Practical Resources for Small Food Producers
Whether you’re just getting started or already selling to retailers, producing safe, consistent, and profitable food requires more than a great recipe. It requires good systems.
The OtherFoods Kitchen Food Production Guide is a growing collection of practical articles written for small food producers. These guides are based on real-world experience working alongside food entrepreneurs in a Department of Agriculture certified shared commercial kitchen.
Our goal is simple: help you spend less time wondering what to do next and more time producing great food.
Whether you sell at farmers markets, through wholesale accounts, online, or from your own storefront, these guides will help you build a safer, more efficient, and more profitable business.
Featured Guides
Getting Started
Department of Agriculture Certification
Understand what certification means, what inspectors typically look for, and how good recordkeeping makes inspections easier.
Food Safety & Compliance
Lot Tracing
Learn how ingredient lots, production batches, and finished products are connected so recalls can be handled quickly and confidently.
Cleaning & Sanitation
Cleaning isn’t just about passing inspections. Learn practical procedures that reduce contamination and improve consistency.
Business Management
Food Cost (COGS)
Understand the true cost of producing your products and learn why many food businesses unintentionally underprice their products.
Commercial Kitchens
Shared Commercial Kitchens
Learn how shared kitchens work, who they’re designed for, and how they can help businesses grow without investing hundreds of thousands of dollars in their own facility.
Coming Soon
Recipe Costing
Inventory Management
Shelf Life
Water Activity (Aw)
Nutrition Labels
Packaging for Retail
Wholesale Readiness
Batch Production
Food Safety Plans
Preparing for Your First Inspection
…and many more.