The Food Business Start-Up Boot Camp
As a food business development consultant I really enjoy helping entrepreneurs gain the skills they need to create and develop thriving businesses.
In my work I am increasingly approached for ad hoc advice by people who can cook, bake, pickle or preserve and are wondering if they can turn their love of food into a viable business. This is what originally prompted the idea of creating the ‘Food Business Start-Up Boot Camp’.
The ethos of the ‘boot camp’ is to offer would-be entrepreneurs and those who’ve recently started up, the space and tools to develop their personal skills at the same time as developing and testing their food business idea in a friendly and supportive atmosphere, amongst like-minded people at an inspiring, foodie venue.
The weekend ‘boot camp’ will provide a unique and invaluable service, delivered with fun and real depth of knowledge, in helping make starting up a food business happen for you.
- Increase your awareness of your own business environment, including identifying opportunities, understanding your own attitudes and barriers to moving forward.
- Find out how well you know your market. Learn that your customers really aren’t ‘everyone’ and how by developing your understanding of your customers and competitors you can give your good idea the best chance of being seen and being heard.
- Look at costing and pricing your product or service. How do you work out how much to charge? Whether you are selling a product or providing a service this session helps you to decide on a clear structure for your pricing policy,
- Take the time to work out how much money you need to survive or even what your attitudes to money are. In this session you will complete a personal survival budget and test the financial viability of your business.
- How to stay on the right side of the law: the minimum standards for premises, personal hygiene and food safety, licensing, insurance.
- Have your time to shine. Present your business to your group and plan those all important next steps.
You’ll laugh, think deeply, learn and be inspired. At the end of it you’ll be so glad that you came, you’ll wish you could do it all over again.
My goal is to give you the practical advice, tools and, perhaps most importantly, the confidence to decide whether running a food business is for you.
I bring people from my extended network together to help your business.
I put things in perspective and I do that with humour and a sense of style.
But above all, I want to help you make 2012 your best year yet.
2012 Dates & venues
24/25 March at Soil Association organic Empire Farm in Templecombe, Somerset
28/29 April at Food Safari’s head quarters Brick Kiln Barn in Sibton, Suffolk
12/13 May at the School of Artisan Food in Welbeck, Nottinghamshire
9/10 June – Daylesford Farm in Kingham, Gloucestershire
23/4 June – Wallacespace in London’s Covent Garden
Both days start at 10am and you can arrive any time from 9:30am. Teas, coffees, biscuits and cold drinks will be waiting for you. We aim to finish at 4:30pm each day.
Lunch featuring delicious local produce and afternoon tea with home-made cake are included.
£295 per person
How to book
Get in touch with me here moniqu[email protected] so that I can send you joining instructions.
I look forward to hearing about your foodie dream and meeting you!
Monique Borst’s Website: www.moniqueborst.com
E-mail Monique: [email protected]
Follow Monique on Twitter: @Monique_Borst