3 Part Series: Demystifying Your Foodservice Startup

Turning your passion for food into a thriving business takes more than great recipes, it requires strategy, planning, and a clear understanding of regulations. This three-part series guides aspiring food entrepreneurs through the essential steps of starting a successful food business, from shaping your concept and building a plan to preparing for inspections and designing a compliant space. Participants will gain a realistic understanding of the unique challenges and opportunities in food entrepreneurship, building the confidence to move from idea to launch with clarity and purpose. Webinar dates: January 14th, January 21st, and January 28th, 12 pm - 1:30 pm Part 1 – Food Is the Product for Sale – What’s Unique About Planning for Foodservice Businesses This session helps aspiring food entrepreneurs view business planning as an ongoing process rather than a single daunting project. Participants will learn how to articulate their concept clearly, identify common challenges, and understand what makes food businesses unique in terms of regulations, finances, and operations. The discussion will emphasize the importance of flexibility and resilience, explore the most common reasons food businesses fail, and highlight practical ways to build a solid foundation through resources, planning tools, and self-assessment. Attendees will also learn how to recognize and fill gaps in their business model by engaging the right partners, professionals, and advisors to support their journey.

Speaker(s): Dani Black

Co-Sponsor(s):

Fee: No Cost