Find your cullinary voice

Culinary Management & Business

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

Click here to register.

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
• Hiring the best and training for service
• Advertising and promotion
• Knowing the cycle of service for repeat business

Click here to register.

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?

Click here to register.

Business Plans for Food Concepts

Alan Someck
Monday, November 6, 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

Don’t even think about embarking on your culinary startup adventure without first taking this informative, eye-opening class!

Click here to register

Get more info

Request a free info packet or schedule a personal tour

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

Find your cullinary voice