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Everything costs – especially in the food industry.
Space (on the shelves) is tight and every square inch needs to generate revenue to make it worthwhile.” Know your costs – to the penny – and how much the market is willing to pay for your product.
The market specializes in South Carolina foods and small-batch products.
“When the fall and winter come, we will be doing soups, so there will be some wiggle room to base soups on something that’s growing in the wintertime.
It will be exciting.” She said the sandwich shop is different from a larger restaurant in that she needs to keep the final cost of her food lower.
Helsing likes the close connection with farmers here.
“You find out about farmers through others – by word of mouth,” Helsing said.