Class 1 of 4:
Navigating Food Entrepreneurship:
Preparing For Safe, Legal, Profitable Food Business
If you are ready to move your good food from notebook or home production to good business, this lively overview will help clarify your concept, focus your planning + connect with tools + resources to build a strong foundation + avoid getting in over your head.
Topics include:
❖ planning as a process: what’s unique for food
❖ basic food business math + key metrics
❖ rules, regulations, permits, inspections
❖ common reasons food businesses fail
❖ self-assessment for food entrepreneurship
❖ filling in gaps: partners, pros + advisors
Please note Zoom sessions are meeting-style, cameras-on workshops, they are NOT webinars, but interactive, engaged sessions.
Class 1: Navigating Food Entrepreneurship
Preparing For Safe, Legal, Profitable Food Business
Class 2: Penny Ballgame
Costs, Prices, Profits In Food Business
Class 3: Strength in Numbers
How Food Shows Up In Financial Forecasting
Class 4: Rules + Regs For Foodservice
Prepare For Inspectors + Inspections With Confidence