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Culinary Management & Business

What I Wish I Knew Before Starting My Food Products Business

Terry Frishman
Sunday, September 24, 10am-2pm
$100 • 1 session

Learn what it takes to successfully run a profitable food-products business by taking this inspiring, educational, story-and-advice-driven class. Learn how to handle the ups and downs of running your business from award-winning food-business consultant Terry Frishman of Culinest. You'll also hear from guest experts who will share their war stories, recommendations, and hard-learned insights, as well as give on-the-spot feedback. Whether you aspire to start a food-products business or you already have one, you'll learn what's important about being a food-products entrepreneur, from financials and operations to marketing and scaling up. You'll leave equipped with a better understanding of some of the biggest challenges facing food entrepreneurs—and the best ways to solve those problems.

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How to Start a Successful Bakery or Baked-Goods Business

Alan Someck
Monday, May 8, 6-8:30pm
or Monday, September 11, 6-8:30pm
$100 • 1 session

If you’re thinking about opening a retail bakery, wholesale bakery, or bakery-related business, you need to understand the keys to success. It’s an exciting time to get into the food business, but it’s also a hazardous undertaking (the failure rate of food-related
businesses is 80%). This essential workshop will focus on the key strategies you need to understand to give yourself a competitive edge and a roadmap to success. We'll cover:

• Establishing a bakery-related concept that can work in the marketplace
• How to position your bakery/product as unique
• The business plan and its importance to success
• How to determine the right location/target market
• The importance of marketing, packaging, and design
• Understanding sales, expenses and profits, and capital budget
• How to raise the money necessary to start up your business.

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How to Launch and Market Your Own Food Product

Terry Frishman
Saturday, May 20, 10am-2pm
or Sunday, September 10, 10am-2pm
$100 • 1 session

Specialty food products are a $120 billion industry, and one that remains attractive to entrepreneurs both large and small. If you have a recipe or product you'd like to produce or market, whether locally or nationally, there's no time like the present to explore the opportunities. Award-winning marketing and business consultant Terry Frishman has successfully developed concepts, branded, and launched profitable product lines for companies like Kraft, Newsweek, Sarabeth's, and Sylvia's Restaurant—so she knows the territory inside and out! She’ll take you through each subject you need to know to launch your own product, including:

• Specialty food categories
• Understanding your customer
• Key trends and opportunities
• Meaningful product positioning
• Getting the wrap on packaging
• The ins and outs of production
• Insurance certifications
• Shelf-life testing
• Test marketing
• Pricing and How to make a profit
• How to define and layer a meaningful mission into your business
• Merchandising and sales materials
• Public relations

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Essentials of Catering 101

David Turk
Wednesday, September 13, 6:30-9:30pm
$100 • 1 session

Opening a catering company is the aspiration of many a cook. In this course led by David Turk, owner of Indiana Market & Catering, you will get many of the answers you've been seeking to make it happen. Come prepared for a fast-paced orientation, designed to give you the tools necessary to:

• Decide whether or not this industry is for you
• Understand what skills are necessary for long-term success
• Learn how to price your product AND make money right from the start
• Figure how to source the right products for your business
• Uncover key marketing tools that are right at your disposal
• Develop a winning sales formula
• Find out where the pros go for ongoing support.

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Home Cooking to Home Business and Beyond: A Strategy Session

Stephen Zagor
Saturday, September 9, 9am-12pm
$100 • 1 session

Have any of the following happened to you? In your mind, you are the next Iron Chef. That family recipe for lasagna gets raves from your foodie friends. Baking is your life. Your kids and work colleagues line up for seconds and thirds. Living gluten-free limits your restaurant experience; if only a place would open nearby. That little home catering business you started on the side is more in demand than ever. If one or more of these situations is fueling the urge to turn a culinary passion, hobby, or avocation into a
business, then this three-hour session may a be quick way to turn up the flames. You will cover the following much-needed information to help get you started:

• Define Your Concept: What are you selling and how are you selling it?
• Relate to Your Customers: Who will buy what you sell?
• Check Out the Competition: Learn from others.
• Legal Dos and Don'ts: The regulations, laws, and rules, health department, company structure, dealing with landlords, etc.
• Where to Begin: What steps are needed to get going?
• How to Find Help: What can you do and what help do you need?
• Determine a Budget: What are the profits? How much can you make?
• What Will Life Be Like Afterward?

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Opening a Fast Casual or Retail Food Business

Stephen Zagor & Tara Berman
Sat-Sun, October 14-15, 9am-12pm
$200 • 2 sessions

If you have an idea for the next Chipotle, Shake Shack, or even Dean & DeLuca, this course will help you evaluate and develop your idea into a real business! From concept and niche marketing to controlling costs and making money, food marketing and
management experts Stephen Zagor and Tara Berman will teach you exactly how to navigate all the pitfalls of opening your own business, including:

• Developing an overall business plan
• Understanding the self-serve/fast casual model
• Finding a location and understanding the lease
• Designing the business
• Figuring out money and budgeting: Financial benchmarks
• Controlling revenue and inventory
• Finding investors
• Hiring the best and training for service
• Advertising and promotion
• Selling psychology
• Knowing the cycle of service for repeat business.

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Checking-in: Career Paths in the Hospitality & Hotel Industry

Katie Chamberlain & Andrew Catalano
Saturday, September 16, 10am-12:30pm
$100 • 1 session

This course will provide a clear understanding of the Hospitality industry as a whole, and how it has grown to be a major player in economic success of cities and countries. It will clarify the complicated nature of this industry and how a new comer would navigate through the many possibilities it offers. Katie Chamberlain, and Andrew Catalano; our distinguished Hospitality Management Faculty with diverse education and experiences will take you on an unforgettable journey to explore the Hospitality industry.

• History, growth, and development of the Hospitality industry
• The advantages, promises, and rewards of a career in the Hospitality industry
• Is there a clear path to reach advanced positions in this industry or are the possibilities endless; (a clarification)
• The scope of Food and beverage operation of hotels/resorts and restaurants Vs. freestanding restaurants and other F&B venues
• Learn about the technology in the Hospitality industry and the advancement of IT since 30 years ago
• Review a list of major positions available in this vast industry
• Advancement and financial rewards

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Get more info

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Speak to an admissions rep:
(888) 354-2433

Find your cullinary voice