Getting into the Food Business Workshop

The Getting Started in the Food Business Workshop brings together a hands-on learning experience designed for aspiring food entrepreneurs, artisans, chefs, cooks and every day people with a great food or recipe idea.

Participants will learn how to turn a food idea into a legitimate business, including licensing and permits, product development, packaging and labeling requirements, pricing, profit margins, and understanding manufacturing, distribution, and retail pathways.

The workshop also covers how to pitch to buyers, prepare professional sales sheets, and navigate wholesalers, retailers, and foodservice distributors with confidence. This interactive class takes place in a commercial kitchen setting, allowing learners to gain real-world, hands-on insight into food production and operational best practices.

The workshop includes lunch and all instructional materials, creating a collaborative environment where attendees can ask questions, engage in live demonstrations, and leave with practical tools and clarity to confidently take the next step in launching or scaling their food business.

Info: The Welcome and Meet & Greet sets the tone for the Getting Into the Food Business Workshop by creating a warm, collaborative environment where participants can connect, network, and prepare for a productive learning experience. Attendees will have the opportunity to introduce themselves, share their food business ideas or goals, and meet fellow entrepreneurs, instructors, and facilitators. This session encourages open conversation, relationship building, and peer support, while providing an overview of the workshop agenda, expectations, and hands-on activities. The Welcome and Meet & Greet is designed to foster community, spark inspiration, and help participants feel confident, comfortable, and ready to engage in the interactive, commercial-kitchen-based workshop ahead.

Info: *Turning a food idea into a business concept
* Licensing, permits, and food safety requirements
* Understanding cottage food vs. commercial production
* Q&A and group discussion

Info: *Stretch, refresh, quick networking

Info: Informal networking and peer conversations

Info:
This session will have a live food demonstration in the commercial kitchen on sauces, dry mixes, veggies, stews, etc. Guests will be hands-on and be able to sample.

* Commercial kitchens, co-packers, and scaling production
* Wholesale vs. retail pricing and profit margins
* Types of distributors and how they work
* Real-world examples and discussion

Info: * Reset, movement, quick check-in

Info: * Wholesale and retail outlets explained
* Preparing sales sheets and buyer-ready materials
* How to pitch to buyers and distributors
* Common mistakes to avoid

Info: * Stretch and transition

Info: * Key takeaways and action steps
* Workshop resources and materials overview
* Final Q&A and networking
* Closing remarks

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Host or Publisher Chaux Consulting