Business Operations - Food Craft Institute

March 07-08, 2017
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**DEADLINE enroll by February 27, 2017**

This two-day course guides students through a robust operational skill set by examining best practices of successful small food businesses. From sourcing & distribution to metrics & merchandising, this course covers everything that artisan entrepreneurs need to ensure sustainable growth and long-term success.

Day One: Considerations
– Ingredient sourcing
– Overview of in-house vs. outsourced production
– Production yield & inventory management
– Distribution channels: direct, online, retail, wholesale
– Calculation of costs, including COGS, labor & overhead

Day Two: Requirements
– Business metrics & data analysis
– Permits, licenses & insurance
– Packaging & labeling
– Good Manufacturing Practices, HR regulations & other requirements

March 07-08, 2017 6:00 PM

Location: Food Craft Institute | Oakland

Admission: $395 covers course & meals

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