wife Barbara. “First with people who already
know about us, and maybe we can branch
out somewhere else.”
According to Johnson, state law won’t allow
homemade sauces to be sold in multiple
locations; a distribution center reclassifies
the business and allows them to appear in
more stores. The Johnsons have spent the
last year having the sauce tested for shelf
life, creating nutrition labels and acquiring
equipment. Once they’ve been certified
and approved by the health department,
operations can officially begin. Johnson
expects approval within a month or so.
“We’re excited about it, it’s just a slow
process and we don’t want to get ourselves
in trouble,” said Johnson. “We’re just going
to go slow and see how it goes. Hopefully
it’ll do well.” ✻
INSIGHT
April 2016 13