Well after spending most of the weekend looking at commercial kitchen locations it is great to read these posts!
So here is the status report:
The company has been formed and most of the initial financing has been setup.
As I have stated above I have spent some time searching for some commercial kitchen space to setup shop in.
My vow when I decided to start this was to make sure that any of my sauces, rubs or marinades do not get turned into a mass production food item filled with a bunch of preservatives. The way that most companies produce their product is to outsource the production to a Kitchen that will produce the product for them and intern changing the quality of ingredients and then the creator never really does any kind of quality control. I have decided that the only way this sauce would be made was in a commerical kitchen facility that I owned and everyone worked directly for me - that way I can ensure the quality ingredients and I will taste every single batch of product that is produced! Therefore this has added a bit of a delay, but I feel that it is definately worth it.
The receipes have been finalized and have been converted to "larger production" batches. Samples have been sent to a nurtitionist to get our nutritiional values
Bottle size and shapes have been narowed down to 4 or 5 and the labels are being designed by my graphic artist along with the logo for the company. Website is in production and when something is available to post I will share the web address.
So there is the "State of the Sauce" so to speak