Every small food business hits this point: you’re making great products, customers are asking for more, and suddenly your menu has doubled. It feels like growth — but it can quietly turn into chaos. More flavors mean more ingredients, more prep time, more packaging, and often… less profit. The truth is, one of the smartest moves a food entrepreneur can make is to simplify . Here's how focusing your menu can actually help you sell more  — with less stress. 1. Why Simpler Menus Win When you...

Running a food business means juggling countless decisions every day, but one of the most critical? Getting your pricing right . Too high and you lose customers. Too low and you lose money. That sweet spot in the middle? That's where profitability lives. Today, we're excited to introduce our free Food Product Costing Tool  – designed specifically to help food entrepreneurs, small batch producers, and growing food businesses calculate accurate production costs and set profitable prices with...

Starting a food business in Metro Vancouver without a huge upfront investment often means using a commissary (shared) kitchen. Here’s a...