The Homegrown Vendor Blog

Wholesale vs retail for food vendors: how the margins really compare, how to price wholesale profitably, and how to decide which model (or mix) makes you more.

LLC vs S-corp election for food vendors: how the self-employment tax savings work, when it's worth it, and why it usually isn't for a small operation. Not tax advice.

What does a dozen cookies really cost to make? A full line-item breakdown of ingredients, packaging, labor, and overhead so you can price cookies profitably.

Profit margin benchmarks for food products. How margins differ across baked goods, jams, and prepared foods, how to calculate yours, and how to use benchmarks well.

How to set a minimum order value for food delivery. Calculate your delivery costs, pick a number that protects margin without losing customers, and communicate it.

How to use tiered pricing for baked goods. Structure small/medium/large options, price each tier, and use the middle-option effect to raise your average sale.

How to build a bundle that increases your average order value. What to pair, how much to discount, and how to present bundles that food customers actually buy.

Does charm pricing ($9.99) actually sell better than $10 for a food business? When .99 helps, when round numbers win, and how to price for your channel.

Should you trademark your food business name? What a trademark protects, common law vs federal registration, when it's worth it, and how to check your name is available.