Session 1: Reality Check- Business Basics
FEBRUARY 25 

In this introductory session, we’ll take a hard look at what it takes to turn your business idea into a successful venture. From understanding market demands to assessing your financial readiness, this class is designed to provide a solid foundation for your entrepreneurial journey. Get ready to challenge your assumptions and prepare for the realities of the business world.

Session 2: Working in a Commercial Kitchen
MARCH 4 

In this hands-on workshop, we’ll explore the critical aspects of transitioning from a home kitchen to a commercial kitchen setting. From understanding the key differences and necessary documentation to mastering time management and equipment use, this session is designed to equip you with the practical tools needed for success. Join us to streamline your kitchen operations, optimize your workflow, and build a solid foundation for your food business. Get ready to transform how you work and set the stage for your culinary success! 

Session 3: Basic Food Handling & Scaling your Recipes 
MARCH 11

In this comprehensive workshop, we'll cover crucial aspects of food handling and scaling recipes for commercial production. From understanding food safety practices to scaling recipes for larger batches, this session is designed to provide practical knowledge and tools to help you succeed in the food industry. Prepare to enhance your food handling skills, streamline your recipe scaling process, and optimize your operations for a thriving business.

Session 4: Streamlining your Food Business
MARCH 18

In this intensive workshop, we’ll dive into the core strategies needed to optimize your food business for peak performance. From mastering cash flow management and effective pricing to streamlining operations and reducing waste, this session is designed to equip you with practical tools and insights. Get ready to refine your approach, enhance your efficiency, and boost your profitability with actionable strategies that can transform your business.

Session 5: Slicing & Dicing the Numbers-Financial Management
MARCH 25

 In this essential workshop, we delve into the critical back-office functions that keep your food business running smoothly. From setting up and managing your business bank accounts to handling payroll, sales taxes, and inventory, this session will equip you with practical knowledge and tools to streamline your operations. Learn how to select the right POS and accounting systems to support your business, reduce waste, and track key performance indicators with confidence. Join us to refine your back-office management and enhance your restaurant's efficiency and profitability

Session 6: Foundations of Sales & Marketing
APRIL 1

In this final workshop of the series, we'll explore advanced strategies for enhancing your brand presence and expanding your market reach. You’ll learn how to develop a strong brand identity, create a compelling online presence, and leverage social media to connect with your target audience. We’ll also cover essential steps for launching your products at farmers markets and pop-up events, and provide strategies for marketing to grocery stores.