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Food Safety Component to Food Craft Insitute's Q4: Business Operations


  • FOOD CRAFT INSTITUTE 65 Webster Street Oakland, CA 94607 USA (map)

Q4: BUSINESS OPERATIONS

Oct 13 — Oct 21, 2015

Your business plan is set, finances are organized, and you just landed the extra dollars to expand operations. Now what? Before getting products on grocery store shelves or expanding preexisting production, there’s a robust set of business operations skills that artisan entrepreneurs must acquire to ensure longterm success. Q4: Business Operations will allow you to learn best practices from other small food businesses before you make the leap.

Q4 COURSE SCHEDULE

OCTOBER 13, 2015
9:00 am – 1:00 pm
• In-house vs. outsourced production
• Sourcing and distribution
• Production yield and inventory management
• Negotiating, purchasing and selling items

1:00 pm – 5:00 pm - Food Safety Component with Michael Kalish
• Regulatory climate (FDA)
• Introduction to the (modernized) GMPs
• Overview of Prerequisite Programs and HACCP/HARPC
• Supply-chain programs, recall, environmental and product

OCTOBER 14, 2015
10:00 am – 2:00 pm
• Calculating costs (COGS, labor, overhead, etc.)
• Packaging and labeling
• Permits, licenses and insurance
• Business metrics and data analysis

2:00 pm – 5:00 pm
• Preparing your brand for the marketplace
• What motivates a buyer’s decision?
• Pricing and merchandising for wholesale accounts
• Assignment: “Create a Plan” Project

OCTOBER 21, 2015
10:00 am – 2:00 pm
• One-on-one Consultations & Project feedback (by appointment)

Instructors: Minh Tsai of Hodo Soy, Alli Ball of Allison Ball Consulting, and Michael Kalish of Food Safety Guides

COURSE FEE

$595 covers all days of the course including 30 minutes of one-on-one consultation with our business experts (extra one-on-one consultation time is available for an added cost), materials and lunches.

Financial aid & discounts available. Contact: info@foodcraftinstitute.org