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How to sell to grocery storesFood brokersPrivate label manufacturersFSMA 204 traceabilityGS1 barcodes and 2-D codesCompare buyer tools

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Manufacturers and co-packersFood brands, startups and farmsSuppliers to food plantsLabs and instrument makersPlant QA and operations

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Sample report · Step 07 · One-time report

Cost and shelf price

Worked back from the shelf, so the store, the distributor and you are all paid, with what happens if costs move.

For: Northfield Kitchen, Roasted Tomato Salsa, Medium, 16 oz (a made-up brand)Delivered in: 3 working days

This step is one chapter of the printed 24-page report.

or download the PDF
Shelf price$6.9216 oz
Your price to distributor$3.60
You keep per jar$1.2033% of your price
Distributor markup25%$0.90
Store margin35%$2.42
Cost to make$2.40jar, lid, label, salsa
← Traceability recordsGet this for your foodWebsite and launch →

Get clear before the expensive commitments

A 30-minute call tells you what you need next and what you would receive. The same four steps for every path, and you decide at the end of each one whether to go on.

  1. Step 1A 30-minute call

    You tell us what you make and what you need. No slides. We say plainly if we are not the right fit.

  2. Step 2Quick research

    A short brief: who buys, what the rules say, where the price room is, and the sources behind each answer.

  3. Step 3Plan and build

    The pages, videos, reports and outreach drafts the plan needs, in your brand.

  4. Step 4Launch and measure

    You approve every send and post. We report what worked and change what did not.

Book a 30-minute callSee everything we do

Northfield Kitchen · sample reportDownload the PDFGet your own report