Masterclass: Start Your Food Business 7 courses in 1

Define and recruit a dream team for your eatery, including a manager, chefs and cooks, service crew, cashier, janitor, dishwasher, and accountant, while aligning training, compensation, and budget.

Explore essential facilities and equipment for an eatery, including freezers, refrigerators, shelves, stoves, rice cookers, water dispensers, and air conditioning, aligned with your menu and target market.

Master the magic 8 factors for a successful eatery, from a startup business sketch to target market, competition, location, pricing, advertising, and a soft opening.

Define your coffee shop workforce: the owner as architect, hire a capable manager, baristas, bakers, cashiers, maintenance, security, accountant, and interior designer to drive service, quality, and profitability.

Explore essential coffee shop equipment, from grinders and espresso machines to pastry chillers and refrigerators, and learn how to select, store, and operate blenders, proofers, and ovens.

Explore specialty coffee and its quality standards, from soil, altitude, and cultivation to roasting, grinding, and brewing, including Arabica and Robusta varieties and global distribution.

Identify the magic nine factors for a successful coffee shop: business sketch, target market, competition, location, price, aesthetics, service, advertising, and a soft opening.

Trace the history of baking from ancient civilizations to modern bake shops and bakeries, showing how heat and ingredients like eggs, milk, and flour turn them into breads and pastries.

Build a strong bakery workforce by aligning the owner's leadership with a capable manager, trained bakers, cashiers, assistants, and accountants, with clear training and qualifications.

Explore essential bakery facilities and equipment, from ovens to mixers and proofer. Discover shelves, racks, baking sheets, scales, and pastry chillers for efficient production.

Calculate your bakery's initial capitalization using a sample funding breakdown and 1-, 3-, and 6-month estimates, and review the key budget to adjust workforce, equipment, and registrations.

Explore the main bakery staples locals expect, from pondy sawle and Spanish bread to empanada, buko pie, leche flan, and other popular goodies.

Trace tapsilog's history, a beef tapa-based Filipino breakfast, whose name blends tapa, sinangag (garlic fried rice), and itlog (egg). Its evolution brings new meat variations and all-day appeal.

Identify essential eatery equipment from freezer and refrigerator to stove and rice cooker, water dispenser, shelves, and air conditioning, tailored to your menu and target market.

Identify the initial capitalization required to start your bakery, using the pedia file with a sample budget and 1-, 3-, and 6-month estimates to guide funding.

Define your startup business sketch and target market, analyze competition, choose a strategic location, price accurately, cook the best food, advertise effectively, and run a soft opening for success.

Learn to craft beith tapper, tofino, and longganisa through marination, curing, sun-drying, and simmering, with refrigeration and spice options to elevate your breakfast-focused food business.

Discover how teppanyaki uses an iron cast plate to keep food hot, create the signature sizzling sound, and trace its history from Tokyo to Benihana.

Explore sizzling sisig, a beloved Filipino dish from Pampanga, traditionally made from pig head and organs, boiled, broiled, and grilled, with modern variants and sour origins.

Align leadership with a manager, chefs, service crew, cashier, janitors, dishwashers, and an accountant to build a workforce for your sizzling house, guiding training, compensation, budgeting, and health and safety.

Identify essential facilities and equipment for your sizzling house, including freezers, refrigerators, shelves, stoves, rice cookers, water dispensers, and iron cast pans.

Explore the magic 8 factors of a successful eatery: startup sketch, target market, competition, location, price, cooking, advertising, and a soft opening.

Explore the product development process from idea generation and SWAT analysis to market sizing, prototype development and evaluation, refinement, and commercialization to deliver viable goods or services.

Generate and select product ideas for your food business by applying swot analysis to align strengths, opportunities, and required resources with offerings like frappes, smoothies, and coffee shop items.

Assess market size and demand to validate a product before prototyping, using swan analysis as a foundation and completing market sizing lectures and surveys to estimate potential earnings.

Identify your prototype by turning your product into a sample, then evaluate it through surveys and focus group discussions to refine attributes based on customer data.

Learn how to design and conduct focus group discussions as a qualitative data gathering method that complements surveys, enabling prototype evaluation through representative participants, structured questions, and thorough documentation.

Uncover psychographics to explain who customers are and why they buy, using values, lifestyle, and beliefs to shape spending and preferences, aided by simple surveys.

Define your market and identify direct and indirect competitors. Gather data on strengths, weaknesses, pricing, and marketing to tailor your product and strategy.

Explore factors for choosing location, including rent, building condition, accessibility, community demographics, and ordinances, with a Likert-scale location analysis tool to assess suitability for your food business.

Design and conduct surveys to profile your market with demographics and psychographics, define hypothesized consumer groups, and use likert-scale items online to recruit about 500 respondents.

Master social media surveys to reach customers quickly by personalizing messages, offering incentives, and keeping surveys clear, relevant, and brief to build trust and boost brand engagement.

Discover online survey platforms such as SurveyMonkey, Google Forms, Zoho Survey, Typeform, and SurveyGizmo, compare packages, plan data use, including skip logic, to size your market.

This lecture outlines a 15-step market sizing process, defining demographic and psychographic profiles, and calculating residential and industrial market size and market potential.

Explore how money and resources flow in a business, from funding and fixed assets to accounts receivable, revenue, cost of goods sold, and period costs, with key financial statements.

Master the balance sheet by tracking assets and liabilities, including cash and loans. Understand gross profit and net profit after tax on the income statement, and partner with an accountant.

Discover how to implement funding hygiene to prevent cash leakages by safeguarding raw materials, work-in-progress, finished goods, and receivables, while ensuring asset maintenance and efficient operations.

Explore the three-stage operations model—inputs, transformation, and outputs—and how a feedback loop and quality insurance improve daily workflows, from flowers to guitar components, for building efficient operations.

Master productivity in a food business by applying a simple units produced over inputs formula. Learn three ways to improve productivity—reduce inputs, increase outputs, or both—with objective decision making.

Master the five elements of operations—productivity, quality, speed, dependability, and flexibility—to ensure your food business meets design specifications and delivers on time.

Define competency profiles and minimum qualifications, including technical knowledge and personal and interpersonal skills, then follow a structured hiring process from resume sorting to background checks.

Discover how to recruit online for a food business by exploring multiple job platforms, creating and posting listings, and evaluating applicants across racket.ph, Indeed, JobStreet, and LinkedIn.

Explore Herzberg's two-factor theory, reinforcement theory, and expectancy theory, and how intensity, direction, and persistence influence team performance, motivation, and goal-aligned work.

Learn how marketing leverages consumer behavior across six buying stages, from problem recognition to post-purchase, and tailor ads by gender and age to influence decisions.

Discover 20 marketing techniques for a food business, from relationship and viral marketing to email, social media, B2B, and personalized strategies that drive awareness and sales.