Posts: 1073
From:Portland, Oregon
Registered: Jun 99

posted March 06, 2009 11:38 PM            

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Hello all! I just finished almost all the costing and details of getting the new product line together that I was telling you about. Basically it's alot of really nice foods that we can make for restaurants that they can resell. Then another aspect is that we pack them for retail sale in grocery stores as well. We've already been selling some items through grocery stores, but the restaurants aspect is new.

Check it out and let me know what you think: http://www.whitepine.us

God bless, and thank you in advance for any advice/feedback you may have on the concept.

Your Brother in Christ,
Ira

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Posts: 142
From:Alabama (but travel out of country most of the year)
Registered: Jun 2004

posted March 08, 2009 03:44 PM               

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Looks great Ira! Nice, simple, clean look of the website.

Minor problem in Firefox browser, the 'e' or other special characters you are using like on creme brule, because you are using the accent over the 'e' it is showing up as a black diamond with a question mark inside, like I said, just a minor cosmetic, but I thought I would let you know.

Also will you be putting some example pictures with the product listings in the future? Most people get irritated with nothing to look at, wholesale or retail.

Thats just my opinion.

BUT I love the products you are listing and the clean look of the website, open whitespace, simple to navigate. Love it.

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Posts: 256
From:Wasaga Beach, Ontario, Canada
Registered: May 2003

posted March 09, 2009 08:13 AM               

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Hi Ira
Looks good. How does your pricing stack up with the competition? Are you getting much interest from the community? This seems like a great way to go. Do you deliver to Wasaga Beach? God Bless
Bryguy
P.S. samples to the Chef are always well received and give the kitchen a chance to see how the product can be used. Hooking up with a major supplier is also an asset.

[This message has been edited by Bryguy (edited March 09, 2009).]

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Posts: 86
From:Diamond Springs, Calif.
Registered: May 2003

posted March 09, 2009 11:21 AM               

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It looks like you have a nicely rounded offering. The blue cheese and chipotle dressing are especially appealing.

Are you strictly wholesale? Or do you ship?

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Posts: 1073
From:Portland, Oregon
Registered: Jun 99

posted March 10, 2009 01:02 AM            

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Thank you all for your input.

Both catalogues are "wholesale". The "Wholesale Retail" catalogue is products that we sell wholesale to grocery stores for them to resell.

We have done some shipping. It's not very often, but we do have about 10 bags of granola that we're sending out tomorrow. We don't yet ship any of our perishable products, but we do our dry goods and the horseradish sauce and mustard. I do actually have somebody requesting us to make and ship them demi glace from here to Southern California. Do any of you know the logistics of shipping refrigerated product?

Good idea on adding pictures. We'll have to put some thought into that, whether to have links to pop-up a picture, try to include them with the price list, or to have a completely seperate "Pictures" category. Thoughts?

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Posts: 86
From:Diamond Springs, Calif.
Registered: May 2003

posted March 10, 2009 10:10 PM               

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One side of me wants to say go with pop-ups. But as a consumer of websites, they drive me crazy sometimes. They'll work if you do it descreatly.

The advantage to me would be the client wouldn't be taken away from the catalog. The picture (low res, please) would pop up while the catalog would remain in the background. The customer would then close the pop up when done viewing it.

Where are you preparing your offerings? At home? Or in a commercial setup?

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Posts: 1073
From:Portland, Oregon
Registered: Jun 99

posted March 11, 2009 01:08 AM            

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Good idea Steve - I think you have given me the idea I need. What do you think of this style of "popup", which doesn't at all take you away from the page (see the "Picture" link next to the ranch on this test page): http://www.whitepine.us/test.html

I rent a commercial kitchen to make everything. The law does make it possible to make them at home with FDA certification, but it's fairly difficult to acquire that certification for good reason. I'm also considering certifying our church kitchen through FDA and renting that. They don't have the oven space I need for the granolas, but there's plenty of counter space for all our other products that don't need the oven space.

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Posts: 142
From:Alabama (but travel out of country most of the year)
Registered: Jun 2004

posted March 11, 2009 09:21 PM               

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That test works pretty cool...I like it.

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Posts: 1073
From:Portland, Oregon
Registered: Jun 99

posted March 11, 2009 09:26 PM            

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Thank you! Now all I need to do is to photograph everything.

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Posts: 1388
From:Rocky Mount, North Carolina, USA
Registered: May 2003

posted March 14, 2009 03:16 PM            

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Yes thatwould ice the cake! and it is a nice pop up...very appealling now with good pictures and scratch and sniff screen....haha

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Hungry for Him,
Leo Griego
Member Support
2 Cor 4:7

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