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How To Manage Your Inventory
June 8, 2016 @ 6:00 PM - 8:00 PM
At FoodLab we created this “How To Series to help you get started as a food entrepreneur.
It is very important to understand the proper steps needed to turn a recipe into a profitable product. You can’t simply make a food item in your home kitchen, place it in a container, and start selling it. You need to follow the many production and labeling requirements that exist to keep consumers safe. You need to understand the markets you want to enter. You need to get your product to those markets. You need to know how to manage your inventory. You need to determine the correct selling price for your product and much more.
For starters, we’ve created this checklist here, http://svy.mk/1TfuhHy, to give you some things to think about. Please fill out the checklist before your first class so that we have a better idea on how to best serve your needs.
In this workshop you will learn the tools of the trade; nutrition analysis, nutrition fact labels, ingredient lists, recipe costing, and inventory management to tie it all together when you do production. Attendees will learn how to maximize the profitability and productivity of their business. FoodLab will present a series of concepts, tools, and “best practices” in this highly interactive workshop.
Note: Free parking is located on Grand River street
Presenter(s): Jacob Schoenknecht, Small Batch Director, Detroit Food Academy and Karen Timmelman, Co-Founder, Bareo