Food for Profit: Starting your Food Business
This workshop is especially directed to individuals who will be making and packing their products for resale through grocery stores, farm markets, or restaurants.
Content follows a logical planning process and reviews management practices, insurance, laws, regulations and business plans.
The farmer or grower who performs a feasibility study in the pre-venture stage, writes a business plan and regularly uses risk management tools and strategies to control business progress can save time, money and energy. This course offers intensive business feasibility and planning training for agricultural entrepreneurs considering a new agricultural venture or seeking to increase the profitability of an existing one. Participants produce a workable business plan to manage their business or seek financing.
- Individuals who run a small food product business, especially those that pack their products for resale through grocery stores, farm markets, or restaurants
- Small food product businesses interested in learning to package and resell their products
- Management practices
- Insurance information
- Laws and regulations
- How to write a business plan
- How to save time, money, and energy
Sarah Cornelisse, Jeffrey Hyde, Ph.D.
Marley E Skinner, Montserrat Fonseca Estrada, Tianna DuPont, Mike Basedow