The teen training program is implementing a pizza garden and developing artisan pizzas available to order.
During CO.STARTERS, you’ll develop and fine-tune your idea, critically examining every part of it and tweaking your next steps through real-time feedback from people in the community. Over the nine weeks, we’ll cover the following topics.
Week 1: Knowing Yourself (Assumptions, Working Styles, Team Building, Obstacles)
Week 2: Knowing Your Customer (Problem, Solution, Benefit, Competition, Advantage, Customer)
Week 3: Getting the Relationship Right (Marketing & Message; Getting, Keeping & Growing Customers)
Week 4: Building the Model to Scale (Starting Small, Distribution, Revenue, Typical Sale, Price)
Week 5: Strengthening Your Structure (Business Structures, Licenses, IP, Hiring)
Week 6: Discovering the Bottom Line (Startup & Ongoing Needs, Fixed & Variable Costs, Break-Event Point)
Week 7: Accounting for Growth (Break-Even Point, Sales Projections, Cash Flow, Accounting)
Week 8: Planning for the Future (Raising Capital, Growth Plans, Goal Setting, Pitch Prep)
Week 9: Pitch Night/Sharing Your Story
Artisan Pizza Enterprise
This very special entrepreneurial project was design to compliment the 4 year Farm & Food Teen Training Program. It links all the phases of their farm and food education into proper application of business practices learned. The Pizza Enterprise will allow all participants to have a goal each year from growing the vegetables needed for the pizza sauces and toppings; to learning business management skills for budgeting, inventory and retail.
Stay tuned for opportunities to enjoy their artisan work.
Commercial Kitchen for Entrepreneurs
The Farm Credit Mid-America Entrepreneurs Kitchen at the Farm and Food Education Center is now available for start-up entrepreneurs that require a licensed and inspected kitchen. The following rates are available for shared use.