Eric from Erics Cheesecakes

[Argue]

In NYC there would not be an issue. I guess l would be in the probably morally correct situation. Who knows. But l have a huge customer base there. Great tips too.

Thanks. I genuinely want to see you succeed cause I believe in you! I know that sounds corny but I think your cheesecakes are awesome!

 

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[ZCP]

Excuses. Lots of them. Stop making them.

Now ...... you just need a non home based kitchen? That is the only thing holding you back???
List out the obstacles you think you have and put them in a post with a number out beside each one in a list format.

 

[Ericito]

I have no idea what USDA is (because I'm not living in the US).

But to me it seems like this regulation is the only big obstacle in your way.

Not that long ago, in my own country and business, I faced a similar regulation:
It basicly forbid the way I structured my business in combination with the way I wanted to grow the business.
Specifically, beeing tax exempt and wanting to work with international freelancers is not the best idea in Germany.

Anyways, that little regulation seems like it will stop your business from growing or existing.

Before you kill the business or do something illegal, ask yourself these two questions:
1) Is someone out there that legally found a way to do what you wanted to do, despite the regulation?
If not:
2) How have others, that are in your situation, worked with the regulation.

Because if there is only one person in your shoes (homemade food + bootstrapping entrepeneur) that made it, you know there is a way.

All that is left is finding that way.
And that is the core of beeing the entrepeneur.

Gesendet von meinem XT1032 mit Tapatalk

Cheers....You are absolutely correct. Moonshine was made in North Carolina and thats how Nascar got started. Running from the cops.
I have spoken to people who have been cleared and they tell me that its a nightmare. But they conform, but they trim alot of fat.
Cheesecakes is a dairy product, so yes it will be complicated, but can it still work....YES, because l have to make it work. Even if l dont get a brick and mortar. I will figure it out.

 

[Ericito]

Hey Eric,

Loving this thread - thanks for starting it. Sounds like you have some great cheesecake making skills.

I really want to echo what MJ has been saying to you. You need to stop making excuses and find solutions. No one is going to hand you anything - if you feel that this is the business that is going to take you to where you want to be, you have got to find solutions to your roadblocks. Complaining is draining.

The other thing I wanted to put out there - have you thought of taking your passion for cheesecakes and finding other ways to monetise it? I think you need to start writing 10 ideas every day of possible ways you can use your expertise to build a product or service that people fall in love with.

Some "off the top of my head" ideas:

• Cheesecake YouTube Channel / Media Company
  
  - Showing how to bake every kind of weird and wonderful cheesecake
  - Taste testing cheesecakes of every kind from around the world - like this:
  
  View: https://www.youtube.com/watch?v=7wEwwmE8OLk
  
  - Talking about the origin of cheesecakes
  
  With this you can make money from ads, but also build a huge audience of cheesecake lovers to sell all kinds of products to; recipe books, online courses, kitchen tools, etc.
  
  
• Cheesecake Masterclasses
  
  Not super fastlane, but could definitely go that way with franchising, online courses, etc. Think classes that couples can take as a date, people can be gifted, etc. Huge market for these "experiences". You could just hire a location to do these events.
  
  
• Cheesecake Cookbooks on Amazon
  
  I know that there are people on this forum who have made cash publishing (MJ?). This could be an interesting approach.
  
  Another idea for a book - around the world in 80 cheesecakes - basically a book that is pure cheesecake porn.

That's it for now, I have to run to a meeting.

Here's my challenge to you - today, sit down and write 10 ideas for cheesecake businesses that don't involve you actually selling cheesecakes. See what you come up with.

✌

Those are some great ideas. Selling a brand without ever selling it. The classes l have to be cautious because of my recipe and method, but l could make that work too. I love the Cheesecake Porn idea too.
I was doing a Youtube/Live FB cooking demonstrations a while ago. I could do that with baking too. Not only just the cheesecakes but other things too, that l care less about the recipe nor method, but just the presentation. That was its not really selling, but savoring the tastebuds. Which in turn becomes sales.

Thank you. I really appreciate those wonderful suggestions. Now l work on my list.

 

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[Ericito]

Thanks. I genuinely want to see you succeed cause I believe in you! I know that sounds corny but I think your cheesecakes are awesome!

Thank you so much. Im not giving up. Its not an option.
That really means alot.

 

[Ericito]

Excuses. Lots of them. Stop making them.

Now ...... you just need a non home based kitchen? That is the only thing holding you back???
List out the obstacles you think you have and put them in a post with a number out beside each one in a list format.

Ok....Im working on that now.
Thank You

 

[EarlOfChina]

Excuses. Lots of them. Stop making them.

Now ...... you just need a non home based kitchen? That is the only thing holding you back???
List out the obstacles you think you have and put them in a post with a number out beside each one in a list format.

This is a GREAT suggestion. I'm looking forward to @Ericito's list!


Sent from my iPad using Tapatalk

 

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[Ericito]

How did I miss this thread? So, @Ericito I also work in a food company that's struggling to go national, and we had a friend that sold his company to Coke come spend some time with us yesterday. One of the things he brought up was the fact that we, like most entrepreneurs caught up in the daily grind, were focusing on what couldn't be done. Here's the exercise he put us through:

• Forget about the resources you have and what you think you need. Resources are unlimited.
• Map out where your product has the potential to be in three years, which we did channel by channel, right down to the number of units we could sell in each channel.
• channel by channel, map your way back to what execution is required
• what resources do you need to start executing today?

The world is too big and full of opportunity to be stopped by the price of a commercial kitchen. I understand the discouragement. I spent Friday going around the coolest packaging plant I've ever seen knowing full well we don't have the money to launch our convenience store line. Don't be stopped.

School fundraising is a cherry opportunity. We just started doing it a few months ago. The biggest challenge is the number of gatekeepers involved. I would try to get directly in contact with school booster club moms and their equivalents at the various ISDs. They love working with local companies, and have often had frustrating experiences with the people that broker the programs. They plan months in advance, so you will have time to plan production. The beauty is that they expect ridiculous lead times. You could wait until their order is in, then rent a commercial kitchen just to bake and ship that order.

Look for channels where you can sell more than 1 cheesecake (catering companies?), and that have their sales planned well in advance. You can rent commercial space and have your own batch processing operation.

Other thought - is it possible to move to another city? Unlike products sold online, food products often need a large local market to get started for all of the logistical reasons you're clearly aware of and concerned about. Move to Austin. You'll have San Antonio, DFW, and Houston all couple hours' drive away.

Thank you for those suggestions. Certain things are not possible. Like moving. That is not an option. Im pretty stuck in NC. So l have to make it work at whatever cost. Wisely of course. But l can probably tweak around some of the others. I wish l could sell my company to Coke....LOL...Joking. What l need to do is see how far l can throw out the fishing line, before l reel it back in, with a catch or not.
Im looking to try the Ales again, and seeing if its a catch, and maybe just make for that company, and then of course other let it build up a reputation. Then see how that works. If that works...l will have my niche. But if not....Try other places. It only take 1 or 2 tries....or several. But if it works...l got something. Also....Cheesecake on stick. Im loaded with ideas....execution is the next phase.
I will keep you posted.
Thanks again

 

[Ericito]

This is a GREAT suggestion. I'm looking forward to @Ericito's list!


Sent from my iPad using Tapatalk

Should have it by this evening or during the day tomorrow. I have a few to work on.
Thanks again.

 

[Ericito]

You're baking one of creation's most delicious foods...we're not chastising...we just want more cheesecake in the world.

On a serious note...I always cock my head when someone says "the government is stopping me from pursuing my goals." Especially when you live in America not North Korea...where I'm betting thousands of bakers around the world would die trying to live in.

You keep saying "DPA" and now "USDA" regulations...it might help with idea generation if you tells us EXACTLY what regulations you violate...
----------

1.] How many restaurant owners do you know and talk with regularly? They probably know about these regulations more than you (no offense)

2. ]Have you reached out cold to investors...asked for their advice in generating capital? I betcha enough trips down to the Entrepreneurship center in NC peddling mouth-watering cheesecakes, some old guy who always seems to be there will speak up and say "I know someone."

3. ]I don't think you took seriously my suggestion to find a high-end restaurant to bake at and then after a while, try to partner with the owner on a new set-up you split 50/50. This is a better idea than to quit and go after the next shiny object you're starting from scratch.

It sounds like you have a killer product but you're about to give up...as someone who only gets cheesecake for his birthday cake every year...please don't

I had a few restaurants using my cakes, but one said l was too expensive and moved to getting them from Sysco for alot less. I was not going to sacrifice my quality nor sell my cakes at cost to match, so they could make 200% mark up.
Others, l feel was the USDA regulations that strongly suggested using product from approved/certified vendors.
Some were just inconsistent. One restaurant ordered one at low cost, and sold it to a customer for triple the price.
Of all the restaurants l worked with.....Customers were going for the cheesecake and raved about it, and complained when it changed or was gone.

No l have not reached out to cold investors. Something l need to seriously consider.

I did hear your suggestion, but l tried that and restaurants dont like to share their space, from when l learned. Probably isurance or something, but l got no's.

Overall, l totally appreciate everything. I am going to take all in and make something come for all this great info. Some things l never thought of.
Thanks again so very much

 

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[Ericito]

It sounds like you have a killer product but you're about to give up...as someone who only gets cheesecake for his birthday cake every year...please don't

Hopefully, l can make your next one a real treat, because you will get from someone that you helped get there.
Thanks so much.

 

[TheSmokey1]

This thread has really grown. Sorry if this has already been said, I think I have read most of the replies.

Active vs Passive, Positive vs Negative. You would be surprised at how many people speak and act in the passive/negative and don't even realise it. If you explain it to them, they will say they don't do it. I have had to sit with employees, who were smart and good people, and explain to them how they just spent 10 minutes telling a customer all the things they WON'T do to help them. They all deny it until they see the proof in front of them. When all it would have taken is 2 minutes to communicate, positively and actively, what you ARE going to do to help your customer.

Let me relate that to a small thing on your website that bugs me. "Batch orders only" below so many of your images on the home page. It immediately gives me a negative impression. It can make me think (from the perspective of a potential customer):
- I don't know what a batch is in your world. Now maybe I feel stupid, and maybe I don't want to ask for fear of looking stupid.
- How many pieces is a batch? I have no idea, but I don't want to think I could get 12 when really a batch is 144. It might be easier if I just went somewhere else.
- Is this a baking industry specific term that I should know? With no explanation to go on, maybe they are more geared towards commercial sales and not for me.
- This seems hard to figure out, just to order. Might be easier if I go somewhere else.

Etc., you get the idea I am going for. XYZ... "ONLY", is usually by its very nature, negative. It would be far more positive to say something like:
"Cheesecake minis come 12 to a box. Have a big crowd to feed? We can provide as many boxes as you need!"
Big difference between that and "Batch orders only".

This may not be true (I'm sure it isn't in your case), but after seeing your site, I am already forming an opinion in my mind that you might be difficult to deal with. That you may look at me like I am not worth your time. May sound silly, but people make judgements like this all the time with very limited information.

Communicate about your products in a positive and active way, not passive or negative. No one views lack of info or communication as a positive. If I am supposed to do something for you, and it should be done in 4 weeks. Three and a half weeks go by and I have not communicated with you. Are you going to think "Well, he must be working so hard and everything is so on-track that he doesn't feel the need to actively communicate with me"? No. You are going to think "That SOB, I bet he has done nothing, and now I'm pissed." It is human nature. No one assumes the positive, unless you are actively and positively communicating.

One of my favorite quotes about communication, and one I have seen be true over and over again, is:

“The void created by the failure to communicate is soon filled with poison, drivel and misrepresentation. ”

Just my 2 cents. Speak positively about your products, give people a warm-fuzzy.

 

[Ericito]

This thread has really grown. Sorry if this has already been said, I think I have read most of the replies.

Active vs Passive, Positive vs Negative. You would be surprised at how many people speak and act in the passive/negative and don't even realise it. If you explain it to them, they will say they don't do it. I have had to sit with employees, who were smart and good people, and explain to them how they just spent 10 minutes telling a customer all the things they WON'T do to help them. They all deny it until they see the proof in front of them. When all it would have taken is 2 minutes to communicate, positively and actively, what you ARE going to do to help your customer.

Let me relate that to a small thing on your website that bugs me. "Batch orders only" below so many of your images on the home page. It immediately gives me a negative impression. It can make me think (from the perspective of a potential customer):
- I don't know what a batch is in your world. Now maybe I feel stupid, and maybe I don't want to ask for fear of looking stupid.
- How many pieces is a batch? I have no idea, but I don't want to think I could get 12 when really a batch is 144. It might be easier if I just went somewhere else.
- Is this a baking industry specific term that I should know? With no explanation to go on, maybe they are more geared towards commercial sales and not for me.
- This seems hard to figure out, just to order. Might be easier if I go somewhere else.

Etc., you get the idea I am going for. XYZ... "ONLY", is usually by its very nature, negative. It would be far more positive to say something like:
"Cheesecake minis come 12 to a box. Have a big crowd to feed? We can provide as many boxes as you need!"
Big difference between that and "Batch orders only".

This may not be true (I'm sure it isn't in your case), but after seeing your site, I am already forming an opinion in my mind that you might be difficult to deal with. That you may look at me like I am not worth your time. May sound silly, but people make judgements like this all the time with very limited information.

Communicate about your products in a positive and active way, not passive or negative. No one views lack of info or communication as a positive. If I am supposed to do something for you, and it should be done in 4 weeks. Three and a half weeks go by and I have not communicated with you. Are you going to think "Well, he must be working so hard and everything is so on-track that he doesn't feel the need to actively communicate with me"? No. You are going to think "That SOB, I bet he has done nothing, and now I'm pissed." It is human nature. No one assumes the positive, unless you are actively and positively communicating.

One of my favorite quotes about communication, and one I have seen be true over and over again, is:

“The void created by the failure to communicate is soon filled with poison, drivel and misrepresentation. ”

Just my 2 cents. Speak positively about your products, give people a warm-fuzzy.

Dang.....Not 2 cents, but priceless.
I get it. I guess thats why people with the bucks hire public relations teams.
Im the small and real world.....If you build it (right), they will come.
Yes...Ok...In my case batch means masses or bigger orders, basically for caterers. In this case its easier to make larger quantities, then to just make a dozen. But l do see your pint exactly, and l like the way you mentioned how it should be. I will make the change.

Thank you for not only that, but all the information from your perspective, because l may not ever have caught that or even felt how it is seen.
I really appreciate that. Anything else, please feel free to let me know.....Please let me know.

 

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[G-Man]

Thank you for those suggestions. Certain things are not possible. Like moving. That is not an option. Im pretty stuck in NC. So l have to make it work at whatever cost. Wisely of course. But l can probably tweak around some of the others. I wish l could sell my company to Coke....LOL...Joking. What l need to do is see how far l can throw out the fishing line, before l reel it back in, with a catch or not.
Im looking to try the Ales again, and seeing if its a catch, and maybe just make for that company, and then of course other let it build up a reputation. Then see how that works. If that works...l will have my niche. But if not....Try other places. It only take 1 or 2 tries....or several. But if it works...l got something. Also....Cheesecake on stick. Im loaded with ideas....execution is the next phase.
I will keep you posted.
Thanks again

Don't LOL at the thought of growing your business to the point of selling it to someone like Coke. That's Bullshit. They sell sugar water, and were small once, too. I was just talking to @Scot about this today. I have to constantly remind myself that we are not a small business. We are a large business that is currently small. I struggle with and remind myself of that everyday.

If millions of Americans like cheesecake, and you have the best damn cheesecake around, you are a national brand that just hasn't gone national yet. Don't limit yourself, the world will do that for you.

KEEP AFTER IT.

Don't take for granted that you created food people wanna eat. That's the part 99% of people fail on.

Don't limit yourself.

 

[Raoul Duke]

Don't LOL at the thought of growing your business to the point of selling it to someone like Coke. That's Bullshit. They sell sugar water, and were small once, too. I was just talking to @Scot about this today. I have to constantly remind myself that we are not a small business. We are a large business that is currently small. I struggle with and remind myself of that everyday.

If millions of Americans like cheesecake, and you have the best damn cheesecake around, you are a national brand that just hasn't gone national yet. Don't limit yourself, the world will do that for you.

KEEP AFTER IT.

Don't take for granted that you created food people wanna eat. That's the part 99% of people fail on.

Don't limit yourself.

Zero to $1 billion - May 1, 2006

 

[biophase]

Yes l did. The DPA is the USDA. Department of Agriculture. Some reason in NC the DEP/USDA is over anything that does not require animals or meat, fish...etc type kitchens. Even though dairy is a by product. So its up to the Agricultural Department to make the rules and regulation regarding home bakeries and kitchens. Its confusing to me, but that how its done in North Carolina. I just have to find a work around, or just do it quote/unquote illegally. Sorry if l didnt spell it out correctly and confused you. But yes, thats it.

Ok, I'm just going to give you some shit about this because you are being that person that makes up new excuses in every post. And this is one of my pet peeves. Nobody can help you if you cannot relay your actual issues.

In the post from Saturday, Philip Marlowe mentions that you can buy cheesecakes shipped from Amazon.

You respond, "Thank you for that great information. I have done my homework. I have researched shipping cost, supplies, dry ice, l even found one of those special made boxes that had the compartment for dry ice. However being a small unknown home bakery business....cost was high for ice and boxes, shipping was high and storage was not available. I know all the needs, but l dont have the backing or space to make it happen as my not so competitors. I know all my competition. Actually im not competition, because they are already fully equipped and have brick and mortar establishments."

Nowhere in this response do you mention the DPA or USDA. All you said is that boxes and shipping costs are high and that you don't have room for dry ice.

Then, I asked you a series of questions, How many can you make in a day right now? How many do you sell a day right now? etc...

And you answered, "As far as shipping....Not in effect or foreseeable in the near future due to storage, dry ice and shipping costs.
I tried to work it out, but l don't have the space for storage of the pre-made special boxes that are whole. The l need a cooler for the dry ice. Then the shipping costs. I tried a next day, 2 day and 3 day shipping trials. All were good. 3 days are solid frozen but ice is gone. But these are the special boxes costing me $9 a box. So l have tried to make it work but being small its costly and takes alot of space."

Again, no mention that you cannot ship cheesecakes. All you talked about was not having storage for the boxes and dry ice. So naturally, if this is your answer, the next logical solution is to figure out the storage issue. No mention of the DPA.

Then I respond based on your answer, "This is how I would do it. Find one size of special box that holds the most product for the buck. Doesn't mean the biggest box, but one that holds say 2 8" cakes. Find out your total cost to ship that box to only states adjacent to you, because ground shipping would be 1-2 days anyway. Add in the cost of your cake. Add your profit. Throw it up on your website. See if people buy it. Only ship on Mondays."

And you finally answered, "Thanks again. My freezer situation is not bad, but again the UDSA is the problem. I actually dont know who can bake without dairy. Unless its just basic bread with no enriching products. But pastries, and cakes and other baked goods need dairy. They will not define baked good. As you see the freezer is out, unless commercial."

So that's why I'm like WTF?? Now the freezer situation is not bad? It's all you talked about in the previous answer???

Why are you answering all these questions about shipping and why are you researching shipping boxes and testing 1-3 day shipping if you can't even ship them. This makes absolutely no sense to me. At this point I have no idea what the regulations are. I don't even know how you can sell 1 cheesecake.

Seriously, the only thing I can conclude is that you can sell these in NY if you can get them there frozen. Else you legally aren't allowed to sell any cheesecakes made in NC in a home kitchen because of your freezer. Am I understanding this correctly.

You see, nobody can solve your problems or even help you when we don't know what your constraints are. Everyone is trying to help as you have received many replies, and it is totally fine when you challenge a solution. But you need to provide more information and the solutions need to logically progress. We are 4 pages into this and still at square one.

 

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[SquatchMan]

1. Use the business model @biophase laid out.
2. Operate for a year and build up scalable processes.
3. Go on Shark Tank. This business seems like the type to make it on the show especially if you are a good story teller.
4. Hand out amazing cheesecakes to all the sharks. That is 5 or 6 testimonials from people with amazing social proof.
5. Be funny/charismatic (or cry when talking about why you started the business) to ensure your episode airs. Bonus: tell a positive story. TV viewers love a positive/uplifting story.
6. Try to make a deal. It looks better and adds social proof.
7. Wait for your episode to air to 6 million people.
8. Put "Featured on Shark Tank" and "ABC" on your website.

 

[Joe Cassandra]

You see, nobody can solve your problems or even help you when we don't know what your constraints are. Everyone is trying to help as you have received many replies, and it is totally fine when you challenge a solution. But you need to provide more information and the solutions need to logically progress. We are 4 pages into this and still at square one.

I asked him this and he didn't answer...

I mean, you're not making cheesecake out of rat poison. I go to a Jack in the Box down the street and it smells like a porta-potty and they can sell me a crappy burger.

But, Uncle Sam has red tape up in every direction for you to sell cheesecake.

Naw man...

Hopefully, l can make your next one a real treat, because you will get from someone that you helped get there.
Thanks so much.

You know starting over is alot harder than pressing on...? I know that first-hand...

 

[scott.legendre]

If you are selling cheesecakes to individuals, they don't give a shit about USDA rules.

Take the money you sell to individuals, use it to rent out a small space and haul your equipment there, or get a shared space. get your food certificate and then go to town.

I have a coffee shop. If you came to me and said "hey man i make these awesome cheesecakes here's a sample, I just need a commercial space to make them. I'll sell them at your place too and you can have half the profit of what sells here while i do the work" I'd be like "F*ck yea let's go where do I sign up". It's a win for me (free labor and awesome product) and you too (your kitchen space). Especially if you are working in the evenings where my kitchen isn't being used much.

Take care of me and I'll take care of you.

 

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[MJ DeMarco]

I'm going broke transferring rep in this thread.

Unfortunately this thread is starting to remind me of this old INSIDERS thread from the fitness guru where every great idea was shot down with an excuse. https://www.thefastlaneforum.com/co...hing-business-to-autopilot-w-o-ceiling.59883/ (That thread even made it into my book.)

@Ericito -- right now it seems your biggest obstacle isn't the USDA or whatever regulation is out there, it's in your head. If you happen to read my 2nd book Unscripted , pay attention to the 3Bs: Beliefs, Biases, and Bullshit -- cuz I see a lot of that going on.

 

[Scot]

It's been a while since I commented on this thread. But let me hop back in.

In my business, I need a food permit from the Dept of Ag in Florida. In order to have one, I need to have a facility with certain standards. I thought this was going to kill me, as my product is made by a copacker and I was simply planning on shipping from my spare bedroom via ecommerce.

Then I found out that a commercial storage unit would actually satisfy all of the requirements necessary for me to get my food permit. (It is just to store already packaged goods)

The reason I'm putting this here is that there are options that you may not have considered yet that may satisfy the requirements needed.

What about a clubhouse kitchen at a gated community? Would that be able to satisfy their requirements? What kinds of places have kitchens that aren't necessarily a restaraunt.

You also said that the people you've approached said no and you THINK it's because of liability. Did you actually ask them why?

If liability is a concern.. you know what's cheaper than a kitchen? Liability insurance. See if having your own insurance would make a potential kitchen happy.

Also with commercial kitchens rentals, I find it really hard to believe you cannot afford them. You have had several people suggest selling them with an understanding of lead times. If you simply took orders all week, collected payment and made Friday your production day, you're telling me you couldn't afford to rent it out for however many hours?

Also, I'm going to drop this here. I was a baker for 4 years. I worked in a very successful and well known French bakery in Florida. I mostly did breads, but I assisted the head baker with pastry and even cheesecake. If you have a good system in place, I know you can do one whole weeks production in about 8 hours. Between prep, bake, and cooling, it's easy.

Stop being a victim and just get it done dude. I'm pulling for you but if you want it to happen, find a way.

 

[Ravens_Shadow]

Just got done meeting up with @Ericito and getting my NY Style Plain Cheese Cake from him.

Holy shit that thing is amazing. He can definitely bake a good cheese cake. Every thing from the texture to the flavor is off the charts good.

I talked with him for a while, gave him a few ideas, and I'm certain he'll pull through and succeed in his ventures.

Excellent work! Now to let the rest of the world try it

Rep+

 

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[Ericito]

Zero to $1 billion - May 1, 2006

Thank you. I have gotten alot of support via this forum. Pros and cons, do's and don do's and wins and loses. Im overwhelmed in a great way. Im never give up, nor selling out, unless its a big deal that will be worth my while.
You will be seeing me out there soon enough.
Thank again

 

[Ericito]

Ok, I'm just going to give you some shit about this because you are being that person that makes up new excuses in every post. And this is one of my pet peeves. Nobody can help you if you cannot relay your actual issues.

In the post from Saturday, Philip Marlowe mentions that you can buy cheesecakes shipped from Amazon.

You respond, "Thank you for that great information. I have done my homework. I have researched shipping cost, supplies, dry ice, l even found one of those special made boxes that had the compartment for dry ice. However being a small unknown home bakery business....cost was high for ice and boxes, shipping was high and storage was not available. I know all the needs, but l dont have the backing or space to make it happen as my not so competitors. I know all my competition. Actually im not competition, because they are already fully equipped and have brick and mortar establishments."

Nowhere in this response do you mention the DPA or USDA. All you said is that boxes and shipping costs are high and that you don't have room for dry ice.

Then, I asked you a series of questions, How many can you make in a day right now? How many do you sell a day right now? etc...

And you answered, "As far as shipping....Not in effect or foreseeable in the near future due to storage, dry ice and shipping costs.
I tried to work it out, but l don't have the space for storage of the pre-made special boxes that are whole. The l need a cooler for the dry ice. Then the shipping costs. I tried a next day, 2 day and 3 day shipping trials. All were good. 3 days are solid frozen but ice is gone. But these are the special boxes costing me $9 a box. So l have tried to make it work but being small its costly and takes alot of space."

Again, no mention that you cannot ship cheesecakes. All you talked about was not having storage for the boxes and dry ice. So naturally, if this is your answer, the next logical solution is to figure out the storage issue. No mention of the DPA.

Then I respond based on your answer, "This is how I would do it. Find one size of special box that holds the most product for the buck. Doesn't mean the biggest box, but one that holds say 2 8" cakes. Find out your total cost to ship that box to only states adjacent to you, because ground shipping would be 1-2 days anyway. Add in the cost of your cake. Add your profit. Throw it up on your website. See if people buy it. Only ship on Mondays."

And you finally answered, "Thanks again. My freezer situation is not bad, but again the UDSA is the problem. I actually dont know who can bake without dairy. Unless its just basic bread with no enriching products. But pastries, and cakes and other baked goods need dairy. They will not define baked good. As you see the freezer is out, unless commercial."

So that's why I'm like WTF?? Now the freezer situation is not bad? It's all you talked about in the previous answer???

Why are you answering all these questions about shipping and why are you researching shipping boxes and testing 1-3 day shipping if you can't even ship them. This makes absolutely no sense to me. At this point I have no idea what the regulations are. I don't even know how you can sell 1 cheesecake.

Seriously, the only thing I can conclude is that you can sell these in NY if you can get them there frozen. Else you legally aren't allowed to sell any cheesecakes made in NC in a home kitchen because of your freezer. Am I understanding this correctly.

You see, nobody can solve your problems or even help you when we don't know what your constraints are. Everyone is trying to help as you have received many replies, and it is totally fine when you challenge a solution. But you need to provide more information and the solutions need to logically progress. We are 4 pages into this and still at square one.

You are correct. I did not mention the DPA/USDA in my opening comments. That should have been my primary focus. I guess l was seeing way around it as it they were not the issue. Then when a question about selling to restaurants came up, l realized l should have brought that up earlier. I did later. I apologize for the mis-information

Ericito : (Im not big enough to franchise. I am no where near that.
There is a local Brewery in my town. My only demon is the DPA and regulations that prevents me from being able to sell there.
I actually made a cheesecake from one of the Ales from that brewery. Coffee/Oatmeal....Big hit but no deal.
Yes there is so much opportunity for brick and mortar, but not home bakery in NC. Any other state, we would not be having this forum dscussion. I have definitely tried.)

 

[Ericito]

Just got done meeting up with @Ericito and getting my NY Style Plain Cheese Cake from him.

Holy shit that thing is amazing. He can definitely bake a good cheese cake. Every thing from the texture to the flavor is off the charts good.

I talked with him for a while, gave him a few ideas, and I'm certain he'll pull through and succeed in his ventures.

Excellent work! Now to let the rest of the world try it

Rep+

Thanks so much for the support and the comments, and definitely the conversation. I am already working on what we talked about trying to get the numbers and figures correct. I really think its going to work. Especially since its not out there.
Thank you so much for the feed back too. It really means alot.
It was an absolute pleasure meeting and getting to know you. You are an amazing and inspiration person. I cant wait to get this boat floating.
The world will know me, and not by social media, but by the actual cheesecake.

 

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[Ericito]

1. Use the business model @biophase laid out.
2. Operate for a year and build up scalable processes.
3. Go on Shark Tank. This business seems like the type to make it on the show especially if you are a good story teller.
4. Hand out amazing cheesecakes to all the sharks. That is 5 or 6 testimonials from people with amazing social proof.
5. Be funny/charismatic (or cry when talking about why you started the business) to ensure your episode airs. Bonus: tell a positive story. TV viewers love a positive/uplifting story.
6. Try to make a deal. It looks better and adds social proof.
7. Wait for your episode to air to 6 million people.
8. Put "Featured on Shark Tank" and "ABC" on your website.

Thats a great idea. I can sure try for Shark Tank, though its hard to get on. Not all the product air. But you never know. But yes the exposure is what make the product explode...Deal or No Deal. Sometime not deal is better.
I will definitely look into making that happen.
Thank you for that suggestion

 

[Ericito]

I asked him this and he didn't answer...

I mean, you're not making cheesecake out of rat poison. I go to a Jack in the Box down the street and it smells like a porta-potty and they can sell me a crappy burger.

But, Uncle Sam has red tape up in every direction for you to sell cheesecake.

Naw man...



You know starting over is alot harder than pressing on...? I know that first-hand...

I totally get it now, and l am already working on a plan that Ravens_Shadow and l spoke about. Its going to happen. USDA/FDA or not.
Thank you again

 

[Ericito]

If you are selling cheesecakes to individuals, they don't give a shit about USDA rules.

Take the money you sell to individuals, use it to rent out a small space and haul your equipment there, or get a shared space. get your food certificate and then go to town.

I have a coffee shop. If you came to me and said "hey man i make these awesome cheesecakes here's a sample, I just need a commercial space to make them. I'll sell them at your place too and you can have half the profit of what sells here while i do the work" I'd be like "F*ck yea let's go where do I sign up". It's a win for me (free labor and awesome product) and you too (your kitchen space). Especially if you are working in the evenings where my kitchen isn't being used much.

Take care of me and I'll take care of you.

Even though here in NC people are not as open, and im sure its about insurance, im not worried about it anymore. What im working on is going to be a huge hit. By then l will already have my stake in the game.
Just keep posted.
Thanks again

 

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[Ericito]

I'm going broke transferring rep in this thread.

Unfortunately this thread is starting to remind me of this old INSIDERS thread from the fitness guru where every great idea was shot down with an excuse. https://www.thefastlaneforum.com/co...hing-business-to-autopilot-w-o-ceiling.59883/ (That thread even made it into my book.)

@Ericito -- right now it seems your biggest obstacle isn't the USDA or whatever regulation is out there, it's in your head. If you happen to read my 2nd book Unscripted , pay attention to the 3Bs: Beliefs, Biases, and Bullshit -- cuz I see a lot of that going on.

Its not an issue anymore. I got it worked out and its going to work.
Keep posted. Im sorry for all the haywire, but l need all this to make me realize that you have to do what works and if its wrong then you reinvent it to keep working.
Thanks again, and im sorry if l wasted alot of your time.

 

[Ericito]

It's been a while since I commented on this thread. But let me hop back in.

In my business, I need a food permit from the Dept of Ag in Florida. In order to have one, I need to have a facility with certain standards. I thought this was going to kill me, as my product is made by a copacker and I was simply planning on shipping from my spare bedroom via ecommerce.

Then I found out that a commercial storage unit would actually satisfy all of the requirements necessary for me to get my food permit. (It is just to store already packaged goods)

The reason I'm putting this here is that there are options that you may not have considered yet that may satisfy the requirements needed.

What about a clubhouse kitchen at a gated community? Would that be able to satisfy their requirements? What kinds of places have kitchens that aren't necessarily a restaraunt.

You also said that the people you've approached said no and you THINK it's because of liability. Did you actually ask them why?

If liability is a concern.. you know what's cheaper than a kitchen? Liability insurance. See if having your own insurance would make a potential kitchen happy.

Also with commercial kitchens rentals, I find it really hard to believe you cannot afford them. You have had several people suggest selling them with an understanding of lead times. If you simply took orders all week, collected payment and made Friday your production day, you're telling me you couldn't afford to rent it out for however many hours?

Also, I'm going to drop this here. I was a baker for 4 years. I worked in a very successful and well known French bakery in Florida. I mostly did breads, but I assisted the head baker with pastry and even cheesecake. If you have a good system in place, I know you can do one whole weeks production in about 8 hours. Between prep, bake, and cooling, it's easy.

Stop being a victim and just get it done dude. I'm pulling for you but if you want it to happen, find a way.

Im no longer a victim. I got a plan now and it going to work. I am going to make it work.
Just keep on the watch. Eric's Cheesecakes is about to explode on the scene.
Thanks so much for all the valuable information.
Ravens_Shadow mentioned about you as we met in person today.