Explore the world of food entrepreneurship with a recipe for success. Whether you’re a seasoned chef or simply passionate about food, there are many opportunities to turn your passion into a profitable business. From food trucks to catering companies to restaurants, the possibilities are endless.
Join us, and instructor Nicholas Petti, as we examine the ingredients for success and share tips for making your food business thrive.
Each participant to finish the series will receive a $150 stipend
Module II – Putting Your Business on the Map
Each type of food operation is subject to specific regulatory measures, but they all must comply with health and safety codes outlined by California regulatory agencies and obtain relevant certifications. Whether you’re running a Brick & Mortar establishment, a Mobile operation, or a Cottage Kitchen/Micro-Enterprise, it’s essential to understand the region-specific regulations and licensing requirements. This module covers:
- Various food and beverage regulations
- Licensing requirements for different types of operations
- Guidelines for onsite and offsite food preparation
- Options for drop-off catering and commercial/commissary partnerships
- Maintaining compliance with health regulations provided by Environmental Health as part of the food and beverage team’s guidelines.
