How to Run a Bakery: Part 2 of 2 Part Series
This webinar will cover planning, rules & regulations, products, finances, funding, problem your product or service solves, defining your customer, customer types, organizations/networking, locations, insurance, business plans, pricing worksheets and more.
Part 2: After you “reviewed the recipe” and determined you have all the required ingredients it’s time to Mise en Place which in French means to “set in place." In a professional kitchen this is when you gather all your ingredients, wash, prep, chop, and scale them out. As an entrepreneur planning a venture, this step is focused on assessing critical components of the business - customers, products, funding, suppliers, etc. to see if you have a viable plan for success before you turn on the oven. This is the second session of a two-part series. Register for one or both of the sessions and go from ready, set, bake!
Speaker(s): Chef Maria Kemp
Fee: No Cost