I am prolific, passionate food and social mom-preneur with over 7 years in business management, strategy, counselling and social works. These skills have been horned over several years of coaching different families while running an authentic African restaurant and supporting immigrant children, youth, women and small-to-medium enterprises through private, provincial, and government agencies. I have a remarkable passion and keen interest in business management, stakeholder engagement, and coaching services. My experience ranges from staffing, fund raising , coaching, mentoring, knowledge sharing, and event management.
The food sector is moving fast and as business owners we need to be one step ahead to get max yield for our efforts. Get to know the latest tools you can use, the platforms that deliver the best ROI, and the mindset for growth strategies.
Meet industry leaders, small-to-medium business owners, and share mind space with them. Knowledge is power and for marketers this saying is all the more important if you want to be relevant. Learn trade secrets and skyrocket your business.
CEO - Ahinke's Kitchen, OpenKitchen YYC
What to expect from this course
The Big Idea
WEEK 1 & 2
Business Discovery / Strategy session: At the initial consultation meeting, please come prepared to share your story, dreams, plans, challenges, concerns and how you think I can help. I will also take time to answer any questions, this document did not successfully address, and I will offer some possible help ideas.
Your business entity type. Are you a sole proprietorship? A general partnership? Incorporated, Or possibly a Limited Liability Company (LLC)?
Licences and permits. Being compliant with applicable health and safety codes as well as other food service regulations. All legal businesses require licences and permits to operate, the food service industry is especially strict because you’re dealing with products that people consume
Your food business concept. Are you going to be a quick-service restaurant? A full-service restaurant and bar? Or a food truck?
Your marketing, logo and name. You’ll need to determine how you’ll create a brand that your customers use to recognize your product.
Your target market. Based on your concept and price point, what kind of patrons will be attracted to your business?
Choosing an ideal location. If you don’t already have a location for your food business, what neighbourhood provides the best chance at a sustainable market share? What kind of competition will you face in a given area?
The nitty and gritty of a business
WEEK 3 &4
Your budget. A budget for expenses such as inventory (food and beverage), labour, rent and utilities.
Your menu and price range. What dishes, beverages or baked goods will you be serving and at what prices will your meals be profitable.
Your staffing plans. How many employees will you hire to start with, and how will they be broken down into management, front-of-house, and back-of-house.
Your Paperwork. determine the specific accounting methods your business will adhere to: Bookkeeping, sales and revenue and tax planning.
