What to include in your first co-packer inquiry

1. What the product is. Category and a plain description. Leave your recipe out.
2. Where you are. Concept, selling from your own kitchen, or replacing a current producer.
3. Packaging and size. The container and fill size you want, such as a 5 oz glass bottle.
4. Run quantity, with units. Say gallons, pounds or finished units. Don't make them guess.
5. Timing. When you'd like the first run.
6. Process and storage needs. What you know. Write "not yet determined" for what you don't.
7. Sourcing. Whether you supply ingredients and packaging or need them sourced.
8. Your open questions. Lead time, what the price covers, what they need from you.

The co-packer has to confirm whether your product, process and run fit. For food safety and labeling rules, use a qualified professional or your state's food-business program.