no expense was spared in creating the graphics to go along with this article. Read more
Posts from the ‘Uncategorized’ Category
Just a quick reminder that if you want to be entered to win a 14-cup Cuisinart food processor you have until 11:59pm (PST) to do so. Click here for more information about what you need to do to be entered to win.
It’s been many months in the works, but I’m excited to be able to finally introduce the new Small Food Business University site – or, more succinctly, SmallFoodBizU. The idea for this extension of Small Food Business came about because in my conversations with food entrepreneurs I realized that everyone comes into small business ownership with different backgrounds and different areas of expertise and sometimes folks just need a little extra help in one area or another to help them start, grow, and build their business. Read more
Remember MySpace? Remember how MySpace was the social media darling of the moment and everyone who was anyone said you had to be on MySpace or you were simply nobody. Well…when was the last time you checked in on MySpace. Could the same thing happen to Twitter, FourSquare, or Facebook? Read more
Just so you know that I didn’t simply slap some recipe up here, finding the perfect lemon square recipe has been months in the works. My husband, who is not a sweet eater, simply loves lemon squares. Nothing says summer to me like lemons so one day a few months ago I decided to surprise my husband with lemon squares. Turns out the lemon squares didn’t hit his high standards (though he was still grateful for them and finished them off). That set me on the path to finding the perfect lemon squares that would meet his high standards and yet still be easy and quick to make. After many batches of lemon squares later, I think we’ve finally hit upon the right recipe. It’s tart, it’s sweet, it’s simply perfect!
For the crust you need 1 cup softened butter, 1/2 cup white sugar, and 2 cups all-purpose flour. Combine the sugar and the flour and mix in the butter. Press the mixture to the bottom of a greased 9×13 pan and bake for 15-20 minutes in a 350-degree oven.
For the lemon curd whisk together 1 1/2 cups white sugar and 1/4 cup flour. Whisk in 4 eggs and the juice and zest from 2 lemons. Pour this mixture over the heated crust and place the entire delicious mess back into the 350-degree oven for 20 minutes. Allow to cool completely before eating as the lemon curd will set up while it cools.
The following was written last night and scheduled to run first thing this morning. Upon waking up I learned about the terrible earthquake and devastation in Japan. My heart goes out to everyone affected.
I don’t normally post recipes but this found its way into my inbox courtesy of Joy The Baker and it just looked too good to not share. I’m headed off on a snowshoe adventure tomorrow and I think some warm pull-apart cinnamon bread is just the thing to stuff into my backpack! Just looking at her pictures makes my mouth water!