I own a cookie company and we just got a wholesale account for distribution to 16 stores across the nation, how can we scale up without biting off more than we can chew and what are some of the hurdles you folks have had to overcome to be sucessful in this same industry?Also when looking for a kitchen space what are some big red flags and is it better to rent kitchen space and hire staff or go with a trusted co-packer who makes the product for you? see hubwealthy.com/wealthy
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