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I made it, you take it: Basic Advice in Food Logistics

Posted by: Jeanne Eisenhaure  |  
Posted on: May 14, 2017  |  
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So many food entrepreneurs spend so much time perfecting their recipe that once its perfect they feel like moments later, a million people will be begging to eat some. Unfortunately, those million people are likely not circled around the stainless steel work table of your beautiful production kitchen. Somehow, one has to get the product […]

Four Tactics for Effective Inventory Management

Posted by: Jeff Greenberg  |  
Posted on: September 3, 2016  |  
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Several months ago we discussed some of the key strategies and tactics for optimizing your sourcing of materials, ingredients and packaging.   Especially early in a company’s life cycle, managing inventory of ingredients and packaging is one of the trickiest elements of the job. The temptation is often to over-purchase.  It seems appealing at first because […]

Success is a Team Sport: Lessons in Creating a Food Business

Posted by: Mallory Kates  |  
Posted on: July 2, 2016  |  
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By Mallory Kates (In 2006, Mallory Kates founded and managed Ciolo, a fresh, ready-to-eat dip and spread company in Boulder County. From a small kitchen in Lafayette that sold a dozen products to 15 Whole Foods stores, Ciolo expanded rapidly. By the time Mallory sold the company in 2010 it had a second brand (Piccolo), […]