[Don Plumley]

My winery partner is in speciality food production. He uses a co-packer for production, pretty standard (and takes care of GWN7's point). Knowing how to scale a recipe is the secret sauce and is challenging.

Ultimately any large chain (not TJ's as mentioned above) is going to want the product in big distribution (Sysco, etc.). You also have to be able to insure against food liability/recall. So the odds are stacked against you. That being said, a great product can become a success. You might be best to build buzz in a local market, then WF.