The customer then tastes Calder's version of the recipe until it suits him. Samples of the potential product have to be tested at an independent laboratory to determine qualities like pH balance, acidity, and shelf life, there's label art and nutritional information to consider, product liability insurance to purchase. All of these things have to happen before a jar of salsa rolls off the assembly line at Austin Kitchen and into a grocery store near you. But not everyone is cut out for this kind of endeavor. I really have to be convinced they understand how much work is involved and are willing to invest the time, money, and commitment in the process.
Some people realize they'd rather just make salsa for their family and friends.
And I'd love to learn more about commercial kitchen design.