Launch Your Food Business the Right Way
Five-part live workshop. Also June 25, July 2, 16 & 23; 5:30-7 pm
CEDF offices
965 E. Main St.
Meriden, CT 06450
From Concept to Compliance
Free but registration required.
Plus, this workshop series will be followed by a two-part ServSafe certification course.
Many aspiring business owners and even many who are currently operating “side gig” food businesses either haven’t been exposed to or unfortunately skipped past the fundamentals of entrepreneurship. When combined with a tendency for businesses that are poorly funded to skirt compliance requirements of the health and safety regulations, there’s risk of a disaster.
Learn the right way to innovate, plan and execute your food operation in a fully compliant environment so you can legitimately promote your businesses for growth and sustainability. Our five-part workshop will prepare you with the essential foundations and knowledge.
Session 1: Introduction to Entrepreneurship
- The meaning of entrepreneurship and its importance to food businesses.
- Characteristics of a good entrepreneur.
- Identifying opportunities in the food industry.
- Licenses and permits required in Connecticut.
Session 2: Business Concept Development
- Defining your concept ‘s value proposition.
- Zeroing in on the unique selling proposition (USP).
- Identifying the target audience.
Session 3: Business Planning
- How to research and analyze the competition.
- Why you need a formal business plan.
- Business plan formats and contents.
Session 4: Basic Marketing and Social Media
- Marketing strategies for food businesses.
- Importance of your online and social media presence.
- Creating a personal brand and a basic marketing plan.
Session 5: Basic Financial Management
- How to calculate costs for launching.
- Essential financial concepts.
- The overwhelming importance of accurate food cost tracking.
- How to fund a business the right way.
- Ongoing business and safety regulatory requirements.
Dianisi Torres, MA, CHW, CMHA, is a nutrition educator with the UCONN EFNEP Program in the College of Agriculture, Health, and Natural Resources. She has been a certified ServSafe instructor and supervisor with the National Restaurant Association for more than 15 years, educating the community in English and Spanish. She has 13 years of experience teaching food business start-up classes. Dianisi also serves on the Board of Directors for CEDF Corporation.