How to Start a Successful Bakery-Related Business
Are you thinking about opening a retail, wholesale bakery or bakery-related business? Then you must join ICE instructors Jeff Yoskowitz, Alan Someck and Kathryn Gordon for this informative, fact-filled seminar. Chef Jeff has built, successfully operated and consulted for multiple establishments in the baking field, including Maurice Pastry, which he sold at a profit after nine successful years. Chef Kathryn, graduated from New York University's Stern School of Business and developed a recipe costing model and nutritional analysis system for Food Start Up Help (http://www.foodstartuphelp.com/). Alan Someck teaches the Restaurant Management program at ICE while Chef Kathryn and Chef Jeff teach in the Professional Pastry & Baking division. Together, this team will guide you through the A, B, C's of obtaining and developing: Concept and Business Planning Financing Viable production space, including co-packers and incubator kitchens Profitable production line Analyze your food costs Figure out what makes your product unique Steps for incorporation, insurance, and certification
