Starting a Food Business: Become A Successful Entrepreneur

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Do friends and family swarm you when you make your trademark recipe?

Do you know someone with a great product, but they are too intimidated to learn how to produce or sell it?

Are you a successful food entrepreneur interested in giving others advice on how to get started?

According to Entrepreneur magazine, now is the best time to start a small business.

If you have a one-of-a-kind product and a desire to start your own company, or if you know someone who does, visit You Should Sell That.

Learn about starting your own food production company from two industry insiders. Fooducopia’s co-founder Tim Lymberopoulos has worked with dozens of artisan producers. Zen Rabbit Baking Company owner Lori Saitz who sells gourmet cookie gifts through Fooducopia will share her experience of creating a successful company.

You Should Sell That will take you through the step-by-step journey to establishing your own company including:

  • Creating a business structure
  • Funding your business and establishing a budget
  • Purchasing ingredients and determining a shelf life for your products
  • Identifying your target market
  • Developing a pricing and distribution strategy


The Perfect Bloody Mary



  • 24 oz tomato juice
  • 8 oz of premium vodka
  • 3 Tbs of Bella Forte or Bella Diavolo
  • Pinch black pepper
  • Pinch of Kosher salt
  • 1 1/2 lemons, juiced
  • 6 lime wedges
  • 4 cups of ice
  • Celery for garnish
  • 6 highball glasses


Combine the tomato juice, vodka, and pepper sauce, pepper, salt and lemon juice into a glass pitcher. Stir the contents until thoroughly mixed. Add four cups of ice.

Line up the 6 glasses. Place a trimmed celery stalk in each glass. Fill each glass up with the magic potion.

Add lime wedges and enjoy!

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Register with Fooducopia and receive a free cookbook filled with recipes inspired by some of the country’s most creative artisan food producers.


Making Creamy Cheese Burritos

Here’s a great recipe from Amy Lasley using her low sodium salsa.

  • 4 chicken breasts, diced
  • 1 large onion (yellow or sweet), diced
  • 1 Tb butter
  • 1 – 8oz cream cheese (regular or light)
  • 2 tsp ground cumin
  • 1 tsp basil, dried
  • 1 tsp oregano, dried
  • ¾ – 1 cup Rocky Mountain Salsa’s mild salsa
  • ¾ cup fresh cilantro leaves, removed from stems and chopped
  • ½ – 1 cup shredded cheddar cheese
  • 4-6 flour tortillas

Sauté the onions in butter until nearly translucent.

Mild SalsaAdd chicken. Cook stirring often until chicken is done. May also use precooked chicken; just add to onions once translucent. Mix well. Reduce heat.

Add cream cheese, spices, ¼ – ½ cup Rocky Mountain Salsa, ½ cup of cheddar cheese, and ¼ cup cilantro. Mix well over low heat.

Scoop mixture onto tortillas (fill to desired amount), roll up and place in a 9×13 glass baking dish.

Cover with remaining cheddar cheese.

Bake at 350 degrees until cheese starting to brown, approximately 12-15 minutes.

Serve smothered in Rocky Mountain mild salsa and sprinkled with remaining cilantro.

Top with cheddar cheese, salsa, and cilantro as desired.

Get Our Free Cookbook

Register with Fooducopia and receive a free cookbook filled with recipes inspired by some of the country’s most creative artisan food producers.


Crab Cake Recipe with Horseradish Mustard Sauce

  • 1 3/4 cups Chardonnay or other dry white wine
  • 1/3 cup chopped shallots
  • 1 cup whipping cream
  • 1 1/2 pounds crab meat, drained (about 4 cups)
  • 2 1/2 cups of finely crushed potato chips
  • 1 1/4 cups fresh breadcrumbs (French Bread)
  • 7.25 oz jar of roasted red peppers, drained,  chopped
  • 1/2 cup thinly sliced green onion
  • 2 large eggs
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon Frawg N’ Turtle’s horseradish mustard sauce
  • 1 table spoon mayonnaise
  • 1/4 cup vegetable oil



Boil the wine and shallots in a heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add the cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.

Mix the crab meat, 1/2 cup crushed potato chips, breadcrumbs, and the next seven ingredients in large bowl until well blended. Using 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2 inch diameter cakes. (Can be prepared six hours ahead. Cover sauce and crab cakes separately and refrigerate. Rewarm sauce over medium-low heat, stirring occasionally, before serving.)

Place the remaining potato chips in shallow dish. Press each cake into chips, turning to coat evenly.

Heat two tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated thoroughly, adding more oil, about five minutes per side. Transfer crab cakes to paper toweled line plate to drain.

Get Our Free Cookbook

Register with Fooducopia and receive a free cookbook filled with recipes inspired by some of the country’s most creative artisan food producers.


Fooducopia Visits University of Wyoming


On a very brisk December morning, I loaded up mywyoming_logo car with six sellers products and head north from Denver to Laramie.  The University of Wyoming was holding a holiday show and Fooducopia made an appearance to introduce some delicious food to the great people of Wyoming.  It was a great success.  The patrons of the event showed great interest in Fooducopia and were delighted to purchase these great products.

The sellers I featured at the show included:

  • Aduro BeanAduro Bean Coffee– Nancy and Rupert Crabb know how to roast coffee.  They are located in Fort Worth, TX and they impressed the people from Wyoming with their coffee.  Over coming the fact that there was free coffee being handed out just behind my booth, people where still all about Aduro Bean Coffee because of its great flavor.
  • Anija'sAnija’s Mustard–  A delightful Finnish woman named Tuija is from Fort Collins, CO and makes a fantastic Finnish mustard.  Her jars of mustard flew off the table.  I sold out within hours of starting the show.  The second day, I had people begging me for more of her mustard.  Fortunately, there is Fooducopia to purchase more of her mustard very conveniently.
  • Gary West MeatsGary West Jerky– Caleb makes this great Jerky over in Oregon.  Now, Wyoming is known for their cowboys, hence their mascot for the University.  And everyone knows how much cowboys enjoy their jerky.  Well, the people of Wyoming were very impressed with Gary West’s Jerky.  Quite a compliment to Caleb and his team.
  • Rocky Mountain SalsaRocky Mountain Salsa–  Amy Lasley lives in Fort Collins and has created a salsa that keeps people dipping for more.  The college students were all about Rocky Mountain Salsa.  Very few were able to walk by without trying it, and then buying some.  One student made a run to the ATM just so he could buy some.
  • Four SeasonsRosy Raspberry Vinegar– Our very own, Pericles Tarsinos is the creator of this wonderful vinegar.  I enjoyed giving out samples to the people of Wyoming to see their reaction after it hit their pallet.  After easing their apprehension about tasting vinegar, they all would say how incredible the taste was.  They couldn’t wait to try it on their next salad.
  • Zen RabbitZen Rabbit–  The Gratitude Cookie was created by Lori Saitz down in Palm Beach, Florida.  It was very fitting for the show, and one young man was so exited to get these delicious cookies for his mom for Christmas.

Laramie Holiday ShowThe goal for attending this show was two fold.  First we wanted to introduce the people of Wyoming to the great marketplace of Fooducopia.  We did this buy accomplishing our second goal which was to have people actually taste the fantastic products available on Fooducopia.  We thought all involved would benefit.

Finally, I have to say thank you to the people of Wyoming.  I was overwhelmed with their kindness and generosity.  For example, Thursday morning in Laramie, the temperature was below zero, yet one of the girls from the rugby team was kind of enough to help carry stuff from my car to the booth.   I look forward to attending the show again.