Food for Profit: Starting Your Food Business

Fruits and Vegetables

The Food for Profit workshop takes you step by step through the information necessary to start and run a small food product business, especially directed to individuals who will be making and packing their products for resale through grocery stores, farm markets or restaurants.

  • When
  • Thu., Dec. 7, 2017
    (8:45 AM - 4:30 PM)

  • Where

  • Penn State Extension Lebanon County
    2120 Cornwall Rd.
    Lebanon, PA 17042

Whether it’s growing and drying herbs, making jams or jellies, baking bread and cakes, or packaging gourmet dinners for one, food-related businesses are becoming increasingly popular as a way to earn a living (or to supplement your income). The cook’s creative flair may be combined with business practicality in a way that other enterprises may lack.

The Food for Profit workshop consists of seven hours that provide an overview of how to start and successfully operate a small food-product business:

  • Getting Started
    An honest look at the challenges and advantages of owning a food related business.
  • Legally Speaking
    Pennsylvania Department of Agriculture's role in your venture – how the sanitarian can help your dream become a reality.
  • Developing a Game Plan
    A good business idea needs to be “do-able,” marketable, and profitable; your feasibility analysis is step one toward a great business plan.
  • Finding a Niche
    Using the four P’s: price, product, placement, and promotion to determine who will buy.
  • Safe Food Handling
    Good preparation and storage methods prolong shelf life and lessen liability for your business; strategies to lessen your food business liability.
  • Packaging your Product
    Selecting the perfect package and food labels to intrigue your potential customers.
  • Pricing your Product
    Whether you cover your costs or aim at making a profit, your pricing strategy determines many facets of business success.
  • Sharing your Thoughts
    Q & A session, followed by a post-survey to gather your feedback about the workshop.

By the end of the session, participants will:
  • Be able to evaluate their business idea, determining:
    • Feasibility
    • Marketability
    • Profitability
  • Have a network of advisors, to gain post-workshop assistance with:
    • Registration and licensing
    • Food safety issues
    • Design of labels and packaging
    • General business start-up matters

Who Should Attend

This workshop will be especially valuable to individuals who:

  • Make a specialty food item that other folks often request
  • Have additional produce from their backyard garden that could be made into a value-added food product
  • Envision marketing their family recipes for others to enjoy
  • Desire to generate more household income
  • Dream of owning a food business



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