I get lots of calls from entrepreneurs who are just starting out with smaller budgets. They often ask the question if they should do it themselves in a commercial kitchen or pay a co packer to handle it all!
The decision to use a co-packer or a commercial kitchen to produce your new food product will depend on several factors, such as your budget, production volume, equipment needs, and food safety requirements.
A co-packer is a third-party manufacturer that produces and packages products on behalf of other companies. They usually have specialized equipment and expertise in food production, which can be beneficial for startups that are just starting out. Co-packers can help with everything from product development to packaging and distribution.
On the other hand, a commercial kitchen is a licensed facility that you can rent or lease to produce your food product. This option can be more cost-effective if you have a small production volume or if you already have some of the equipment and skills necessary for food production. However, keep in mind that you will be responsible for managing food safety and compliance regulations.
Ultimately, the decision between using a co-packer or a commercial kitchen will depend on your specific needs and resources. Consider factors such as your budget, production volume, and expertise in food production and safety when making your decision. You may also want to seek advice from other food entrepreneurs or industry experts before making a final decision.
I personally never recommend doing it yourself, producing yourself unless you are already a trained food professional. There are lots of details that have to be considered like safety, quality, training staff, the time involved and more. You also have to have insurance in case someone gets sick or you loose ingredients. It may be cheaper cost wise, but it is definitely not cheaper time wise and stress wise.
Its a big decision. If you want to chat more, you can get my book + hour and we can set up a consultation !