Artisan chocolate maker in a shared kitchen

Gift shops, specialty food stores, cafes, corporate gift buyers, event planners and online customers.

Wholesale orders to stores at a lower price per unit, plus higher-priced retail sales online, at events and through corporate gift orders.

• Chocolate tempering and production planning
• Costing and pricing for wholesale
• Branding and packaging design
• Sales and relationship building with store buyers

• Health department food permit, and possibly a state food manufacturer license, check with your state and county
• Product liability and general liability insurance, which stores and kitchens often require
• Allergen labeling and nutrition label rules, which may apply once you sell wholesale or at larger volume
• Sales tax registration and resale certificates for wholesale orders
• Kitchen rental costs and limited time slots can squeeze margins
• Heat during shipping and storage, plan cold packaging and shipping cutoffs

Startup costs are typically estimated at around $3,000 to $15,000, depending on kitchen rental, packaging, branding and ingredients. Kitchen time slots and your product range will shape your own figure.

Monthly revenue is typically estimated at around $1,500 to $7,500, depending on your mix of wholesale accounts, events and online sales. The estimate assumes roughly 15 hours a week or more.

Check for a health department food permit and possibly a state food manufacturer license. Also check insurance requirements, allergen and nutrition labeling rules for wholesale, and sales tax registration with resale certificates for wholesale orders.