The Homegrown Vendor Blog

A low-waste brand is a real edge a cheap competitor can't copy. Here's how to build a zero-waste food business from sourcing to packaging, honestly.

You landed a big order, then realized you underpriced it. Here's how to handle it without losing the customer, and how to quote correctly next time.

Your commissary kitchen just raised the rent. Before you panic, here's how to rerun your numbers and weigh five real options, from negotiating to moving home.

You posted the wrong price and orders came in. Honor it or fix it? Here's how to decide, what the law generally says, and how to tell customers.

A wholesale account is late paying you, and it's stressing your cash flow. Here's exactly what to do, from the first reminder to when to walk away.

A customer disputed your charge and the money vanished. Here's what a chargeback is, how to respond, and how to prevent the next one as a food vendor.

A competitor is undercutting your prices. Before you panic-match, here's what actually works: know your numbers, compete on value, and out-value the race.

Two ways to deduct a home office, but does your kitchen even qualify? Simplified vs actual method for food vendors, and the storage exception that works.

Bought an oven or mixer? You can usually deduct the full cost the year you buy it. Here's what food vendors need to know about depreciating kitchen equipment.