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Warehouse Stock Clearance Sale

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Cook Wrap Sell
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Table of Contents

Introduction Who this book is for What this book does PART ONE: Starting Your Food Business 1. Cooking up a Great Idea Starting your home-based food business Key steps in creating your business What's your niche? Research 2. Types of Food Business Catering Producer 3. Refining Your Ideas Focus groups Cooking schools 4. Planning Your Business Business plan Financials Mentors 5. Costs and Funding Costs Pricing Funding 6. Registering Your Business What's the best form of company for me? Environmental? health ?registration What ?to ?call ?your ?company? and ?how ?to protect ?its ?name 7. Accountants, Tax and Insurance Accountants ?and ?tax Insurance Admin ?Q&A PART TWO: Running Your Food Business 8. Being a Home-based Business Kitchen? layout ?tips Saving ?money ?in ?the ?kitchen Health ?and ?safety Creating? your? perfect ?work? environment Getting? around 9. Recipes and Ingredients What ?goes ?in? Food ?allergies ?and ?intolerances Scaling ?up? production Quality ?standards ?and ?certification 10. Branding and Packaging Design ?appeal It's ?a ?bit ?like ?therapy Design? brief:?a ?checklist Packaging 11. New Product Development What? is? new ?product? development? (or NPD)? From? idea ?to ?new ?product 'Tis ?the ?season Ethical ?eating PART THREE: Marketing and Sales 12. Promoting Your Products Impress ?the ?press Competitions? and? promotions Awards Networking 13. Your Business Website Online? presence Pages ?to ?include Attracting ?visitors E-commerce? tools 14. Using Social Media Blogging Twitter Facebook LinkedIn Video 15. From Farm Shops to Supermarkets Local ?retailers Regional? and? national ?retailers Pitch ?tips ?for ?meeting ?supermarket ?buyers Box? schemes ?and? online ?stores 16. Selling at Events Farmers' ?markets Food? festivals Farmers' ?market? and? festival? kit? list Running ?a ?successful? stall Conclusion Links Index

About the Author

Bruce McMichael has worked as a freelance writer, journalist and publisher for over 20 years and is passionate about local food, inspired by local provenance through meeting and learning from the producers and chefs. Bruce published and edited a local food magazine, Taste Shropshire which included news and reviews of local food producers, restaurant and hotel reviews and local and regional recipes. As a regular user of local farmers' markets, food fairs and festivals he has spoken with hundreds of individual local producers, and small to medium sized businesses eager to share their experiences of working as a food entrepreneurs. With a post-graduate degree in marketing, he has gained experience in international book retailing and sales which enable him to travel extensively, visiting many different types of fresh food markets around Europe, the USA and Asia. Bruce is an experienced public speaker and conference chair and has judged many cooking competitions including 'Curry Chef of the Year' organised by Shropshire Council; a best Fidget Pie challenge run by the famous Ludlow Food Festival and a Best Sausage competition run by the regional food group Heart of England Fine Foods.

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