Pricing and Retail Markups

The last few months have been a study of product pricing. The big question was: how much are customers willing to pay for our product? I was eager to collect lots of data since I didn’t have a good feel for market prices. What I didn’t realize is that we were also gathering valuable information on retail markups. 

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Competition from the Black Forest

Look what I found!

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Our First Disaster

It was the day our first batch of customer-ready jerky was finished. I had hardly slept the night before out of excitement. James and Kiddo met me at the kitchen so we could package it up together. 

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Notes on Fennel Seeds

Here’s a picture of our Old Country Road jerky. Notice the fennel seeds on top?

classic country road beef jerky
Our Old Country Road jerky.
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Customer Feedback

I’m learning a lot by talking to customers. I get all sorts of feedback: some positive, some negative, and a whole range in between. Here are a couple of gems. 

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Lab Tests

James can confirm that one of my favorite activities is looking up ingredients and nutritional content of different foods. So when we sent our beef jerky to the lab for tests, I was delighted. The health department encourages food companies to get lab tests, but I didn’t need much persuading. I wanted to know exactly what was in our jerky.

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The Proof of Concept Phase Begins

Empty packages waiting to be filled

Peapod’s proof of concept phase has officially begun! We are now in full production mode with our first product, Classic Country Road Beef Jerky. For the next three months, September through November, we will be figuring out distribution and trying to test the market in Stuttgart.

Stay tuned for updates on our progress.