Recipe for Success - A Workshop for Food Entrepreneurs

  • Thursday, March 23, 2017, 9:00 AM - 5:00 PM

Registration Form Click Here!

9:00-10:00 Becoming a Small Scale Food Processor

Learn from an experienced small scale food entrepreneur how to perfect your recipe, where to produce your product, and how to price it to make a profit.

Presenter: Beth Linskey – New York Small Scale Food Processors Association

10:00-11:00 Get Down to Business

How can you maximize your chances for a successful food business venture? Learn about developing a small business feasibility study and plan.

Presenter: William Edwards- SCORE Small Business Advisor


11:10-12:10Market Research & Marketing Basics

Know the market you’re competing in and products you’re competing with.
Learn the 4 Ps of Marketing.

Presenter: Steve Hadcock – CCE Educator

12:10-12:30 Story from the Field

Kelley Goldman, the owner of Puckers Gourmet, will share her experience establishing her business selling old-world style pickled products.

12:30-1:00 Lunch (on your own)

1:00-1:20 Story from the Field

Sydney Peyser, owner of Clarity Juice, will share her experience establishing her business selling specialty juices.

11:20-11:40 Getting Your Product on the Store Shelf

Healthy Living Market director of purchasing will discuss the process of getting your product placed on their shelves.

1:40-2:30 Get Permission: Regulations and Licensing

Where do you go to get permission to sell your packaged food product at retail locations, or sell ready to eat food at venues, such as farmers’ markets? Can you make your product in your own home kitchen? Get these and other questions answered.

Presenter:John M Luker, Assistant Director, Division of Food Safety & Inspection,
New York State Department of Agriculture & Markets

2:30-2:40 Break

2:40-5:00 Recipe Approval: Making sure your food product is safe

The Northeast Center for Food Entrepreneurship (NECFE) provides comprehensive assistance to beginning and established food entrepreneurs. Many food products require review and approval by a food safety expert which can be done at the NECFE. They also offer assistance with product and process safety evaluations, regulatory compliance, food processing development and shelf-life evaluation.

Presenter: Bruno Xavier, Cornell University NECFE


Fee: $65 or two for $95 (one information packet)Register by March 17, 2017.

To register: complete the form below, call Cornell Cooperative Extension 518-885-8995
or download a registration form at www.ccesaratoga.org
Contact: Diane Whitten


Fee: $65 or two for $95


Diane Whitten
Community Nutrition/Health


Cornell Cooperative Extension of Saratoga County
50 West High Street
Ballston Spa, NY 12020