A Strategy Session
Have any of the following happened to you? In your mind, you are the next Iron Chef. That family recipe for lasagna gets raves from your foodie friends. Baking is your life. Your kids and work colleagues line up for seconds and thirds. Living gluten-free limits your restaurant experience; if only a place would open nearby. That little home catering business you started on the side is more in demand than ever. If one or more of these situations is fueling the urge to turn a culinary passion, hobby, or avocation into a business, then this three-hour session may a be quick way to turn up the flames. You will cover the following much-needed information to help get you started: - Define Your Concept: What are you selling and how are you selling it? - Relate to Your Customers: Who will buy what you sell? - Check Out the Competition: Learn from others. - Legal Dos and Don'ts: The regulations, laws, and rules, health department, company structure, dealing with landlords, etc. - Where to Begin: What steps are needed to get going? - How to Find Help: What can you do and what help do you need? - Determine a Budget: What are the profits? How much can you make? - What Will Life Be Like Afterward? This is an invaluable class and a unique opportunity to get the perspective of ICE's Director of Culinary Management, Stephen Zagor---a veteran restaurant consultant, educator, and former entrepreneur who has helped numerous students get into the business of food.