Lessons and Best Practices in Starting a Food Business

Lessons

and

Best Practices

in starting

a

Food Business

3 MAIN QUESTIONS

• WHY DID I GET INTO

THE FOOD BUSINESS?

• HOW DID I GET

INTO IT?

• WHY AM I STILL

IN IT?

WHY DID I

GET INTO

THE FOOD

BUSINESS?

FOOD

is a SUSTAINABLE

BUSINESS

Fast Food is the

dominant sector in the

food industry

lifestyle changes

&

food preferences

HOW DID I GET

INTO IT?

Universal

concept

Specia

lize

How will you

STANDOUT?

know your target

market then find out

their needs and

wants

Ask

Ask

Observe

Ask

Observe

Research

BENCHMARK:

What’s available?

players

cheap

and

filling

gourmet fast

casual

gourmet

FULL

restaurant

specialty gourmet

Regional

New Players

Be updated on what

your competition

is offering

Ask yourself:

How can you

be/do

BETTER?

know the trends but

be wary of fads

Food Trend:

Healthy,

Functional Food

INNOVATE

but…

…sometimes you do

not have to reinvent

the wheel

Research on products

and suppliers

Make use of available

resources

Sustainability is key

MANAGE COSTS

but

MAINTAIN

QUALITY

GOLDEN RULE NEVER compromise

QUALITY in your

quest to cut costs.

Create RELEVANCE

for your PRODUCTS

and BUSINESS

WHY AM I

STILL IN THIS

BUSINESS?

Be be your business’

#1 fan

strive to build a

GREAT

BRAND

invest in good

people

great brand = profit

manage your

finances

Aside from the four

P’s…

Always remember

3 burger sizes…

offer something

GOOD.

then try to be

BETTER than

everyone else.

and always put your

BEST food forward.