Find your cullinary voice

Culinary Management & Business

(New York Campus)

How to Start a Successful Bakery or Baked-Goods Business

Alan Someck
or Monday, January 22, 6-8:30pm
$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:

• Establishing a bakery-related concept that can work
• 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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Home Cooking to Home Business and Beyond: A Strategy Session

Stephen Zagor
or Saturday, January 6, 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:
• 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
• Determine a Budget: What are the profits?
• What Will Life Be Like Afterward?

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Business Plans for Food Concepts

Alan Someck
Monday, March 12, 6-8:30pm
$100 • 1 session

This workshop will focus on the basics of an effective business plan for any type of food concept---be it a restaurant, bakery, catering business, packaged food product, or food truck. Anyone serious about starting a food operation needs to have a serious business plan as their road map! They also need key advice on raising the funds necessary to begin the process. A business plan provides an edge to the entrepreneur in this highly competitive marketplace. Culinary startup expert and experienced restaurant manager Alan Someck will cover a comprehensive range of topics, including:

• Developing a winning food concept
• Creating a unique selling point
• The importance of the menu
• How to choose a location or distribution strategy
• How to analyze the marketplace
• Developing an effective marketing plan, including social media
• The critical financials
• How to staff a strong management team

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How to Launch and Market Your Own Food Product

Terry Frishman
Sunday, January 14, 10am-2pm
or Sunday, April 29, 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
• Test marketing
• Sales, Pricing & How to make a profit
• Merchandising and sales materials
• Public relations 

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How to Start a Successful Bakery or Baked-Goods Business

Alan Someck
Monday, January 22, 6-8:30pm
or Monday, May 7, 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
• The business plan and how to get started
• How to position your bakery/product
• How to determine the right location/target
• The importance of marketing & packaging
• Understanding sales, expenses, and profits 

Click here to register

Profits with Purpose: Doing Good by Doing Well

Terry Frishman
Sunday, January 28, 10:30am-2pm
$100 • 1 session

Businesses today increasingly need to be both profitable and mission driven, to both retain employees and build customer loyalty. In other words, they must do good by doing well. What kind of impact do you want to have? To create a clearly articulated, measurable, mission-based plan, we need to first answer the why—even
before the who, what, when, where, and how. Then we can create shared value with critical buy-in, and leverage meaningful partnerships. In this class, Terry will first highlight case studies, combining them with insights, advice, and a checklist of doable steps. We'll work on a vital worksheet to help you define these critical elements, then discuss methods to help elevate your thoughts to a meaningful vision that can add purpose to your everyday business—all while attracting loyal employees, customers, and stakeholders.

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Sensory Marketing

Stephen Zagor
Wednesday, January 17, 6-9pm
$100 • 1 session

Competition in food today is scary. Thousands of restaurant seats go unfilled, and thousands of artisanal food products go unsold. But this might not be the case if we'd simply look at the full picture. The mere sight of enticing food triggers a biologic response in us. It’s the packaging; it’s the title titillation; it’s the room lighting and
location on the shelf; it’s the color of the label; it’s the font; it’s the shape of the label and logo...and much more. Our minds control our mouths. This 3-hour class with culinary business consultant Steve Zagor will help you understand how to create key emotional bonds with your customers. The better we are at controlling "brain battle"—the many incitements that rattle around in our brains, causing us to judge, love, hate, and react—the more likely we are to have loyal, high-spending customers.

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Turn Your Side Hustle into $$$

Stephen Zagor
Saturday, April 7, 9am-12pm
$100 • 1 session

Have tons of friends and family asked you to make a kids’ birthday cake, bottle your special jelly or iced tea, or cater a dinner party? Are you seriously considering doing this for a living instead of your current nine-to-five? Do you dream of starting a side hustle that might one day become a full-time business? In this one-morning class, Steve Zagor will help you answer the questions you should know before you leap. He’ll help you develop a strategy to turn your passion into a bona fide business. Steve will walk you through the legal considerations of cooking from your own kitchen, and the biggest consideration of all: How much cash do you need to fund your dream? You’ll leave with a deeper understanding of what it means to really be an entrepreneur, as well as a road map to get you there.

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Get more info

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Find your cullinary voice