Choosing the right co-manufacturer (co-man) can make or break your food and beverage brand. Yet, too many founders dive in unprepared, leading to costly delays, production nightmares, and sometimes total business failure. If you’re planning to scale your product with a co-man, avoid these common mistakes:
1. Searching for a Co-Man Too Early
Many founders think that having a great recipe means they’re ready for a co-manufacturer. But without a proven, scalable formulation, a business plan, and existing sales, you’ll struggle to get a serious co-man to work with you. Co-mans are looking for established products with market demand, not kitchen experiments.
How to avoid it: Start by producing small batches in a commercial kitchen, selling at farmers’ markets or online, and proving demand before approaching a co-man.
2. Thinking Every Co-Man Will Want Your Business
It’s a common misconception that co-manufacturers are eagerly looking for new brands. In reality, they’re inundated with inquiries and have limited production capacity. If your product doesn’t fit their existing processes or you lack a clear growth plan, they’ll turn you down.
How to avoid it: Research co-mans that specialize in your category–aka submit your project through Chapter Foods–, understand their minimum order requirements or annual volume expectations, and be prepared to show strong sales numbers.
3. Ignoring the True Cost of Manufacturing
Founders often assume they’ll get lower costs with a co-man, only to be hit with unexpected fees–setup costs, minimum order requirements, packaging limitations, and ingredient sourcing markups. Without a clear financial model, you could burn through capital before you even get the product to market.
How to avoid it: Factor in all costs, including packaging, freight, storage, and waste, and ensure your margins work at scale.
4. Not Understanding the Difference Between a Co-Man and a Co-Packer
A co-manufacturer makes your product, while a co-packer packages it. Many founders assume a co-man will handle everything, only to find out they need to work with a separate co-packer for specialty packaging or specific label applications.
How to avoid it: Clarify your needs upfront–does your co-man offer full turnkey production, or will you need additional partners?
5. Overlooking Supply Chain and Ingredient Sourcing
If your co-man is sourcing ingredients, you need to know their suppliers, lead times, and flexibility. If they’re using bulk ingredients that alter your formula, your product’s taste and texture could change without warning.
How to avoid it: Lock in your ingredient specs and establish clear sourcing agreements to maintain consistency.
6. Signing a Bad Contract
Many founders rush into agreements without reading the fine print, leading to issues like hidden fees, long-term exclusivity clauses, and unfavorable termination terms. A bad contract can leave you stuck with a co-man who doesn’t prioritize your business.
How to avoid it: Have a food industry lawyer review your contract and negotiate terms that protect your brand’s flexibility.
7. Not Planning for Growth
Some co-mans can handle small runs, but what happens when you scale? If they can’t support larger volumes, switching manufacturers mid-growth can be disruptive and expensive.
How to avoid it: Choose a co-man who can grow with you, or at least develop a plan for when you outgrow your current setup.
Final Thoughts
Finding the right co-manufacturer isn’t just about cost–it’s about capabilities, reliability, and a strong working relationship. Take your time, do your research, and avoid these common mistakes to set your brand up for long-term success.
Are you looking for the right co-man for your brand? Let’s talk.
Can Koyuncu, Co-Founder & CMO