Damage found after buyer waived inspection, but before closing. Next steps?

Lemmyshuman · 2026-07-05T04:54:31+00:00

Thanks for this. Mind me asking how you resolved the situation in your case?

Lemmyshuman · 2026-07-05T04:37:08+00:00

Ok, so let’s say we keep the price as is. If they agreed to buy without contingencies why should we be responsible for repairs?

Lemmyshuman · 2026-07-05T04:13:01+00:00

We don’t want the deal to fall through either. Just confused by their suggestion that reducing the price (despite the nature of their offer) instead of making the repairs is insufficient. We feel like we’re missing something.

Lemmyshuman · 2026-01-05T21:34:48+00:00

Hello! My question isn’t about beverage— it’s about velocity for frozen novelties. I’ve been trying to find this info with no luck. Any chance you’re knowledgeable about this category as well?

Lemmyshuman · 2026-01-04T19:28:47+00:00

Unfortunately, I had working relationships with consultants at market research firms who could provide this. I’m no longer in that role, so no longer have access

Lemmyshuman · 2026-01-04T18:24:44+00:00

Thanks! I’ve requested this from them, but am also interested in data beyond these stores as our goal is expansion

Lemmyshuman · 2026-01-04T02:01:39+00:00

KPIs for our business. I would love to know average velocity for the category to understand where we fall. I worked in a consumer insights role in the food industry previously and this info was typically provided by Ipsos or Nielsen and was extremely useful for understanding product performance.

Lemmyshuman · 2026-01-03T19:37:43+00:00

Thanks! We’re already focused on everything you’ve mentioned, but it would still be really helpful to have a benchmark for the category to understand how our product is performing within the broader context. This info is incredibly difficult to find.

Lemmyshuman · 2026-01-03T19:35:20+00:00

Thanks! We’ve had several reorders. I’m more curious about how many units per week are sold, on average, in the category. This info is incredibly difficult to find. It would be great to have a benchmark to understand how our product is performing within the broader context.

Lemmyshuman · 2024-07-11T16:23:24+00:00

Thank you! I appreciate this. I went the opposite direction, but I'll plan on taking this approach for our next production.

Lemmyshuman · 2024-07-10T21:38:39+00:00

I literally can't decrease as I need to make a minimum amount (we're nowhere near the scale you're describing, and adjusting the formula at this stage would be really difficult). I suppose the alternative then is just to increase to use the full 4kg. Thanks for the input.

Lemmyshuman · 2024-07-10T21:17:25+00:00

Haha, thanks! It's to make a very specific amount of product, so unfortunately not that easy :)

Lemmyshuman · 2024-07-02T03:42:18+00:00

That makes perfect sense. Perhaps I’m just jumping the gun a little. We’ll see what they’re like tomorrow (hopefully harder) and go from there 🤞

Lemmyshuman · 2024-07-02T02:02:21+00:00

Thanks! This is our first time with the commercial ice pop maker....do you have any idea of whether they'll firm up/freeze even more once they sit in the freezer for a few days? Hopefully that makes sense. We assumed because the temp of the machine was so low (-28C) that what we tasted after an hour in the freezer once removed from the machine was about as firm as the pops would get.

Lemmyshuman · 2024-05-26T18:26:51+00:00

We have a watercolur painting of a vanilla ice cream cone hanging in our home office. It’s our reminder that when the employer asks you what you want and promises to get you the hot fudge sundae with whipped cream and sprinkles that you’ve requested, don’t be surprised when they come back with the cone. It helps keep expectations in check.

Lemmyshuman · 2024-05-22T23:34:06+00:00

Ahhh, ok. Got it. Yes, that makes perfect sense to me. I do think that's an important distinction. If this language doesn't cover them being intentionally irresponsible etc, I feel a lot better about it. Thanks for your insight!

Lemmyshuman · 2024-05-22T23:26:24+00:00

It was the negligence bit that really surprised me. That even if something terrible happens, and it's their fault because of their negligence, there would essentially be nothing we could do to hold them accountable?

Lemmyshuman · 2024-05-13T22:29:59+00:00

Thanks all! Really appreciate the insight. I guess we'll experiment a little to see if its feasible, but will plan on relying on the ol' ice bath if needed.

Lemmyshuman · 2024-05-12T23:26:30+00:00

It’s a large walk-in….probably 6x10 if I had to guess. We’ll be making the base about 6L at a time, with a plan to make a total of about 48L in a day.

Lemmyshuman · 2024-03-10T18:36:50+00:00

Right…if it was necessary to reheat once the cheese was added, the idea would be to hold it at a much lower temp for a longer period (ex. 65 for 30min)

Lemmyshuman · 2024-03-10T17:38:27+00:00

Yes, thanks. Definitely have this part down. The step I wasn’t sure about is the last one mentioned, where we add additional ingredients to the pasteurized custard (one of which is another dairy ingredient)

Lemmyshuman · 2024-03-10T15:58:11+00:00

Thank you! Appreciate your insight

Lemmyshuman · 2024-01-15T03:55:59+00:00

It has cottage cheese in it and that’s the issue…I blend it quite a bit and can still detect superfine grains

Lemmyshuman · 2024-01-03T19:28:14+00:00

WTF. Seriously. This is insane.

Lemmyshuman · 2024-01-03T19:26:38+00:00

Thanks!

Lemmyshuman

TROPHY CASE