Turn your kitchen into a profit center with products that actually sell and margins that actually work.
Our first edibles were too ambitious. Fancy techniques, complicated processes, low margins. They were cool but unprofitable. Had to go back to basics and build from what actually made money.
Kitchen layout and equipment for your production goals
SOPs that maintain consistency across batches
Recipe development focused on shelf-stable products that scale
Cost analysis so you know your margins before you launch
Packaging and compliance strategy
I'll push you toward products that are profitable over products that are interesting. You can get creative later. First, let's make sure you're making money. And if your plan doesn't pencil out, I'll tell you before you invest in it.