Start a Food Business From Scratch


Advantages:

Starting your own food business from scratch can be very fulfilling. You have the freedom to be creative and innovative - You make all your own decisions. This can be your dream come true.

Disadvantages:

There is a great deal of risk involved in starting a new food business. Many new food businesses do not succeed. You have to do everything yourself, from creating a business name to promotion, and you must make all your own decisions. The buck stops here!

You have a great idea for a business and you want to begin. Where do you start? We've discussed the advantages and disadvantages of starting a business from scratch. Be aware that a large percentage of new businesses fail. You need to be honest with yourself in evaluating whether you have the right personality for taking on a project of this sort.

The most important thing you can do to prepare for your business is to develop a thorough business plan. With this plan you will be able to see the strengths and weaknesses of your business and make decisions accordingly. It is helpful at this point to get some professional assistance, someone who can look at your business plan objectively and provide ideas and insights. Organizations that provide free or low-cost assistance are available in most areas.

After investigating the needs of your business, it is necessary to take care of the groundwork which includes the legal structure, business name, location, licenses, permits, financing, and other requirements. Go through the checklist to make sure you've considered all the main tasks in starting your business

For more information please see at  The San Joaquin Delta College Small Business Small Development Center


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Enzymes are produced by our bodies and act on food in the small intestine, stomach or mouth. Food enzymes are found in raw foods, which come equipped with some of the enzymes needed for their own digestion. However, enzymes are heat–sensitive––so cooking and processing can destroy 100 per cent of the naturally occurring enzymes in food.

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