The Homegrown Vendor Blog

A practical guide to commissary kitchens for food business owners — what they are, how much they cost, who actually needs one, and how cottage food vendors can decide whether to stay in their home kitchen or upgrade.

A practical guide to food safety rules for home food businesses — what your state requires, how to keep your kitchen safe during production, and the most common mistakes cottage food vendors make.

A no-nonsense guide to writing a simple business plan for your cottage food or farmers market side business — what to include, how to price your products, and a one-page template you can fill out in 30 minutes.

Scaling a part-time food business means earning more per hour, not working more hours. The three growth levers are raising prices, adding sales channels, and increasing efficiency. Most vendors plateau at $500-$800/month — online ordering is the biggest unlock to break through that ceiling.

A part-time food business typically takes 10 to 15 hours per week with a system. Without one, it takes 20+ and feels unsustainable. Learn how to structure your week, batch tasks, and avoid burnout.

Every food vendor gets complaints. Only 1 in 26 unhappy customers actually tells you. Learn a four-step response framework, word-for-word templates, and when to refund vs. replace.