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Building Your Food Business: Market Feasibility
Fri, Oct 14, 2016, 10:00 AM – Fri, Oct 21, 2016, 4:00 PM EDT
Join the Food Starter (formerly the Toronto Food Business Incubator) for this Building Your Food Business Session focused on assessing the feasibility of your food business. These two half-day sessions will help you understand:
- Will it sell? Assess the features, benefits and experience of your product
- What does the competition look like? Who are they, what do they offer, what makes you different?
- Who is my Customer? What do they want, fear and need? Create a positioning statement.
- What goals should I be setting? What goals should I set to plan for success
- Can I make Money? What financial information do I need to know?
- How long will it take? How long before I make money? How long before I hire an employee? How quickly can I ramp up production?
Get tools, mentoring and peer feedback to help as you roll up your sleeves and develop strategic components for your food business.
Sessions are facilitated by MaRs Discovery District's Entrepreneurship Department's Tim Nash.
Tim Nash, The Sustainable Economist, teaches economics at Sheridan College two days a week. The rest of the time, he’s an independent financial planner that helps ordinary people invest their money online in sustainable investments.
As an expert on socially responsible investing, impact investing, and the green economy, he is regularly featured in publications such as Reuters, Advisor’s Edge Report, and MoneySense and has appeared on CBC’s The Exchange with Amanda Lang.
He earned his BA in Economics from Dalhousie University (Halifax, Canada) and his Master’s in Strategic Leadership towards Sustainability from the Blekinge Institute of Technology (Karlskrona, Sweden). He is treasurer of the Ontario Nonprofit Network and the lead researcher for Ethical Market’s Green Transition Scoreboard® research report, which details more than $6.22 trillion of private investments in the global green economy.
Topics Covered Include:
- Value Proposition Canvas
- Competitive Analysis
- Positioning Statement
- Product Margin Analysis
- Market Sizing
George Brown's FIRSt team will take over the last hour to present a case study that depicts the costs, time line and process for taking your recipe and transforming it into a formulation.
Food Starter information session to finish off the workshop!
Who should attend this session?
- This program is required for any food entrepreneurs planning to apply to be part of the Food Starter Food Commercialization Program.
- Food entrepreneurs focused on a food processing and production business - this program is not designed for restaurant operations.
- Wednesday, October 14, 2016 - 10 a.m. to 4 p.m.
- Wednesday, October 21, 2016 - 10 a.m. to 4 p.m.
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