#185 Commercial Kitchen vs. Co-Man: Where to Make Your First $1M of Product
This lesson is an episode of Startup CPG.
Listen to the episodeWhat you'll get
A commercial-kitchen operator and a scale-up consultant compare renting kitchen space with hiring a contract manufacturer, covering who suits each, why co-manufacturers usually want a fixed formula built on industrial ingredients, and why the climb to your first million in sales is mostly a cash problem. Use it to decide when to stay in a shared kitchen and when to start calling co-packers; one guest runs the Los Angeles and Chicago kitchens that sponsor the episode, and it has no North Carolina specifics.
Do this week
Write your recipe out in weights and percentages, and note which ingredients you could buy in bulk from an industrial supplier.