Why it seems to be so challenging to get Sedona Pies re-launched?
To me everything should just flow – everything goes smoothly..do you know what I mean? I took the summer off, just to re-think the direction of where Sedona Pies should be heading to. I spent a year just doing marketing, product development and research. What I found is that:
- People are willing to pay for a healthy, gourmet pie, they prefer something organic as possible
- Pies are, I would say de-funked, in other words not much happening with pies
- I was told pies is a cut-throat business because bakery items if you want to go in a BIG scale the shelf life needs to be 90 days. I was just a little shocked at this. (That’s why there are so many chemicals and preservatives in pies) and in our food in general.
- To make the kind of pies I want to make, provide and the markets that I want to serve, there needs to be a large population base
- People miss pies..
- Boot strapping Sedona Pies has been interesting and challenging, yet fun
- The 5 minute bite is really important
- Using Social Media has been a wonderful experience to reach other to the people who can help me , to find the audience, to get people excited about how different and unique Sedona Pies are.
- Working and listening to experts in the field and paying attention to my own intuition, this has told me what is true for me
- Just because someone told me that I didn’t have a product, was because I don’t want to go into a mass produced product. ( I would have to add all the preservatives and chemicals)
- The regulatory agencies are very short-sighted and really don’t support small companies or products like myself ( there are many very small producers that could really make a difference in having healthy food to eat, make a living for themselves) Yes, we all want to be legal – the fees to sell and be in business are just too steep.
- There are many wonderful associations, people, farmer to chef groups, who are available for resources and help
- Boot Strapping this business financially has been difficult.
- What is the best pie baking dish to use that is eco-friendly – glass, food grade tins, foil?
- Pooling resources together with people in similar situations – to get a incubator, community kitchen together ( what is needed to make this happen? It’s been $$)
- Restaurants do not want to rent out their kitchens when they are not using them (haven’t found one any way)
- Many more things, that I have discovered that haven’t been listed..
I am still working on getting Sedona Pies re-launched, this is what I need to be in business commercially.
- A Commercial kitchen to rent in Phoenix (I would also need to move there)
- Permit fees & License fees
- Misc stuff like Nutrition labels, packaging
I know there is a solution – just haven’t quite found it yet..
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