Description
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 for this 5-part ONLINE series as we examine the ingredients for success and share tips for making your food business thrive.
There are a limited number of $150.00 stipends available to Mendocino/Lake County residents who complete the 5-part series. Participants must complete all 5 parts to be eligible. Participants may NOT receive multiples stipends for assisting in Spanish and English. Participants may NOT receive multiple stipends for attending this series.
Developing the business story and mission when creating the business and operations plan is important. Learn to write an effective business plan that covers all the key ingredients:
- Your story is your mission
- Knowing and reaching your audience by understanding demographics
- Capitalizing on the business’ specialty and individuality
- Financial planning with sustainability research for a strong start and longevity
Session Schedule:
Online – please register online.
- 2/3/2025 Monday, 3pm – 4 pm
- 2/10/2025 Monday, 3pm – 4 pm
- 2/24/2025 Monday, 3pm – 4 pm
- 3/3/2025 Monday, 3pm – 4 pm
- 3/10/2025 Monday, 3pm – 4 pm
Lead Presenter:
Nicholas Petti, a Culinary Arts Management instructor at Mendocino College since 2011, brings over 20 years of experience as a chef and restaurant manager. He co-founded Mendo Bistro in Fort Bragg, California, in 1999, where he transitioned from chef to general manager to balance his career and family life. A graduate of the California Culinary Academy, Nicholas emphasizes safety, sanitation, and the art of meeting diverse patron needs in his teaching. Passionate about community, he envisions fostering local partnerships, hosting student-run events, and enhancing Mendocino County’s culinary appeal.
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Session Descriptions
2/3/25 Monday 3-4 PM
· Module I – Recipe for Success – Business Planning:
Developing the business story and mission when creating the business and operations plan is important. Learn to write an effective business plan that covers all the key ingredients:
- Your story is your mission
- Knowing and reaching your audience by understanding demographics
- Capitalizing on the business’ specialty and individuality
- Financial planning with sustainability research for a strong start and longevity
2/10/25 Monday 3-4 PM
. 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.
2/24/25 Monday 3-4 PM
Module III – Menu of Financial Confidence: It’s crucial to accurately assess recipe costs, calculate prep and food costs, set prices, and manage finances effectively. These tasks lay the foundation for the profitability and longevity of business operations, ultimately fostering financial confidence and increasing success rates. This module covers:
- Budgeting
- Maintaining clear and organized financial records
- Accounting principles
- Quarterly/yearly tax reporting
- Managing cash flow
- Strategic pricing strategies in the food business.
3/3/25 Monday 3-4 PM
· Module IV – Marketing, Branding & Employee Partnerships in Success: A solid company mission builds a community of partnerships. It impacts the look, feel, and operational standards, which impacts customer relationships and employee participation. Learn how the mission and business story tie directly into the best marketing and branding. This module covers:
- Culinary creativity for target markets
- Business differentiation
- Innovation
- Creating a community of engaged employees, guests, and business partners
3/10/25 Monday 3-4 PM
Module V – Sustainability & Diversification: Healthy Business Strategies
A business’ viability, sustainability, and ability to diversify depends on a business’s ability to grow. The ability to grow sometimes depends on a business’s ability to expand its range of products and services and/or creating additional fields of growth within its operations. Learn the ingredients needed to for growth while maintaining your business:
- Creating new interests and business partnerships
- Offering retail food and beverage items
- Expanding outside of brick-and-mortar locations and food truck services
- Customizing products or services
- Integration of updated technology and efficient, user-friendly methods
- Implementing healthy and sustainable practices
- Co-branding with other food partners that complement each and promote positive collaboration
