1. Product Development Scaling up, Equipment, and Inventory Management Peter Robertson Founder and CEO RP’s Pasta Company

2. So, you’ve come up with a product…. WHAT NEXT!

3. Scaling Up

4. Ingredients Scaling Up

5. Ingredients Scaling Up  Available in bulk -Cost reductions  Reliable supply of ingredients  Space to store them and shelf life  Money - Do you have enough(There is cost to holding inventory, remember that in your pricing model  Are they susceptible to market forces I.E. Price and availability

6. Process & Equipment Scaling Up

7. Process & Equipment Scaling Up

8. Process & Equipment Scaling Up  Does the process use standard equipment or is there proprietary engineering (there are advantages and disadvantages to both)  Is the Process continuous or batch  Equipment repair  Utilities

9. Packaging Scaling Up

10. Packaging Scaling Up  How are you packaging your products  Sustainability, recyclable  Hand pack or Automated  Boxing and Shipping (pallet configurations)

11. Range of Distribution Scaling Up

12. Range of Distribution  Production Rates  Inventories  Logistics  Shelf life (fresh, frozen, shelf stable) Scaling Up

13. Thank you Peter Robertson Founder and CEO RP’s Pasta Company Direct 608-301-1222 peter@rpspasta.com www.rpspasta.com