Cooking Up a Business
By Rachel Hofstetter
Lessons from Food Lovers Who Turned Their Passion into a Career -- and How You Can, Too. Perigee, 2013.
Summary of Cooking Up a Business book by Rachel Hofstetter
Guidance from foodie experts who turned their passion into successful careers, with real-world stories that demonstrate how to take your love of cooking to the next level and start your own business.
Chapters in Cooking Up a Business book summary
What do you get from this book? Learn how to turn your passion for food into a profitable business
The first things any food company should do is create an easily reproducible product and nail down branding
Free samples can provide invaluable feedback and help get your product into local shops before taking it national
Creating a product that is socially conscious can be incredibly marketable, as long as you pivot if things aren’t working
It’s vital to understand food and safety regulations that govern production, selling, and shipping policies
Business models that use private labels and manufacture products after the sale has been completed are more likely to succeed
Investors are crucial to launching and scaling up a company, but preserving majority equity is essential to maintaining control
Manufacturing specialized products with co-packers can be difficult unless you understand your product’s specific needs
Simple products and marketing campaigns that utilize influencers and “Buzz Tours” are the best ways to promote new goods
Luxury items require a more upscale marketing strategy that’s based on high-profile partnerships and feelings of glamor
Summary of the key insights
Selected critiques in brief
Final word
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Cooking Up a Business — Book Summary Snapshot
Who should read Cooking Up a Business book
- Entrepreneurs
- restaurant startups
- food lovers
- professional chefs interested in advancing their career
- home cooks who want to make money
- foodies interested in starting their own company
About the author of Cooking Up a Business
Rachel Hofstetter
Rachel Hofstetter combined her passion for food with a degree in economics to launch an online public relations education course, teaching aspiring entrepreneurs how to get press coverage. As the former food editor for Readers Digest and O, the Oprah Magazine, she has spent years providing professional and home cooks with guidance on recipes and business.
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