How to Successfully Bring a Food Product to Market with Kathryn Gordon and Jeff Yoskowitz Is your goal to bring a new food product to consumers? Wondering how to begin the process, obtain financing, analyze your food costs, design packaging, and figure out production? ICE chefs Kathryn Gordon and Jeff Yoskowitz are partners in Food Startup Help, a consultancy for food entrepreneurs. If you don't have unlimited funds to help you get started, they will help you understand the process and your options. Please bring a calculator, a computer, or your iPad; math exercises will be involved. It is also helpful, but not necessary, to have a product in mind. We will begin the discussion with the importance of business planning and how financing works (or doesn't work) for startups. The class will primarily focus on: F How to optimize your profits through understanding and controlling your food costs - The process of shelf-life testing and nutritional labeling - How to establish your business legally and obtain insurance - The role of distributors, and other options given your budget - Building out your own brick-and-mortar retail or wholesale kitchen - Incubator kitchen rental pros and cons - The role of a co-packer as your enterprise grows. Resources for some food labs, branding companies, and packaging design firms we have worked with will be provided.
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