Free checklist

Farmers Market to Grocery Shelf Checklist

Selling direct and selling wholesale run on different rules. This walks through what has to change before a store can stock you.

6 checkpoints, 24 verifications. Best for: Makers moving from markets, pop-ups, and direct sales into their first stores.

1Licensing and insurance

Confirm your production license allows wholesale; many cottage food rules only cover direct sales
A licensed commercial kitchen or co-packer for wholesale production
Business registration and sales tax permit current
Product liability insurance in place

2From recipe to production

The recipe scaled and consistent from batch to batch
Shelf life validated, not estimated
A process review for acidified or low-acid foods, if that applies to your product
Ingredient suppliers who can supply at wholesale volume

3Labeling

Nutrition Facts panel, unless you qualify for an exemption and have confirmed it
An allergen declaration that matches the ingredient list
Net quantity on the front panel
A GS1-issued UPC on every selling unit

4Retail-ready packaging

Packaging that stacks, faces forward, and survives handling
A defined case pack for ordering
Tamper-evident closures where appropriate
Shelf presence tested next to the products you will sit beside

5Pricing for wholesale

True cost per unit, including labor, packaging, and freight
A wholesale price that leaves the store its margin
Room for a distributor margin later
A shelf price that still competes in your category

6Your first accounts

Start with one to three local stores you can visit
A sell sheet and samples ready to leave behind
A demo schedule for the first weeks on shelf
Sell-through tracked so reorders are based on data

Do this once, then keep it current

SKU Clear tracks this for every product

SKU Clear shows exactly which stores and channels each product is ready for, what is missing for the rest, and builds the spec sheet a buyer expects to see.

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