Setting The Table For Success: A Day of Reality-Based Preparation For Your Food Business

Food, beverage and hospitality enterprises are critical drivers of economic and social development in communities. A desire for freedom and flexibility, or financial necessity, can inspire people to start small food businesses.

The intended audience for this event is for those dreaming about, planning or growing small food businesses such as restaurants, bakeries, catering operations, food trucks. Entrepreneurs who want to leverage their passion and enthusiasm to build small food businesses should attend to learn practical skills, tools and resources.

Topics covered:

Business Planning for Food-Based Entrepreneurs Who in their right mind gets into food business? Whether you have a great idea or product, a boundless passion for cooking or a need to make “easy money”, you need a plan. What aptitudes and skills does a food entrepreneur need, what parts of the business plan for food needs particular focus? No matter where you are in the process, you’ll be empowered, encouraged and armed with good tools and resources.

Strength in Numbers: Food Cost, Pricing, Menu Engineering and Financials Sometimes people avoid (or even fear) the math needed for food business. But revenue does not equal profit, and the fundamental tools are simpler (and more crucial) than you might think! Come dig into food costing and pricing basics, and learn how they impact your financial plan. You’ll gain confidence, insights and real information for profitability and sustainability.

Permitting and Regulations: People do sell food from home. Though it's illegal, it's real-life, how many entrepreneurs get started. In this confidential, collaborative session we’ll discuss the risks and liabilities faced by home-based food producers, and the short-term and long-term steps you can take to “go legit”, including food safety and sanitation, rules, regulations and resources in your area.