As Sauce Haus gears up to start trading this month, I thought it would be cool to have a place to jot down the journey, discuss the highlights and of course the various challenges along the way.
Hopefully - in addition to all you wonderful supporters - this might be of interest to anyone that is looking to start a direct to consumer (D2C) business, particularly in the food industry. Speaking of which - I read a fab book over the Xmas period - The Direct to Consumer Playbook (Mike Stevens), which was full of insights and wisdom gained from his conversations with an impressive set of founders. Check it out if you haven’t already!
OK, so where I’m at right now, is that I should be building up my stock, so that when I circulate the first newsletter to our customer list, we are ready to go… but I’m having an issue with the vacuum packer (brand new - I should add). The sealing bar isn’t working. Because there are still delays with couriers, I’m just waiting on some parts before the engineer can come and fix it.
This is holding up the manufacturing process, meaning we can’t get our sauces out to you lovely folks quite yet… Oh the joy.
So what to do in the meantime? I’m going to try and film a ‘How to’ recipe style video for using our sauces. I reckon having some video content would be a cool alternative to the recipe style A4 cards we get in recipe boxes and meal kits. I don’t know about you, but I find these quite tricky to focus on after a hard day at work. Plus I get food all over them. Maybe a video showing the easy Sauce Haus steps would provide an alternative, and encourage us all to be creative and try our own veg combinations - does this sounds helpful?
So, I’m poised ready with my Handycam (yes - super retro I know, but the Sauce Haus budget would not stretch to a Go Pro, and my iPhone is ancient) and look forward to giving it a go and posting the results!
The other thing on my mind is that I need to come up with some new sauce recipes. It would be awesome to get a new sauce out every month or so - an advantage of being a startup (vs. a big established brand) is that we can get a new product to market pretty quickly.
What new flavours would you guys like to see in the Sauce Haus range? Drop me a line in the comments section.