Best Return on Investment? Invest in YOURSELF
Learn How To Create & Own a Successful Food Company
Learn How to Own a Successful Business
While your food needs to be good, we all know that isn’t the secret to being successful. Business problems can sink the best tasting restaurants and food companies. And we have seen it all…from mistakes that could have been fixed (but weren’t) to unrealistic expectations to burn out taking out companies with multi-million dollar buyout potential.
Food companies fail at the highest rate of any industry…UNLESS you know how to avoid it. You aren’t doing this to buy yourself a job (because if you are, don’t…you will be more overworked and underpaid than you have ever been!). You are doing this to buy yourself freedom. That freedom requires investment.
You WILL invest in your company--the question is how much. And the answer is--well, that depends on how many mistakes you want to make along the way and how well you learn them--because you will pay for them until you do.
Welcome to Frontier Kitchen University
(FKU--because if you’ve been in a kitchen, then you KNOW).
FKU isn’t taught by college professors--its taught by FK Staff and our network of associates that have real world experience. We share with you the mistakes we made and others made and how to avoid them. These are the issues that cause almost all of our businesses problems--and have taken down HUNDREDS of smart people, just like you.
Each stage of your company comes with different sets of problems. Most people that come to us have extensively researched and tested their concepts before they start--so they think they have it all (or mostly) figured out,
However, unless you have been an OWNER in a food/beverage company before, you probably do not.
As an owner, it isn’t your job to grind out making food (though, yes, you will have to do that in the beginning). Your job is to create the PROCESSES of how your food is prepared…from coming up with the recipe, sourcing ingredients, establishing production techniques, figuring out a method of distribution, figuring out labels and packaging, ensuring licensing and sanitation procedures, managing the time to get it all done and setting it all up to make sure you are making money. And that’s just in the beginning (I’ve glossed over hiring and managing your facility issues).
Steps for Starting a SUCCESSFUL food Business
When most people come to us getting ready to start their business, they are smart and well informed. They know this is a hard industry and they are passionate about it anyway. They WANT to beat the odds.
The truly successful ones figure out that there is simply a lot they don’t know. Even if you have been in the industry, until you have OWNED and been responsible for every aspect of a company, there is no possible way to know everything that will come your way. And, as you grow, so do your problems and opportunities to create even more.
The challenge is until you learn all the lessons, you will continue to burn through money (often at an alarming rate) until you do. Our purpose with FKU was to shorten your learning curve and reduce the investment.
We have accumulated the basic information you need to know to speed up your learning curve in this simple bundle. From how to get yourself in the right headspace to how to create and cost out your menu or product line, this bundle sets you on the right path.
Now, this isn’t going to make you a millionaire…we don’t control that (only you do). But this is the information every millionaire in the food industry knows. So, if that is your goal, you should probably know it, too.
A la Carte Courses
Early Sales: Using a Farmer’s Market Effectively to Launch Your Success
When you go to the Farmer’s Market the vendors make it look so easy. They make yummy things and people buy them. But just because it LOOKS easy doesn’t mean it is. This course is taught by Debra Moser, CEO of Meatcrafters and Central Farm Markets. She has more than a decade of knowing how to work successfully in farmer’s markets and shares that profitable and valuable knowledge with you.
Starting Your Food Business
Before you sign your name to those incorporation documents, you should know what you are getting yourself into and why. This course is going to give you an overview of the tasks to do but, most importantly, get you in the right mindset to make sure you are ready for your own success.
Menu Design and Product Development
Did you know that how you design your menu or product line can determine your expenses? Most Chefs have what we call “creativity disease”—as artists the fun is in creating. However, production is a different matter. Inefficient menus waste money. From ingredient costs, storage costs, labor costs and even additional regulatory requirements are all based on what you choose to make. This course teaches you how to choose wisely.
Learning How To Make A Profit
You are probably thinking to yourself “Making a profit is easy! Make something people want to pay for!”…but it actually is the most difficult part of this journey. Food profit margins can be very small. Especially once you calculate in not just food costs but overhead, labor and commissions for stores, distributors and brokers (if you are making a product). Do you know your margins? This course teaches you how to calculate them properly so you can plan what to do with those piles of money (Well, that part is up to you).
Licensing Your Food Business
Food and Beverages are some of the most regulated products you can buy (or make). Why? Because, done poorly, food kills people. This course will first teach you all the required steps to set up your company, then go through the food industry regulations, training requirements and licenses you will need to sell your food—from retail, bakery or restaurant food to wholesale products.
