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Posted on February 3, 2010 at 8:11am 2 Comments

Dear Colleagues:

Here is your chance to make a contribution to the specialty food industry. Simply send in your review of one or both of two new books about the specialty food trade.

We will also publish reviews and commentary of the two new books in future issues of Food Entrepreneur Magazine.

The two books are:

1. Start & Run a Home-Based Food Business. By Mimi Shotland Fix, Self Counsel Press, August 2009. Windows CD-ROM.

“Whether you… Continue


Posted on January 20, 2010 at 4:27pm 0 Comments


Here is just one comment from an exhibitor at this week's Fancy Food Show:

"The show was a spectacular success. We have 183 leads, and about 45 are URGENT, with promises of immediate business attached. It’s never quite that simple. But we’re holding what we think are very good, new possibilities."


Posted on October 7, 2009 at 4:30pm 0 Comments

I determined, much to my chagrin, that American Indian tribes are immune from suits. UNLESS you can get them to sign a contract that has language waiving that immunity.

There is a lot of settled law on this issue; however, there are really no remedies for a vendor/supplier or anyone doing business with Indians without the waiver.

The unfortunate aspect is the lack of due process that results when the tribe invokes its sovereign immunity. In other words, you are… Continue


Posted on October 7, 2009 at 12:58pm 0 Comments

Here is a recent email exchange with an editor-in-chief of a major food trade publication: "The point I was trying to make is that it would not benefit us at all, from a business standpoint, to sponsor your publication. We have a controlled circulation and are not trying to drum up new subscribers. Does that make sense?"

This was in response to an inquiry I made about the possibility of either sponsoring an edition of our online magazine, and/or writing an article about the growing… Continue


Posted on June 21, 2009 at 10:00am 1 Comment

This is from the July issue of Wired Magazine:


Rules: Everything is forbidden. Everything is permitted,

unless it is permitted. Unless it is forbidden.

Social Model - Paternalism Egalitarianism

("We know what's best") ("You know what's best.")

Profit Plan - Business model=We'll figure it out

Decision Process - Top-down, Bottom-up

Organizational Command & control - Out of control

I… Continue

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At 11:14am on September 27, 2013, Jonathan Bocek said…


Thank you very much for the information. I will be picking your book up today. Thank you once again for your time.

Thank You,


At 12:03pm on September 26, 2013, Jonathan Bocek said…

Thank you Steve for you time. I should say i will be privately labeling and distributing beef jerky, summer sausage , dehydrated fruits and cheeses, made by a local USDA  federally inspected facility. My questions are as followed:

  1. What do I need to obtain to be state and federally compliant as a distributor
  2. Are there any laws that govern a company from also working with schools and private organizations on fundraisers for them using our products
  3. Other then applying for a SKU (Bar code number) for commercial stores, what other information will I need to know so I may sell to larger grocery stores and retail stores (e.g Bass Pro)
  4. Are there any other important points you might share with me

I know there are quite a few questions. I have been trying to find answers on the internet, but I might be lacking in my search techniques. Any and all information will be greatly received, I thank you Steve for sharing your Wisdom with us......

At 7:25pm on September 22, 2013, Oh Mercy Hot Sauce said…
Hi Steve,

I need help desperately!!! I am looking for a co-packer to produce my African-style hot sauce (Oh Mercy! Hot Sauce). My hot sauce is more like an habanero dip in 6oz wide-mouth glass jar.  It is oil-based and does not have any vinegar in it, so it needs to be refrigerated at all time. I had it tested and the pH level is 4.7. have a few stores who are interested in carrying my hot sauce. I do not want to add vinegar because it will alter the taste. I need a low acid co-packer who will use retort process my hot sauce so that my hot sauce will be "shelf stable" and is also willing to make small run in the beginning. Any advise will be much appreciated. My email is

Thank you!
Oh Mercy! Hot Sauce
At 1:12pm on May 28, 2013, Vanessa Dionne said…

Hi Steve, I have the book, it was one of the first thing I researched when I was looking into the Fancy Food Show. What I am doing now is contacting every single gourmet store in the area (Michigan) and Natural food stores, there are so many around here. I have sent samples and talked personally with the stores. I am hoping to be able to be picked by all of them (some of which have more than once location), for the fall season. Thank you for the opportunity to be part of this family :-)

At 10:37am on June 12, 2012, August Kitchen said…

Thx for the reply Steve but I'm more looking at what target margin I should be at when selling our food service sized product. Wholesale and distributor. For our retail product we try to hit 50+ wholesale and 40-45 to distributors. I've gotten feedback that we can get by w/ lower margin when selling to the food service industry....25 margin is what I hear. Not sure if 25 was wholesale or to distributors.

At 5:54am on June 1, 2012, Food Liability Insurance Program said…

It could be a good idea! First we need to know some information and statistic about traffic etc for magazine. Here is email you can use to contact us about that issue flipveracity at 

At 8:57pm on January 27, 2012, Jennifer Buntjer said…

Thank you! Please do tell what this book is everyone is talking about....

I am a brand new member so I need to get caught up with the other 1,843 members.

At 9:14am on September 11, 2011, Pamela Mikesell said…
I am just north of you in Camp Verde .......
At 9:14am on September 11, 2011, Pamela Mikesell said…
Hi Steve!  Thanks very much for the offer of a feature!  Our company name is Maui Maid Inc......producers of Maui Maid Teriyaki Marinade...........if you would like a desription of the marinade and a logo i can forward!  Thanks again!
At 2:20pm on June 21, 2010, Jim Ewen said…
thank you Sir!

For a free sample of my jerky visit
Order a shirt and get a free bag of Jim's Jarhead Jerky-it'll make you GRUNT!



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