What are your food dreams?
To start a catering or food retail business, launch a new restaurant concept … or a retail brand?
You love food, you can cook and bake (maybe you’ve been professionally trained), make jam or charcuterie and friends are always telling you how delicious your food is.
Or perhaps you’re ‘a year in’ and the signs are promising, but you need help establishing whether your business is truly viable.
So setting up a food business can’t be that hard, can it?
… but this is not just about creating, cooking or baking, owning a food business is about running a business.
How prepared are you for the challenges this will bring?
It’s what I understand really well and I would love to help YOU!
I’m passionate about good food, made and sold with integrity and imagination. I bring a practical business focused perspective on the niche food sector and start-up knowledge. As well as a helping hand because I know that starting a business can be a scary and lonely journey and you can spend a considerable time floundering.
This workshop is for people who love food and are serious about turning their passion into a viable business.
Delivered with fun and depth of knowledge over two days, this weekend workshop is a combination of inspired talks, exercises and informal discussions, giving you the chance to ask the questions that really matter to you.
Get the skinny on product and concept development, market research, start-up funding, how to get stocked, dealing with the competition, getting word out and much more.
Each weekend workshop is kept small and intimate – with a maximum of 15 delegates – so that everyone can benefit from my personal time and input.
You will take away tools and insights which form an invaluable resource in you first year of trading and beyond.
- What skills, knowledge and personal qualities do you need?
- Generating a business idea
- An overview of the current issues, trends, opportunities and threats facing the food sector
- Drafting a business plan
- Working out how much money you will need and when you will need it: revenue forecasting and budgeting
- Developing a marketing strategy: identifying and understanding your customers, how to use social media and PR
- Deciding on the best legal structure for your business
- How to control your business: records you need to keep, controlling overheads
- Playing by the rules: food hygiene & safety, environmental health, insurance
Both days start at 10am and you can arrive any time from 9:30am. Teas, coffees, biscuits and cold drinks will be waiting for you! We aim to finish at 4:30pm each day. Lunch featuring delicious local produce and afternoon tea with home-made cake are included.
The Groucho Club in Soho, London on 8-9 November 2014
Book a place or register your interest here
I look forward to meeting you!
Read here what past delegates have said:
‘Fantastic course. Thank you for sharing your knowledge!’
‘Thanks again for the weekend – my head is now buzzing with ideas!’
‘Really really helpful. I’d recommend it to anyone interested in starting a food business’.
‘Monique is very knowledgeable and freely shares her expertise’.
‘Great course – thoroughly enjoyed it! It gave me an overview of what is needed.’
‘Very strong workshop’
‘Very helpful as it is focused on the food industry. I have taken other start-up courses before but this was more helpful as it was industry specific.’
‘Monique is fantastic. Incredibly knowledgeable and puts across useful and relevant information very clearly and succinctly. Very inspirational. It’s been a privilege to spend time with her!’
‘Meeting and speaking with people who have actually done this was really helpful and eye opening in terms of what they’ve been through’.
‘Loads of information and food for thought. It has helped me to start to re-think my ideas’.
‘Very useful: it has given me all the info on what I need to think about. Thank you’.
‘Really liked all of it. The venue really supported the experience’.
‘Monique is knowledgeable and very approachable’.
‘The way in which the topics were discussed was done in a interesting way that made it relevant to all food businesses’.
‘Guest speakers had some really insightful comments. Very interesting to learn from them’.
‘Monique: great style, really enjoyed it and would recommend you!’
‘The momentum of the course was very good, all of it very interesting and relevant’.
‘Key learning point: keep cash flow under control, split responsibilities and let those who know best do their best’.