Recipe to Market and Selling Skills for Food Entrepreneurs
offered by the Vt Food Venture Center and the VT Small Business Development Center
Vermont Technical College, Langevin House Randolph Center, VT
June 9th and 10th, 2010
8:30 AM to 4:30 PM
Brian Norder, Vermont Food Venture Center & Bob Weybright, Food Marketing Consultant Recipe to Market covers all aspects of starting or expanding a value-added or specialty food business while Selling Skills focuses on specific areas of bringing product to market. These two workshops are designed to be taken together or on a stand alone basis.
Fee: $50 per day for lunch and materials.
Recipe to Market will cover the following specific topics:
- Product Development
- Safe Food Production
- Labeling and Packaging
- Manufacturing and Processing Issues and Options
- Food Regulations
Selling Skills provides a practical approach that goes beyond theoretical market research and to help develop specific skills in areas of:
- Product Rollout
- Pricing Your Product
- Making Sales Calls
- Marketing Your Food
- Trade Show Selection and Operation
- Distribution Strategies—Traditional and Creative
To participate, contact Heather at Vermont Small Business Development Center (VtSBDC) for a registration form– email@example.com
Vermont Small Business Development Center is partially funded by the U.S. Small Business Administration. SBA’s funding is not an endorsement of any products, opinions, or services. SBA funded programs are extended to the public on a non-discriminatory basis. Arrangements for persons with disabilities will be made at all times in accordance with the Americans With Disabilities Act of 1990 and associated amendments.