Are you thinking about opening a retail, wholesale bakery, or bakery-related business? Then you must join ICE instructors Jeff Yoskowitz, Alan Someck, and Kathryn Gordon for this informative, fact-filled seminar. Chef Jeff has built, successfully operated, and consulted for multiple establishments in the baking field, including Maurice Pastry, which he sold at a profit after nine successful years. Chef Kathryn graduated from New York University's Stern School of Business and developed a recipe costing model and nutritional analysis system for Food Start-Up Help (foodstartuphelp.com). Alan Someck teaches the Restaurant Management program at ICE, while Chef Kathryn and Chef Jeff teach in the Professional Pastry & Baking division. Together, this team will guide you through the ABCs of obtaining and developing: - Concept and business planning - Financing - Viable production space, including co-packers and incubator kitchens - A profitable production line - Food cost analysis - A method to determine and highlight what makes your product unique - Steps for incorporation, insurance, and certification.
Click here to register.