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PapisCoquito

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Everything posted by PapisCoquito

  1. Hi all, Looking for a business that is experienced in contract canning and blending products. We are working on a brandy ready-to-drink cocktail and once it's done with our R&D team we need someone to TIB our bulk brandy and flavors. Then mix the product and can the finished product ready to ship to us. Any leads would be much appreciated!
  2. That's actually pretty smart and cost effective! Thank you!
  3. I'm looking to create a spec sheet for my liquor brand that would contain basic information for the distributor. Anyone have a template they can send me or maybe a website that is user friendly with templates?
  4. Hey everyone, I’m looking for some guidance regarding pricing our bottles correctly and a tiered discount structure that would incentivize buying more cases. Just some more information regarding my product: -Rum Liqueur -Cost$72 per case(12 750ml) my question is what is the industry standard for mark ups. Since we are technically the wholesalers and brand managers we acquire the finished product at cost and can sell to liquor stores, distributors, and bars. What is the standard mark up for this and any advice on how to have a tiered discount incentive?
  5. Hey everyone, Does anyone have a label company they trust and swear by? I'm working with a local printing company who is great but does not offer shrink sleeve labels. I also need them to be cost effective! Im also in the market for a new glass bottle distributor, Berlin Packaging has failed me too many times to continue supporting them.
  6. Thank you guys! I will be making a coquit product unfortunately it is at the home made stage right now but the shelf stability and separation is a huge problem. Ive looked into mono dyglicerides, and soon will be trying homogenized cream. Ill check out all your answers and find what fits for us.
  7. Hey everyone, I have a product that I am hoping to bring to the commercial world, but Im having shelf stability issues. I need assistance in making this coconut rum liqueur shelf stable without needing refrigeration for obvious reasons. Does anyone have experience with cream and making it shelf stable for a product? Or using homogenized cream for mixing etc.
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