FAQ

A: Yes. We sign a non-disclosure contract with you. More importantly, our reputation depends on it. You are free to call any of our clients as references.

A: Our charges have never been a significant factor in determining the success or failure of a product. Many factors determine the cost, too many to discuss here. If your cost is too high, you may consider producing more units. Increasing the number of units produced lowers your cost or modifying your packaging to make your product easier to manufacture. We can help you and offer suggestions. The single most significant factor affecting price is the number of units produced.

A: You can. However, it has been proven that using a contract packer is more economically feasible and less risky than setting up your factory. Even the largest companies in the food industry use contract packers. Even supermarkets use contract packers to produce their store brand. And you can always build your kitchen when your product becomes successful.

A:  No. You would violate several City, State, and Federal ordinances and regulations. You cannot operate a business in a residential area. You also need a food establishment permit from the State Department of Health. Product liability is also a concern, and most retailers won't buy your products without product liability insurance, which you cannot get if you are doing business illegally. *There may be some types of products that you are allowed to make at home, e.g., baked goods, but check first with your local health department.

A:  You can, and this is another option to get started. You will still have to comply with all legal requirements, which are increasingly more complicated every year and do all the work yourself, such as sourcing, purchasing, transportation, production, marketing, secure storage of your ingredients and supplies, etc. Above all, make sure your product is safe.

A:  We do all tests necessary to ensure the safety of your product. Safety is our number one concern. Our number two concern is adequate shelf life. As part of our service, we provide you with all the options to make your product safe and with good shelf life, with and without preservatives.

A: It's very simple. Call us for a free consultation. We start by examining your recipe and a small sample of your product. After that, we can help you with everything else. We can even modify the appearance and texture of your product without altering the taste and help you source all ingredients and supplies.

A: We have been in every sector of the food industry, except restaurant operations, since 1975. We started First Commercial Kitchen, formerly Rib Roaring Recipes, as a food manufacturer in 1981. 

A: Since about seven years ago, we have helped develop and produce over 300 products for 200 local, mainland, and international companies. So far, we have had a 100% success rate.

A: Yes, we do this through our import/distribution associate company. Local distributorship services are to every supermarket, including Foodland, Safeway, Times, Don Quixote, military commissaries, CVS/Longs, Walmart, Tamura's, Costco, outer islands, ABC Stores, gift shops, etc. Exported are a limited number of products to the West Coast and Japan. In addition, we have helped our clients get into large chain retailers on the mainland.

A: Our unique success factor is the combination of successful business experience with technical expertise.  We have both the practical experience to make a profit, combined with the knowledge to produce your product safely and efficiently.  We have over 40 years experience in the grocery and food processing industries.  We are your complete one-stop-shop that can help you develop and package your product.

A: We have many trusted partners. You are welcome to contact any of our clients. You may also inquire at the Hawaii State Department of Health, University of Hawaii, Community Colleges, local bottle and ingredients suppliers, local food manufacturers, etc., as they have all referred potential clients to us.