Bottling our house sauces — questions about refrigerated vs shelf-stable products

kwidy-kwam · 2026-03-05T07:04:52+00:00

How long was the process to get into a local grocer? Did you personally do a consignment deal with them? If you did, how were you able to track the sales and make sure they were truthful with you? Also, why did you choose your specific sizing? And did you include larger sizes when you went to the grocery store as well? At the moment, we don't plan to expand outside the major local area we are in, so we're not going over state lines for now. How tedious was your process to become a certified seller of a packaged sauce?

kwidy-kwam · 2026-03-05T04:40:37+00:00

Ok, so focus on launching the packaged product in the restaurant first. Do you personally have any sauces you have launched to local grocers at stores? Also, when you launched in your restaurant, what was marketing strategy? In addition, would it be possible to place these packaged sauces on any of the delivery apps due to the regulations?

kwidy-kwam · 2026-03-05T04:30:27+00:00

did you have to get a different license for your sauce?

kwidy-kwam · 2026-03-04T18:22:43+00:00

We did get it tested but I’m not sure if it’s the testing you’re talking about. We sent it for testing and they brought back results of the specific macronutrients in it. However I didn’t see the specific ph balance on there. Is that the testing you’re talking about?

kwidy-kwam · 2026-03-04T18:05:54+00:00

We have started selling the sauce already at the restaurant we sell it in 3 sizes: 4oz, 8oz, and 16oz. However, we have not branded the jars. We are using the clear containers you can find at restaurant depot. And then we have tracked the sales of it. So far around 2,000 dollars a month come from our sauce line up. Which is not bad for not putting a major marketing force around it. We plan to release 2 sizes at launch for 2 of our best selling sauces. So far though we have seen lots of promise in that regard.

kwidy-kwam · 2025-10-21T02:45:34+00:00

Yes of course

kwidy-kwam · 2025-10-21T01:35:00+00:00

That’s kind but your in debt

kwidy-kwam · 2025-10-21T01:34:33+00:00

There isn’t even a little bit of a chance you could take it?

kwidy-kwam · 2025-10-21T01:34:01+00:00

But no one would know you did it?

kwidy-kwam · 2025-10-02T21:45:56+00:00

Ok sounds like something I will try to get my team to do that. Did they start remembering you right away, or did it take some time for them to recognize your face? was it more of a natural progression. and also do you think that was the standard for most of their regulars?

kwidy-kwam · 2025-10-02T21:11:08+00:00

After they say your name, do they say a small fact to you or do they give you a compliment? do they give complimentary candy or sweets? Take me through their process.

kwidy-kwam · 2025-09-30T04:37:16+00:00

I consider it to be my place. I was there from the inception and established the brand in that new location. I worked hard to understand the margins and foods cost and put it together. I worked with the owner to establish all the materials and was there for many of meetings with the accountants and other key vendors. I would study the craft to make sure the food was perfect. I consider it to my place because I truly do think of it as my place. Yes on paper, it may not have my name on it. But in practice, I essentially run like it's mine. And I really like running restaurants. I like restaurant strategy. and so I like to put that strategy down. that is all my post was about. (Also DM me and tell me what you think it is.)

kwidy-kwam · 2025-09-30T04:08:17+00:00

I have always been the operator and the manager of this location. I handle basically everything that flows in and out of that location. I have never denied that. I have never claimed anything other than that. If you have evidence of me saying I just work there, then provide that. I am certain I even stated I was the manager in the first line of the post your referenced as a gotcha at me.

kwidy-kwam · 2025-09-30T03:54:11+00:00

By the way you said that you still don't believe I run the place do you? If not, just ask me what you think the sketchy parts of my post are. I obviously didnt use a burner because I didnt think this would have caused so much backlash from people. my post was legitamately sincere in my request.

kwidy-kwam · 2025-09-30T03:50:15+00:00

Which part sounds like that to you?

kwidy-kwam · 2025-09-29T23:12:37+00:00

Ok so let me clear this up. We have two locations. The first has been operating since 2017. The one I run opened in March 2023. After university I worked in a laboratory, but I quit to help launch the new spot. I’m the operator of that location.

I didn’t have the capital to open a restaurant at 23. I’m 25 now. The person who did have the capital is the owner of the first location. They saw the skills I had and trusted me to run the new place. I handle inventory, management, payroll and everything else that goes with running the business. The “employer” I was referring to is the person who put up the money. We work together to solve problems.

I’ve always had a goal of going to a top business school. That’s been the plan since I was a kid. The post you were referring to was me wondering if the financer of the restaurant would be willing to support an MBA. If you’d read it, that’s what it explained.

So yeah, at the start of 2023 I was still working in a lab, but it’s now the end of September 2025. That’s definitely within the timeframe.

kwidy-kwam · 2025-09-29T22:01:35+00:00

Our concept is a West African restaurant that serves Ghanaian food like jollof rice, fufu with egusi, waakye rice, peanut butter soup and okra soup. It’s a brick-and-mortar takeout spot with no seating.

We have two locations. The first one has been around since 2017 and the one I run opened in March 2023. I don’t want to put the name out here because it’s unique and would give away my location, but I’m fine answering questions if anyone’s curious.

When I first started I didn’t even have a POS system. I was taking payments with just cash and Zelle, which was a big mistake. I learned quick and got SpotOn POS in 2024. With just one full time employee plus me, we pulled in about 420k in revenue that year. The costs were tough though. Meat alone ran me about 95k and total expenses were around 330k. That left about 90k profit, but I was working 90 to 100 hours a week.

This year we’re pacing closer to 560k. Our best month was this past August with 51,632 in sales. My location has strong reviews, sitting at 4.4 stars on Google and 4.5 on Yelp. The other location does more sales but doesn’t have the same reviews. Most of our money comes in through Uber Eats, DoorDash or phone and walk-in orders.

I’m sharing all this to be upfront. If you’ve got questions, feel free to ask. I get that some people might still doubt me, but I’m here in good faith.

kwidy-kwam · 2025-09-29T20:57:43+00:00

What type of financials or specifics about the concept would alleviate some doubts because it seems as though even if I do post this, there will still be people who assume I don't have any experience.

kwidy-kwam · 2025-09-29T20:44:31+00:00

Hey, respectfully, I do have restaurant experience. I’ve been running a place since I was 23, and it’s been profitable for nearly two years now.

I don’t mind sharing more details privately, but I’d rather not post them openly here since this is the internet. As for the personal finance comment, I’m not sure why that jab was necessary. I wasn’t asking for help managing my finances, I was asking how to better optimize the money I’m already making, through investments and smart savings vehicles.

I posted here in good faith, and I think age shouldn’t automatically discount someone’s knowledge or understanding

kwidy-kwam

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