Food Business Secrets
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| Author | : Susie Wyshak |
| Publisher | : Chronicle Books |
| Total Pages | : 0 |
| Release | : 2014-11-18 |
| Genre | : Business & Economics |
| ISBN | : 9781452107080 |
For those ready to follow their foodie dreams (or at least start thinking about it), this book provides the tools to decide if creating a specialty food business is right for you. Whether the goal is selling a single product online or developing a range of gourmet foods for grocery chains, this handbook helps hopeful food entrepreneurs become experts in everything from concept and production to sales and marketing. The author uses real-life examples from more than 75 successful individuals and businesses to illustrate the good, the bad, and the ugly of starting a food enterprise, providing links to useful charts and worksheets to simplify the process and keep entrepreneurs organized and focused.
| Author | : Joanna Blythman |
| Publisher | : HarperCollins UK |
| Total Pages | : 239 |
| Release | : 2015-07-09 |
| Genre | : Health & Fitness |
| ISBN | : 0008157847 |
From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat.
| Author | : Rachel Hofstetter |
| Publisher | : Penguin |
| Total Pages | : 242 |
| Release | : 2013-12-03 |
| Genre | : Business & Economics |
| ISBN | : 1101596910 |
Stories and advice for creating a business out of the food you love. Do you have a passion for delicious food and want to create your own business out of it, but have no idea where to start? Cooking Up a Business is essential reading for aspiring entrepreneurs and gives you a real-world, up-close-and-personal preview of the exciting journey. Through profiles and interviews with nationally known food entrepreneurs from Popchips, Vosges Haut-Chocolat, Hint Water, Mary’s Gone Crackers, Love Grown Foods, Kopali Organics, Tasty, Evol, Justin’s Nut Butters, Cameron Hughes Wine, and more, you will gain applicable, practical guidance that teaches you how to succeed today: • How to create a national brand—with no connections or experience • The secret to getting meetings with grocery store buyers • The number one thing you need to know about food safety regulations • Why a grassroots budget might actually help you succeed • Specific advice for gluten-free, organic, wine, and beverage companies • What every entrepreneur wishes someone had told them at the beginning • Why doing what you love is always a good idea
| Author | : Jim Kim |
| Publisher | : Harriett Press |
| Total Pages | : 288 |
| Release | : 2020-01-31 |
| Genre | : Business & Economics |
| ISBN | : 9789811433078 |
When Jim Kim migrated to America in the late 1980s, he knew little English and had ridiculously little capital and a degree that the mainstream society didn't recognise. He started several businesses which all foundered. In 2005, he made an impressive comeback after the age of forty by starting the world's first chain of Grab-N-Go sushi bars called SnowFox, which has become one of the largest chains of sushi bars in America. In Grab and Go, Kim shares his secrets to achieving what he wants in life and synthesises them into an essay collection packed with enduring lessons and practical takeaways.
| Author | : The Staff of Entrepreneur Media |
| Publisher | : Entrepreneur Press |
| Total Pages | : 177 |
| Release | : 2016-01-18 |
| Genre | : Business & Economics |
| ISBN | : 1613083335 |
Bring Your Fresh Ideas to Market and Profit Fueled by growing consumer demand for new tastes, cleaner ingredients, health benefits, and more convenient ways to shop and eat, the business of specialty food is taking off at full speed. This step-by-step guide arms entrepreneurial foodies like yourself with an industry overview of market trends, useful research for your marketing plan, and insight from practicing specialty food business owners. Determine your key growth drivers, opportunities, and how you can differentiate from other food businesses. Discover how to: Find the right avenue for your specialty food business: home-based, retail shop, production, wholesale, or distribution Create a solid business plan, get funded, and get the essential equipment Get the right licenses, codes, permits, insurance for your operations Gain a competitive edge using market and product research Find a profitable location, partnerships, and in-store shelf space Promote your business, products, and services online and offline Attract new and loyal customers using social media platforms to build your community of foodie fans. Manage daily operations, costs, and employees Plus, get valuable resource lists, sample business plans, checklists, and worksheets
| Author | : Andrew Dornenburg |
| Publisher | : Houghton Mifflin |
| Total Pages | : 372 |
| Release | : 1998-10-06 |
| Genre | : Cooking |
| ISBN | : |
An insider's view of the restaurant business, including behind-the-scenes looks, writing reviews of restaurants, details on specific foods, and favorite restaurants as chosen by food critics.
| Author | : Charlie Ayers |
| Publisher | : Penguin |
| Total Pages | : 260 |
| Release | : 2008-04-21 |
| Genre | : Cooking |
| ISBN | : 0756643406 |
“Charlie Ayers is a talented chef and once again his talent shines through in Food 2.0. The book is a great combination of foods and techniques that can help us all live a healthierlife.”— Cat Cora, author and Iron ChefIn a cutting edge cookbook for the Internet generation, Google’s legendary founding super-chef, Charlie Ayers, tells you everything you need to know about the newest nutrition buzzword: brainfood.He outlines the basics on how the right foods can transform your mind and body, and then teaches you how to stockyour kitchen with the healthiest foods available. Raw, organic, and fermented is Charlie’s mantra, which is reflected in more than 90 easy-to-prepare recipes, whether it’s a Kick-start Breakfast, a Power Lunch, or a Light, Bright Dinner. And, following the world-famous formula Charlie used at Google headquarters, the meals and snacks are designed to feed your brain exactly what it needs at different points throughout the workday. From hipsters looking to think more creatively to high-fliers who need that extra edge for success to new moms and dads, looking to repair the damage of myriad sleepless nights, Food 2.0 has the recipe for delicious food for sharper thinking no matter who you are or what you do.
| Author | : Nicole Aloni |
| Publisher | : Penguin |
| Total Pages | : 356 |
| Release | : 2001-02-01 |
| Genre | : Cooking |
| ISBN | : 9781557883520 |
During almost two decades of catering everything from the Academy Awards to a fete for Queen Elizabeth to an intimate dinner for Julia Child to a “Roller-Disco” Bat Mitzvah, Nicole Aloni has learned more than a few tricks-of-the-trade. And whether you’re planning your umpteenth dinner for twelve, or you’ve only just figured out that there’s a kitchen in your apartment, Secrets From a Caterer’s Kitchen is the manual on entertaining. This comprehensive, accessible and easy-to-use book offers insider tips and guidance about: Menu preparation for both large and small gatherings Finding special locations for events Decorating advice for “theme” festivities Creating invitations Maintaining a budget Over 125 tried-and-true party recipes Whether it’s a candlelight dinner, a kid’s birthday party, or a holiday extravaganza, you can put on a show like a pro—and keep your guests guessing—with Secrets from a Caterer’s Kitchen!
| Author | : Todd Wilbur |
| Publisher | : Penguin |
| Total Pages | : 340 |
| Release | : 1997-06-01 |
| Genre | : Cooking |
| ISBN | : 144067440X |
#1 bestselling Top Secret Recipes series with more than 4 million books sold! Every year, Americans spend billions of dollars gobbling up meals at full-service restaurant chains, inspiring Todd Wilbur to change his focus from cracking the recipes for convenience store foods to cloning the popular dishes served at these sit-down stand-bys. Wilbur's knock-offs, absolutely indiscernible from the originals, are selected from national and regional chains, many drawn from a list of the top ten full-service restaurant chains, including Houlihan's, Red Lobster, and Pizza Hut. Also included in this savory cookbook is a special section devoted to dishes from hot theme restaurants such as Hard Rock Cafe, Planet Hollywood, and Dive! Recipes include: Applebee's Quesadillas; Denny's Moons Over My Hammy; Bennigan's Cookie Mountain Sundae; The Olive Garden Toscana Soup; The Cheesecake Factory Bruschetta; T.G.I.Friday's Nine-Layer Dip; Pizza Hut Original Stuffed Crust Pizza; Chi-Chi's Nachos Grande, and many more!
| Author | : Michael Bauer |
| Publisher | : Chronicle Books |
| Total Pages | : 388 |
| Release | : 2000-03 |
| Genre | : Cooking |
| ISBN | : 9780811825023 |
The esteemed food critic for the "San Francisco Chronicle" has spent years twisting the arms of the Bay Area's best chefs for the secrets to their signature dishes--now collected in this must-have cookbook.
