The Homegrown Vendor Blog

A food drop lets customers pre-order your food and pick it up at a set time and place. You only make what sells, get paid before you cook, and control your schedule.

Food co-ops give you retail shelf space without slotting fees. Food hubs handle distribution for you. Here is how to get your products into both channels as a small vendor.

Farmers markets give you fast revenue and face-to-face feedback. Online stores give you flexibility and repeat orders. Here is how to pick the right first channel.

See the real startup costs for a home food business — permits, equipment, packaging, insurance, and market fees — with a minimum viable budget under $1,500.

Learn how to set prices for farmers markets, wholesale accounts, and online sales so every channel is profitable and your pricing stays consistent.

Your real cost per item includes four categories: ingredients, labor, packaging, and overhead. Most food vendors only track ingredients, which means they are underpricing everything they sell.

Your costs went up but your prices did not. Here is how to raise your prices the right way — with honest communication, smart timing, and the confidence that your best customers will stay.

A step-by-step guide to selling food on Nextdoor. Covers setting up your Business Page, what to post, how to handle orders and porch pickup, getting recommendations, and mistakes to avoid.

Learn how to generate word-of-mouth for your food business at farmers markets and beyond. Covers what makes products shareable, simple referral systems, and how to keep recommendations flowing between market days.