Beth Wilson
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Posts posted by Beth Wilson
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I have only participated in a few trade fair shows in my area and did cash sales only. To simplify our tax charges I posted my prices, showing all taxes (Canadians love our taxes!), For most of my products I rounded the end price to something simple for change.
Instead of say $3.77 for a product I charged the $3.75 to keep the change simple.
I have taken my cash register with me to one show but lugging that piece of equipment and having to pay extra for an electrical outlet to plug the darn thing in makes it a challenge. Calculator with batteries (don't forget the spare batteries!) worked out fine for me the last time. No one asked for a receipt but I had a receipt book just in case.
Most times the shows I have participated have been worth it but the real benefit is getting your name out there, sampling your product and getting people to come back to the store.
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I was recently berated by a customer for using Latex gloves while packaging foods. Apparently Latex can have the same deathly reaction for people.
Luckily I had Nitrile gloves on hand (but damn they are expensive!) so I went to get another tray to package up some more for her, latex free.
I have now got a nice supply of not so expensive vinyl gloves. At least my hands don't smell like the latex anymore!
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Wow! Great ideas! That link was helpful!
It appears I have been missing out and will have to try chocolate dipped waffles!
I think the small size is key. My friend was vague on her description so I imagined a huge waffle dipped in chocolate.
Thanks for the help!
Beth
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I have been contacted by a friend who is going to school and has been given a project of developing a dessert. She asked me for advice on chocolate dipping waffles.
Personally, this sounds beyond sweet for my tastes so I was wondering if anyone has had such a thing and was it something you would eat again?
I have had chocolate syrup on a waffle but not a chocolate dipped. Perhaps I will have to get into the kitchen and do some experimenting.
Beth
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Here in Canada our labeling rules are all changing. I am just looking into all of the regulations but so far I have discovered if you want to wholesale your chocolates to anyone then you have to provide nutritional information on the products.
The catch is the product has to be submitted to independent labs for testing. I have been told this can mean a cost of $500 + per product. If you are looking to place your chocolates in other stores do you have similar rules?
I am ok just selling in my little store for now but who knows what will change next!
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Ditto on the recipe request here! Looks like the perfect food to warm us up to forget the fresh snowfall yesterday!!
Thanks for sharing your lovely part of the world with us! It is spectacular!
Oh, and I am envious of the Maple Syrup. Went out to The Max Burt farm to get some over the holiday and he has been cleaned out until the next syrup run. That stuff is black gold up here!
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Wow! I am green with envy! Looks like a nice show!
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The guy at the bulk food place I shop at suggested that I put items in the bottom of the freezer where it is coldest and leave it there for at least 3 days to ensure the larva are done in for sure!
Haven't had a problem since. Works for dried fruit, nuts, grains etc.
Nothing worse than starting your day with critters floating in your cereal
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The Looney Spoons series has been great for my neices to begin cooking. I believe Garnet Publishing puts them out.
They have cute silly names for the recipes, with ingredients you can find in almost any grocery store (something that is very important to us in small town Northern Ontario!)
They are simple recipes and I haven't been disappointed with any of them. My neice started cooking some of the recipes when she was 8 and couldn't wait to try something new when the latest Eat, Shrink and be Merry came out.
Anything that can get kids and new cooks into the kitchen is always a great place to start!
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Coffee and Chocolate!!
I think this is going too be a hard combination to come up with perfect pairings.
I run a small chocolate store and combined with coffee on the side and I have seen people change their coffee fixings based on how they feel today or what sweets they are having on the side. I have noticed peoples choices can change throughout the day. In the morning, it is a lot of regular coffees, in the afternoon, more cappuccinos.
The combinations are so varied that I think trying to pair the two could not be done the same as pairing a nice top quality chocolate with the perfect red wine. There are way too many variations.
Of course, any time of day, there is nothing better with a fine truffle than a great cup of coffee but that is just my opinion!
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I found a simple solution to my extra cookbooks in good condition. Of course it works better living in a small town and having a library with a limited budget. I just donated a few cookbooks I have not used in a few years. I figure if I need them all of a sudden, I will just drop by and get sign it out.
So I still can use them, I just don't have to get another bookshelf. Perhaps they will inspire someone else to try some new cooking.
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What a great idea!!! Great Pictures too!
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I have a Danby portable and I love it. The lower rack has some handy features like fold down racks to allow for larger pots which I have used quite frequently. It isn't too noisy and is a lifesaver for my ancient kitchen.
I have been very happy with it.
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My favourite use of Maple sugar is in my coffee!! Try it sprinkled on your cappuccino!
Yumm!
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Sure looks like you guys were productive in this course! The pictures look great!
Your notes are very helpful Kerry!
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I live in a remote area and suffer the same problem. I discovered Penzeys Spices when I was in Wisconsin and they are phenomenal. They have locations all over the states.
I just received my first order in the mail last week and was really happy with my purchase. They also have a catalogue you can order to take a look at.
I love the garlic powder! Garlic bulbs in the grocery store around here are dried out and usually have bad spots on them this time of year. I have run out of my farmer's market supply so their garlic powder usually gets me through until the markets offer the fresh again.
I highly recomend them!
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I too am reading your posts!
I have donated some chocolates for events as well. I always ask questions about the events as many of the charitable events tend to be fundraisers that depending on the time of the year are outside.
If it is an outdoor event I provide a gift certificate and a brochure of my products. That way no one gets a lovely melted mass of goo in a box as a prize. Many people forget that chocolate melts when heat is applied.(Unfortunatley, I had to learn this the hard way!)
I have kept track of these certificates and they have all been redeemed and some have become loyal customers.
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Ok. This is my first posting and I have to say, I think I broke the quiz. I got rated as both Normal and Supertaster.
Good thing, because I love coffee and brussel sprouts, but not together.
Too-sensitive smoke alarm
in Kitchen Consumer
Posted
This is funny! I set mine off 3 times tonight for dinner. Hubby says "Going to be a great dinner if I set it off 3 times in one night!" Usually is just goes off once.
I also would love to know if there is a solution to this problem. I like toast in the morning and I have set it off almost every single morning. Moved the toaster around the kitchen to 5 different spots and it still goes off.
I have re-discovered cold cereal as a result since I can't seem to take such loud noises in the morning.