Presented by OttawaKitchen.ca, Just Food and North House Foods in partnership with Agri-Food Management Institute (AMI) with guest expert chefs and food businesses.
Introduction to food production and production equipment.
Introduction to the regulatory environment for successful food processing businesses.
Validation and testing of your food products.
Information to help turn your idea into a business plan.
March 24 – Production (Ottawa Kitchen) – 9-3:30
Understanding a Commercial Kitchen
Introduction to Commercial Food Grade Equipment at Ottawa Kitchen
Food facility safety protocols
Food Safety – what’s expected in a kitchen
What is HACCP/ MSDS/GSFI and why is this important/ understanding recalls
Sourcing raw materials, costing
Understand shelf life/ HPP/ MAP/pH Levels/stabilizers
April 7 – Product Development (Ottawa Kitchen) 9-3:30
Understanding testing and scaling up processes
Small Test Batch
Product Review and Feedback
Retesting & Scaling Up
Food (Product) Costing
Introduction to manufacturing processes and how to build your own process
Managing your time and margins in the kitchen
April 14 – Marketing & Pricing (Just Food Farm) Full Day – 9-3:3
Product Design, Labeling and Packaging
Bulk Packing / Individual Packing/ Case Size
Packing Material for all products
Understanding & Developing Product Prices
Knowing your Market – Defining the market
Brand development – Emphasis on Social Media and Online Management
Classical Sales Theory, Pounding the Pavement
Growing and Managing a Client Base and Client Relationship Management
How to deal with Consumer Complaints & Returns
Client Payment and Terms
April 21 – Packaging/Distribution/ Co-Packing/ Brokerage (Just Food Farm) 9-3:30
Understanding and setting up a partnership
Understanding Retail environment
Distribution and Food Safety – Controlled Environment
Understanding launch processes
Next steps in your Food Business Development