Sunday, February 19, 2017

planning

The impulse is definitely toward developing a company featuring organic local farm fresh foods in sustainable packaging specifically mason jars. The products would be sold in the season of 2017 at the farmer's market and then in 2018 season evaluate the feasibility of opening a store to distribute an expanded menu featuring garden to table casual dining restaurant selling foods. At this time I am in product development and will launch a Spring menu upon completion of ServeSafe certification.