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 University of Maryland Extension-Washington County, 7303 Sharpsburg Pike, Boonsboro, MD 21713 on Thursday, October 20, 2016 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.
HOW CAN FOOD FOR PROFIT HELP ME?
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 for Food for Profit, is $45.00 (includes all materials and lunch)
To pay by credit card* go to: https://foodforprofit-washco.eventbrite.com [2]
Online Deadline is October 13, 2016
*There is an additional processing fee from Eventbrite to pay by credit card
To register by check go to: Click here... [3] [3]
[4]Mail in registration must be postmarked on or before Monday, October 10, 2016
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
Registration deadline - Thursday, October 13, 2016
AGENDA TOPICS:
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:
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Welcome & Introductions
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Rewards and Challenges of Food Business
The challenges and advantages of owning a food related business. -
Legally Speaking
Learn the role that DHMH will have in your venture—a chance to talk about licensure and the inspection process. -
Safe Food Handling
How extra attention paid at a few specific points in your operation will save time for you, and improve the quality of your product. -
Developing a Game Plan
A business idea must be doable, marketable, and profitable. Your business plan will provide a forecast about the feasibility of your venture. -
Start-up Support
Business resources -
Niche Marketing (Finding a Niche)
Learn to accurately target your first and best customer; using the four P’s of price, product, placement, and promotion. -
Packaging your Product
How to package, selecting functional containers that are pleasing to the consumer eye. Food labeling requirements are also covered. -
Pricing your Product
A discussion of good pricing formulas and strategies—and a chance to practice using the tools that ensure the price that you arrive at is right! -
Share Your Next Steps! & General Questions (a short participant survey)
FOR MORE INFORMATION
For more information, please contact Ginger Myers at (301) 432-2767 x338 or e-mail gsmyers@umd.edu [5].
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
