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.

 

Cheers,

Nathan