So in your video you said that you may want to sell your sauces exclusively online and that starting a business you can make $120,000 to $500,000 a year selling sauce online. The examples you gave were from already well established sauces like Truff and Da Bomb. Truff is so well established that it can be bought at most larger retailers like Walmart. So it getting 20k reviews or sales on Amazon is not surprising. They probably sell over 100k bottles a year in brick and mortar stores. Most smaller hot sauce businesses take many years to build up to that point if they are lucky, but mainly they get to that level by great marketing and advertising.
Doesn’t matter, dude picked major known brands. Da Bomb and Truff? Those might be ‘smaller’ companies but they have a looot of popularity. Truff is sold in most large retailers for example. He should of focused on smaller branded sauces.
Thank you so much! I have been following you for years. Question: how about the right chemicals to allow the specific ingredients to have the appropriate shelf life? Any they are on how I can get some help in this area. Thank you
to be transparent I don't know this for sure but I do know you would need a food scientist, or food formulation specialist they are the ones who would know but many hot sauces on store shelves dont need any of those to be shelf stable
Hi Damien, do you have any tips on sealing glass jars so that oxygen doesn’t get in? My hot sauce (more like a chili paste) is cold filled and I’m struggling to figure out how to airtight seal it or get it shelf stable. The pH is at 4.57 and I’m getting different answers from different sources as to what pH level is required to make it shelf stable - some say 3.7, some say up to 4.6. So frustrating! Thank you for any help you can provide!
yes BUT try to go to them first or find out what type of people and foods are there NOT every farmers market will work ! Try also food festivals, Chicken wing or wine and cheese beer festivals the demographic wont always be hot sauce customers
Hello. I would like to set up a one hour consultation. I see on your site where I can pay the fee, however, there's no schedule available for dates/times. Thank you.😊
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Checkout our Ultimate start up Checklist for hot sauce businesses! : bit.ly/3QGY2p3
So in your video you said that you may want to sell your sauces exclusively online and that starting a business you can make $120,000 to $500,000 a year selling sauce online. The examples you gave were from already well established sauces like Truff and Da Bomb. Truff is so well established that it can be bought at most larger retailers like Walmart. So it getting 20k reviews or sales on Amazon is not surprising. They probably sell over 100k bottles a year in brick and mortar stores. Most smaller hot sauce businesses take many years to build up to that point if they are lucky, but mainly they get to that level by great marketing and advertising.
Im starting out myself and that was encouraging. Thank you.
sometimes, Amazon aggregates reviews from similar products or different listings of the same product, which can inflate the review count.
Doesn’t matter, dude picked major known brands. Da Bomb and Truff? Those might be ‘smaller’ companies but they have a looot of popularity. Truff is sold in most large retailers for example. He should of focused on smaller branded sauces.
Great info in here. Just getting started. Appreciate this!
Thank you so much! I have been following you for years. Question: how about the right chemicals to allow the specific ingredients to have the appropriate shelf life? Any they are on how I can get some help in this area. Thank you
to be transparent I don't know this for sure but I do know you would need a food scientist, or food formulation specialist they are the ones who would know but many hot sauces on store shelves dont need any of those to be shelf stable
Sodium benzoate, xantham gum are used as preservatives.
FDA says foods with a pH under 4.6 are shelf stable and good for 2 years. Most hot sauces are 4.0 or less
Hi Damien, do you have any tips on sealing glass jars so that oxygen doesn’t get in? My hot sauce (more like a chili paste) is cold filled and I’m struggling to figure out how to airtight seal it or get it shelf stable. The pH is at 4.57 and I’m getting different answers from different sources as to what pH level is required to make it shelf stable - some say 3.7, some say up to 4.6. So frustrating! Thank you for any help you can provide!
Check the FDA site. I saw another comment that said 4.6 and under is safe.
Thank you
This video is just awesome ❤
Thank you for this
Is starting off in farmers markets a solid idea?
yes BUT try to go to them first or find out what type of people and foods are there NOT every farmers market will work ! Try also food festivals, Chicken wing or wine and cheese beer festivals the demographic wont always be hot sauce customers
Thank you ❤
DO NOT try to expand territory unless you have dominated fully the area where you are. And that takes years.....
VERY TRUE it has take us over a decade to build our brand online via 4 ecommerce stores yet we have pulled in over 1 million just my wife and I!
NEED HELP we have consulting and can help : bit.ly/45KZQBs
Hello. I would like to set up a one hour consultation. I see on your site where I can pay the fee, however, there's no schedule available for dates/times. Thank you.😊
Do you need any insurance?
yes every food business should have it protects you from getting sued personally.
@@MarketingFoodOnlineHow much is the insurance payment?
I was with a beverage company before, was around 250/m 2016@kagame1726
Hot sauce market
G-licious, try my sauce