Food and Beverage Entrepreneurship: Pros and Cons

When you enter the food and beverage landscape, it often feels romantic. After all, what could be more pleasant and fun than creating food, sharing it, and making a living doing it? You’ve served friends and family dinner at home many times.

Yet opening a food and beverage concept is far more than sharing a meal. Whether you want to open a café, a fine-dining concept, or a neighbourhood market, or bottle your secret sauce, the life of a chef or cafe owner, is more than food on the plate. The overall experience gets people to try it once and return with friends or walk away.

Passion, experience, and education will give you an edge, but understanding how to build the business from the ground up and working all facets of the business, will help you avoid unnecessary mistakes.

Agenda

- Types of F&B businesses

- How to develop an F&B concept

- Mindmapping a food concept

- Mindmapping your journey into the F&B landscape

- The easiest way to get started - low overhead, high profit margin

Senior business developer, Corinne Trang, a food and beverage professional with over 25 years of experience working in New York’s crazy busy food & beverage industry will share with you the roller coaster ride you’re thinking of entering with hard-earned lessons.