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Pricing for Profit

This course will provide a simple tool to assist with the various components you need to help you identify fixed and variable costs and ways to model to help you become profitable.

$60.00

Tools for Production

This course provides the various tools to help track inventory, schedule people resources, documenting your processes (formulas), track your ingredients per batches, and identify % of loss per production run.

$60.00

Wholesale Readiness – Part 1 What You Need to Come to Market

Part 1 - Wholesale Readiness This course offers a high-level overview covering topics that you will need to prepare you successfully and legally to launch your food product. Topics covered in Part 1 include: Setting up Your Company (Incorporate, obtain FEIN, ) Register with your State (sales tax if selling direct to consumer) Standard Forms […]

$60.00

Food Certifications: Who, What, Why, How, and How Much

This course discusses the various food certifications, the costs associated, the benefits of having them, and the ongoing work that is involved to keep your product certified. Certifications discussed in-depth include Gluten Free, Vegan, and Kosher. Other certifications are identified that might need to be considered.

$60.00

Wholesale Readiness – Part 1 What You Need to Come to Market

Part 1 - Wholesale Readiness This course offers a high-level overview covering topics that you will need to prepare you successfully and legally to launch your food product. Topics covered in Part 1 include: Setting up Your Company (Incorporate, obtain FEIN, ) Register with your State (sales tax if selling direct to consumer) Standard Forms […]

Wholesale Readiness – Part 2 What You Need to Come to Market

Part 2 - Wholesale Readiness This course continues by preparing you on what is needed at a high level to bring your food product to market. Part 1 is not a prerequisite to taking Part 2. Topics covered in Part 2 include: Selling: Wholesale, Retail, Direct to Consumer* Pricing for Profit* Scaling – How to […]

$60.00

How to Source a Co-Packer

This course provides direction on how to work with a co-packer, the questions you need to ask, and setting the right expectations to keep things running smoothly.

$60.00

Selling: Wholesale, Retail, Direct to Consumer

This course discusses the differences between retail, food service, and direct-to-consumer. Marketing, packaging and pricing are components of this class. We also provide tools and resources to help with order fulfillment for e-commerce and how to best service wholesale and retailers without a distributor.

$60.00

Pros and Cons of Manufacturing vs Co-Packer

This course talks about the pros and cons of manufacturing your own product vs finding and hiring a co-packer. It digs into the start-up costs of manufacturing your own product vs the higher production costs and possible limitations when using a co-packer.

$60.00

Ingredient Sourcing and Traceability

This course discusses the importance of sourcing your ingredients and the information that you need to document and trace all your ingredients. This course touches on new FDA regulations and the information you need to have in case of a recall. Plus we will discuss the various sources that are often overlooked.

$60.00

Food Recall Processes and Procedures

This course reviews the steps needed to conduct a successful product recall. It includes an outline and worksheet to help you keep information at your fingertips to move quickly and minimize disruption.

$60.00

E-Commerce – All Things to Consider

This course is about selling your products online, what you should consider when building your shopping cart, distribution, fulfillment, and various tools that make your job easier.

$60.00
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