Thought to Fork Management
This inter-related trio of workshops aims to give attendees an understanding of the stages and critical decision points in food and drink product development, and subsequently equip them with the skills to translate concepts into tangible products, avoid roadblocks in the development journey, build operational capacity, and optimise product offers for target markets.
Skills such as identifying capacity needs, unlocking effective solutions, accurately scoping costs and understanding target market requirements are essential for food business viability.
Who should attend?
This course is intended for trainees in a food business; individuals from any size of food business moving into new or increased responsibility roles, or looking to upskill or refresh skills; entrepreneurs and individuals from start- ups and small/medium-sized businesses or diversifying food or farming businesses.
Workshop 1: Introduction to the product development cycle, review and evaluation of concepts against business goals to create successful safe food products.
Workshop 2: Introduction to scale up, requirements, potential implications for product performance and business continuity.
Workshop 3: Introduction to getting your food products on store shelves, growth considerations around volume, turnover and profit, exploring different sales channels and understanding increased technical requirements.
All workshops have pre-work and follow-up work, use case studies, provide tools such as worked examples and checklists, and have opportunities for Q&A.
2 HALF-DAY COURSES
10 & 11 March (Workshop 1)
25 & 26 May (Workshop 2)
7 & 8 July (Workshop 3)
Platform: Microsoft Teams.
Cost: Non-Members – £300, Members – £220, Students – £100, all plus VAT.