Smaller food startups are businesses that are just starting out and that often are “mobile” or rent space from a shared-use kitchen. This includes small-batch bakers, caterers, food trucks and food carts. Food trucks are large vehicles equipped with facilities for cooking and selling food. A food cart is a mobile kitchen that is set up on the street to facilitate the sale and marketing of street food to people from the local pedestrian traffic.
Small Food Startups
Franchising Food Businesses With Jason Schleip
1 hour Free podcast by Edible-Alpha®
Franchisers make money through initial franchise fee for setup costs, controlling product sales (by buying product, then selling to the stores after marking it up), and royalties, which come off of top line sales of the franchised business in return for the support and process development of the franchiser. This is often the biggest source of income for franchisers.
Podcast about Sales and Marketing for businesses that are Startups | Growing and Scaling
How SAGE revitalizes agriculture near cities
1 hour Free podcast by Edible-Alpha®
SAGE contributes to the food system by helping elevate the data around the impact of food and agriculture in a way that helps people understand the connections between this sector and the rest of society and the economy.
Food Entrepreneurship and Resilience – A Funky Fresh Take With Trueman McGee
1 hour of Free audio by Edible-Alpha®
Funky Fresh Spring Rolls is a company that produces uniquely flavored, hand rolled spring rolls that are baked or grilled (not fried) with fresh and local ingredients. The Funky Fresh team began selling at Farmers Markets, which in addition to providing early cash flow have functioned as market research labs, allowing them to talk directly to consumers.
Podcast about Operations for businesses that are Growing and Scaling
How Union Kitchen’s Ecosystem Helps Build Profitable Food Businesses
50 minutes of Free audio by Edible-Alpha®
Union Kitchen is a shared-use kitchen and food business accelerator in in Washington D.C. While having a shared-use kitchen eliminates the need for capital for kitchen equipment, there are many other things food businesses need to raise capital for, which is why they have distribution and retail outlets as part of their model.
Podcast about Business Models for businesses that are Pre-Venture | Startups
Adding Value to Farm Products: The Legal Issues
26 pages of Free report content by Farm Commons
The decision to add a value-added line is a serious one. There is no single set of laws that apply to value-added products and no single definition of a value added product. Instead, each law may have its own specific definition. This guide helps you to navigate what to look for in terms of legal implications when you are adding value to your products.
Books or Guide about Operations for businesses that are Growing and Scaling
Essential Advice For Food Startups
15 minute Free read by Adam Haen
Startup food businesses have a multitude of things to consider and do before they every make their product commercially for customers. This guide walks new and aspiring food and beverage business owners through these essential considerations, everything from finding a good mentor to insurance to pricing.
Article about Business Models for businesses that are Pre-Venture | Startups
Essential Questions and Steps For Food Startups
Free checklist by Adam Haen
All food and beverage businesses have an overwhelming amount of stuff that they have to sort through to launch their business. These questions help new and aspiring food and beverage business owners navigate the plethora of considerations, everything from incorporation to permits to designing your business to be defensibly unique.
Books or Guide about Operations for businesses that are Pre-Venture | Startups
Shared-Use Kitchens And Their Tenants: A Shared Path to Financial Sustainability
1 hour & 40 minutes of Free audio by Edible-Alpha®
FEED Kitchens is a shared-use kitchen that also serves as a business incubator for food businesses. Currently, about 80% of their revenue is from fee-for-service kitchen use. They would needabout 45%-50% use (24 hours a day, 365 days a year), up from their current 35% and with a few more anchor tenants to completely cover costs with fee-for-service revenue only.
Podcast about Business Models for businesses that are Pre-Venture | Startups | Growing and Scaling
Wisconsin Local Food Marketing Guide
106 pages of Free report content by Wisconsin DATCP
How do you get started in local food production and marketing? What do you need to consider? Like any business venture, establishing the entire concept and developing the initial steps may seem overwhelming. You must learn a whole new set of skills and be proficient at them for your business to succeed.
Books or Guide about Operations for businesses that are Pre-Venture | Startups
Wisconsin Food Processing Guide
120 pages of Free report content by University of Wisconsin-Madison
This guide covers a wide array of topics, such as regulations and licensing, selecting a food processing facility, developing products, buying equipment, labeling and packaging, marketing, insurance and liability issues, and concludes with potential exit strategies when the time comes to close or sell the business.
Books or Guide about Operations for businesses that are Pre-Venture | Startups
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