The Homegrown Vendor Blog

Every food vendor faces the 'so how much do you actually make?' question. Here is how to handle skeptical family without getting defensive.

Being a part-time food vendor is not a disadvantage. It is actually your biggest asset. Here is how to leverage it.

Going viral won't save your food business. Here's why 30 loyal regulars who order weekly are worth more than 100K followers who don't buy.

Started your food business because you loved baking? Here is how to get the fun back when the business parts start draining the joy.

What experienced vendors wish they had known in year one. Keep your product line small, raise prices sooner, and show up every single week.

Slow sales are normal for food vendors. Here is how to tell a blip from a trend, what to do on a bad day, and how to keep going.

Pricing guilt is the #1 reason cottage food businesses stay unprofitable. Here's the math that fixes it and the mindset shift that makes it stick.

Every food vendor asks 'is it worth it?' around month 4. Here is how to answer that question honestly and make the math work.

You do not need a logo to start selling food. Here is what you actually need, when branding starts to matter, and how to look professional without one.