The Homegrown Vendor Blog

Do small food producers need a Nutrition Facts panel? Usually no, thanks to the small-business exemption, unless you make nutrient or health claims. What labeling you need.

Sales tax nexus for food vendors: what nexus is, whether your food is taxable, whether shipping to other states creates economic nexus, and marketplace facilitator rules.

The IRS hobby vs business test for food vendors: why it decides whether you can deduct expenses, the factors the IRS weighs, and how to establish your operation as a business.

Section 179 for food vendors: deduct the full cost of a new oven, mixer, or freezer in one year instead of depreciating. What qualifies, the limits, and how to decide.

Does your home kitchen qualify for the home office deduction? Usually not, due to the exclusive-use rule. What spaces might qualify, the two methods, and how to decide.

What the 1099-K threshold means for food vendors using Venmo, PayPal, and card processors: it reports gross payments not profit, and you owe tax with or without one.

Food vendor mileage deduction explained: standard mileage rate vs actual expenses, what counts as business miles, how to track them, and how to choose. Not tax advice.

Sell Caribbean food from home: jerk seasoning, rum cake, and baked goods are shelf-stable and cottage-legal (oxtail and jerk chicken need a licensed kitchen). Rules and pricing.

Sell Indian food from home: namkeen, dry mithai, and spice blends are shelf-stable and cottage-legal (curries and biryani need a licensed kitchen). Rules, pricing, festivals.