The only problem is that the margins in the food business are VERY tight, unless you're on the retail end of it. For example: Manufacturing cost + 15% = Distributor cost Distributor cost + 10% = Wholesale cost Wholesale cost + 50% = Retail price. These are general guidelines. If the manufacturing cost of a case of sauce is $20, then the distributor is trying to live off of $3/case. That's ALOT of cases to try and move to make any kind of living. The wholesaler is trying to live off of about the same or less margin ($2.30/case). The retailer requires the lions' share of the mark up because of the tremendous costs involved with maintaining inventory, sales staff, etc. If you need any further proof, take a look around ;-) ALL of us, except for a very few giants, all work second jobs to pay for the fiery foods stuff. -Jim C Mild to Wild(R)