Academy Curriculum

No matter where you are or want to go with your journey into the food business, we have you covered. From a Cottage Food side hustle working out of your own home to a thriving restaurant on main street, this academy will provide you with the insights and knowledge you need to build a successful enterprise, from creating a business plan and marketing to eventually selling your business when it’s time to hang up your apron for good.

Current Courses

Introduction

A Cottage Food baker puts the finishing touches to an order of strawberry tarts

One of the great things about following your passion in the kitchen is the ability to start small and grow steadily over time as you master each phase.

 

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Lesson 1: Cottage Food Basics

A food business owner fills jars with apple butter.

Learn how to start a Cottage Food business so you can make and sell products from your home kitchen for customer pick up or delivery.

 

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Lesson 2: The Business Plan

A woman lying on the grass doing homework, crumpled paper around her

An abbreviated version of a business plan can help you crystalize your concept and keep you focused on your vision.

 

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Lesson 3: Pricing

A man calculates numbers on an abacus

Pricing is part science and part art. We’ll show you how to calculate the cost of products and strategies to price them to sell.

 

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Lesson 4: Marketing

A sign in a food stand markets local produce.

Running a food business is not the time to be shy about your skills in the kitchen. We’ll walk you through marketing ideas that will help you generate sales.

 

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Lesson 5: Food Booths

A vendor puts out her jams and jellies on display in a food booth.

As you grow, a food booth at a farmer’s market or street fair can be a smart move since it allows you to experiment and refine your business model.

 

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Lesson 6: Food Trucks

Customers line up at a neighborhood food booth.

A food truck is a big investment, but it can expand your sales while allowing you to take your kitchen on the road with you.

 

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Lesson 7: Pop-Ups

A chef puts the finishing touches on desserts for a pop-up restaurant concept.

Pop-ups are part special event and market research. They allow you to get your feet wet in a full-scale restaurant concept without the cost.

 

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Lesson 8: Brick and Mortar

Two managers go over the seating arrangement at a new restaurant.

You’ve refined your concept, customers are lining up around the block. Is it time to launch for a physical restaurant?

 

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Lesson 9: Exit Strategy

A business person looks at his options, represented as a maze.

Leaving the food business can be as hard as entering it. We’ll show you some options for hanging up your apron and moving on from your business.

 

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