If you’ve never worked in food retail, or for a food producer such as a bakery before, it’s helpful to understand the needs of the retailers and food outlets you are trying to serve. You might assume that everyone will want to buy your product, but knowing about the pricing structures and storage limitations of food businesses, as well as customers’ cooking and eating habits, can help you to get your products on to shop shelves and into the kitchens of restaurants and shoppers - because in order for a local mill to be viable it must of course have enough customers. There are also logistical obstacles and costs to getting your grains and pulses to your customers. Collaboration with others can help find ways around this but you may also need to be realistic in how you grow your distribution geographically.

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7. Pricing and Delivery

Here we explore the following aspects of pricing and delivering your products:

7.1 What Does it Cost You to Make and Sell your Product?
7.2 Designing and Choosing Your Packaging
7.3 Pricing Your Products
7.4 Distributing Your Products to Your Customers