Generated palette illustration. Exact project colors shown above.
From the sauce recipe to the business behind it.
OOG built Sol Roots’ website and operating tools, including product-cost models and event planning that make the consequences of everyday choices visible.
OOG’s contribution: Food-business website and identity application, original sauce-cost models and kitchen planning tools. The Sol Roots logo was supplied by the client.
Sol Roots brings chef-made sauces, Afro-Caribbean flavor and catering together in an Oakland food venture. The work connects its public website and identity with original sauce models for product costs, channel margins, cash flow and labor, alongside recipe, menu and kitchen-planning tools. The original Sauce Venture model connects five sauce/rub products with component costs, direct/wholesale/restaurant prices, sales mix, projected volume, cash and labor assumptions. The later chef suite adds pantry, products, recipes, saved packs, menus, festival signage, booth planning and Square-format exports; those shared tools do not replace Sol Roots’ own product and identity work.
A food venture needs to connect its public story with recipe costs, margins and event preparation.
What we built
Website · Web application · Brand application
A vibrant food identity connects the public story to the economics of running a kitchen. Product and sauce modeling, ingredient costs, margins, cash and labor views make the business side of the brand tangible. Fraunces headings and the original supplied lockup give the current food landing its own character, while DM Sans, editorial serif and JetBrains Mono support the website and operating tools. A dark charcoal field and orange/gold accents follow the actual source system rather than a PB&J output-brand sample.
Product economics and event preparation answer different questions. The original sauce model leads here, with one packaging cost carried through the unit cost and channel margins.
- Product costing & margin controls
- Cash, labor & kitchen dashboards
- Sauce models & supporting forms
- Sauce COGS, channel pricing and twelve-month planning
- Pantry, products, recipes and saved packs
- Menus, festival signage and booth planning
- Square-format export and fee-planning tools
Built around the product.
The culinary identity and original sauce label give this work its own context. Product costs, event preparation and the later shared chef tools serve different parts of the operation.
One input, a visible consequence.
In the original Jerk 5oz model, bottle and cap change from $0.82 to $1.00. Ingredients, labour and overhead stay fixed; the actual calculation moves unit cost from $2.09 to $2.27.
Read the commercial consequence.
That same $2.27 unit cost appears in the channel margin matrix: 79.3% direct, 62.5% wholesale and 58.7% restaurant at the selected channel prices.
The food and the business belong together.
The public website brings the Sol Roots story, sauces, product labels and culinary context together. Its original identity and product artwork remain distinct from the operating tools, where ingredient, packaging, labor and channel choices can be examined as a model.
Prepare for more than one kind of service.
The operating suite includes pantry and product records, recipes, menu planning, saved packs, festival menus and signage, booth layouts, fee estimates and Square-format exports. The original sauce model adds cash, labor and kitchen views, connecting the unit-cost decision with a wider planning picture.
Keep the original model in view.
Sol Roots’ sauce operating model is its own work. A later chef-tool suite includes a documented Cool Chef port, with shared menu, preparation and event-planning capabilities. Product labels, collaborator artwork and shared tools retain their respective origins.