How do I go about getting a sauce that I made in my kitchen to a product that can be sold in stores? First, you will have to meet our minimum quantity of 3000 cases and ingredient restrictions (no meat, poultry, fish, or potable alcohol). Please see our Qualifications page for more details.
You will need to have your own distribution in place.
We will tell you up front, you have to be financially stable.
Various companies have different methods for their pricing their services. We provide you with a listing of your ingredients and the actual, real world cost. We then add a per case cost. You will find some manufacturers who may quote you a per case price, but then charges X amount over the cost of your ingredients. Larger production runs often translate into greater cost savings.
A common question we are asked is, "How much does it cost per case to make?" This is similar to walking onto a car lot and asking the salesman, "How much is a car?" There are so many questions which have to be answered before we can give you a quote, that we can not just throw out a number.
Also, refer to our other pages: Packaging Technologies, Certifications and Processes, Client Qualifications, and Plant Facilities to determine if Palmetto Canning is a good match for producing your product.