Do you have a great idea for a food product? Have you ever considered the possibility of opening a restaurant, bakery or food service establishment? Launching a food business can be the most challenging of all businesses. Learn about public health issues, local legalities, start-up costs, marketing and business sustainability.
This informative and interactive four-night series will provide you with an understanding of the basic requirements and insights into what it takes to be successful. At each session you will hear from industry experts, successful business owners and WBDC’s own business specialists.
Session I: The Basic Ingredients – Provides an overview and trends in the food industry, the current Connecticut food landscape and the legal requirements to start a food service or food manufacturing business, including health requirements, state licensing and registration.
Session II: Whipping Up A Food Experience – Learn what it takes to launch a retail food business from our panel of experts. Gain insight into the key costs, challenges and opportunities.
Session III: From Recipe to Store Shelf – Learn about starting a food manufacturing business – prepared food products sold in stores, farmers’ markets and/or websites. What does it take to get placement? How do you market once in the store? How do you mass produce? Hear one business owner’s story, meet our experts who can open doors for you, and connect you with people who can help you get your products in alignment with the industry.
Session IV: Rolling Out A Plan – We roll up our sleeves and begin to roll out your food business plan. We will discuss why careful planning is critical to your success, help you to understand the components of a business plan, review your business concept and evaluate its viability. To wrap up this session, we will discuss start-up costs and understanding viable funding resources.
February 4, 6, 11, 13
Time:6:00pm – 8:30pm
Registration and material fee: $80
Reduced-fee scholarships are available to those who qualify based on income guidelines. Call the office for details 203-751-9550.