Find your cullinary voice

Culinary Management & Business

How to Launch and Market Your Own Food Product

Terry Frishman
Sunday, September 10, 10am-2pm

$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:

• Key trends and opportunities
• Meaningful product positioning
• Getting the wrap on packaging
• Insurance and Certifications
• Test marketing
• Pricing and How to make a profit
• Sales (pros and cons of distributors vs. brokers vs. direct sales)
• Merchandising and sales materials

Click here to register.

How to Start a Successful Bakery or Baked-Goods Business

Alan Someck
Sunday, September 10, 6-8:30pm

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.

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
• 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

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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
• Is there a clear path to reach advanced positions in this industry or are the possibilities endless; (a clarification)
• Learn about the technology in the Hospitality industry
• Review a list of major positions available in this vast industry
• Advancement and financial rewards

Click here to register.

What I Wish I'd Known Before Starting My Food Business

Terry Frishman
Sunday, September 24, 10am-2pm
$110 • 1 session

Join Terry Frishman, noted lecturer on business development and owner of Culinest boutique food consultancy, and her prestigious guest speakers—Melissa Ben-Ishay, president and chief product officer of Baked by Melissa, and author of "Cakes by Melissa"; and Ben Van Leeuwen, CEO of Van Leeuwen Artisan Ice Cream and cofounder of Selamat Pagi Indonesian restaurant—as they discuss what they wish they'd known before opening their business. Each speaker will participate in a Q&A with Frishman and answer questions from the audience, discussing:

• Advise they wish they had received prior to starting their businesses
• Issues they faced when they first started
• Issues they are currently facing, especially in this economy
• Recommendations for managing cash flow
• Effective marketing and promotion tactics
• Suggestions on how to stay in control
• Product concerns

• Pricing issues, and how they assess and manage them

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

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Home Cooking to Home Business and Beyond: A Strategy Session

Stephen Zagor
Saturday, September 9, 9am-12pm
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, 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