This document provides steps for creating a sales forecast for a new food business entering retail stores. It outlines 5 steps: 1) selecting a target grocery store, 2) determining the number of stores, 3) number of products (SKUs), 4) estimated units sold per week for each SKU, and 5) using the formula to forecast sales. It then provides an example forecast for selling gluten-free cupcakes through 4 major retailers, estimating over $790,000 in first year revenue. It encourages food entrepreneurs to contact them for help creating a recipe for success.