Start Your Own Food Business Programme
The Start Your Own Food Business programme will run on the following dates:
4th March
11th March
19th March (Tuesday)
25th March
8th April
15th April
22nd April and
29th April
ALL SESSIONS WILL BE HELD ONLINE, 7pm to 9pm each evening
The Start Your Own Food Business Programme has been designed to help those with a food idea, or those at a very early stage of starting up a food business (typically, within the first 24 months).
The objective is to provide the participants with a base knowledge of what is involved in setting up a food business. The content is designed to provide you with information which will allow you to avoid the pit falls normally associated with this journey. While certain aspects of the programme are relevant to those setting up cafes/restaurants, the core programme content is designed for those producing food to be sold through third parties i.e. food producers.
For those considering applying for the SuperValu Food Academy, this programme will aid in the eligibility requirements.
Programme Content
Workshop 1:
Introductions & Tastings (if appropriate)
Elevator Pitch for the Digital Era
What it means to be self-employed
Entrepreneurial Self-assessment
Networking - building support systems
Workshop 2:
SWOT Analysis
Creating a Vision for Your Food Business
Legal Structures for Start-ups
Registering a Company or a Business
The Business Plan step by step
Certification / Kitchen Registration
Product Liability Insurance
Workshop 3:
LEAN Model Canvas – Problem/ Solution Messaging
Market Research for SMEs
B2B vs B2C – Buyer Event vs Farmers Market
Creating a Food Brand & Developing an Online Presence
Creating a Persona for your Customer
Social Media Marketing & Applying for TOV
Creating A Marketing Strategy & Measuring Success
Workshop 4:
Intro to HR – Hiring vs Outsourcing
Automation – maximising sales/ billable hours
Skills Map & Gap Identification
Value Proposition
Key Performance Indicators
Motivating Employees
Workshop 5:
VAT - Classifications, Income Tax
PRSI, USC, CT and ROS
Difference between Profit and Cash
Allowable Expenses
Credit Management – Terms & Sale or Return
Budgeting
Workshop 6:
Intro to LEAN Manufacturing Principles
Operational Map
Production/ Kitchen Flow Map
Process Flow Mapping
Automation & Digitisation of Processes
Green Considerations in Ops & Production
Start Up Task List / Timeline
Workshop 7:
Food Product Design / NPD
Labelling Requirements
Using Nutritional Information
Kitchen Registration
Trends in the Food Industry/ Market Research
Intro Supply Chain / Logistics
Dealing with Buyers
Workshop 8:
Cash Flow Management Best Practice
Projecting Cash Flows
Projecting Profit and Loss
Profit Performance Measurement
State Supports for Start-ups
This 8 week programme will run online to facilitate those who may work in the food/hospitality sector.
Places are limited and booking is essential.