Fat Spice makes natural, small-batch spice blends. We need to expand production so we can bring flavor to your town!
Fat Spice makes natural, small-batch spice blends that kick-start your tongue into high gear. Check out our ingredients. Telicherry Black Pepper. Mexican Oregano. Roasted New Mexico chiles. And salt is NEVER our first ingredient! This is real flavor for everyone. It's just like your grandma's spice tin. Only better. We are the best spice blend on the market because we believe everyone has great taste, and our product respects your palate. Uncompromising in our commitment to quality, and deeply respectful of the retail partners who sell our blends, we want to be your new favorite food group.
We make Beef Boy for steak or hamburg, Bird Boy for poultry, Fat Boy for pork (our signature blend), and Beach Boy for fish.
We also have 3 levels of heat: Lava Boy, a mild cayenne blend, Hell Boy, a medium-heat habanero blend, and Ghost Boy, a tongue rockin' 600,00 Scoville unit XXX blend that should be handled with extreme caution.
And we have several alternative flavors: Nature Boy for vegetables and tofu, Healthy Boy with no salt or sugar for health-conscious people, and Java Boy, an espresso-based blend.
Making spice blends can be a hazardous occupation. This is a picture of Rebecca testing the Bhut Jolokia Ghost powder that powers our Ghost Boy Blend. She has hand, mouth and eye protection to avoid a painful accident. Friends, don't try this at home!
Some of the stores that carry us:
In just over 7 months since April of 2012, we've firmly established ourselves as a new standard in great taste, carried by 52 stores in 6 states.
Ranging from award-winning gourmet markets and butcher shops to mom and pop corner stores, we are bringing flavor to the people.
Our own online store is available at www.shop.fatspice.com if you want to see our full line of spices and gift baskets.
We are so successful that we are challenged to meet increased demand for Fat Spice. We need your help!
Our business expansion will give us the resources necessary to purchase industrial grade grinding and packaging equipment.
Potential backers want to know what the difference will be if a project is finished. Pictured below is the current state and future of our business. We love our low-tech scoop, but the Logical S-4 Weigh and Fill machine sure would be sweet!
New flavor development will add 6 new flavors for immediate release, like Tuscan Boy and Sichuan Boy. Our marketing reach will add 3 more states to our distribution footprint immediately as a result of these improvements. Our website will have integrated functionality with our shopping cart and Facebook page, including a store locator, making it easier to find us!
We are the leanest company on the planet. Just two foodies trying to find the best flavor for the best cost. But we can't do this by ourselves. Your gift will bring the great flavor of Fat Spice to you and many others. We project that, as a result of our business expansion project, we will be able to reach 100 stores in 9 states by March 2013.
Thank you for your support, and in the words of the immortal Jacques Pepin, "Happy Cooking!"
Risks and challenges Learn about accountability on Kickstarter
Our first risk is managing our increased production. Coordinating the purchase and placement of new equipment in our existing space, working with our website designer and printing company for new products and increased functionality, and managing the increased demand from online purchasing will stretch our capacity for well-managed growth. We plan to meet this challenge by hiring tasting demonstration help. Tight coordination of increased orders from an expanded selling area will balance supply and demand. And lastly, we have the experience from our current production level to guide us wisely in this expansion.
The second risk we face is branding. We are a natural, small-batch spice blend company. Not a spice rub, not a "salt is your first ingredient" blend, not a wholesale bulk spice that's been sittin' around the back of a warehouse. We need to differentiate ourselves from other companies by the quality of our product. We plan to establish and raise our visibility with point of purchase signs, unique counter top shelving and dynamic food demonstrations.
The third risk is customer acceptance. We have been fortunate that our retail partners have immediately recognized the quality of our product as evidenced by our current market penetration. However, we have been limited by seasonality and regionality to this point of our development of our customer base. We plan to increase our initial and repeat customer purchases by expanding our online presence as well as our brick and mortar food demonstration capability to the expanded footprint that will come about as a result of this campaign.
Have a question? If the info above doesn't help, you can ask the project creator directly.