Many food founders reach a point where they ask the same thing: "How do I actually know if my product is ready for bigger production runs, wholesale, or a co-manufacturer?" It is easy to feel almost ready, but without a clear assessment, it is just guesswork.
Food founders either move too early and get stuck in reformulations, packaging issues, and expensive delays, or they hold back because they are unsure what ready really looks like. After helping brands launch millions of units into retail, I created a simple way to evaluate readiness using my ETS Method Framework: Evaluate, Test and Improve, Scale.
In this episode, I walk you through how to spot the gaps in your product, process, packaging, supply chain, and business, and how to fix them before scaling. You will learn what true retail readiness looks like and the steps that make scale up smoother, faster, and more profitable.
If you are thinking about scaling in Q1 or want to understand exactly where you stand, do not guess.
Take the Scale Up and Retail Readiness Quiz.
Takeaways
Can I produce my product consistently batch to batch?
Do I know my exact process at this point?
If you have any doubt in terms of those questions...
Those questions can really let you think about the evaluating piece.
Chapters
00:00 Introduction to Scale Up and Retail Readiness Assessment
00:27 The Importance of Process Refinement
