Event

Choosing and Using a CoPacker

Unless you plan to build your own production facility, at some point you'll need to use a co-packer as your sales volume increases.

At FoodLab Detroit it's been exciting to see many of our member businesses take that critical next step in the economic growth of their companies! They're starting to transition from commercial kitchens to larger-scale manufacturing facilities; but it hasn't been easy! The complexities of scaling a product can be overwhelming, even to a experienced entrepreneurs.

1. Are you thinking of moving from a commercial kitchen to your own facility or a contracted manufacturing facility?

2. Do you have a mutually beneficial relationship with your contract manufacturer?

3. Do you know the legal implications of working with a contract manufacturer related to: protection of intellectual property, food safety and recall procedures, contractual obligations, etc.
What are the best practices in contract manufacturing of food products?

Join us and learn how a CoPacker can help you achieve maximum utilization of physical and financial resources and save you time.

Learning from the Pros Panel Discussion moderated by Jess McClary, McClary Bros. featuring:
-- Chris Nemeth, President, Hopeful Harvest
-- George Vutetakis, Director Research & Development,Garden Fresh
Gourmet and SEED
-- Rob Zelickman, LiveSmart
-- Jack Johns, Economic Development Specialist, Macomb Co.
-- Patrick Morin, Lawyer, Morsel Law PLC

Special Guest Speaker:
Timothy Fitzgerald Young, President/Chef, Food For Thought