Start Your Own Food Business Programme

The Start Your Own Food Business programme will run on the following dates:

4^th March

11^th March

19^th March (Tuesday)

25^th March

8^{th April}

15^{th April} 

22^{nd April} and

29^th 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.