Objectives:

The Food Starter Programme is a standalone programme designed for early stage producers wanting to upskill. The Programme is targeted at either pre-start up or those within the first 24 months of trading.  The Food Starter Programme is a "feeder programme" for the Food Academy and it is mandatory for all producers thinking about participating in the Food Academy Programme to have completed the Food Starter Programme.

It is recommended that all companies participate in the general LEO Start Your Own Business Programme prior to the Food Starter Programme as important information such as company set-up and registration etc. fall outside the Food Starter Programme content.  The Programme content is targeted as food and drink producers.  The Programme content is less suitable for those producing food-related products (books, apps or other non-edibles) or "near foods" such as pet foods, health supplements etc (producers from these categories should be advised that the Programme content is food and beverage focused and will have shortcomings with regard to their categories).

The Programme content is not suitable for those planning to open a cafe, restaurant or food service operation.

During the delivery of the Programme producer information will be collected for assessment of suitability of participants for the Programme. 

The content for this programme includes:

• Successful Small Business Stories, Videos and Case Studies
• Outline of Business Feasibility Study
• Consumer and Market Research
• Market Trends and Drivers, Consumer and Trade Customer Profiles
• Primary Market Research
• Measuring Market Gaps
• The Importance of Food Safety and Legislation
• Packaging
• Considerations for Developing your Product for Launch
• Selecting the Right Channel/Route to Market
• Costings and Managing Finance
• Case Study – A practical illustration
• State Agency Supports and Sources of Funds
• Meeting the Store Manager/Chef
• Distribution and Logistics
• Identifying Your Unique Selling Points
• Understanding Branding
• Brand and Packaging Review Exercise
• Communicating Your Brand - Marketing and PR
• Next Steps, Supplier Development Programmes and Q&A.

DAY ONE: (Half Day)

09.30 – 10.00  Introduction and programme outline
10.00 – 10.30  Course Participant objectives Review
10.30 – 11.15  Successful small business stories, videos and case studies
11.15 – 11.30  Virtual Break / online networking
11.30 – 11.45  Outline of business feasibility study
11.45 – 12.00  Consumer and market research
12.00 – 12.30  Market Trends and drivers, consumer and trade customer profiles
12.30 – 12.45  Primary Market research
12.45 – 13.00  Measuring market gaps

DAY TWO: (Half Day)

09.30 – 10.30  The importance of food safety and legislations
10.30 – 11.00  Packaging
11.00 - 11.30   Virtual Break 
11.30 – 11.45  Considerations for developing your product for launch
11.45 – 12.30  Selecting the right channel/route to market
12.30 – 13.00  Close and talk through exercises to be completed for the next workshop

DAY THREE: (Half Day)

09.30 – 10.00  Exercise reviews, progress with BFS to date
10.00 – 10.30  Costings and Managing Finance
11.15 – 12.00  Case Study
10.30 – 11.00  Virtual Break
11.00 – 11.30  State Agency Supports and sources of funding
11.30 – 12.00  Meeting the Store Manager / Chef
12.00 – 13.00  Distribution and Logistics

DAY FOUR: (Half Day)

09.30 – 10.00   Identifying you Unique Selling Points
10.00 – 11.00   Understanding Branding
11.00 – 11.30   Virtual Break 
11.30 – 11.45   Brand and Packaging Review Exercise
11.45 – 12.15   Communicating your brand - Marketing/PR
12.15 – 13.00   Next steps, supplier development programmes, Q&A

Dates:  Thursday, 28th May, 4th, 11th and 18th June, 2020 

Trainer:    
Conor Hyde,
Bullseye Food Marketing