Forum Activity for @Julie Helzer

Set up cost of starting a small chocolate business

Posted in: Allow Me to Introduce Myself

I would also take into account the weather in South Africa and find a space you can control the temperature year-round.

Set up cost of starting a small chocolate business

Posted in: Allow Me to Introduce Myself

Hello Landia,I wish you all the best for your business prospects. I remember the initial days of my farther 10 years ago who started to make chocolates as a hobby. We have now expanded the idea 10 fold, and have become regular suppliers for a host of chocolate related products (molds, machines, transfer sheets etc. etc.)We now act as regular suppliers for molds for a number of independent business persons in Europe, UK and have also had previous experience of dealing with a few clients in Africa.When you have a spare minute or two, please have a look at our website: http://www.ipfco.com You will find a lot of information there. I am sure we can be of much assistance.Thanks and best wishes.

Set up cost of starting a small chocolate business

Posted in: Allow Me to Introduce Myself

Hi Gerhard,This studio is said to be excellent: http://www.chocolatestudio.co.za/about-studio.php There is also a course in Jo'burg that's not as expensive.Shout if you need more info Landia

Set up cost of starting a small chocolate business

Posted in: Allow Me to Introduce Myself

Hi Landia, My name is Gerhard. I live in Pretoria and are interested to do a chocolate making course. Could you offer advice on who to contact. Any information would be greatly appreciated.Regards Gerhard

Set up cost of starting a small chocolate business

Posted in: Allow Me to Introduce Myself

Hi Landia,Best of luck with your chocolate project. My drum teacher always said,"less is more." I'm in my second year of my chocolate project and it is difficult to follow that advice. There are a lot of people willing to sell you just about anything. My advice is to collect information and share information with other chocolate makers. A fair equal exchange can save you some money. Spend slowly and wisely.Best of luck.Cheers,Paul Mosca

Set up cost of starting a small chocolate business

Posted in: Allow Me to Introduce Myself

An immersion blender is like a blender, but on a stick. The motor and control is mounted on the top, you have a rod that extends down from the motor, and at the base are the blades. You immerse it in whatever you're blending. A good commercial one starts at $150 or more. The home ones burn out too fast in my experience.If you can have a work environment with stable temps between about 60-68F, or 16-19C, it's ideal.I am based in Quito, Ecuador. Just let me know if you have any other questions!Jeff

Set up cost of starting a small chocolate business

Posted in: Allow Me to Introduce Myself

Hi Susie,I need to check up on that. We're in South Africa, so I'm hoping the restrictions will be less stringent.Thanks for the advice!Cheers,Landia

Set up cost of starting a small chocolate business

Posted in: Allow Me to Introduce Myself

Hi Jeff,Thank you so much for your feedback. Very helpful indeed!What's an immersion blender and how much would one of those cost?Will we need air conditioners?Where are you based?Thanks for the help Landia

Set up cost of starting a small chocolate business

Posted in: Allow Me to Introduce Myself

Hi. You should probably investigate the health department regulations in the area you plan to work. Some states in the US (like California) do not allow commercial food production in home kitchens. This can drive up your costs because you may have to rent commercial kitchen space and/or become a certified food handler. I've worked in California and Massachusetts and found the licensing, certification and kitchen rentals generate several hundred in expenses. Good luck!!

Set up cost of starting a small chocolate business

Posted in: Allow Me to Introduce Myself

There are a number of factors that can influence your startup costs. With a few thousand dollars you can definitely get a good small operation going.Small scale melters, maybe two to start, can go from $450 to about $1200 (Mol'd'art, Hilliards, or others) each depending on size and brand.You could go with hobby grade molds if you want to do bars and other shapes, you can get pretty well set up for a couple of hundred dollars with molds. For professional grade polycarbonate molds, you can easily spend several hundred, if not several thousand dollars, pretty quickly.You'll need dipping forks if you plan to hand dip, these run about $10/each.Stainless steel tables, an immersion blender, cuisinart, and several other items are handy to have around the shop. Sheet pans and a pan rack are also handy to have around, no matter how small you are. A hot plate or gas burner and some good stainless steel cookware for making caramels come in handy. Let me know if you need more detail or ideas and I'd be happy to contribute.

Set up cost of starting a small chocolate business

Posted in: Allow Me to Introduce Myself

I am trying to get together a cost estimate for starting a small chocolate making business. Nothing too fancy - basic dark and milk chocolates in low volumes for starters.I am located in South Africa and am attending a chocolate making course in June, after which I am hoping to start a chocolaterie.Any information would be greatly appreciated!Thanks, Landia
updated by @Landia: 04/13/15 08:50:00

Fermenting small batches of cacao in a controlled temperature oven

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Tom. I followed Bittenbender's fermentation procedure fairly closely. Fermentation was for 5 days at 100-105 degrees oven temperature. I suspect bean temp. was higher than the oven temp. When removed from fermentation I noticed a few black beans, about 2 percent. Any idea what causes this. I have separated the black beans on the sun-drying table.

Fermenting small batches of cacao in a controlled temperature oven

Posted in: Tech Help, Tips, Tricks, Techniques

I think this is the thread Tom is referring to.

Fermenting small batches of cacao in a controlled temperature oven

Posted in: Tech Help, Tips, Tricks, Techniques

There is a good pdf download addressing this in the thread of a similar name in the HomeBrew group.

Fermenting small batches of cacao in a controlled temperature oven

Posted in: Tech Help, Tips, Tricks, Techniques

I am currently fermenting a small batch of trinitario beans (1816 g) in an oven set at 100 deg F. Today (day two) I added some bakers yeast to the beans. How long should I ferment? The beans are draining quite a bit.Robert
updated by @Robert Osgood: 04/11/25 09:27:36

Colored Cocoa Butter

Posted in: Tech Help, Tips, Tricks, Techniques

Hello Roger!!! well working with cocoa butter could be tricky too, personally i dont temper the colored cocoa butter ( when I say "temper" I mean I dont follow temperatures like when I temper Chocolate) what I do is to melt down the cocoa butter to the point you can put your finger and feel it is hot but you dont get burn, after I work the cocoa butter over a marble (same technique we use to temper Chocolate using the marble) until it is warm-cool. After following those steps it will be ready to use with very good results.. Good Luck!!!Carlos Coronado www.therepublicofchocolate.net

Colored Cocoa Butter

Posted in: Tech Help, Tips, Tricks, Techniques

I was checking at the label for chef rubber cocoa butter and i don't understand when they said to temper the cocoa butter how do you temper something that small and also i want to buy an airbrush i was looking at kopycake but open for any recomendations.Thank youRoger Rodriguez
updated by @Roger Rodriguez: 04/11/25 09:27:36

The Origin of Chocolate

Posted in: History of Chocolate

Wow! it's awesome! i never heard or read the history of chocolate origins and i'm impressed by this article! Thanks Greg and thank you Aztecs for this wonderful product!

The Origin of Chocolate

Posted in: History of Chocolate

http://www.cocoainitiative.org/origin-of-chocolate.html Cocoa has its origins in the upper Amazon basin and many believe we can trace our love affair with chocolate as far back as 2,500 years ago. There is evidence of Mayan use as far back as the 5th Century AD and we know that the Aztecs used cocoa as a means of payment as well as the ingredient for a "drink of the gods". In fact, the Mayans allowed only societys elite to consume cocoa and as they migrated into the northern regions of South America, they established the earliest known plantations (AD 600).In 1544, Mayan nobles visited Prince Philip of Spain, bringing jars of cocoa, mixed and ready to drink where it quickly became fashionable. Spain and Portugal did not export their favourite drink to the rest of Europe for nearly a century by which time it had become traditional to add cane sugar and vanilla to make a sweeter beverage.Slowly, cocoa, as a beverage, conquered the royal courts and noble houses of Europe. The first chocolate house was opened in 1657 in London, although the proprietor was a Frenchman. Because so much of the cocoa bean consists of cocoa butter, the drink was thick and bitter bearing little, if any resemblance, to the hot chocolate we might drink today.In 1838, Conrad Van Houten invented a revolutionary new process the cocoa press. His press improved the quality of chocolate by reducing its cocoa butter content thereby producing a smoother consistency. Only 20 years later, the first chocolate bar was produced and for the remainder of the late 19th century, new and innovative chocolate products were launched to an appreciative public. From bonbons, to heart-shaped boxes for Valentines Day, to chocolate brownies, to milk chocolate our taste for chocolate is well and truly developed.In the mid-19th century, cocoa cultivation began in West Africa on the island of Principe and the neighbouring island of Sao Tome, and from there it spread to the African continent. In Ghana, the members of the Basle Mission successfully promoted its cultivation and many small and medium farmers develop this country into one of this worlds most important producers.
updated by @Greg Rice: 04/17/15 20:16:10

Imagining the music as you take "The Journey of The Pod"

Posted in: News & New Product Press (Read-Only)

Reverie', music from the Ivory Coast, some Happy Feet...what else would capture the essence of the journey as the pod describes its passage from the past, present and future? I have some ideas, yet what would you want to hear?Let me know and I'll check it out as the final details on the exhibit for the Bucks County Chocolate Show come together. Check it out.
updated by @Gretchen Tartakoff: 12/13/24 12:16:07

The C-Spot Chocolate Rating Site Online Soon

Posted in: Tasting Notes

This discussion will be closed until the site comes back on-line.

The C-Spot Chocolate Rating Site Online Soon

Posted in: Tasting Notes

Ooops,The C-Spot.com chocolate rating site was online for a few hours and then removed. It will be remain online permanently in 3 weeks.

The C-Spot Chocolate Rating Site Online Soon

Posted in: Tasting Notes

It isn't online anymore apparently.

The C-Spot Chocolate Rating Site Online Soon

Posted in: Tasting Notes

After several years in development the new chocolate rating site, the C-Spot will soon be on-line. www.c-spot.com
updated by @Bruce Toy (Coppeneur): 04/10/15 19:44:28

Fermenting Cacao Seeds: To Drain or Not to Drain?

Posted in: Tech Help, Tips, Tricks, Techniques

Remember that oxygen is the fuel for your aerobic fermentations, so the more you turn your fermentations, the more fuel you put on that fire. LAB are aerobic buggers (or facultative aerobes in some cases), so the more O2 you feed them, the hotter, faster, and more acid they're going to generate. Had you done a fermentation for the exact same duration, but not turned it, or only turned it 1x, you'd find a very, very different flavor and chemical profile (for example, after your 4th turn, the heart healthy bits of your cocoa beans are going to be all but wiped out).

Fermenting Cacao Seeds: To Drain or Not to Drain?

Posted in: Tech Help, Tips, Tricks, Techniques

sebastian is right based on my experience (as he should be as he is vastly more knowledgeable than me). I have run 2 trials on fermentation while not allowing as much of the "miel" or sugary liquid in the pulp to run off. you can't keep it all in but we kept more of it than normal. this miel also ferments, almost immediately upon liberation from the cacao pod. our results were a faster, hotter (relative to our standard fermenting profile) ferment. at the first turn, 48 hours in, we noted a stronger than normal alcohol production. at the following 24 hour interval turns we noted higher faster temps than usual (around 48C in much of the box by the 2nd turn, and 52C thereafter) and vinegar fumes that caused us to wear respirators to be able to breathe while working the beans (which sometimes happens anyway). there was visible vapor rising out of the box for a while.

the heat and acetic acid production caused some of the skins of the beans to kind of slough off by the 4th turn and by the end the beans were overfermented and too strongly acidic for our purposes. the over-fermentation can be remedied and probably the other problems too if it were really desirable to do it this way. summary: its totally possible to do and may be advisable for someone who wants that flavor profile.

re: water tub fermenting, that's how coffee is fermented, at least here, in ceramic lined concrete water tubs, for 24 hours, were they adapting a coffee procedure to cacao? how did it work? how long did they leave it in?

brian

Fermenting Cacao Seeds: To Drain or Not to Drain?

Posted in: Tech Help, Tips, Tricks, Techniques

What's better, fermenting a zinfandel on the skins, or fermenting it off of them? Neither, it all depends on what type of wine you're making.

Same with cocoa. Depending on what type of chocolate you want, you tailor your fermentation. Think about what happens in fermentation. You're going to start by inverting the sugars and forming alcohol (ethanol to be precise). that ethanol is then further metabolized into organic acid (mostly acetic). if you don't allow those materials an out, your beans will soak in them and take on their characteristics, and allow them to affect other cellular chemistry.

If you do allow them an out, you can end up with a vastly different flavor profile.

Of course, there are a thousand additional variables you can manipulate to change the outcome as well. Net/Net - there's no one right way.

Fermenting Cacao Seeds: To Drain or Not to Drain?

Posted in: Tech Help, Tips, Tricks, Techniques

Good question. I will attempt a wet fermentation (fully soaked in liquid) and report on my findings. I drain the liquid from my micro-batches to separately ferment into cacao wine.

Fermenting Cacao Seeds: To Drain or Not to Drain?

Posted in: Tech Help, Tips, Tricks, Techniques

A ChocolateLife member from Hawaii sent me the following question (lightly edited). As there are a number of cacao growers who are members, I thought it best to let them add their experiences to this question.

Everything that I have read on the fermentation process for wet cocoa beans indicates that the liquid be allowed to drain off. The fermentation boxes have slits and the heaps on banana leaves allow the liquid to run off. When you make a mash for fermentating grain, the liquid is not drained and the grain ferments OK. Some of the old Japanese here [ed: the big island of Hawaii] will actually add water to a tub of beans and allow fermentation to occur. They don't seem to feel that it affects the beans and provides a better fermentation. Any thoughts on the correct method of fermentation and whether the liquid helps or hinders the process?

updated by @Clay Gordon: 04/11/25 09:27:36

Maglio Bars

Posted in: Tasting Notes

What I know about this is that they do not make their own chocolate. Had read some rumors that it was Cacao Barry who supplied it, and perhaps another maker. After making inquiries with the company, and elsewhere, never did get to the bottom of it. Of the six origin chocolates I tried, four were terrible, one was pretty good, and the other very good. The Africa was the pretty good one, and the Cuba the very good. Cuba is a distinct origin and this was memorable, and so is the Pralus Cuba, but of different character. I've reviewed these two Cuba chocolates here . I've found Maglio filled chocolates to be good, nothing too special, but admittedly have not tasted a great number of these.

Maglio Bars

Posted in: Tasting Notes

Has anyone tasted bars by Maglio of Italy? Any information about the company, etc.
updated by @Susan C: 04/12/15 03:41:06

Chocolate con Novaventa

Posted in: Allow Me to Introduce Myself

Here is the English Translation (courtesy of Google) for the above:MissionNOVAVENTA Company SA is an alternative channel of direct sale to consumers.We contribute to building brands and creating lasting and profitable relationships with our consumers, customers and suppliers.We encourage the continued development of our human talent and value creation.Entrepreneur referenced:SAUL MEDINA O.Tel 57 +096 +3306112Mobile: 3117971979Dosquebradas, Risaralda, Colombia

Chocolate con Novaventa

Posted in: Allow Me to Introduce Myself

MisinNOVAVENTA S.A es una Compaa de canales alternativos de venta directa al consumidor.Contribuimos a la construccin de marcas y a la creacin de relaciones duraderas y rentables con nuestros consumidores, clientes y proveedores .Fomentamos el desarrollo continuo de nuestro talento humano; y la creacin de valor.Empresario referenciador:SAUL MEDINA O.Tel. 57+096+3306112Celular: 3117971979Dosquebradas, Risaralda, Colombia
updated by @saulmedinaos: 04/17/15 12:52:02

Getting customers in the door

Posted in: Tech Help, Tips, Tricks, Techniques

Good Afternoon Everyone;Here at Choklat, we're just beginning to wrap up our first fabulous year of business, and beginning to budget for next year. In light of trying to save money on advertising, while still get the word out about our business and continue to increase sales, I have created a Community Initiatives Campaign, called "A Million Smiles".Through the Million Smiles Campaign, we hope to propagate the word about our busines throughout the community by assisting grass-roots, and non-profit organizations raise money.Understanding that word of mouth is the most powerful form of advertising, the Million Smiles Campaign works like this:We register with us an organization (Calgary Food Bank for example). They then appeal to their volunteer base, to pledge the purchase of boxes of truffles from us. The price for each box of truffles is a bit higher than our regular price. However ONE HALF of the gross proceeds go back to the Food Bank by way of donation from our company. It is their responsibility to "sell" the concept to their volunteers, such that they purchase. Their volunteers, if committed, will also ask friends and family to pledge the purchase of a box of fresh truffles to help the Food Bank.The order system is completely online, and completely seperate from our regular business. Each organization is given the domain http://MillionSmiles.SoChoklat.com They can sell as many boxes of truffles as they like.At the end of each month we issue a cheque to the organization for their half of the proceeds of the boxes they sell.

Getting customers in the door

Posted in: Tech Help, Tips, Tricks, Techniques

I have a policy about charitable/fundraising events that has generated a lot of business.... I will donate 20% of their purchase.I like the events where there is a dinner and theme involved. So if they spend $1000 for chocolate at the dinner tables I give them $200 off the bill. The $200 doesnt cost me $200 so its worthwhile.

Getting customers in the door

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you for the insights about donations--I had a feeling they weren't paying off (and I have noticed the increased mail from charities wanting handouts)Brad, you are soooo right about education. I teach "the chocolate snob's guide to tasting" and "single origin chocolate" through a local community ed program, and it is a nice side gig. My problem is that our shop is TINY, so I haven't been able to host classes there. Your success encourages me to figure something out.Clay, thank you for your in-depth response. Many of your suggestions are in line with what we're already doing, but the co-marketing idea was new to me and I had forgotten about the farmer's market option. I'll try it. I do want to point out Facebook Ads to you (cheebs wrote about them too). You can make them ridiculously targeted now (i.e. resides within 10 miles of your shop, specific age range, education, interests, marital status etc.). I just started my ads, so I'll tell you a couple weeks down the line if I get any business from them.THANKS!

Getting customers in the door

Posted in: Tech Help, Tips, Tricks, Techniques

Well Written Clay;There are some points I agree with and some points I don't 100% agree with. However the overall message is "Get Out There!" and that's what's most important.I'd like to ad two of my own "two cents" to Clay's contribution:DONATIONS:When people hear you're donating product, there will be a veritable flood of representatives of non profit organizations at your door with their hands out. It's happened here at Choklat. Put in place a "community initiatives" program that your company adheres to, and work extensively with one well known organization. Don't fall into the trap of giving gift baskets and collections to every "Silent Auction" and charitable event that comes through your door. You'll forever be giving product away and not realizing any benefit from it. Most well run organizations WILL have a small budget for their event, and will be happy to negotiate some product from you at your cost.SAMPLE SAMPLE SAMPLEWe don't sample in our shop. Our chocolate is extremely high quality and less expensive than the premium chocolate in local supermarkets and other stores. You don't walk into a supermarket and crack open one of their bars to try it before you buy it do you? Neither do we. In fact this policy helps us sell more product, because people have to PAY for the product to try it, so they generally buy more and of different varieties.If however you see fit to sample, MAKE SURE you have some of your competitor's product on hand to let them try it side by side, and insist that to truly understand how much better yours is, they have to try your competitor's. Remember, you are SPENDING MONEY when that person tries your product. Hammer it home by letting them compare directly on the spot.EDUCATIONPeople like to be educated. Our customers pay us $40 per person every Monday evening to spend 2 hours taking them on a tour of our facility, sampling the bars we make, and pairing wine with chocolate. We're sold out usually a month in advance. Our "Choklat Snobbery 101" events are great date nights, and aside from making $400 for a couple of hours of public speaking, the customers generally spend a couple of hundred on product at the end of the evening. At the end of the year we will have had personal time with 10 people X 50 weeks = $20,000 in revenue just from door admission, and that doesn't include chocolate they buy, and friends they tell of the event.What is our cost for the event? A couple of hours per Monday, a couple of bottles of wine, and that's it.The best part is that they are PAYING US to explain why they should do business with us.Hope this helps too.Brad.Choklat.

Getting customers in the door

Posted in: Tech Help, Tips, Tricks, Techniques

One challenge with social media marketing (e.g., Facebook, Twitter) specifically with respect to getting people in to your shop (to buy stuff) is that 99.999999999999% of Facebook members live nowhere near you. Trying to find the ones who do is nearly impossible. If you have an online store, then less than .001% of Facebook members are interested in your business and trying to find them is next to impossible. In my experience, Fan Pages work when you already have an established presence and you have more friends than Facebook allows you to have on your personal profile. Otherwise, it's a lot of repetitive work (you have to spend time every day) for little or no return. The same is true of Twitter and Craigslist. To be effective you have to develop a reputation and doing so requires daily activity. If you want to do some B2B (business to business) online marketing and promotion try LinkedIn. Or Plaxo. But concentrate on one.E-Mail MarketingE-marketing (through services like Constant Contact) enables you to reach out to people you already know about and are on your e-mail list. To be truly effective, you need to constantly grow this list AND you should be sending them out on a monthly basis AND when there are special events, holidays, or when you have other news about your business or special promotions to share.One effective use of your e-mail list is to offer incentives that get people to come into the shop. If you're mailing out monthly, include at least one coupon for each week of the month. Rather than give stuff away, offer discounts or something "free with purchase." Try a different type of offer each week and keep track of the coupons that are turned in so that you can learn what kinds of offers work best with your customers.You should also keep printouts of each month's newsletter/coupons in the store and offer them to customers as an incentive to sign up for your e-mail newsletter.Finally, have a "refer a friend" coupon in every newsletter. In this coupon, the recipient writes their name on it and gives it to a friend. The friend comes in to the store and gets something (must also provide e-mail address), and then the referrer gets gifts based on the number of new referral customers. Refer 1 friend a get a free cup of coffee. Refer 10 friends and get a 4-piece box free. (These are wimpy incentives but you get the idea.)Co-MarketingIf you purchase ingredients from a local business to use in one of your products is there a way to turn your supplier into a wholesale customer? Say you buy coffee from a local roaster to turn into a truffle. Is there a way to get the roaster to sell that product (or some other one you create just for them)? Other co-marketing partners are event and wedding planners. Make sure that all sales to planners (other than in-house corporate planners) earn them a commission (give chocolate as a thank-you gift after teh event to those) and encourage them to bring their customers into the store for consultations and sample your product (see below).Farmer/Local MarketsBelieve it or not, these can be a very effective form of marketing while generating some sales. Pick a market in an area where you want to grow your customer base and commit to at least 6 weeks. Use this as an opportunity to find local co-marketing partners (above) and be sure to give out the newsletter coupons and sign people up for the newsletter.SAMPLE, SAMPLE, SAMPLESampling is the way to introduce people to your product. Use seconds and bits and pieces you'd otherwise relegate to rework. If you get to know a customer really well and know that they like a particular piece, and you have a "second" in the back, give it to them to reward them for their loyal business. Make sure that all your counter help is empowered to do this.Know your customerOne way to grow repeat business is to make it a priority to know your customers. Remember how they take their coffee, remember what flavors they like. Stuff like that. Showing that you are paying attention is the surest way to get them back into the store.Another aspect of this is to do your homework with respect to the demographics of your town and the neighboring communities and how they are the same or different. In my town (which is composed of three distinct villages/towns) one village has a median income that is double the media income of the rest of the town. Where your store is located should affect product mix and pricing. The rest of the town has a media income that is slightly higher than the median income for the county and that is nearly 50% higher than the median income for the entire state. The population has a slightly higher percentage of females and the average age of adults is about 1 year greater. Knowing all of this helps you position your business properly. Go an look it up.DonationsI make it a rule never to donate to an event I can't attend, especially if it is a silent auction. Plus, I always make sure that there is some other sort of other immediate PR benefit I can claim, which might just be a newsletter letting people know that I am donating and encouraging them to lend their support. Also, make sure to develop a relationship with someone at each organization you donate to who is a high-powered networker and who can introduce you around. In other words, you have to do work in order to ensure that you get something (sales) for the donation. It's not just a "if I give it they will come." That has NEVER happened for me.Networking GroupsWhether or not a networking group works for you is entirely dependent on the makeup of the group and how it's run. I paid to attend breakfast networking meetings over the course of several months and the group generated only one lead that turned into a sale. Set a maximum amount of time and $ your are willing to spend and then look at the return on the invest made when you hit those limits. If the return is not up to the investment, then stop supporting the group. It's a business decision, they'll understand.PressMake it a point to find out who the local food writers (daily/weekly) and bloggers are. Make sure to let them know what you are doing. Make a point of reading what they write and figuring out what kinds of stories they like to run and then not only pitch them those stories (or provide them mostly written in the form of a press release).

Getting customers in the door

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you for your feedback...here's hoping it works!

Getting customers in the door

Posted in: Tech Help, Tips, Tricks, Techniques

Try not to limit your Facebook advertising only to fan pages. Facebook ads have very specific targeting options, but those limit the scope and reach of the ad.In my experience, the most successful Facebook campaigns have just targeted adults over 18 in the specific city or county I want to advertise in. I have had 0.2% click-through, and of that, 10% converts into a sale. By any measure this is quite good.Another cheap, effective way of making yourself known is flyers. They are very inexpensive to print and cheap (or free if you do it yourself) to distribute.

Getting customers in the door

Posted in: Tech Help, Tips, Tricks, Techniques

get some writers to write a story on you in a local paper or magazine.

Getting customers in the door

Posted in: Tech Help, Tips, Tricks, Techniques

Fellow shop owners, what have been the most effective and cheap/free ways to get customers to your store?It's time to pay rent and I'm feeling the pinch!Things we have tried: Craigslist, Facebook fan pages, Constant Contact email marketing, various business networking groups, advertising in small local papers, donating to silent auctions, showcasing at events.............am I missing something?
updated by @Malena Lopez-Maggi: 04/11/25 09:27:36