I knew when I started this business that the fresh baby food market wouldn't be immensely profitable... and definitely not right away. There are other people doing it on a much bigger scale and my goal has never been to compete with them... the idea of packaging and mass marketing something labeled as fresh and natural seems to defeat the purpose. That's just my opinion. Even with the organic foods in pouches, while definitely better than jars (because they don't need to be heated) they are still creating tons of waste! Not to mention how packaging affects the cost for the consumer. Anyway, I digress, that is a subject for a much longer post in the future.
The issue with holding true to the way I've decided to market the brand (FRESH local food, immediately frozen with the bare minimum of packaging) is that I've given myself a very small profit margin... which is fine, I'd rather preserve the integrity of the business. However my goal was to make enough to allow me to stay home full time with Aurora and that doesn't seem to be working out just yet. I wish I would've started this much earlier but I had bigger things to concentrate on.
Where does that leave me? Well, I still have a great background (and talent, if I may brag a little) with food of the adult variety. Soooo.... I'm working on a plan to expand the business to include family meals and a small scale personal chef service. I had honestly considered this all encompassing plan from the start but I didn't want to get in over my head. The expansion may be temporary... it is definitely just a trial basis for now but if I can juggle both and still have plenty of time for the baby I may continue. Having time for my little bean is really the whole point of this endeavor in the first place so everything will have to hinge on that.
I'll give more details as well as edit the Facebook page to reflect the change as soon as I plan it out a little better. Shouldn't be too long, in the meantime here's a few pictures of food for the biggest of kids:
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| Chickpea, tofu, tomato and fresh spinach Vindaloo over white tea and ginger infused basmati rice |
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| Shrimp scampi with whole wheat fettucini and multigrain baguette garlic bread |
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| Wild mushroom agnolotti and tri-color peppers with rosemary and balsamic brown butter sauce and whole wheat garlic bread |
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Baked wild salmon w/ lemon-thyme butter sauce, curried white asparagus and pearled barley with crimini mushrooms
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Annnd....
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| Apple Pie with cardamom and lemon peel... Delicious! |
Can't wait to get started! Wish me luck!
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