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December Newsletter: Competing Against Giants

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December Newsletter: Competing Against Giants

Just over three years ago my twin brother Matthew and I decided to bottle our BBQ sauce. This decision was made after operating a restaurant and the need for consistency along with cost savings.  After accounting for the labor, ingredients and time it took to doctor up an inexpensive product that can be purchased at many restaurant supply stores, we decided it would be more cost effective to make our sauce from scratch.  Adding to a base barbecue sauce or ketchup is a common practice for many restaurant owners, home cooks and even some chefs; however we set out to to change that.  In just...

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