We can’t cover everything, so we’ve prioritised the biggest things that can go wrong, and the key things to get right. Our modules cover 8 areas:

1.  The Food

Designing and developing your product:

  • Understand the implications of different food businesses e.g. street food, catering, haute cusine, quick service
  • Learn what “good taste”, “originality” and “quality” mean to industry experts and insiders
  • Display ability to design menus and ingredients to make a profit margin
  • Understand major issues in sourcing
  • Understand how to cook at scale
2.   The Economics

Developing a strong rationale for how you’ll generate a profit and how you’ll grow:

  • Cash management in a food business and major cash management pitfalls
  • Understand the argument for bootstrapping a food business
  • Understand what major strategies to scale other food businesses have usedUnderstand the fundamentals of different types of food businesses, and relative risks, pros and cons
  • Confident at basic accounting and projections
  • How food businesses are valued and dealing with investors
3.    The Concept

Developing a strong, clear concept for your food business:

  • How to tell a compelling story about what your concept is
  • Describe the story or concept behind other food businesses you admire
  • Be able to articulate a clear target audience with defining characteristics
  • Plan and execute simple, cheap, quick data gathering on your customer
4.    The Customer Experience

Developing a great customer experience:

  • Understand what makes great customer service
  • Develop every part of the business to tell the big story – interiors, packaging, presentation
  • The location: site access, facilities, utilities, capacity
5.    The Following

Cultivating a following:

  • Understand how to engage the media and social media
  • A simple guide to events planning and management
  • How to solicit feedback from customers
6.   The Operations

The checklist you need to know on managing a food business:

  • The legal, regulatory and environmental basics you need to know
  • The manager’s essentials to running a food business
  • Insurance to protect the premises, your temporary staff and customers
  • Risk and health and safety
7. The Sustainability 

How to develop a startup that survives and is sustainable:

  • Understand 14 major areas of social impact and sustainability through the Kitchenette charter developed in partnership with the Sustainable Restaurants Association
8.   The Management Challenge

Food business management 101:

  • Understand key roles in a food business
  • Hiring in a food business
  • Common food business management pitfalls and how to avoid them
  • Fundamentals of developing a great culture in a food business
  • Building a great board and relationship management in the industry