Get Your Own Sauce | Application Preview
Get Your Own Sauce is a small, self-funded business seeking a government grant to transition from part-time to full-time operations. The owner currently produces and sells hot sauces using original, small-batch recipes, while working full-time as a rideshare driver. Despite limited production capacity, the business generates $1,000–$1,500 per month in sales and has received strong positive feedback, including interest from chefs, food trucks, and breweries.
The requested funding will cover final compliance steps, six months of kitchen rental, and essential first-month expenses such as a minimum salary to allow full-time focus, ingredient and supply purchases, marketing, and consulting fees—totaling $25,000.
The owner plans to grow the brand by increasing production capacity, expanding into additional product lines such as BBQ sauces and mustards, and building partnerships with local food and beverage businesses. Seasonal products, a limited-ingredient approach, unique recipes, and strong margins (200% profit per bottle) set the business apart from local competitors.
The grant would accelerate growth, enabling the owner to meet increasing demand and realize full-time self-sufficiency through entrepreneurship.
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General Information
Business Registration Number: 7563957
Location: TUXEDO PARK, NY, United States
Length of Operation: 1-5
Number of Employees: 1-10 Employees
Annual Gross Income: Less than $100k
Annual Gross Expense: Less than $100k
Open to Loans: NO
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Funding Usage
First step expenses will include final administrative and compliance steps: $3,000 Next step will include kitchen rental for first 6 months: $8,000 Within the first month: - minimal salary will be taken to turn the business from part-time to full-time: $1,500/week ($6,000) - Large-scale supplies purchase: $1,500 - Large-scale ingredients purchase: $1,000 - Fees for a part-time financial consultant/accountant: $2,000 - Administrative, insurance, and marketing expenses: $3,500
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Business Plan
At the moment, I divide production and selling in my spare time while driving for Uber approx 50 hours/week which means current sales are $1,000-$1,500/month. Expanding the business to full-time would increase sales opportunities and open up online/social media sales, increasing potential income exponentially. Full-time employment would also increase the number of products and product categories we could sell. For instance, I also make my own bbq sauces and mustards, but I don't sell them because all I can manage with part-time production is the hot sauces, which sell well. Within the next 5 years, I'd like to be working full-time on this business, producing and selling multiple product streams, and maintaining partnerships with breweries, restaurants, and others. In December 2025, I completely sold out of my stock in just four events. I sell a proprietary variation of one of my sauces to a chef and a food truck chef has expressed interest in building a burger around another of my sauces. A brewery has expressed interest in collaborating. My products are good. People like them. They sell well. Every recipe that I've bottled so far has sold well. I work hard. I use my own, personally developed recipes, and I've been proactive about ensuring compliance AND quality every step of the way. I want to succeed, I've invested substantially in my own success, and the very small business I've built over the past year has turned out to be more than self-sufficient. I currently, without taking a salary, make almost a 200% profit over cost per bottle. What's not to like?
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Self Identified Competition
While there are other local small-batch hot sauce producers near me, the market is very broad and offers a lot of variety. Other local small-batch hot sauce producers: Beast Sauce, based in Chester, NY. Big Guy Hot Sauces in Beacon, NY. Suzie's Hot Shoppe in New Hope, NY. Spicy Joe's Habanero on Long Island, NY. My recipes are original and unique. I've sampled great sauces from other producers, some of which are listed below, but I don't make their flavors and they don't make anything like mine. Further, my sauces are simple and made fresh. Ingredients list for every sauce is fewer than 10 ingredients, often far fewer, as in 6 or 7 ingredients. I produce seasonal sauces such as "Margarita" for the Cinco de Mayo season which features every ingredient from a margarita blended with hot peppers, sweet onions, and garlic. Another seasonal is Cranapeño with cranberries and jalapeños for the late fall/holiday season.
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Contact Applicant
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