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How
to Launch and Market
Your Own Food Product |
| Terry
Frishman |
1
session(s)
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| course meets |
start
day
|
start
date
|
time
|
other
dates in course
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| one day |
Sun
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6/4/06
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10:00
AM-2:00 PM
|
none
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| Tuition Fee: $85 |
| Prerequisite: None |
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Specialty food
products are a $30 billion industry, and one
that remains attractive to entrepreneurs both
large and small. If you've got a recipe or
product you'd like to produce, whether locally
or nationally, there's no time like the present
to explore the opportunities. Marketing and
business consultant Terry Frishman has successfully
launched product lines for companies like Kraft,
Newsweek, Sarabeth's and Sylvia's Restaurant,
so she knows the territory inside and out.
She’ll take you through exactly what
you need to know to launch your own product,
including:
• Specialty food categories
• Understanding your customer
• Key trends and opportunities
• Meaningful product positioning
• Getting the wrap on packaging
• The ins and outs of production
• Product liability and insurance
• Shelf-life testing
• Pricing
• Distributors vs. brokers vs. direct sales
• Merchandising and sales materials
• Public relations
So if you have a start-up idea, take the opportunity to explore the
issues with expert Terry Frishman, noted lecturer on business development
and owner of Creative Marketing Workshops LLC. |
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| Location: 50
West 23rd Street |
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| How
to Open a Specialty Food Shop |
| Stephen
Zagor |
2
session(s)
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| course meets |
start
day
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start
date
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time
|
other
dates in course
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| consecutive
days |
Sat
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7/29/06
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9:00
AM-1:00 PM
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7/30
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| consecutive
days |
Sat
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11/4/06
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9:00
AM-1:00 PM
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11/5
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| Tuition Fee: $220 |
| Prerequisite: None |
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If you have an
idea for a specialty food store, this course
will help you to evaluate and develop your
idea into a real business. From concept development
and niche marketing to controlling costs and
making money, you will learn to navigate the
pitfalls of opening a business.
—Developing
an overall business plan
—Adding
a café, catering
or party planning to
an existing business
—Finding
a location and understanding
the lease
—Designing
the business
—Figuring
out the money aspect-financial
benchmarks
—Controlling
revenue and inventory
—Looking
for investors
—Hiring
the best
—Advertising
and promotion
—Training
for service
—Selling
psychology
—Knowing
the cycle of service for
repeat business
Stephen Zagor is a founder and managing director of Hospitality & Culinary
Resources, a New York City-based consulting firm. Previously, he
developed and owned a multi-concept restaurant/retail group; was
the general manager of a $10 million New York City restaurant; and
owned and operated an award-winning limited service restaurant and
marketplace. For 10 years, Zagor, who holds a Master's Degree from
the Cornell School of Hotel Administration, was manager of hospitality
consulting services for the hospitality group of Laventhol & Horwath,
and later for Coopers & Lybrand.
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| Location: 50
West 23rd Street |
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