Cheese Maker - Market Expansion Research In the UK

PROJECT DESCRIPTION: We are ready to take our business to the next level. Presently we only exist in two markets but it’s time to grow! Our company requires some assistance in assessing our customer landscape, competition, relevancy, and plausibility outside of our current markets, Canada and the USA. We want to learn more about customer’s expectations and behaviors in the UK. It is important for us to stay up to date on industry standards to ensure that we research new locations fully and completely before choosing to enter. We have some ideas of where we would like to go in the UK, but we need to make sure that we consider all available options before making a decision. If we feel it is a Go, our goal would be to set up a distribution hub (contract a fulfillment center) that we would ship our products to for distribution across the UK with our ecommerce Shopify site as the cart. KEY PROJECT ACTIVITES: Our specific need is an outline of our Cheese Making Kit's expansion opportunities through location analysis. This report should include answers to the following questions: Most of our Cheese-Making kits (four of our current five) require a high quality milk to be purchased along with our Kit. 4L of Milk for every batch you make. The definition of high quality for us means less processed. Raw milk is the best, non-homogenized whole milk is next best, and homogenized whole milk is third best. All of these are fresh milks. Ultra-high temperature , or UHT, milk is ultra-pasteurized milk and will not work for making cheese. Similarly, milk that has been processed more, like ultrafiltration, additives in the milk, and skimming the milk all contribute to changing the milks properties and making it less viable for cheese making. Considering this information, does the UK sell Fresh milk that is viable for Cheese-Making? Is there interest in Cheese Making? Is there a relatively well sized DIY community or interest in cooking at home? Would enough people be interested in buying our kits for themselves or as gift for a fellow UK member to make our product viable? What are the legalities of getting our product into the UK? We are somewhat considered a food item, but most of our kit is shelf stable and cheese-making equipment and supplies. Looking at what comes in our kits, what are the legal protocol or requirements for crossing the border into the UK? What is involved in adhering to tax laws when selling an ecommerce product in the UK? If our products are manufactured in Canada and then shipped to the UK, are we part of the free trade agreement with the UK? Does the UK have fulfillment centers that can accommodate our product? The culture packets in 3/5 of our kits need freezer storage. It is a very small amount of space. Our Canadian and US fulfillment centers just have a small chest freezer next to our inventory. Would a center in the UK work with us on this? FINAL DELIVERABLE: We are looking for a complete report that fully answers these questions, with each of these questions having their own section of the report. We have attached relevant source material for better understanding our products and business. This report should be easy to follow, and clearly layout the pros and cons of the goal of expanding to the UK market. If you require more detail about this assignment or more background, data, or direction, please email us at info@cheesemaker.ca or call Jeremy at 778-996-4336.

Cheese Maker - Taking our product to the next level

PROJECT DESCRIPTION: We are ready to take our business to the next level. Presently we only wholesale our product to smaller vendors, but it is time to grow! Our company requires some assistance in assessing our next steps on how do get our product into to some of the larger stores across Canada and the USA . We want to learn more about : Health authority inspection report on our production facility Any other regulatory, third-party or second-party food safety inspection reports Special interest claims certification or justification (organic, allergen free, vegan, Kosher, etc.) Shelf life study to support shelf life claims on your products Samples of product labels.  All product labels must show the following: a common name / product name a list of ingredients and Canadian priority allergen source declaration nutrition facts panel a name and contact information for the person/company responsible for the food, net quantity, a lot code identifier (such as, date of production, best before date, lot number), storage instructions and best before date, if applicable directions for use, if applicable safe cooking instructions. This would also have to look at any insurance requirements including liability: Minimum 2M per occurrence Minimum 30 day cancellation notice KEY PROJECT ACTIVITES: Our specific need is an outline of our Cheese Making Kit's expansion opportunities through an analysis of government requirements to get our product into some the larger stores. This report should include answers to the following questions: Most of our Cheese-Making kits (four of our current five) require a high quality milk to be purchased along with our Kit. 4L of Milk for every batch you make. We will need a breakdown that looks at every ingredient in every kit and what the legalities are in terms of putting these items in a large store. When placing the nutritional facts on the kits, will we need to decide if there needs to be two columns. One column with the addition of milk and one without, like one would see on a cereal box. What is the process difference between Canada and the USA? Would there be an advantage of getting through one system before the other? Could that help us get through this process more quickly? Using the list in the project description, what is the best course of action in terms of order of steps? Thinking about insurance, what are the industry standards on insurance for products going into these larger stores? What are the processes of gaining insurance for the USA and Canada? Costs associated? Lastly, what are the margins expected by these larger stores? If a kit of ours will retail for $50, what would be the expected margins for these stores? FINAL DELIVERABLE: We are looking for a complete report that fully answers these questions, with each of these questions having their own section of the report. We have attached relevant source material for better understanding our products and business. This report should be easy to follow, and clearly layout the pros and cons of the goal of expanding into these larger stores. If you require more detail about this assignment or more background, data, or direction, please email us at info@cheesemaker.ca or call Jeremy at 778-996-4336.

Cheese Maker - Market Expansion Research In Australia

PROJECT DESCRIPTION: We are ready to take our business to the next level. Presently we only exist in two markets but it’s time to grow! Our company requires some assistance in assessing our customer landscape, competition, relevancy, and plausibility outside of our current markets, Canada and the USA. We want to learn more about customer’s expectations and behaviors in Australia. It is important for us to stay up to date on industry standards to ensure that we research new locations fully and completely before choosing to enter. We have some ideas of where we would like to go in Australia, but we need to make sure that we consider all available options before making a decision. If we feel it is a Go, our goal would be to set up a distribution hub (contract a fulfillment center) that we would ship our products to for distribution across Australia with our ecommerce Shopify site as the cart. KEY PROJECT ACTIVITES: Our specific need is an outline of our Cheese Making Kit's expansion opportunities through location analysis. This report should include answers to the following questions: Most of our Cheese-Making kits (four of our current five) require a high quality milk to be purchased along with our Kit. 4L of Milk for every batch you make. The definition of high quality for us means less processed. Raw milk is the best, non-homogenized whole milk is next best, and homogenized whole milk is third best. All of these are fresh milks. Ultra-high temperature , or UHT, milk is ultra-pasteurized milk and will not work for making cheese. Similarly, milk that has been processed more, like ultrafiltration, additives in the milk, and skimming the milk all contribute to changing the milks properties and making it less viable for cheese making. Considering this information, does Australia sell Fresh milk that is viable for Cheese-Making? Is there interest in Cheese Making? Is there a relatively well sized DIY community or interest in cooking at home? Would enough people be interested in buying our kits for themselves or as gift for a fellow Australian member to make our product viable? What are the legalities of getting our product into Australia? We are somewhat considered a food item, but most of our kit is shelf stable and cheese-making equipment and supplies. Looking at what comes in our kits, what are the legal protocol or requirements for crossing the border into Australia? What is involved in adhering to tax laws when selling an ecommerce product in Australia? If our products are manufactured in Canada and then shipped to Australia, are we part of the free trade agreement with Australia? Does Australia have fulfillment centers that can accommodate our product? The culture packets in 3/5 of our kits need freezer storage. It is a very small amount of space. Our Canadian and US fulfillment centers just have a small chest freezer next to our inventory. Would a center in Australia work with us on this? Competition: Are there any companies in Australia doing what we do? If yes, what is their market share and how penetrated are they into the market? Do they have the same products or similar and what are the differences? FINAL DELIVERABLE: We are looking for a complete report that fully answers these questions, with each of these questions having their own section of the report. We have attached relevant source material for better understanding our products and business. This report should be easy to follow, and clearly layout the pros and cons of the goal of expanding to the UK market. If you require more detail about this assignment or more background, data, or direction, please email us at info@cheesemaker.ca or call Jeremy at 778-996-4336.

Cheese Maker - Taking our product to the next level

Presently we only wholesale our product to smaller vendors, but it is time to grow! Our company requires some assistance in assessing our next steps on how do get our product into to some of the larger stores across Canada and the USA . Health authority inspection report on our production facility Any other regulatory, third-party food safety inspection reports Special interest claims certification or justification (organic, allergen free, vegan, Kosher, etc.) Shelf life study to support shelf life claims on your products Samples of product labels. All product labels must show the following: a common name / product name a list of ingredients and Canadian priority allergen source declaration nutrition facts panel a name and contact information for the person/company responsible for the food net quantity a lot code identifier (such as, date of production, best before date, lot number) storage instructions and best before date if applicable directions for use if applicable safe cooking instructions