Join our Fall 2025 Cohort

The Evolution of a Food Business

This workshop will cover the very early stages of starting a food-based business. We will discuss the refinement of a "concept" and how to focus on a product or service that is going to add value and be a benefit to a customer. The licensing process will be discussed as well as a starting discussion on profitability. 

• The Value Proposition- What is the business that you are starting? Why? How will you make money doing it?

• Value Proposition Exercise

• Formation of Your Product or Idea- Creating a checklist of all the things that need to get done before you obtain a license / make your first sale

• The Path to Obtaining a License- MDARD vs. GCHD, SOP's, Understanding Regulations and Food Safety

• Introduction to Profitability- Define your product/service and determine costs involved in making it and then extrapolating how you can turn a profit

Who is Hungry? Selling Your Food Product

This workshop will address basic marketing and promotion of a food product. We will discuss labeling guidelines, brand and identity and market research into your customer and competitors. 

• Introduce and "example" food product. Review the cost analysis from the last workshop and dive further into profitability

• Use the example food product to illustrate a customer profile

• Discuss market research and understanding competitors- What is your solution and benefit?

• Brand Story Canvas exercise

• Logo Development and introduction to tools they can use to create a logo

• Branding checklist- Setting up an online and social media presence, introduction to a marketing plan, setting goals and creating profitable promotions

Moving Food Around The Mitten: Packaging and Distribution

This workshop tops off all of your past efforts. You’ve conceived a great product and developed a brand…now what? It’s time to distribute. You will learn how to create sell sheets to market your product to large stores and local markets, hear from experts on innovative packaging ideas, and discuss ways to begin a reliable distribution. 

• Introduction and discussion of retail sales, wholesale and how to get the product into a customer's hands. 

• Creating Sell Sheets

• Introduction to packaging concepts and options (Wholesale vs. Direct to consumer)

• Pricing your product for wholesale + distribution

• Introduce a variety of sales channels- Local independent stores, regional grocery chains, online aggregators. Discuss the requirements of each

Growing Out Of Your Kitchen

This workshop will discuss how to plan for future growth and introduce more in-depth financial modeling to include in a formal business plan. Some basic accounting concepts will be introduced and record keeping will be emphasized. Working with a co-packer vs. establishing your own manufacturing facility will be addressed. 

• Fixed vs. Variable costs and finding your break-even point

• Sales projections and cash flow 

• Raising capital resources available to entrepreneurs 

• Co-Packing benefits

Ready, Set, Grow!

This workshop will wrap up all the previous concepts and dive into start-up and ongoing costs of running a food business. By the end of this workshop you should have a firm grasp on understanding basic accounting and bookkeeping principles. We will also discuss moving into a space of your own and how to navigate building leases and site plan reviews by regulators. 

• Startup Costs & Ongoing Costs

• P&L and Balance Sheet Basics and understanding cashflow

• Finding a space of your own and how to understand a lease

• Raising Capital and the 

• Drafting a formal business plan and pitch deck