If you are a restaurateur, chef, caterer, or elsewhere in the foodservice business, you MUST consider a retail product line.


I’m not saying you have to have hundreds of items.


I’m saying consider your fan favorites: sauces, condiments, biscuits, entrees, etc.


Then, reach out to a food scientist about the opportunities and possibilities in converting some of them to product lines.


Doing so will help expand your brand and give you a new revenue stream.