University of Maryland Extension

Food for Profit

Food for Profit
Tuesday, Oct. 30, 2018 - 9:00am to 4:00pm
Chesapeake Culinary Center
512 Franklin Street
Denton, MD 21629
United States
Event Type: 
Ginger S. Myers

Have you ever been told that your favorite homemade bread, or salsa, is “good enough to sell?” Do you have additional fruit or vegetables from your farm or home garden that you would like to make into a commercial product? 

Food for Profit is a one-day workshop designed to help you work through the maze of local and state regulations, food safety issues, and business management concepts that all must be considered in setting up a commercial food business. The course will be held at the Chesapeake Culinary Center, 512 Franklin Street, Denton, MD 21629 on Tuesday, October 30, 2018 from 9:00 a.m. to 4:00 p.m. This session of Penn State Extension’s popular course has been specifically adapted to Maryland’s food production regulations, food entrepreneurial resources, and marketing opportunities.


Food for Profit will take you step-by-step through the entrepreneurial process. It will provide you with the information and skills to assess if your idea will be something that will sell at a profit. Conducting a feasibility study (to see if yours is a good business idea), performing marketing research, and beginning to draft a business plan are a few of the concrete tools taught by certified instructors and business experts. By attending this class, you can learn how to evaluate the opportunities on paper before you look for funding or take action (saving money and time).

REGISTRATION  (Registration deadline - Friday, October 19, 2018)
Registration for Food for Profit, is $55.00* (includes all materials and lunch)

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Mail in registration must be postmarked on or before Friday, October 19, 2018.
Mail your check payable to UNIVERSITY OF MARYLAND along with registration form to:
University of Maryland
c/o Susan Barnes
18330 Keedysville Road
Keedysville, Maryland 21756-1104
301-432-2767 X301 


Guiding food entrepreneurs through the initial steps to start a business, this class combines 
educational presentations, guest speakers and a highly interactive learning environment to address:

  •  Welcome & Introductions

  •  Getting Started
    A discussion of the challenges and advantages of owning a food related business

  • Pricing Your Product
    It takes money to make money! A discussion about self-financing, loans, and grants.  Also covered is revenue generation though effective pricing.

  • Finding a Niche Market 
    The importance of accurately targeting your  “first and best customer”; using the four P”s of price, product, placement, and promotion.

  • Legally Speaking
    Learn the role that DHMH will have in your venture—a chance to talk about licensure and the inspection process.

  • Developing a Game Plan
    A business idea must be doable, marketable, and profitable to provide a reliable forecast about the feasibility of your business.

  • Introduction to Food Safety for New Food Businesses
    Appropriate food preparation and storage methods lengthen shelf life and lessen liability. The extra attention paid a s few specific points in your operation will save time for you and improve product quality.

  • Labeling your Food Product
    Selecting the right packaging—materials, labels, and the information provided—can make or break your products future in the marketplace.

  • Share Your Next Steps! & General Questions (a short participant survey)


For program information or if you require special assistance to participate in this program please contact Ginger Myers at (301) 432-2767 x338 or e-mail

Please check your email 24hrs. prior to workshop in case of inclement weather.

Food for Profit was designed and is supported by Penn State Cooperative Extension. Material included in this course is based upon work supported by USDA’s Risk Management Agency, Co-operative Partnership Agreements, Entrepreneurial Farm Management Strategies for Women Farmers and New and Beginning Producers.

The University of Maryland Extension programs are open to all and will not discriminate against anyone because of race, age, sex, color, sexual orientation, physical or mental disability, religion, ancestry, or national origin, marital status, genetic information, or political affiliation, or gender identity and expression. 

Los programas del Colegio de Agricultura y Recursos Naturales de la Universidad de Maryland están abiertos a todos y no discriminará contra nadie debido a raza, edad, sexo, color, orientación sexual, discapacidad física o mental, religión, descendencia, origen nacional, estatus matrimonial, información genética, afiliación política, o identificación y expresión de género.

Ginger S. Myers
Contact Email:
Contact Phone: 
301-432-2767 x338
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University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class. If you need a reasonable accommodation to participate in any event or activity, please contact your local University of Maryland Extension Office.