Running a Food Business
Making the shift from Cottage Foods to Manufactured Foods can be a daunting step for small businesses. Matt Arnold, founder of Salad Ground Kitchens, has been working with local food companies in the Boulder area for over 6 years. In this class, he’ll help demystify and simplify this process, addressing everything from licensing and inspection to the importance of fine-tuning your production. Find out exactly how a commissary kitchen functions and what production models are available to fit your specific process. With a strong background in business, Matt will address how to accurately calculate your cost of goods and profit margin, assess your market opportunities and foresee potential obstacles on the path. There will be plenty of time for Q&A, so bring your burning questions! Matt Arnold grew up in Virginia where he attended high school and college. He began his professional career working as an apprentice winemaker before going to Guatemala to serve as a Peace Corps volunteer.
Speaker(s): Matt Arnold, Salad Ground Kitchens
Co-Sponsor(s): City of Boulder
Fee: No Cost