That's the one thing about that's different about food. Food is different because you have a very small window of best buy, right? So that plays into ship to sell out best by date. You need to be aware of the best by date. So if I send out a hundred units and I sell out in a week, fantastic, I might send 125 units. And next time I'm gonna be 150. I'm not going to go overboard and hope that be realistic. Of course, everyone hopes that you're gonna sell a million units, but in the food business, you don't want to do that. You don't want to stock up a bunch because also there's extended inventory period prices that they actually charge you fees for having your inventory in an extended period of time. And if that incurs more costs, that's just eating away at your bottom line, but it doesn't make sense.
So I always try to sell out, I'll see in a few units and sell out great. Let me know when it's low and I'll, I'll check. I'll send you some more and I'll send you some more don't overshoot and anticipate and think, well, I know I'm going to sell a thousand of them. You end up throwing away a hundred of them, 200 of them. That's not going to be profitable. So shift to sell out. Number seven, watch your time in stocks. That is the other thing I was to tell you about is that you want to make sure that you are not exceeding a longer duration of inventory in their warehouse, where they're warehousing your product and they're charging you extended fees. You don't want to incur those because that is going to be based upon the time of duration, of course, but also the amount of space that is actually taking up.
So that is something you don't want to incur. So these are some tips that you want to be aware of. These are probably one of the most ultra important aspects of creating a food business through FBA. FBA is fantastic and has always true tremendously scale your business in a very fast time. You need to understand though, before you do it, understand how this works, because that makes you understand your product better. Give you some examples. If you're selling a hot sauce, that's in a bottle. For instance, that is something that could stay on a shelf for almost probably close to a year. Spices. Things of that sort of dried nuts. Granola is those things are really easy to stock and keep in hand. Now you have to go to like chocolate pretzels, not a good idea because there's a lot of the warehouses that don't have proper temperature settings that will not be conducive to chocolate coated items or candies.
Do you do truffles good luck because there is a lot of feedback you can see on Amazon for orders that have been fulfilled by Amazon that are chocolate related. And when the feedback is horrible, why? Because the temperature, the transit, the handling of the product. So if you have like a gourmet truffle or gourmet chocolate business or something like that, it's very difficult to execute that in a way that'll be profitable because of the temperature alone. It will totally mess up your product. So dry items, long shelf, life, durable packaging. You're good to go really quick. Side door, glass, packaging. I just mentioned hot sauce. So I'll give you an example. Most average, most hot sauces are put into a hot sauce bottle, which is a glass product. I do not recommend using any type of glass. What are the chances of the odds Damien of my glass bottle breaking pretty considerable.
To be honest with you. I worked in food retail for about 20 plus years before I even started my own business. And I can tell you when we would receive cases of glass last glass products, it doesn't matter what it is, but it's in glass. If one box breaks, you have an entire case that breaks, okay. It's easy for those warehouse workers to grab a glass product and it slips and falls and breaks, and you've got a credit. You didn't sell the product. It becomes as big mess. If you can do plastic, I highly recommend you do plastic. If you could do a biodegradable class, whatever it is, don't do glass. Okay. Real quick tip. And the next one up was the temperature sensitive. Yes, it's a big no-no. So like I mentioned before, just briefly about anything that has the potential to melt or the quality of the product is going to be hindered by the temperature in the warehouse.
Checkout Part 3