Chef to CEO: Starting a Food-Based Business (Six-Part Series)

HYBRID EVENT: JOIN US IN PERSON OR VIRTUALLY

Join us for a transformative six-part workshop series tailored for culinary enthusiasts venturing into entrepreneurship. Explore essential topics like crafting a unique culinary brand, navigating legal requirements, understanding financial aspects, and honing leadership skills for culinary business success. Elevate your culinary passion into a thriving entrepreneurial venture with us!

Program Outline:

Class One: May 21 | 5 – 7 p.m.

• Entrepreneurial mindset
• Developing your product for the market
• Building your idea into a business
• Overview of permits and licenses
• Basic compliance needs
• How will you fund your business

Class Two: May 28 | 5 – 7 p.m.

• CFO/MHKO class
• Permit specifics
• Permit checklists

Class Three: June 4 | 5 – 7 p.m.

• Business structures
• Business licensing
• Other compliance items
• Naming research
• Competition
• Insurance

Class Four: June 11 | 5 – 7 p.m.

• Developing an effective menu
• Recipe conversions
• Understanding your COGs
• Pricing strategies
• Food safety training needs

Class Five: June 18 | 5 – 7 p.m.

• DEH permits
• Application paperwork links and reviews
• Preparing for inspections

Class Six: June 25 | 5 – 7 p.m.

• Setting up your marketplace booth
• Event preparation and needs
• Signage and promotion
• Further steps
• SBDC assistance
• Marketplace event dates and times

For questions regarding this workshop, including late registration, please email us at [email protected].

Host or Publisher Orange County Inland Empire Small Business Development Center (SBDC) Network