Learn directly from industry experts who will share the tools and strategies needed to move your food idea from concept to reality. You will also gain the expertise to develop a solid business plan and prepare to sell your culinary creations in a retail environment. This course includes a light breakfast, lunch, snacks and the opportunity to network with other food makers.
Topics covered will include:
- Food Trends
- Business Plan Basics
- Food Safety
- Food Product Concept Development
- Food Law
- Marketing Your Food Business
- Pricing Your Food Product for Profitability
- Food Business Operations
- Funding Your Food Business
You will also have the opportunity to tour a commercial kitchen.
WHO SHOULD ATTEND THIS WORKSHOP
- Anyone who is thinking about starting a food business
- Start ups, including: small specialty food companies and food trucks as well as bakers, restaurateurs and caterers
75+ page Food Business Bootcamp Handbook and Reference Guide
General Admission: $225
Jay Savulich oversees both the Community Business Academy and Business Acceleration Services as Rising Tide Capital’s Managing Director of Programs. Before starting at Rising Tide Capital, he had a twenty-year career owning and operating successful restaurants in New York City.
Chef Victor Moruzzi is an instructor and course developer for the Culinary Arts Institute at Hudson County Community College. Prior to joining HCCC, he was involved in opening and managing several dining facilities and specialty food stores.
Anita Shepherd is a former pastry chef turned self-taught vegan baker that followed her love of food to NYC after she graduated with a degree in Biology from St. Lawrence University. She established Anita’s Yogurt in 2013 after originally creating it to use in recipes for Electric Blue Baking Company, a vegan baking company which she operated from 2007-2012. Her yogurt and recipes have been featured in Food52, Bon Appetit Magazine, the Dr. Oz Show, Harper’s Bazaar, and many more.
Christophe Hervieu is the co-founder and CEO of Red Oak Foods. His company produces organic liquid herbs, vinegars and spices under the Simply Beyond brand. Prior to launching his business three years ago, he spent over 17 years in the food industry as an executive for OSEM USA, a division of Nestle.
Regina L. Henry, MA, EdM is a leadership coach with a commitment to inspiring and equipping every person she connects with to "unearth their unique genius." She specializes in creating individualized strategies for entrepreneurs to help empower them to discover and express their genius within the marketplace.
After facing countless obstacles with starting her own food business, Djenaba Johnson-Jones decided to create Hudson Kitchen as a turnkey solution for food entrepreneurs. Before transitioning to the food industry, she spent her career developing, launching and marketing products for well-known media brands.
BREAKFAST AND LUNCH
Catered by Square 1 Community Eatery
General Admission: $225
THE FOOD BUSINESS BOOTCAMP IS PRESENTED IN PARTNERSHIP WITH HUDSON COUNTY COMMUNITY COLLEGE COMMUNITY EDUCATION AND CULINARY ARTS INSTITUTE. PRODUCED BY AJB EVENTS.