It's different to make good food at home than to run a regular and safe food sales business. Before you take an order, verify with the relevant authorities the valid registration, permit and hygiene conditions for your production site, product type and method of sale. Don't assume that home production automatically exempts you from all obligations.
Small menu, scaleable production.
Instead of ten very different products, plan with two products that fit the same production pattern. Portion weight, ingredients list, storage and delivery conditions should be clear. Give accurate allergen information; do not make health or diet claims that you cannot verify. Do not treat a product that requires a cold chain as an ordinary delivery.
Your first trial: step by step
After clearing pre-sale clearances, measure the actual number of servings and time taken to produce a trial.
- Record materials, packaging and energy consumption.
- Add the preparation, cleaning and delivery times.
- Set the daily order limit to safe capacity.
Costs and pricing
Example: materials cost 600 TRY, packaging 100 TRY and other expenses 100 TRY for ten portions. The cost per portion is 80 TRY before labour and tax. If there are two unsold portions, the same total cost is divided by eight sales and becomes TL 100. Do not set a price before accounting for waste, delivery costs and preparation time.
Before publishing or applying
Check the registration procedure at the Ministry of Agriculture and Forestry, the municipality's relevant requirements and tax status. The suitability of the production site is also evaluated. Keep customer addresses safe; keep regular records of product preparation, delivery and complaints. This guide does not replace a business license.