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Business & Economics New Business Enterprises

Start & Run a Home-Based Food Business

by (author) Mimi Shotland Fix

Publisher
Self-Counsel Press
Initial publish date
Jun 2013
Category
New Business Enterprises, Small Business
  • eBook

    ISBN
    9781770407329
    Publish Date
    Feb 2012
    List Price
    $12.99
  • Paperback / softback

    ISBN
    9781770401747
    Publish Date
    Jun 2013
    List Price
    $23.95

Classroom Resources

Where to buy it

Description

Are you one of the many people who dream of making a profit selling your own homemade foods? Now, with this one-of-a-kind, easy-to-follow guide, you can realize your home-based food business dreams! With over 25 years' experience, author Mimi Shotland Fix takes you step-by-step through the process of starting and running a food business.Whether you've always envisioned yourself with a home-based food business, need a second source of income or want to stay at home and be your own boss, Start & Run a Home-Based Food Business offers dozens of tips, examples and advice for you to run a profitable business from your own kitchen! The updated download includes resources and forms in PDF and MS Word formats, for use on a PC or Mac. The downloadable content also includes:- Lists of books, websites and trade magazines- National and regional suppliers- Sample contracts, invoices and accounting forms- Tried-and-true recipesAnd more!

About the author

Mimi Shotland Fix started a home kitchen business in 1979, and has since owned and operated two successful bakeries, worked as a head pastry chef for multiple restaurants, and developed products for corporate food companies. She currently teaches continuing education classes on food and nutrition at SUNY and Cornell, and owns a culinary business consulting firm in Kingston, NY.

Mimi Shotland Fix's profile page

Editorial Reviews

“The book, written in a clear and engaging style, touches upon the coarse and fine points of food-making as a cottage industry, from how to figure out what to make, to drawing up a business plan, to making the food, and finally to find people to buy it.” — “The kitchen as savior” article in the Woodstock Times discusses Start & Run a Home-Based Food Business.

“I need to work out my budget and cost per item ASAP so I can get going and make some [income]. Thanks for your great book, Mimi, it was just the inspiration I needed.” -- Daniella, California, USA

“The Joys and Challenges of a Home-Based Food Business” article in Chronogram Magazine, Hudson Valley.