Interview with Damn Good Sauce
What made you want to start a business in the food industry (what problem are you solving or niche are you filling)?
On a trip to America, our friend Carl introduced us to one of his favourite BBQ sauces. Blown away by its complexity and depth of flavour, we set out to make our own. After many nights, batches, beers and BBQs testing our creations, we knew we had something special. The response, after giving them to friends, was often the same. "Damn, that’s good." So that’s how we got our business name.
Are you a solo business owner, family run business or partnership?
Damn Good Sauce is a family run business.
What type of product do you make?
Each of our sauces are handcrafted in small batches and contain no water, thickeners, additives or preservatives – just fresh, natural ingredients to bring out the best in your BBQ. We also make a range of BBQ spice rubs.
Who is your target market?
Anyone who loves BBQ or who wants sauces and spices that contain no additives or preservatives. All our products are very versatile and can be used for both BBQ cooking and everyday cooking. We currently sell at Farmers Markets and through 10 retail outlets.
What was the trigger for contacting The Business of Food
I actively sought out Jane’s assistance due to her high standing within the food industry and her ability to assist start up food businesses. She helped me to understand my target market, effectively utilise a commercial kitchen, prepare a business plan, define my marketing objectives and ensure I met critical industry requirements.
What benefits have you discovered to using a Kitchen Incubator
Jane assisted me with expert coaching and mentoring with regards to launching my business.
How do you plan to grow your business in the next 12 months
We will continue to grow our retail stockists and focus on new product development.
Where can we buy your product?
Online via our website and also via our retail stockists. These are listed on our website. In Spring, Summer and Autumn you can also find us at markets, usually Mornington Market, Red Hill market and Hanging Rock.
Anything else you would like to share
Without Jane’s knowledge and expertise, I would not have been able to adequately prepare my business for launch. As a result of her coaching and mentoring, I felt capable and competent to enter an industry of which I had no prior knowledge. My business is now going from strength to strength and I could not have achieved this without Jane’s input.
What tip(s) would you give someone launching a food business?
The one tip I would give people - is to look carefully at the market. Are you solving a problem, or just adding another product that is the same as many others. Figure out what your unique selling point is and play that up.
Sarah Thomas - Damn Good Sauces