Food for Profit

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
  • Mar. 21, 2017
    (8:45 AM - 4:30 PM)

  • Where

  • Penn State Extension Potter County
    7 Water St.
    Coudersport, PA 16915-9406

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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