Workshops

First Course: STARTING A SPECIALTY FOOD BUSINESS
- Wednesday Nov 12th

Do you have a tasty barbecue sauce, pasta sauce, salsa, salad dressing, jam or other food product? Are family and friends encouraging you bottle and sell it? Have you ever wondered how to go about getting started the right way?

This session covers:

  • Specialty foods industry or natural products industry?
  • The 4 types of products and their opportunities and obstacles.
  • How to save time, money and frustration.
  • What's considered successful? Three approaches.
  • Where to sell your products.
  • The easiest part, more difficult part and most difficult part of the industry.

Featuring Tim Sullivan, Sage Food Group

Second Course: THE 6 "Ps" OF THE NATURAL/SPECIALTY FOOD INDUSTRY - Wednesday Nov 12th

The 6 Ps provide you with industry insight and a focused approach to launching a food business. Determine if the business is right for you—before you invest time and money.

Plan; Problem/Need; Package Design; Product Line; Production Cost; Passion, Personality, Perseverance

Featuring Tim Sullivan, Sage Food Group

Third Course: SHOULD I MAKE IT MYSELF OR USE A CO-PACKER?
- Wednesday Nov 12th

New home based businesses have abounded since the introduction of the California Homemade Act. Do you produce your product in an approved kitchen or use a co-packer to produce your product?

  • Explanations, advantages and disadvantages of each are presented.
  • The importance of food safety is stressed.

Featuring Tim Sullivan, Sage Food Group

Fourth Course: BROKERS AND DISTRIBUTORS
- Wednesday Nov 12th

What are the roles of Brokers and Distributors role in the specialty food industry? Do I need one? How do they work? How do I get the best results? What's in it for me? What are the costs? This session will focus on understanding these two important stakeholders in the specialty foods world.

Featuring Tim Sullivan, Sage Food Group

Fifth Course: HOW TO WORK WITH WHOLE FOODS MARKETS – WHAT THEY LOOK FOR - Thursday Nov 13th

The best advice often comes from those with the most real-life experience. Meet and hear from Harv Singh, Local Forager for Whole Foods on what it takes to get your product onto their shelves.

Featuring Harv Singh, Local Forager, Whole Foods Market

Sixth Course: MONEY MATTERS - Thursday Nov 13th

You've entered the business with a great product that everyone loves, but the important question remains: Can it make you money?

During this workshop you'll learn:

  • The difference between markup and margin?
  • What are the standard industry margins?
  • How do I price my product?
  • What other costs will I have?
  • How much money will I need?
  • How much money can I make?

Featuring Tim Sullivan, Sage Food Group

Seventh Course: OPPORTUNITIES TO EXPORT YOUR PRODUCT
- Thursday Nov 13th

Are you interested in exporting your food product?

  • What opportunities exist for exporting my product?
  • What are the resources available to my business?
  • Who has experience in this field?
  • What do I need to know going forward?

Featuring Scott Gordon, Business Instructor, Certified Global Business Professional

Main Sponsors

Upstate California Shasta College California Community Colleges PG&E